Eggless Brownies Fudgy With Crinkle Top

I published this recipe 6 years back on December 1, 2016. I am updating it with slight tweaks to make it better, user-friendly, and extra details as well as new photos. My love for brownies is not hidden from you. In holidays, I love binging on these hot chocolate brownies which are VEGAN as well. If you have an instant pot, then try these chocolate brownie cake. Need a healthier brownie recipe then my peanut butter brownies are perfect. When I am not in the mood to bake I make these no-bake brownies.

Wait a minute .. why cocoa brownies ??

This recipe doesn’t require melting chocolate. Using cocoa instead gives a rich chocolaty feel to these brownies. Wait until you make these eggless brownies this way and you will instantly fall in love with them.

In search of a perfect Eggless Brownie recipe.

It’s adapted from here. But for making them eggless and the way I wanted them in taste and texture I have changed almost all the proportions and it’s no more like the original. Making these changes wasn’t as easy as I thought. It all started 6 years back. I vaguely remember that day. I was craving brownies and was all set to make it. Unfortunately, I was out of baking chocolate. I quickly searched online and settled for cocoa brownies by Alice Medrich. I was a bit skeptical about using cocoa instead of melted chocolate but then there was no harm in experimenting. This recipe must be great for folks consuming eggs. Oh boy!!!! converting this recipe from eggs to eggless was such a bummer.

Brownie trial journey.

1 st trial Followed recipe to the T replacing only eggs with yogurt. Result- It was falling apart, with too much cocoa and no structure. It was super greasy as I think my butter was overheated.I baked for longer than called for but still not cooked through :(Eggs do like a zillion things to your baked goods and baking without them surely needs a few trials. So in the second trial – I changed the cocoa and flour ratio. Increased flour and a tad less cocoa than flour thinking brownies will have great structure. Increased the temperature to standard 350 deg F. It turned out tough and way dense but did not fall apart. But while mixing sadly the butter was separating. ( I blame myself as I was a rookie back then) So now structure wasn’t a problem. I had 2 problems to handle –

avoid butter from separating and get less greasy brownies get fudgy moist and light brownies adding leavening agent

So thought of using less butter and stabilizing the butter somehow. So in the Third trial – Result –

The butter problem is solved. But the brownies were not very tender and melt in the mouth. I am one finicky soul when it comes to desserts and if I don’t get it the way I want I will remake it endless times.

So last and final trial that left me and my entire family go GAGA over it was –

I used baking powder that made these brownies tender. The rest remains the same as the third trial and the result is down below. Perfect eggless brownies in every way. It is fudgy, has a crinkle top, is very chocolaty, and just melts in the mouth.

Ingredients to make eggless brownies.

Flour – I have used all-purpose flour to make these brownies. Yogurt – This is my secret ingredient that swaps eggs in this recipe. You can use homemade or store-bought yogurt. Make sure it is thick. Milk– Any milk or even water works. I have used full-fat milk. Butter – I have used salted butter. If you are using unsalted butter then add a pinch of salt to the batter. Oil– Use regular cooking oil of choice. Baking powder – Don’t use baking soda. Use baking powder only. This will make your brownies tender and give them a subtle lift. Dark Chocolate chips – I have used Ghirardelli bittersweet chocolate chips as an add-on. Walnuts – This topping is completely optional. Sea Salt– I highly recommend using it if you have it. It beautifully cuts the sweetness of brownies.

Steps by step instructions.

Choose a medium-sized heat-safe bowl that can sit easily on a saucepan. Heat some water in the saucepan on medium heat. The water level should be just 2-3 inches high. Water should be simmering and not a rolling boil. Adjust the temperature of the water accordingly. Place a heatproof bowl over the saucepan. The water in the saucepan shouldn’t be touching the bowl above . Cut the butter into small pieces and add it to that heat-proof bowl. Add in oil too. Now vigorously stir oil and butter together until it’s melted and emulsified well for about 20 seconds. This step will avoid the butter to break even if the temperature is a bit high giving you smooth silky batter later. Now add the sugar and cocoa powder, and milk to the bowl and stir well with the butter and oil mixture until combined which will take less than 1 minute. Switch off the flame while doing so as the sugar will melt with the residual heat of the steam.

Steps after the double boiler method.

