Eggless brownie recipe

Listen to me! You do not need eggs to create a world-class dessert that actually tastes like something substantial. This incredible eggless brownie recipe is an absolute masterclass in texture and deep, rich chocolate flavor. It is dense, fudgy, and stunningly decadent. If you can master this simple technique, you can master anything in the kitchen. While you are at it, why not try this Creamy Basque Cheesecake Recipe | Easy Burnt Cheesecake for your next high-stakes dinner party? Stop making pathetic excuses about your empty pantry and start cooking with real passion. This eggless brownie recipe delivers the ultimate chocolate hit without any fuss. Now, get your apron on and let’s get to work!

Ingredients for Eggless brownie recipe

• 3/4 cup All-purpose flour
• 1 cup White granulated sugar
• 1/3 cup Unsweetened cocoa powder
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Unsalted butter, melted and cooled
• 1/2 cup + 2 tablespoons Plain yogurt (full-fat preferred)
• 1 1/2 teaspoons Pure vanilla extract
• 1/2 cup Semi-sweet chocolate chips (optional)
• 1/4 cup Chopped walnuts or pecans (optional)

Instructions to prepare Eggless brownie recipe

1. Preheat and Prep: Preheat your oven to 350°F (180°C). Grease an 8x8-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, and salt until well combined and lump-free.
3. Mix Wet Ingredients: In a separate large bowl, whisk the melted (and cooled) butter, plain yogurt, and vanilla extract until the mixture is smooth and creamy.
4. Combine: Gradually add the dry ingredient mixture into the wet ingredients. Whisk or stir with a spatula just until the batter comes together. Be careful not to over-mix, as this can make the brownies tough.
5. Add Mix-ins: Gently fold in the chocolate chips and chopped nuts (if using) using a spatula.
6. Bake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Serve: Allow the brownies to cool in the pan for at least 15–20 minutes. Use the parchment paper overhang to lift them out of the pan and transfer to a wire rack to cool completely before slicing into squares.

Eggless brownie recipe Details

Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 12

Expert Tips

Substitutions for Eggless brownie recipe

If you are out of yogurt, you can use sour cream for an even richer tang, or unsweetened applesauce for a slightly lighter version. For a gluten-free twist, a high-quality 1-to-1 baking flour will work, but don't you dare use a cheap, gritty substitute!

Errors to Avoid with Eggless brownie recipe

The biggest crime you can commit is over-mixing the batter. Once you add the dry ingredients, stir until just combined. If you keep going, you will develop the gluten and end up with a rubbery brick. Also, do not over-bake! A slightly moist crumb is the goal, not a dry desert.

Alternative Cooking of Eggless brownie recipe

You can bake these in an air fryer at 320°F (160°C) for about 20-25 minutes if you want a faster result. Alternatively, scoop the batter into a muffin tin for individual brownie bites that have crispy edges all the way around. Absolutely stunning!

Frequently Asked Questions about Eggless brownie recipe

Q1: Why are my eggless brownies falling apart?

Patience! You must let them cool completely. Without eggs to provide structure, the brownies need time to set as they reach room temperature. If you cut them while they are screaming hot, they will crumble like a deck of cards.

Q2: Can I make this recipe vegan?

Yes, you can easily swap the butter for a plant-based alternative and use a dairy-free coconut or soy yogurt. Just ensure the fat content is high enough to maintain that beautiful, fudgy mouthfeel we are looking for.

Q3: How do I get a shiny, crackly top without eggs?

The secret is the sugar. Ensure your sugar is well-incorporated with the melted butter and yogurt. This creates a thin layer of meringue-like crust on top as it bakes, giving you that professional, bakery-style finish.