Attention all chocolate lovers! Get ready to be blown away by the ultimate indulgence that will satisfy your cravings and leave you wanting more. In celebration of World Chocolate Day (7 th July), we bring you a sensational recipe for eggless chocolate brownies that is a triumph of flavour, texture, and pure decadence.
Whether you’re avoiding eggs for dietary reasons or simply looking to explore new dessert options, these brownies will take you on a journey of taste that you will remember.
The Quest for the Perfect Eggless Brownie
For years, bakers around the globe have strived to create the perfect eggless brownie recipe – one that boasts a fudgy interior, a crackly top, and an intense chocolate flavour that lingers on the palate.
After countless experiments and taste tests, we can proudly present you with the holy grail of eggless brownies. Each bite is an explosion of rich, velvety chocolate with a moist and tender crumb that will leave you weak at the knees.
The Secret Behind the Magic
What sorcery brings these brownies to life without a single egg? The answer lies in the perfect combination of ingredients. Instead of relying on eggs for moisture and structure, this recipe harnesses the power of yoghurt, which adds moisture, tenderness, and a subtle tang that complements the richness of the chocolate.
Vegetable oil ensures a moist texture, while the right balance of leavening agents guarantees the perfect rise. This harmonious blend creates a brownie so extraordinary; you won’t even miss the eggs!
So, let’s gather all the ingredients, grab the apron and let’s get baking!
These eggless chocolate brownies are a triumph of flavour, texture, and pure decadence
Ultimate Eggless Chocolate Brownie Recipe
Preparation Time: 15 minutes
Baking Time: 25-30 minutes
Serves: 12
Ingredients
200g dark chocolate, finely chopped
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon instant coffee powder
¼ teaspoon salt
1 cup granulated sugar
½ cup plain thick yoghurt
½ cup vegetable oil
1 teaspoon vanilla extract
Optional Toppings
Powdered sugar for dusting
Chocolate ganache
Toasted nuts
Whipped cream
Ice cream
Bon appétit! Savour every bite
Instructions
Preheat your oven to 350°F (175°C). Grease a 9″ square baking pan and line it with parchment paper, leaving an overhang for easy removal later.
In a heatproof bowl, melt the dark chocolate in the microwave in short bursts, stirring in between, or using a double boiler on the stovetop. Set aside to cool slightly.
In a separate mixing bowl, whisk together the all-purpose flour, cocoa powder, coffee powder, baking powder, baking soda, and salt until well combined. Set aside.
Combine the granulated sugar, plain yoghurt, vegetable oil, and vanilla extract in a large mixing bowl. Whisk vigorously until the mixture is smooth and well blended.
Gradually pour the melted chocolate into the wet ingredients while continuously whisking, ensuring it is thoroughly incorporated.
Add the dry ingredient mixture to the wet ingredients and gently fold everything together using a spatula. Be careful not to overmix; stop folding when the flour disappears into the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack. Leaving them overnight for cooling is even better. It will ensure they are set properly.
Once cooled, carefully lift the brownies out of the pan using the parchment paper overhang. Cut into squares or desired shapes.
For an optional finishing touch, dust the brownies with powdered sugar or drizzle them with chocolate ganache. Add toasted nuts and whipped cream, or serve with your favourite ice cream scoop.
Serve and enjoy these decadent eggless chocolate brownies!
Note:
Store the brownies in an airtight container at room temperature for 3-4 days. You can also freeze them for longer storage.
These eggless chocolate brownies prove that indulgence knows no bounds and that the absence of eggs is no barrier to creating culinary delights. Savour every bite and relish that you have discovered the secret to baking eggless brownies to perfection. Bon appétit!
(All pictures used in this article are courtesy Freepik)
Jyoti is a Content Developer and a lover of books, an Engineer by education who finally found her calling in words. Taking long walks, practising yoga, listening to music, meeting a good friend over a cup of tea, baking the perfect cake – all these little things make her happy in their own way. Jyoti enjoys writing on a wide range of topics but her favourites are food, books, travel, and culture.
All Posts of Jyoti Babel
Hope you enjoyed reading...
... we have a small favour to ask. More people are reading and supporting our creative, informative and analytical posts than ever before. And yes, we are firmly set on the path we chose when we started... our twin magazines Learning and Creativity and Silhouette Magazine (LnC-Silhouette) will be accessible to all, across the world.
We are editorially independent, not funded, supported or influenced by investors or agencies. We try to keep our content easily readable in an undisturbed interface, not swamped by advertisements and pop-ups. Our mission is to provide a platform you can call your own creative outlet and everyone from renowned authors and critics to budding bloggers, artists, teen writers and kids love to build their own space here and share with the world.
Got a poem, story, musing or painting you would like to share with the world? Send your creative writings and expressions to editor@learningandcreativity.com
Learning and Creativity publishes articles, stories, poems, reviews, and other literary works, artworks, photographs and other publishable material contributed by writers, artists and photographers as a friendly gesture. The opinions shared by the writers, artists and photographers are their personal opinion and does not reflect the opinion of Learning and Creativity- emagazine. Images used in the posts (not including those from Learning and Creativity's own photo archives) have been procured from the contributors themselves, public forums, social networking sites, publicity releases, free photo sites such as Pixabay, Pexels, Morguefile, etc and Wikimedia Creative Commons. Please inform us if any of the images used here are copyrighted, we will pull those images down.
