Homemade Eggless Chocolate Brownie | How to Make Brownie | Brownies Recipe

What is Homemade Eggless Chocolate Brownie?

Chocolate brownie is a treat to the chocolate lovers. This particular brownie is eggless, it is moist, it is fudge-y and it is chocolate-y. What more can one ask for?!

Chocolate Brownie is very easy to make. For that matter I really find baking easy. Just weigh the ingredients correctly and mix the dry ones and wet ones separately. And then combine the two. That’s it! Same applies here. The recipe doesn’t call for any special equipments or ingredients.

Let’s talk about the ingredients for eggless chocolate brownie

This recipe calls for cocoa powder. Make sure to use good quality cocoa powder. Since it is an eggless recipe we will be using thick curd or yogurt as an egg substitute. The curd SHOULD NOT be sour. To add a bite some walnuts have been added and to take the chocolate level further some chocolate chunkshave been added.

How To Make Eggless Chocolate Brownies

1. Preparations : Preheat the oven to 160°C. Line a square 9”*9” tin with parchment paper.


2. Cream butter and add curd and vanilla : In a bowl take ⅓ cup butter. Cream it, which means mix… rather beat it using a spoon or electric beater. Into this add ½ cup thick curd and 1 tsp vanilla extract.

Tips: Make sure butter and curd are at room temperature. Make sure that the curd is not sour. It should taste good otherwise it might ruin the taste of brownies.


3. Mix dry ingredients : In another bowl take 1 cup all purpose flour. Into this add ⅓ cup cocoa powder. Add ⅔ cup powdered sugar. Add 1 ½ tsp baking powder. Mix everything.


4. Mix dry and wet ingredients and add water : Add the dry ingredients to the butter and curd mix. Add ¾ cup water. Mix everything well.

Tips:Never over mix the batter. Any batter for that matter (batter-matter)!


5. Add chocolate chunks and walnuts : Time for the wow moment! In goes ½ cup chocolate chunks and ¼ cup chopped walnuts. Mix and drool over it ;).


6. Bake : Pour the batter in the lined tin. Bake at 160°C for 25-30 minutes. Cool them completely. Refrigerate for an hour and then cut into slices. I wasn’t that entire patient. So you can see I did not get very neat slices. I was curious to see the melted chocolate.


7. Bon appétit : Serve chocolate brownie with a dollop of vanilla ice cream and chocolate sauce.


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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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