Ingredients needed 🧾
How to make it 🔪
Serving suggestions 🍽
Top recipe tips 💭
More eggless bake recipes
Recipe 📖
Brownies and cakes are not the same. Brownies have a dense chewy texture while cakes are light, soft, and fluffy. Both can be made with many variations and flavors but mostly fudgier brownies have less flour, more fat, and sugar. Nevertheless, both of them are decedent sweet treats! Fun Fact - Chocolate brownie was the first eggless dessert I ever baked in the oven! If you love eggless baking, check out my Figs Chiku Bread Cake, Banana Strawberry Bread, and Beetroot Red Velvet Muffins recipes. If you are a chocolate lover, then also check out Chocolate Thandai Bark, Vegan Chocolate Coconut Ice Cream, Vegan Chocolate Macadamia Bars, Vegan Chocolate Marshmallow Cookies, and Chocolate Modak. Also, the texture may be slightly different from brownies made with eggs, but they are just as delicious. Make these egg-free brownies when the chocolate craving hits! I have given it an Indian twist by topping the brownies with peanut chikki (praline). Chikki is a better option than adding regular chopped nuts. Peanut Chikki or Peanut Praline totally elevates the flavors and gives it that crunchy texture. It truly is the perfect egg-free chocolate brownie recipe! Chocolate - Unsweetened Cocoa powder, or cacao powder, and milk chocolate wafers are what I have used to make these brownies. You can also use brown or white chocolate chips, cooking or baking chocolate, or dark chocolate. Whatever you use, ensure they are of very good quality to get that amazing intense chocolate flavor. Dutch-processed cocoa powder can also be used instead of natural cocoa powder. Butter - Use salted or unsalted butter. If using unsalted butter, then add a pinch of salt to the chocolate fudge brownie batter. Sweetener - I have used caster sugar. You can also use fine sugar or Brown sugar. Brown sugar adds a lot more moisture so the texture might change. Do not use granulated sugar. It caramelizes on baking which will ruin the texture of the egg-free brownies. If you only have regular sugar, just powder it in a blender and use it. But do not use store-bought powdered sugar. Full-fat plain unsweetened Greek yogurt is the egg substitute I have used. Yogurt adds the fat and moisture we need to get the texture right. If using homemade dahi or regular yogurt, drain the excess water. Normally baking powder and baking soda are not used in brownies but I like to add a little baking powder for a little lift. Chikki or peanut praline - I prefer to add crushed peanut Chikki as topping on my Indian-style egg-free brownies to break the chocolaty taste. Peanut praline tastes way better than adding regular crushed nuts. You can also use any other chikki variety.
You can have these deliciously soft and fudgy eggless chocolate brownies for breakfast along with a glass of milk, as a dessert after a meal, or whenever you crave something sweet. These homemade brownies are great for gifting, especially during the holidays. Pack these milk chocolate brownies in lunchboxes as a special treat for your loved ones, and serve them at parties, potlucks, date nights, special occasions, and during the festive season. Add dollops of peanut butter, Nutella, Jam, or cookie butter on top of the brownie batter. Then take a toothpick or a skewer and swirl it around taking care not to mix it completely to make Swirl brownies. Use parchment paper to line the baking tray if you don’t want to grease the pan. Use any variety of homemade or store-bought chikki or pralines. Do not overbake them or they will become hard. To get a clean cut, use a heated knife or dip the knife in hot water, wipe it dry, and then use it for cutting into the brownie. You can also bake this brownie in the microwave in a mug.
