Rich, fudgy, and moist eggless brownies made with simple pantry ingredients. Perfect for anyone avoiding eggs without sacrificing taste.
Total Time:35
Yield:9 brownies
Ingredients
1 cup (200 g) granulated sugar
1/2 cup (60 g) unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 cup (120 ml) neutral oil
1/2 cup (120 g) plain yogurt, dairy or plant based
1 teaspoon vanilla extract
2 tablespoons strong coffee or water, optional
1 cup (125 g) all-purpose flour
1/4 teaspoon baking powder
1/2 cup (90 g) chocolate chips or chopped chocolate
Instructions
Prep the pan Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment so two sides overhang. Lightly grease the remaining sides.
Build the chocolate base In a medium bowl, whisk sugar, cocoa, and salt to remove any lumps. Add oil, yogurt, vanilla, and coffee. Whisk until glossy and smooth. It should look like a thick chocolate sauce.
Add dry ingredients Sift flour and baking powder directly into the bowl. Switch to a spatula and fold until the flour disappears. Mix only until combined. Stir in the chocolate chips.
Bake Spread batter evenly in the pan. Bake 22 to 28 minutes. The center should look set with a thin, shiny top and the edges should be slightly pulled away. A toothpick should emerge with a few moist crumbs, not wet batter.
Cool and slice Cool in the pan on a rack for at least 30 minutes. Lift out with parchment and let cool another 15 minutes before slicing. Clean the knife between cuts for sharp edges.
Notes
For extra fudgy brownies, remove from oven when slightly underbaked.
