Thick, moist, and deeply chocolatey
These Ultimate Eggless Chocolate Brownies are rich, fudgy, and packed with intense cocoa flavor, all without using a single egg. Perfect for those who prefer egg-free baking or need an allergy-friendly dessert, these brownies are made with yogurt and oil for the perfect chewy texture. The combination of melted chocolate and cocoa powder creates a deep, indulgent taste that rivals any classic brownie recipe. Whether you’re making a quick weekday dessert or something special for guests, these brownies will melt in your mouth with every bite.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 squares
Ingredients List
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup plain yogurt (or thick curd)
- ¼ cup milk (room temperature)
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ¼ cup melted dark chocolate (optional, for richness)
- ½ cup chocolate chips or chunks
Kitchen Tools You’ll Need
You don’t need any fancy baking tools, just a few reliable basics.
- Mixing bowls
- Whisk or wooden spoon
- Measuring cups & spoons
- 8×8 inch baking pan
- Parchment paper
- Spatula
Step-by-Step Directions
- Prepare the oven: Preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and grease lightly.
- Combine dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk yogurt, milk, oil, and vanilla extract until smooth.
- Make the batter: Gently mix the wet ingredients into the dry mixture until just combined. Do not overmix.
- Add chocolate: Stir in the melted dark chocolate and half the chocolate chips for that ultra-fudgy texture.
- Bake: Pour the batter into the prepared pan, spread evenly, and top with the remaining chocolate chips. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool before cutting: Allow the brownies to cool in the pan before slicing into squares. Cooling helps the fudgy texture set perfectly.
Pro Tips
- For gooier brownies: Bake for a slightly shorter time and chill the brownies before cutting.
- Make it vegan: Use plant-based yogurt and non-dairy milk. Coconut oil or vegan butter works beautifully too.
- Flavor twist: Add a pinch of espresso powder or sea salt on top to enhance the chocolate flavor.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 brownie | ~180 | 3g | 28g | 8g | 2g | 18g |
Conclusion
These Ultimate Eggless Chocolate Brownies are rich, chewy, and full of chocolate goodness from edge to center. Using yogurt instead of eggs makes them wonderfully moist while keeping the crumb soft and dense. They’re easy to bake, completely egg-free, and perfect for satisfying any chocolate craving. Enjoy them warm, topped with a drizzle of chocolate sauce or a scoop of ice cream, for a decadent dessert that everyone will love.
Ultimate Eggless Chocolate Brownies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup plain yogurt (or thick curd)
- ¼ cup milk (room temperature)
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ¼ cup melted dark chocolate (optional, for richness)
Chocolate Chips
- ½ cup chocolate chips or chunks
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and grease lightly.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, whisk yogurt, milk, oil, and vanilla extract until smooth.
- Gently mix the wet ingredients into the dry mixture until just combined. Do not overmix.
- Stir in the melted dark chocolate and half the chocolate chips for that ultra-fudgy texture.
Baking
- Pour the batter into the prepared pan, spread evenly, and top with the remaining chocolate chips.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cooling
- Allow the brownies to cool in the pan before slicing into squares. Cooling helps the fudgy texture set perfectly.