Eggless Fudge Brownies
About This Eggless Fudge Brownies
Who says you need eggs to make incredible brownies? These eggless fudge brownies prove that plant-based or egg-free baking can produce results that are just as rich, fudgy, and indulgent as traditional recipes.
What Makes This Eggless Fudge Brownies Special
Whether you are baking for someone with egg allergies, following a vegan lifestyle, or simply ran out of eggs, this recipe delivers intensely chocolatey brownies with that perfect fudgy texture and shiny, crackly top. The secret to success lies in using the right combination of ingredients - yogurt provides moisture and helps bind the batter, while a touch of vinegar and baking soda create lift and that characteristic brownie texture. The generous amount of chocolate and cocoa powder ensures deep, complex chocolate flavor in every bite.
Key Techniques for Success
These brownies have crispy edges that give way to dense, fudgy centers that are pure chocolate heaven. What makes these even better is that they are actually easier to make than traditional brownies since you do not have to worry about properly incorporating eggs.
Perfect for Every Occasion
The batter comes together in one bowl, and the brownies bake up beautifully every time.
Ingredients
- 125g (1 cup) All-purpose flour
- 75g (¾ cup) Unsweetened cocoa powder
- 250g (1¼ cups) Granulated sugar
- 120ml (½ cup) Vegetable oil
- 120g (½ cup) Plain yogurt or non-dairy yogurt
- 2 tsp Vanilla extract
- 1 tsp White vinegar
- ½ tsp Baking soda
- ½ tsp Salt
- 60ml (¼ cup) Hot water
- ½ cup Chocolate chips (optional)
Quick Info
- Total Time:
- 40 min
- Difficulty:
- Easy
- Servings:
- 16
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper leaving overhang.
- 2
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
- 3
In another bowl, whisk together oil, yogurt, vanilla, and vinegar until smooth.
- 4
Pour wet ingredients into dry ingredients and stir just until combined.
- 5
Add hot water and stir until batter is smooth and glossy. Batter will be thin - this is correct.
- 6
If using, fold in chocolate chips.
- 7
Pour batter into prepared pan and spread evenly.
- 8
Bake 23-27 minutes until edges are set and top looks dry. A toothpick should come out with moist crumbs.
- 9
Cool completely in pan on wire rack before cutting. This is essential for fudgy texture.
- 10
Lift out using parchment overhang and cut into 16 squares.
Pro Tips
- •Do not overbake - brownies should look slightly underdone
- •Cool completely for best fudgy texture
- •Use quality cocoa powder for best chocolate flavor
- •Hot water creates glossy batter and fudgy texture
- •Store in airtight container for 4-5 days
- •These are naturally dairy-free if using non-dairy yogurt
Variations
Add walnuts or pecans for crunch. Swirl in peanut butter before baking. Top with sea salt. Add espresso powder for mocha brownies. Frost with chocolate ganache.
