These homemade eggless chocolate brownies are rich, deeply chocolatey, and perfectly balanced between fudgy and soft. I like making these when I want a dependable dessert that doesn’t require eggs but still delivers a classic brownie texture. They come together easily with pantry staples and always feel indulgent without being complicated.
Why You’ll Love This Recipe
I love this recipe because it proves that brownies don’t need eggs to taste amazing. The texture turns out moist and tender, the chocolate flavor is intense, and the method is straightforward. I also appreciate how versatile these brownies are, whether I serve them plain, with nuts, or alongside a scoop of ice cream.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter
1 cup chopped dark chocolate
3/4 cup thick Greek yogurt
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Directions
I start by preheating the oven to 180°C (350°F) and lining an 8×8-inch square baking pan with parchment paper, lightly greasing it with butter.
In a bowl, I sift together the all-purpose flour, cocoa powder, baking powder, and salt, then set it aside.
In another heatproof bowl, I melt the butter and chopped chocolate together using a microwave in short bursts, stirring until the mixture is smooth and glossy.
To the melted chocolate mixture, I add the sugar, Greek yogurt, and vanilla extract, whisking well until everything is fully combined.
I gently fold the dry ingredients into the wet mixture until just combined, making sure not to overmix. I then fold in the chopped walnuts.
I pour the batter into the prepared pan and smooth the top evenly. I bake the brownies for about 35 to 40 minutes, checking around the 35-minute mark.
Once baked, I let the brownies cool completely in the pan before lifting them out and cutting them into squares.
Servings And Timing
This recipe makes 9 brownies.
Preparation time is about 10 minutes, baking time is around 40 minutes, making the total time approximately 50 minutes.
Variations
I sometimes skip the walnuts and add chocolate chunks for extra richness. For a slightly more intense flavor, I use a mix of dark and semi-sweet chocolate. When I want a more dessert-style brownie, I drizzle melted chocolate on top after baking.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating, I warm individual pieces in the microwave for about 10 to 15 seconds to bring back their soft texture.
FAQs
Can I use regular yogurt instead of Greek yogurt?
I can use regular yogurt, but I make sure it is thick. If it’s runny, I strain it for a while to remove excess liquid so the brownies don’t turn soggy.
How do I know when the brownies are done?
I insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, I know they’re ready.
Can I make these brownies without nuts?
Yes, I often leave out the walnuts entirely, and the brownies still turn out delicious and soft.
Can I reduce the sugar?
I can slightly reduce the sugar, but I avoid cutting it too much because it affects both sweetness and texture.
Why did my brownies turn out dry?
Dry brownies usually mean they were overbaked. I always start checking a few minutes early and remove them as soon as they’re set.
Conclusion
I find these eggless chocolate brownies to be a perfect example of how simple ingredients can create an incredibly satisfying dessert. They’re easy to prepare, full of chocolate flavor, and ideal for sharing or enjoying as a personal treat whenever I crave something sweet.
Rich, fudgy, and deeply chocolatey brownies made without eggs. These eggless treats are easy to make with pantry staples and offer the perfect balance of softness and indulgence.
Total Time:50 minutes
Yield:9 brownies
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter
1 cup chopped dark chocolate
3/4 cup thick Greek yogurt
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Instructions
Preheat oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment paper and lightly grease with butter.
Sift flour, cocoa powder, baking powder, and salt into a bowl. Set aside.
In a microwave-safe bowl, melt butter and chopped dark chocolate in short bursts, stirring until smooth.
Whisk sugar, Greek yogurt, and vanilla into the melted chocolate mixture until well combined.
Fold in dry ingredients until just combined. Do not overmix. Fold in chopped walnuts.
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, checking at the 35-minute mark. A toothpick should come out with moist crumbs.
Cool completely before removing from the pan and cutting into squares.
Notes
Use a mix of dark and semi-sweet chocolate for deeper flavor.
Replace walnuts with chocolate chunks or omit for nut-free version.
Greek yogurt gives best texture; strain regular yogurt if using.
Drizzle melted chocolate over cooled brownies for a dessert-style finish.
Don’t overbake to keep the brownies moist and fudgy.
