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You are here: Home / All Recipes / Eggless Chocolate Brownies (with the crackled top)

Eggless Chocolate Brownies (with the crackled top)

October 18, 2020 By bakesalotlady

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It is finally here! The most requested, the most awaited recipe since I started this blog. Eggless fudgy brownies are here with the classic crackled crust.

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Please follow this recipe exactly as directed. There are no substitutes for any ingredients. Please make sure that the sugar dissolves completely and do not use compound chocolate. Ensuring that the sugar dissolves completely and using good quality, real chocolate is essential to get the crackly top.

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Eggless Chocolate Brownies

The easiest, most delicious, fudgy chocolate brownies you will make, I promise. They are intensely chocolatey and eggless with a crackled crust.
Course Dessert
Keyword brownie, eggless
Prep Time 20 minutes
Baking time 28 minutes
Servings 9 brownies
Calories
Author bakesalotlady

Ingredients

  • 220 g chopped dark chocolate (NOT COMPOUND) minimum 55% cocoa solids
  • 70 g butter (if using salted butter, omit the salt)
  • 200 g sugar
  • 1/2 tsp vanilla extract
  • 100 ml water OR milk
  • 25 ml greek yoghurt (dahi, strained to remove excess water)
  • 150 g plain all-purpose flour
  • 20 g cornflour
  • 7 g cocoa powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 175 ºC and line an 8 inch square baking pan with parchment paper.
  • Heat the milk/water in a microwave safe bowl, then add the sugar and stir till it dissolves completely. THIS IS IMPORTANT, please do not skip this step. The milk/water should not be boiling hot. Just warm enough for the sugar to dissolve.
  • Now in a separate microwave safe bowl add the chocolate and butter, heat it in 15 second increments, stirring every time till it melts completely.
  • Add the melted chocolate-butter mixture to the sugar mixture. Gently stir to combine. Now add the yoghurt & vanilla and stir till well combined and smooth.
  • Sift in the flour, cornflour, cocoa powder, and salt. Whisk to combine, do not overmix.
  • Pour the batter into the prepared baking tin and smooth out the top.
  • Bake in the pre-heated oven at 175C for about 24 minutes, or until an inserted toothpick comes out with some half-baked batter and many moist crumbs attached.
  • Let the brownies cool completely at room temperature before slicing and serving.
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Filed Under: All Recipes, Bake, Brownies and Bars, Chocolate, Eggless

Reader Interactions

Comments

  1. Maanasa says

    March 30, 2022 at 8:04 am

    Hi anjali…LOVELY RECIPE!Just wanted to check if we should bake with both rods on?

    Reply
    • bakesalotlady says

      March 30, 2022 at 1:36 pm

      Hi! Thank you! And you only keep both rods on while preheating. While baking only keep the bottom rods on. 🙂

      Reply
  2. Siddhi says

    March 18, 2022 at 7:49 pm

    Heyy is the batter consistency supposed to be liquidy ?

    Reply
    • bakesalotlady says

      March 19, 2022 at 10:37 am

      Hi! The batter will be fairly liquid as in, it will be flowy and not like cookie dough. Imagine a thick pound cake batter like consistency. I have a reel on Instagram where you can check the consistency on video if you like. 🙂

      Reply
  3. Madhura P says

    January 8, 2022 at 12:33 am

    Whats the baking time for cooker!!

    Reply
    • bakesalotlady says

      February 22, 2022 at 1:18 pm

      Hi, I have not tried to make this recipe in a cooker so I will not be able to give the exact time but it should be approximately similar baking time as the oven.

      Reply
  4. Cheryl says

    November 7, 2021 at 11:03 pm

    hello, may i confirm it’s only 7g of cocoa powder used? thanks 🙂

    Reply
    • bakesalotlady says

      November 9, 2021 at 7:09 am

      Hey!😊 Yes it is 7 g of unsweetened cocoa powder. Hope it helps. Thank you!

      Reply
  5. Kriti Goel says

    November 13, 2020 at 5:12 pm

    Heyyy ! I tried your recipie out. The brownie tasted amazing but i dint get the crispy top. Could you think of the reason for the same ,

    Reply
    • bakesalotlady says

      November 17, 2020 at 6:36 pm

      Hey Kriti! So glad you liked it. For the crackled top it is extremely essential that the sugar dissolves completely, 100% before you proceed with the next step. The dissolved sugar leads to the crackled top. Hope this helps 🙂

      Reply
  6. Priyanka says

    October 27, 2020 at 9:21 pm

    Hi Anjali, just wanted to confirm that this recipe calls for ‘powdered sugar’ and not granulated (or castor sugar), right? Also, love that you’re such a pro at baking but have not qualms posting about your baking fails, which not all pros do!

    Reply
    • bakesalotlady says

      November 17, 2020 at 6:41 pm

      Hi Priyanka! Yes, it calls for powdered sugar, just for ease of dissolving. You can use castor sugar too, it will just take a little longer to dissolve. And, I am so happy you enjoy the baking fails, although I have been baking for so many years I fail so many times hahaha.

      Reply

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I am Anjali, the baker and photographer behind BAKESALOTLADY.
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