Delicious chocolate eggless brownie recipe! Baked to be fudgy, rich, crinkly, and full of cocoa flavor! Perfect for vegetarian diets and egg allergies! It's topped with Peanut Chikki (Praline) crumble. Make it with 8 basic ingredients in just 30 minutes! Try them now!
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What Are Brownies
Brownies being a universal favorite dessert are baked confections! They can either be cakey or fudgy! Nothing can beat the aroma of freshly baked homemade brownies around the house. There are many variations to the classic brownie recipe and gooey, rich, dark, fudgy chocolate brownies are one of them.
Brownies and cakes are not the same. Brownies have a dense chewy texture while cakes are light, soft, and fluffy. Both can be made with many variations and flavors but mostly fudgier brownies have less flour, more fat, and sugar. Nevertheless, both of them are decedent sweet treats!
Can Brownies Be Made Without Eggs
Yes, you can make brownies without eggs! Eggless brownies are a delicious alternative to traditional brownies for people who follow a vegetarian or vegan diet or have egg allergies. If you have dietary restrictions or don't want to use eggs, then this veg brownie recipe without eggs is perfect for you. I got the most number of requests to share my eggless brownie recipe.
Fun Fact - Chocolate brownie was the first eggless dessert I ever baked in the oven! If you love eggless baking, check out my Figs Chiku Bread Cake, Banana Strawberry Bread, and Beetroot Red Velvet Muffins recipes. If you are a chocolate lover, then also check out Chocolate Thandai Bark, Vegan Chocolate Coconut Ice Cream, Vegan Chocolate Macadamia Bars, Vegan Chocolate Marshmallow Cookies, and Chocolate Modak.
Best Brownie Recipe
My eggless fudgy chocolate brownie recipe is the best because it has been tried and tested many times. I make them every year from scratch on KR's birthday. I have stopped buying boxed brownie mixes ever since I settled upon this simple no-egg brownie recipe. These easy eggless brownies are fudgy, rich, crinkly on top, and full of chocolate flavor. They do not rise as much but the flavors are BOMB!
Also, the texture may be slightly different from brownies made with eggs, but they are just as delicious. Make these egg-free brownies when the chocolate craving hits! I have given it an Indian twist by topping the brownies with peanut chikki (praline). Chikki is a better option than adding regular chopped nuts. Peanut Chikki or Peanut Praline totally elevates the flavors and gives it that crunchy texture. It truly is the perfect egg-free chocolate brownie recipe!
Why Make This
- An easy eggless chocolate brownie recipe
- Made with 8 basic ingredients
- Can be made in 30 minutes
- It can easily be made vegan and gluten-free
- These fudgy brownies have an Indian flavor
🧾 Ingredients Needed
Flour - I have used regular all-purpose flour. You can also use maida, or gluten-free all-purpose flour if you want.
Chocolate - Unsweetened Cocoa powder, or cacao powder, and milk chocolate wafers are what I have used to make these brownies. You can also use brown or white chocolate chips, cooking or baking chocolate, or dark chocolate. Whatever you use, ensure they are of very good quality to get that amazing intense chocolate flavor. Dutch-processed cocoa powder can also be used instead of natural cocoa powder.
Butter - Use salted or unsalted butter. If using unsalted butter, then add a pinch of salt to the chocolate fudge brownie batter.
Sweetener - I have used caster sugar. You can also use fine sugar or Brown sugar. Brown sugar adds a lot more moisture so the texture might change. Do not use granulated sugar. It caramelizes on baking which will ruin the texture of the egg-free brownies. If you only have regular sugar, just powder it in a blender and use it. But do not use store-bought powdered sugar.
Full-fat plain unsweetened Greek yogurt is the egg substitute I have used. Yogurt adds the fat and moisture we need to get the texture right. If using homemade dahi or regular yogurt, drain the excess water.
Normally baking powder and baking soda are not used in brownies but I like to add a little baking powder for a little lift.
Chikki or peanut praline - I prefer to add crushed peanut Chikki as topping on my Indian-style egg-free brownies to break the chocolaty taste. Peanut praline tastes way better than adding regular crushed nuts. You can also use any other chikki variety.
How To Make It 🔪
- Coarsely crush the peanut chikki or peanut pralines into small pieces using a mortar pestle.
- Melt milk chocolate wafers with butter in a pan on low heat. The chocolate should be completely melted and it should resemble a sauce consistency. It could take 2-3 minutes.
- Let it cool down completely.
- Add room-temperature Greek yogurt and sugar to a mixing bowl.
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- Whisk Greek yogurt with sugar till it's creamy.
- Now pour the chocolate mixture over it.
- Sift in all-purpose flour, cocoa powder, and baking powder. Sifting the flour and cocoa powder reduces lumps and makes the batter combine quickly and in an even manner. So don't skip this step.
- Fold the batter till there is no dry flour visible. Do not overmix the batter.
- Immediately transfer the chocolate fudge brownie batter to a greased baking dish. If you want you can also line it with parchment paper.
- Top it generously with the crushed peanut praline. Preheat the oven to 350 degrees F. Bake them in the oven for 30-35 minutes. Insert a toothpick to check if it's done. It should come out with some moist crumbs. If it comes out super clean, that means the brownies have been overbaked. Take it out of the oven and let the brownies cool down completely (an hour minimum) before cutting and serving them. Leave it in the fridge to cool down if needed.