At first, the mixture will look gritty and rough. But it will smooth out later after adding the rest of the ingredients. Take the bowl off the saucepan and let it cool a bit until lukewarm before adding yogurt. After 5 minutes or when the cocoa mixture is just warm to the touch and not very hot, slowly stir in yogurt and vanilla until incorporated well and smooth. Do not add yogurt to the hot cocoa sugar mix, or it will split. Wait until lukewarm or cooled down. Now add vanilla, cornstarch, all-purpose flour, and baking powder to this cocoa mixture. Combine everything gently with a spoon or a spatula until smooth and lump free. Do not over-mix – not more than 50 strokes. We are aiming for brownies and not a fluffy cake. If you are adding toppings then coat the nuts and chocolate chips with dry flour before adding them to the batter. This will prevent them to sink at the bottom. Now fold in some nuts and choco chips in the batter if desired.

Pour the batter evenly into the lined pan. Top it with some nuts and chocolates if desired. Tap the pan gently on your countertop to release any air bubbles. Bake it in a preheated oven on the middle rack for 23-28 minutes or until the top is set to touch and crinkly and the brownies leave the sides. Check at the 23-minute mark. Remember that the brownies continue to bake even after they are out of the oven. Once done take the pan out of the oven and place it on a cooling rack. Sprinkle it with sea salt while they are still warm. Let the brownie completely cool before taking it out of the pan. For clean cut edges of the brownies, after it is completely cooled place the pan in the fridge for at least 3 hours before cutting. Lift up the parchment overhang and place the brownies on the cutting board. With a help of a sharp serrated knife cut 8 large or 16 small pieces. Clean the knife with a moist paper towel after every cut for super sharp edges. Enjoy it cold or warm it up for 10 seconds in your microwave. Both ways it tastes out of this world.

Important tips to consider.

Reasons to love eggless chocolate brownies.

These are very easy to make at home. It is fudgy, moist, and chewy on the edges and will just melt in your mouth. These eggless brownies have a classic crinkled top and aren’t cake-like at all. It is Vegan adaptable. These brownies are made with easy-to-find ingredients at home.

Turn them Vegan.

Yes, it is very easy to turn these eggless brownies vegan. I have made them many times without any problem. Simply swap the dairy ingredients with non-dairy ones. Use vegan butter, milk, yogurt, sugar, and chocolate chips.

Frequently asked questions.

Why is my brownie sticking to the pan?

You have baked the brownie but can’t get it out of the pan. I know that disappointing feeling. I highly recommend using parchment or wax paper to double-line the pan before baking. This way you will have an overhang and lift the brownie out of the pan with ease. Once cooled down completely you can flip the brownie gently and take off the paper if desired. Then proceed to the with a sharp knife.

How do I know if the brownies are done baking?

You will have to trust your instincts. Unlike cakes, the toothpick test doesn’t work with brownies. If the brownies have a crinkled dry top, started to leave the sides then chances are that they are done. If you are still unsure, insert the toothpick in the center of the brownies anyways. It should come with dry sticky batter and not shiny liquid. Remember that the brownies continue to cook even after they are out of the oven.

Why are my brownies dry?

You have definitely overcooked the brownies. This is in my experience a reason for dry tough brownies. Another reason could be that you are not using the right pan as the recipe suggests. Using a different size pan big, small, or glass can alter the cooking time and temperature. You will have to take these factors into consideration.

Why are my brownies not fudgy?

If your brownies are more cake-like and not dense and fudgy then the reason could be you have over-mixed the batter, used a whisk instead of a spatula, or added more raising agents.

Is it better to cut brownies hot or cold?

I will definitely recommend cutting brownies when they have completely cooled down. If you have time on hand, pop them in the refrigerator for a few hours before cutting. This will ensure that the brownies are set and will give you clean-cut pieces.

How to cut brownies cleanly?

We all aim to cut brownies without breaking them. After all the hard work in making them, we don’t want them to fall apart while cutting. I prefer clean-cut edges. So following tips might be helpful.

Why is my brownie falling apart?

Always let your brownies cool down completely before cutting. Store it in the fridge for at least two hours before cutting. This gives the brownies enough time to set well. It will make a lot of difference.

Why is my brownie sinking and not holding up?

If the brownies are sinking after baking, it is possible that you have underbaked them. Just pop them in the refrigerator so that they can hold shape and still taste delicious. As every oven is different, next time add 2-3 minutes to your baking time.

PS: 8th December is National Brownie Day so make some soon! Are we friends yet? Let’s connect on- Facebook| Instagram | Pinterest | Twitter Pin this for later 🙂