Experience pure chocolate decadence with this eggless brownie recipe, perfect for chocoholics who prefer their desserts fudgy and rich. Unlike a typical cake, these brownies boast a dense, chewy texture that comes from a perfect balance of dark chocolate and high-quality cocoa powder. Each bite carries a deep chocolate flavor, making these brownies a treat that’s hard to resist as a dessert or even as a sweet evening snack alongside your tea or coffee.
Nailing the right consistency in eggless brownies can be tricky—the secret lies in careful selection of ingredients and method. Baking in a square or rectangular tin yields those classic brownie edges, while a gentle bake at a lower temperature ensures they stay moist inside. Letting them rest overnight only improves the flavor and texture, making this recipe a make-ahead winner for any occasion. If you’re catering to a crowd or prepping for festivities, this recipe guarantees perfect results with minimal fuss, delighting both chocolate lovers and those exploring eggless baking!
Eggless Brownie Recipe
Print RecipeIngredients
- 200 grams dark chocolate (70% cocoa)
- 3/4 cup (140g) butter
- 1 cup (245g) sugar
- 1/4 cup (60ml) curd/yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cup (215g) maida/plain flour
- 3/4 cup (60g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
Instructions
Roughly chop the dark chocolate and place it in a mixing bowl.
Pour melted butter over the chocolate and stir until the chocolate is fully melted and smooth.
Add sugar to the chocolate mixture, mixing until well combined and the sugar dissolves.
Stir in the curd and vanilla extract until the mixture becomes silky.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt, blending with a cut-and-fold method to maintain airiness.
Pour in the milk and gently mix until you have a thick, smooth batter. Avoid over-mixing to prevent a rubbery texture.
Transfer the batter into a lined or greased square baking tin.
Bake at 180°C (356°F) for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely before slicing into your preferred shapes and serving.
Notes
Tips:
Always use high-quality dark chocolate and cocoa powder for the richest flavor., For best results, use a square or rectangular pan to achieve classic brownie shapes., Allow brownies to cool overnight for improved texture and flavor development., Do not over-mix the batter once the flour is added to keep the brownies fudgy., Bake at a slightly lower temperature to ensure even cooking and prevent dryness.
