You requested an Eggless version of my famous Chocolate brownies Recipe so here it is! Learn how to make Eggless Chocolate Brownies with this quick and easy recipe. I've substituted eggs with a combination of yoghurt and milk and also added a little bit of baking powder for some height. Using a combination of dark chocolate and cocoa powder gives this recipe a rich and extremely “chocolatey” taste. I've also added a combination of white sugar and brown sugar to caramelize better in the oven and get those perfect crackly tops.
These Eggless Brownies can actually be stored longer than the egg version. It'll last up to 7 days at room temperature or 2 weeks in a refrigerator. However, it's best to eat and enjoy at least one brownie immediately after baking. The warm, fudgy texture is the best.
Eggless Brownies are loved by children and adults alike. If you're preparing this recipe for your children, you can involve them in the process for an extra fun family time! Not only will they learn the best Eggless Brownies Recipe, but it's so simple and easy that they'll make it for you next time.
This recipe DOES NOT contain eggs so it's suitable for vegetarians. If you'd like to see the egg version, I have a video of that as well on my channel.
Thank you for watching my video.
Eggless Chocolate Brownies Recipe Ingredients:
Water – 2 cups (500g)
Butter – 1/2 cup (113g)
Dark Chocolate – 1/2 cup (90g)
Sugar – 1/2 cup (100g)
Brown sugar – 1/2 cup (100g)
Yoghurt (Dahi) – 1/2 cup (122.5g)
Vanilla essence/extract – 1 tsp
Flour – 1/2 cup (64g)
Cocoa Powder – 1/2 cup (50g)
Salt – 1/2 tsp
Baking Powder – 1/2 tsp
Milk – 1/4 cup
Oil – For greasing the square cake pan
Fireflies and Stardust by Kevin MacLeod
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