Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie | How to make homemade eggfree chocolate brownie with step by step instructions

All you need is this perfect, homemade Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie that turns out soft, fudgy, with crispy edges and rich chocolate flavor every time with simple ingredients and correct baking temperature.

You don’t need any special equipments or need to follow complicated steps to make this bakery-style eggless chocolate brownies recipe.

On the earlier occasion I have tried various brownie recipes and this one is a new addition to the list. If you love trying brownies, make sure to check out my following recipes –

Gluten-free sweet potato Brownies

Eggless whole wheat chocolate brownies

and

No bake chilli walnut brownie

The reasons to love this Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie

These brownies are with gooey center and chewy edges. My  Eggless Chocolate Cupcakes  have a similar texture.

Fudgy brownies have a rich chocolate flavor. Similarly, Buckwheat flour Chocolate beetroot cake  give you that chocolate punch too!

This quick brownie recipe takes just 30 minutes to get ready just like my Double chocolate chip cookies.

These brownies are easy to make with simple ingredients already in your pantry which even a beginner can easily make. My Vegan Chocolate banana bread is great for beginners too!

Recipe Card 🔽

Lata Lala

Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie

All you need is this perfect, homemade Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie that turns out soft, fudgy, with crispy edges and rich chocolate flavor every time with simple ingredients and correct baking temperature.

Download Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Preheating 10 minutes mins

Servings: 8 Inch square pan

Course: Dessert, Cakes

Cuisine: American

Ingredients Method Notes

Ingredients

  

Chocolate Base:

• 100 g Butter
• 100 g Dark Chocolate

Wet ingredients

• ½ cup Sugar
• ½ cup Yogurt

Dry ingredients

• 1½ cups All purpose Flour
• 2 tbsp Cocoa powder
• 1 tsp Baking powder

Toppings

• 8-9, chopped Walnuts

Method

 

Prepping the baking tin

1. Brush an 8x8 pan with oil and dust some flour. Shake off the excess. Then cover the pan with strips of parchment paper across the bottom of the pan in a cross shape.
2. This will make easier to lift the brownies out of the pan once cooled.
3. Preheat your OTG for 10 minutes @180°C.
4. To begin with chop the dark chocolate into pieces. Now add butter and using a double boiler method melt the chocolate along with butter until smooth and glossy.
5. Next in a bowl, add sugar and yogurt.  Whisk it well to combine until it turns creamy.
6. After that sieve the maida/all purpose flour, cocoa powder, baking soda and baking powder into yogurt sugar mixture. Add the melted chocolate in the last.
7. Mix well to form a smooth consistency batter. Transfer this batter in lined baking tin. Garnish with some dark chocolate chips and walnuts.
8. Place the batter filled tin to preheated oven. Bake this at 170°C for 20-25 minutes. Once done, check and let it cool down completely.

Notes

1. Never overmix the brownie batter that will result in dense and cakey brownies.

2. Don't overbake brownies to get the fudgy texture. Remove them from the oven when the sides started to shrink away from the pan but the center is still gooey.

3. Cool brownies to room temperature first before cutting. This step will result in perfect pieces.

Step by step instructions and pictorial presentation to make Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie

Prepping the baking pan

Brush an 8×8 pan with oil and dust some flour. Shake off the excess. Then cover the pan with strips of parchment paper across the bottom of the pan in a cross shape.

To begin with chop the dark chocolate into pieces.

Now add butter and using a double boiler method melt the chocolate along with butter until smooth and glossy.

Next in a bowl, add sugar and yogurt.

Whisk it well to combine until it turns creamy.

After that sieve the maida/all purpose flour, cocoa powder, baking soda and baking powder into yogurt sugar mixture. Add the melted chocolate in the last.

Mix well to form a smooth consistency batter. Transfer this batter in lined baking tin. Garnish with some dark chocolate chips and walnuts.

Place the batter filled tin to preheated oven. Bake this at 170°C for 20-25 minutes. Once done, check and let it cool down completely.

Notes

1. Never overmix the brownie batter that will result in dense and cakey brownies.

2. Don’t overbake brownies to get the fudgy texture. Remove them from the oven when the sides started to shrink away from the pan but the center is still gooey.

3. Cool brownies to room temperature first before cutting. This step will result in perfect pieces.

If you’ve tried this recipe or any other recipe on Yummytalesoftummy, don’t forget to rate the recipe and leave me a comment below!

I would love to hear your thoughts, variations and feedback. Your comments are helpful!! I love reading it and your feedback is valuable.

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