Ultimate Eggless Chocolate Brownies
Rich, fudgy eggless brownies made with yogurt and cocoa for a deeply chocolatey flavor.
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.
Notes
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.