Eggless Fudgy Brownies
Fudgy, moist and chocolaty brownies - what's not to love? Eat with a scoop of ice cream :)
Servings 16 pieces
Ingredients
- 100 grams Unsalted Butter
- 200 grams Caster Sugar
- 2 tbsp Oil
- 80 grams Unsweetened Cocoa Powder
- 120 ml Yoghurt
- 95 grams All-Purpose Flour
- 1.25 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp pure vanilla extract
- 100 grams chocolate chips optional
- 50 grams chopped walnuts optional
Instructions
- Preheat the oven to 160ºC. Prepare an 8″ square pan with parchment paper with little overhanging. Grease it with butter.
- In a microwave-safe bowl, add the butter and sugar and microwave for 1 minute. The butter should be melted. Or use a double boiler to melt the butter.
- Add the oil & cocoa powder and mix. Let it cool down to room temperature. Add the yoghurt & vanilla extract and mix well.
- Sift the flour, baking powder & salt into the mixture and mix gently until combined. Fold in the chocolate chips. (If you are adding chopped nuts, add them at this stage and fold till evenly combined. You can also make a layer of the chopped nuts at bottom of the pan before pouring in the batter).
- Pour the batter into the pan and spread evenly. Bake it at 160ºC for 40-45 min, or until the brownies are set and a cake tester or toothpick inserted comes out with moist crumbs and not wet dough. Make sure you don’t overcook.
- Let it cool for 10 min in the pan and then take out to cool on a wire rack completely.
- Chill the brownies for an hour before cutting into squares (9 or 16 depending on the size you want).