Eggless Brownies

Delicious eggless chocolate brownie recipe! Baked to be fudgy, rich, crinkly, and full of cocoa flavor! Perfect for vegetarian diets and egg allergies! Make it with 8 basic ingredients in just 30 minutes! Try them now!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 247.9kcal

Author Priya Lakshminarayan

Equipment

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.

Notes

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.

Nutrition