Your search for a good eggless brownie recipe is over- trust me these are so gooey & fudgy with a touch of cakey you’ll love it! No longer will eggless brownies get a bad rep. It is so easy to make, literally just mix everything in a bowl. I made an entire tray for my family and it was over before everyone had a chance to try it. A delicious combination of textures in every bite you’ll definitely need more than one. You can make this vegan too- check my notes in the recipe.

Happy Baking!

Servings: 20 -25 brownies

Prep Time: 15 mins

Cooking Time: 40 mins

Cooling Time: 2 hours

Total Time: 3 hours

Ingredients: 

• 1/2 cup semi sweet chocolate

• 172g butter- 1.5 stick unsalted butter

• 1 cup all purpose flour, sifted

• 1/2 tsp salt

• 1/2 tsp Baking soda

• 1/3 cup + 1 tbsp unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 cup powdered sugar

• 1/2 light brown sugar

• 1/3 cup + 1 tbsp castor sugar

• 1/2 cup yogurt

• 1/2 cup warm water

• 1 tbsp vanilla essence

Directions: 

1. Preheat the oven to 330F. Prepare a baking tray by lining it with greased parchment.I used a 9*16 tray.

2. Melt butter and chocolate together. I melted in a microwave- first 1 min and stir it together and then 30 sec intervals if need be.

3. In a bowl, add the flour, baking powder, baking salt and cocoa powder and whisk it together.

4. Add in the powdered sugar, brown sugar and castor sugar and whisk it all together.

5. Add the melted butter and chocolate mixture to the dry ingredients. Add the yogurt, hot water and vanilla essence and whisk it all together.

6. Whisk it till combined, Do not over mix.

7. Transfer the batter to the prepared baking tray and bake for 30-40 mins at 330F.

8. Check with a toothpick to see if it is done. It should be baked through but not overbaked. The toothpick should have wet batter on it but moist crumbs.

9. Let it cool and then wrap and transfer to the fridge to cool for 2 -4 hours.

10. Cut and serve.

Notes/Tips:

• Use warm water, not boiling hot.

• When melting butter and chocolate together make sure you don’t burn it.

  • Melting butter & chocolate in a microwave- Heat for a minute & stir. If not melted heat for another 30 seconds.

  • Melting butter & chocolate in a double boiler- Place a pan with an inch of water and let it come to a boil. Place a larger bowl on top with the butter and chocolate in it and let it melt. Stir in regular intervals till melted. It should take 2-3 minutes.

• Whisk till combined, do not over mix.

• To check if the brownies are done- if the toothpick comes out completely clean it is overdone. The toothpick should not have wet batter on it, that is underdone. The perfect gooey brownies are ready when the toothpick comes out with moist crumbs on it

• Prepare the pan by lightly greasing and then place parchment paper on the base. grease the parchment paper. This helps taking out the brownies from the pan.

• Cling wrap the brownies before placing it in the fridge so that it does not dry out.

• Let the brownies cool completely before cutting. I like to let it chill in the fridge overnight before cutting.

• These brownies last well for a week in the fridge. They get more fudgy when cold.

• Vegan- Use vegan butter (not nut butter) vegan chocolate, vegan yogurt and you’re done.