Fudgy Eggless Chocolate Brownies

These Fudgy Eggless Chocolate Brownies are every bit as rich, chewy, and indulgent as traditional brownies—without the need for eggs. Made with yogurt, melted butter, and dark chocolate chunks, they have a gooey center, a crisp top, and loads of chocolate in every bite. Perfect for chocolate lovers looking for an egg-free alternative that doesn’t sacrifice flavor or texture.

Why You’ll Love This Recipe

These brownies are more than just eggless—they’re decadently satisfying and easy to make. Here’s why you’ll want to keep this recipe on repeat:

• Incredibly Fudgy Texture: Moist, chewy, and rich with gooey chocolate pockets.
• Egg-Free and Fuss-Free: Perfect for those with egg allergies or when you’re out of eggs.
• Simple Ingredients: Uses pantry staples and comes together in one bowl.
• Customizable: Easily adapt with nuts, espresso powder, or other mix-ins.
• Crowd-Pleasing: Whether served warm or chilled, these brownies always disappear fast.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Baking soda
• Granulated sugar
• Plain yogurt (or thick curd)
• Melted butter (or neutral oil)
• Milk
• Vanilla extract
• Dark chocolate chunks or chips (plus extra for topping)

Directions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine the flour, cocoa powder, salt, and baking soda. Set aside.
3. In another bowl, whisk together the yogurt, sugar, melted butter, milk, and vanilla extract until smooth and well combined.
4. Gradually fold the dry ingredients into the wet mixture until just incorporated—do not overmix.
5. Stir in the chocolate chunks or chips.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle extra chocolate chips over the surface.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
8. Allow the brownies to cool completely in the pan before slicing to get clean edges and the perfect texture.

Servings and timing

• Servings: 9 brownies
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Calories: Approximately 240 kcal per brownie

Variations

• Nutty Delight: Fold in ½ cup chopped walnuts or pecans for a crunchy contrast.
• Espresso Brownies: Add 1 teaspoon of instant coffee powder to deepen the chocolate flavor.
• Peanut Butter Swirl: Drop dollops of peanut butter on top before baking and swirl with a toothpick.
• Double Chocolate: Mix white chocolate chips with dark for a more decadent experience.
• Vegan Option: Use plant-based yogurt, non-dairy milk, and coconut oil or vegan butter.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Reheating: Warm individual slices in the microwave for 10–15 seconds for a gooey texture.

FAQs

Can I use oil instead of butter?

Yes, neutral oils like vegetable or canola oil work well and keep the brownies moist.

What type of yogurt works best?

Plain full-fat yogurt or thick curd provides the best texture and richness.

Can I freeze these brownies?

Absolutely. Wrap individually and freeze for up to 2 months. Thaw at room temperature or microwave before serving.

How do I know when the brownies are done?

A toothpick inserted into the center should come out with moist crumbs—not wet batter.

Can I make these brownies vegan?

Yes. Use dairy-free yogurt, non-dairy milk, and a plant-based fat like coconut oil.

Why are my brownies cakey and not fudgy?

Overmixing or overbaking can lead to cakier brownies. Stick to the baking time and don’t over-stir the batter.

Can I make this recipe gluten-free?

Yes, replace the flour with a 1:1 gluten-free baking blend for best results.

Do I need to chill the brownies before slicing?

Yes, cooling helps the brownies set and gives cleaner slices and the ideal fudgy texture.

What size baking pan should I use?

An 8×8-inch square pan is ideal. Using a different size will affect the baking time and thickness.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind it affects both sweetness and texture. Avoid reducing it by more than ¼ cup.

Conclusion

These Fudgy Eggless Chocolate Brownies deliver everything you love about brownies—richness, chewiness, and deep chocolate flavor—without a single egg. Whether you’re baking for dietary reasons or just want an easy one-bowl recipe, this version guarantees indulgent results every time. Serve them plain, warm with ice cream, or chilled straight from the fridge—they’re irresistible either way.

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