Carve Your Craving Eggless Brownies (Fudgy With Crinkle Top)
These eggless brownies are fudgy, rich, chewy, and topped with a classic crinkle finish. Made with yogurt and cocoa powder, they’re easy to make, vegan-adaptable, and simply irresistible!
Equipment
- 1 Mixing bowl Heat-safe for double boiler
Ingredients
Main ingredients
- 6 tablespoon Salted butter 75 grams
- 1 tablespoon Flavorless oil
- 2 tablespoon Milk 30 ml
- 1 cup Granulated sugar 224 grams
- 0.5 cup Unsweetened cocoa powder 40 grams
- 0.5 cup Thick yogurt 110 ml, at room temperature
- 1 teaspoon Pure vanilla extract
- 0.75 cup All-purpose flour 100 grams
- 1 tablespoon Cornstarch
- 0.25 teaspoon Baking powder
- 0.75 cup Mixed nuts optional
- 0.5 cup Chocolate chips dark or semi-sweet, optional
- 2 teaspoon All-purpose flour for coating toppings
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch square pan with parchment paper or lightly grease it.
- In a heat-safe bowl using the double boiler method, melt the butter and stir in oil. Mix until well emulsified.
- Add sugar, cocoa powder, and milk to the butter-oil mixture. Stir until just combined. Remove from heat and let it cool slightly.
- When the mixture is lukewarm, add yogurt and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together flour, cornstarch, and baking powder.
- Fold dry ingredients into wet ingredients using a spatula. Do not overmix.
- If using nuts or chocolate chips, coat them in flour and fold gently into the batter.
- Spread batter evenly in the prepared pan. Top with more nuts and chocolate if desired. Tap the pan gently to remove air bubbles.
- Bake for 28 minutes or until the top is set and crinkled and the sides begin to pull away. Cool completely before slicing.
Notes
To keep brownies moist, store them in an airtight container or wrap them tightly in plastic. Freeze for longer storage. Use vegan substitutes for a fully plant-based version.