These eggless chocolate brownies came about by accident. I fancied a warm chocolate brownie with ice cream one day. So I got to work making brownies only to find that my hubby had gotten home from the gym and had gone on a protein fest – he had finished all the eggs *facepalm*. So, not one to concede, I rejigged my recipe – reduced the flour and incorporated natural yoghurt, and the result was uh-mazing! I got a rich chocolate brownie with a gooey, fudgy middle. It had a slight crunch from the shiny top crust. I added expresso to bring out the richness of the cocoa flavour, and I counterbalanced this by adding in white chocolate chunks for sweetness – mini marshmallows also work well here. I actually like these better than my regular brownie recipe, and it was phenomenal with vanilla ice cream!
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Epic Eggless Chocolate Brownie Recipe
Makes: 9 brownies
Preparation Time: 10 minutes
Baking Time: 25-30 minutes
- 60 g unsalted butter melted and cooled
- 30 ml vegetable oil
- 160 g brown sugar
- 170 g caster sugar
- 120 ml yoghurt
- 1 tbsp vanilla essence
- 1 tbsp espresso
- 90 g plain flour
- 75 g cocoa powder
- 1 tsp baking powder
- 100g white chocolate chunks or marshmallows
- Preheat oven to 180 °C fan (200 °C conventional oven).
- Grease a 9 inch (23 cm) square cake tin and line with baking paper. I used my Circulon Momentum square cake tin for this recipe, you can find more details on this tin here. This tin is very versatile and has served me well for around three years now.
- In a large bowl whisk together the butter, oil and sugars until glossy.
- Gently whisk in the yoghurt, vanilla essence and espresso until they are just incorporated (don’t over mix).
- Mix together the flour cocoa powder and baking powder. Sift one third of this mixture into the liquid ingredients and fold in with a spatula after each addition being careful not to mix it too much – you don’t want air in the mixture if you are trying to obtain a fudgy end result.
- Fold in 3/4 of the chocolate chunks or marshmallows.
- Pour the mixture into the cake tin, spread evenly with a spatula and sprinkle the remaining chocolate chunks or marshmallow onto the top.
- Bake for 25 to 30 minutes until the mixture is set.
- Remove from the oven allow the brownie to cool for at least 15 minutes before using a sharp knife to slice into 9 squares.