I love this recipe because it creates dense and fudgy brownies with simple pantry ingredients. The melted dark chocolate gives them a rich flavor, while the yoghurt keeps the texture moist and tender. I also like that these brownies taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
75 g butter, at room temperature, cut into pieces
150 g dark cooking chocolate, 70% to 75%, finely chopped
1/4 cup cocoa powder
1 cup caster sugar
1/3 cup freshly boiled water
1 teaspoon vanilla extract
1/4 cup thick plain yoghurt or curd
3/4 cup all-purpose flour
2 tablespoons cornflour or cornstarch
1/4 teaspoon salt if using unsalted butter
Directions
I preheat the oven to 175°C and line an 8-inch square baking pan with non-stick baking paper, leaving some overhang on the sides.
I place the butter, chopped chocolate, and cocoa powder in a heat-proof bowl over simmering water, making sure the bowl does not touch the water. I stir until everything melts into a smooth mixture, then let it cool slightly.
In another bowl, I whisk the sugar with hot water until the sugar dissolves completely.
I stir in the vanilla extract and then add the melted chocolate mixture, mixing until smooth.
Next, I add the yoghurt and stir until fully combined.
I sift in the flour, cornstarch, and salt, then gently fold everything together into a smooth batter. I spread the batter evenly into the prepared pan.
I bake the brownies for 25 to 30 minutes, until a crust forms on top and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
I let the brownies cool completely before lifting them from the pan and slicing them into 16 squares. I like chilling them briefly before cutting because it helps create cleaner slices.
Servings and timing
This recipe makes 16 servings.
Preparation and cooking time: 45 minutes.
Variations
I sometimes add chocolate chips or chopped walnuts for extra texture. For a deeper flavor, I like using espresso powder with the cocoa. I can also sprinkle sea salt on top before baking for a sweet and salty finish.
storage/reheating
I store the brownies in an airtight container at room temperature for 4 to 5 days. In warmer weather, I prefer refrigerating them.
I also keep them in the fridge for up to 10 days because they become even fudgier. For longer storage, I freeze them and thaw at room temperature before serving.
To reheat, I warm a brownie in the microwave for a few seconds for a softer texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, I can use milk chocolate, but the brownies will taste sweeter and slightly less rich.
Why are my brownies dry?
The brownies usually become dry if I bake them too long. I remove them once the center still has moist crumbs.
Can I make these brownies gluten-free?
Yes, I can replace the all-purpose flour with a gluten-free flour blend suitable for baking.
Do the brownies need refrigeration?
They do not have to be refrigerated, but I like chilling them because the texture becomes extra fudgy.
Can I add nuts or chocolate chunks?
Yes, I can easily mix in walnuts, pecans, or extra chocolate chunks for more texture and flavor.
Conclusion
These fudgy eggless brownies are one of my favorite desserts because they are simple, rich, and deeply satisfying. I love the intense chocolate flavor and soft texture, and I find them perfect for sharing or enjoying with coffee or milk.
The Best Fudgy Eggless Brownies recipe made with dark chocolate and cocoa for an irresistibly gooey texture. Perfect easy brownies without eggs for every occasion.
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:16 brownies
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
75 g butter, at room temperature and cut into pieces (about 5 tbsp)
150 g dark cooking chocolate (70%–75%), finely chopped
1/4 cup cocoa powder (21 g)
1 cup caster sugar (190 g)
1/3 cup freshly boiled water (80 ml)
1 tsp vanilla extract
1/4 cup thick plain yoghurt or curd (55 g)
3/4 cup all-purpose flour (90 g)
2 tbsp cornstarch (cornflour)
1/4 tsp salt (if using unsalted butter)
Instructions
Step 1: Prepare the Pan
Preheat the oven to 175°C (350°F).
Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Melt the Chocolate
In a heatproof bowl, combine the butter, chopped chocolate, and cocoa powder.
Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
Stir frequently until melted and smooth.
Remove from heat and let cool slightly.
Step 3: Make the Batter
In a separate mixing bowl, whisk together the sugar and hot water until the sugar dissolves completely.
Stir in the vanilla extract.
Pour in the melted chocolate mixture and whisk until smooth.
Add the yoghurt and mix until fully incorporated.
Sift in the flour, cornstarch, and salt.
Fold gently until a smooth batter forms with no flour lumps remaining.
Step 4: Bake the Brownies
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 25–30 minutes, or until a crust forms on top and a toothpick inserted in the center comes out with moist crumbs.
Avoid overbaking, as this can make the brownies dry. Begin checking around 20 minutes if your oven runs hot.
Step 5: Cool and Slice
Allow the brownies to cool completely in the pan.
Lift them out using the parchment paper overhang.
Slice into 16 equal squares, wiping the knife clean between cuts for neat edges.
For the best texture, let the brownies rest overnight before slicing.
Notes
Use high-quality dark chocolate for the richest flavor.
Slight greasiness when freshly baked is normal and improves by the next day.
Chilling the brownies for 30 minutes before slicing helps create cleaner cuts.
Store in an airtight container at room temperature for up to 5 days.
Refrigerated brownies become even fudgier and last up to 10 days.
Brownies freeze well for longer storage.