🍽 Serving Suggestions
Top it with a peanut praline or chikki and/or sprinkle powdered sugar or chocolate syrup on top and serve. The obvious choice to serve these warm delicious eggless chocolate brownies is with chilled old vanilla ice cream or whipped cream! You can also just enjoy these decadent chocolate brownies on their own. Cold brownies with warm milk is another popular combo! I feel they taste even better the next day!
You can have these deliciously soft and fudgy eggless chocolate brownies for breakfast along with a glass of milk, as a dessert after a meal, or whenever you crave something sweet. These homemade brownies are great for gifting, especially during the holidays. Pack these milk chocolate brownies in lunchboxes as a special treat for your loved ones, and serve them at parties, potlucks, date nights, special occasions, and during the festive season.
💭 Priya's Recipe Tips
You can use dark chocolate chips instead of milk chocolate wafers. You can also melt the chocolate using the double boiler method. Cocoa powder can be substituted for cacao powder. Mix a tablespoon of instant coffee powder with two tablespoons of milk and add to the brownie batter. It boosts the chocolatey flavor of the brownies. Mix in extra chocolate chips into the batter just before baking for more fudginess. You can also top it with fresh fruits like strawberries or raspberries.
Add dollops of peanut butter, Nutella, Jam, or cookie butter on top of the brownie batter. Then take a toothpick or a skewer and swirl it around taking care not to mix it completely to make Swirl brownies. Use parchment paper to line the baking tray if you don't want to grease the pan. Use any variety of homemade or store-bought chikki or pralines. Do not overbake them or they will become hard. To get a clean cut, use a heated knife or dip the knife in hot water, wipe it dry, and then use it for cutting into the brownie. You can also bake this brownie in the microwave in a mug.
FAQs 📖
If you cut them immediately after you take them out of the oven, the brownies will crumble because they are too delicate to slice cleanly. Give them sufficient time to cool down before cutting them. I normally chill the brownies for a few hours or freeze them for a couple of hours before cutting them to get a clean cut. Use a sharp knife to cut them. Also, overbaking the brownies can cause them to crumble.
You need to be careful and gentle while folding in the dry ingredients with the wet ingredients to maintain the airy texture. Over-mixing will produce more gluten and make the brownies chewy. Also, do not add raising agents more than required. They will make the brownies droop and dip and not fluffy.
Store these tasty eggless cocoa brownies separated with pieces of parchment paper in an airtight container and keep them in the fridge for 4-5 days. They will become firmer as they stay in the fridge. Add leftover brownies to a blender and blend them with milk and sugar to make Brownie Milkshake! You can also freeze them for up to 3 months. Let them defrost at room temperature when it's time to eat.
Butter, milk chocolate wafers, and Greek yogurt are the 3 dairy ingredients I have used in this recipe. You can swap yogurt with half a cup of Aquafaba. It's the liquid from a can of (unsalted)chickpeas. Also, use vegan butter (Earth Balance buttery sticks) cut into cubes or vegetable oil and roughly chopped dark chocolate or vegan chocolate chips.
I have not tried it, but you can use any gluten-free flour as a 1:1 substitute. The brownies may have a bit less structure, but the texture is great once they are refrigerated.
I have used yogurt as an egg substitute. You can also use half a cup of sour cream, cream cheese, mashed banana, condensed milk, silken tofu, or applesauce. Other options are - one tablespoon of either chia seeds, cornstarch/arrowroot powder, flax egg, or Aquafaba.
Prepare the brownies as mentioned in the recipe. Then prepare a chocolate sauce by combining one cup of chopped dark chocolate with one-fourth cup of milk. Then microwave it for 2 minutes or till the chocolate melts. Heat a sizzler plate on an open flame. Place a brownie on it. Mix one-fourth cup of water with one-fourth cup of powdered sugar and pour this over the brownie. Then immediately pour the chocolate sauce on top and enjoy the sizzling sound. Serve it with a scoop of vanilla ice cream.
More Eggless Bake Recipes
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Recipe 📖
Eggless Brownies
Equipment
- Oven
Ingredients
- 100 gms peanut praline or chikki
- 110 gms salted butter
- 175 gms milk chocolate wafers
- 1 cup Greek yogurt
- ¾ cup caster sugar
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoon cocoa powder
Instructions
- Coarsely crush the peanut chikki or peanut pralines into small pieces using a mortar pestle.
- Melt milk chocolate wafers with butter in a pan on low heat. The chocolate should be completely melted and it should resemble a sauce consistency. It could take 2-3 minutes.
- Let it cool down completely.
- Add room-temperature Greek yogurt and sugar to a mixing bowl.
- Whisk Greek yogurt with sugar till it's creamy.
- Now pour the chocolate mixture over it.
- Sift in all-purpose flour, cocoa powder, and baking powder. Sifting the flour and cocoa powder reduces lumps and makes the batter combine quickly and in an even manner. So don't skip this step.
- Fold the batter till there is no dry flour visible. Do not overmix the batter.
- Immediately transfer the chocolate fudge brownie batter to a greased baking dish. If you want you can also line it with parchment paper.
- Top it generously with the crushed peanut praline. Preheat the oven to 350 degrees F. Bake them in the oven for 30-35 minutes. Insert a toothpick to check if it's done. It should come out with some moist crumbs. If it comes out super clean, that means the brownies have been overbaked. Take it out of the oven and let the brownies cool down completely (an hour minimum) before cutting and serving them. Leave it in the fridge to cool down if needed.
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