Eggless Brownies
Fudgy, moist, and rich chocolate brownies made without eggs – perfect for vegans, egg allergies, or when you’ve simply run out of eggs.
Print Pin Servings: 16 squares
Calories: 210kcal
Cost: $6–$8 (approx.)
Equipment
- 1 8x8 inch baking pan Lined with parchment
- 2 Mixing bowls Large
- 1 Electric mixer or whisk For wet mixture
- 1 Measuring cups/spoons
- 1 Rubber spatula For folding batter
- 1 Parchment paper For lining pan
- 1 Wire cooling rack
Ingredients
- 1 cup All-purpose flour
- ½ cup Cocoa powder Unsweetened
- ½ cup Granulated sugar
- ½ cup Brown sugar Packed
- ½ cup Vegetable oil Neutral oil
- ½ cup Plain yogurt Room temp
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Dark chocolate chunks Chopped
- ¼ cup Hot water For blooming cocoa
- 2 tablespoon Butter Melted
- 2 tablespoon Condensed milk For richness
Instructions
- Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper.
- Whisk together flour, cocoa, baking powder, and salt.
- In another bowl, combine sugars, oil, yogurt, and vanilla.
- Add dry ingredients to wet mixture and fold gently.
- Fold in chocolate chunks and hot water until batter is smooth.
- Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs.
- Cool completely in the pan on a wire rack.
- Slice into 16 squares and serve.
Notes
For a fudgier texture, slightly underbake the brownies and let them cool completely before slicing. Store in an airtight container for up to 3 days.
Nutrition
Serving: 50g | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 90mg | Potassium: 180mg | Fiber: 2g | Sugar: 18g | Vitamin A: 50IU | Calcium: 40mg | Iron: 2mg