Epic Eggless Chocolate Brownies

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!

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Epic Eggless Chocolate Brownie Recipe

Makes: 9 brownies
Preparation Time: 10 minutes
Baking Time: 25-30 minutes

INGREDIENTS

  • 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

METHOD

  1. Preheat oven to 180 °C fan (200 °C conventional oven).
  2. 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.
  3. In a large bowl whisk together the butter, oil and sugars until glossy.
  4. Gently whisk in the yoghurt, vanilla essence and espresso until they are just incorporated (don’t over mix).
  5. 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.
  6. Fold in 3/4 of the chocolate chunks or marshmallows.
  7. Pour the mixture into the cake tin, spread evenly with a spatula and sprinkle the remaining chocolate chunks or marshmallow onto the top.
  8. Bake for 25 to 30 minutes until the mixture is set.
  9. Remove from the oven allow the brownie to cool for at least 15 minutes before using a sharp knife to slice into 9 squares.

Pistchoccio Fudge (Chocolate & Pistachio Fudge)

Pistchoccio fudge is one of my family’s favourite sweet treats. It is homemade chocolate fudge flecked with pieces of toasted crushed pistachio. The chocolate fudge is rich and smooth and the toasted pistachios add a slight crunch. It’s so more-ish and it’s really easy to make.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Pistchoccio Fudge Recipe

Makes: one tray of fudge (around 100 pieces of fudge)

Preparation Time: 15 minutes

INGREDIENTS

  • 395 g tin sweetened condensed milk
  • 300 g dark cooking chocolate
  • 0.5 tsp fine sea salt
  • 2 tsp vanilla essence
  • 60 g pistachios

METHOD

  1. Preheat oven to 180 °C fan (200 °F conventional).
  2. Line a 22 cm by 22 cm square baking tin with baking paper.
  3. Place pistachios in a sandwich/food bag and bash with a rolling pin until the nuts are broken into small pieces. Spread on an oven tray and place into the oven for around 5 minutes until the nuts start to go brown. Remove from oven and allow to cool.
  4. Pour the condensed milk and chocolate into a saucepan. Place on a low heat and mix until the chocolate has melted and the mixture has thickened. It should be smooth and glossy.
  5. Remove from the heat and add the salt, vanilla essence and toasted nuts.
  6. Stir vigorously for 3-5 minutes as the mixture cools.
  7. Pour into the baking tin and spread with the back of a wooden spoon.
  8. Place in the fridge to set for an hour before cutting into squares (roughly 2 cm by 2 cm).