Eggless Chocolate Brownie Recipe | Eggless Brownie using Cocoa Powder

What is Eggless Chocolate Brownie?

Eggless chocolate brownie is a delicious and fudgy brownie. It has the chunks of chococlate and walnuts for the bite. It is an absolute treat for the chocolate lovers. Eggless chocolate brownie recipe that uses the double boiler technique. Do try this recipe as it is a recipe for

Eggless brownie
Chocolaty fugy brownie

Let’s talk about the ingredients for Eggless Chocolate Brownie Recipe

Eggless chocolate brownie calls for the basic ingredients required for baking. This recipe uses cocoa powder for giving chocolaty flavour to the brownie. Since no eggs have been used, yogurt has been used instead. The extra add ons i.e chocolate chunks and walnuts are optional but highly recommended.

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How To Make Eggless Chocolate Brownie

1. Preparation : Collect and weigh the ingredients. Pre-heat the oven to 180°C (160°C in case of a fan or convection oven). Prepare an 8” square baking pan. Toss chocolate chunks and walnuts with 2 tsp all-purpose flour.


2. Sieve dry ingredients : Place a sieve on a large bowl. Sift 98 g all purpose flour. Add 1 tsp baking powder.


3. Heat butter and oil in a double boiler : Heat 2-3 inch water in a saucepan. Once the water simmers, place a heatproof bowl over it such that the water doesn’t get in contact with the bowl. Add 1 tbsp oil. Add 75 g butter. Give a quick and vigorous stir for 10-20 seconds, until the butter is melted.

Tips: Make sure the butter is cold.


4. Add cocoa powder and sugar : Add 45 g unsweetened cocoa powder and 223 g powdered sugar. Stir to incorporate everything


5. Add yogurt and vanilla : Take the bowl off the saucepan. Let it cool down till the mix is just lukewarm. Mix 1 tsp vanilla extract (I am using a vanilla pod) in 115 ml yogurt. Add the vanilla yogurt mix to cocoa butter mix, which should be lukewarm. Mix it till incorporated


6. Add dry ingredients : Add the sifted flour and baking powder to the above butter cocoa yogurt mix. Add the chocolate chunks and nuts mix. Keep aside some for topping the brownies. Combine till well incorporated


7. Bake : Pour the brownie batter into a lined baking pan. Top it with nuts and chocolate mix prepared earlier. Tap it once or twice to release the air bubbles. Bake at 180°C (160°C in case of a fan or convection oven) for 23-30 minutes. To check if the brownies are done, see if it has left the sides

Tips: DO NOT OVER-BAKE!! I believe fudgy brownie is all about taking them out of the oven at the right time. Soplease be careful.


8. Bon appétit : Once done, take the pan out of the oven and place it on a cooling rack. Let the brownies cool down completely before taking them out of the pan because brownies have resistant heat. They continue to bake even after taken out of the oven. Once completely cool, cut them into pieces. Serve it hot with some vanilla ice cream.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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