Go Back
+ servings
overhead shot of eggless brownie on white board

Eggless Brownies

These brownies are rich and fudgy with an intense chocolate flavor and most important - made without eggs.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 brownies
Calories 324kcal
Author Ryan Beck


  • ½ cup unsalted butter
  • 1 cup semi-sweet chocolate chips, divided
  • 1 cup granulated sugar
  • 2 tablespoon boiling water
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso
  • ¼ cup plain yogurt
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  • Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
  • In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in boiling water, sugar, vanilla and espresso until combined. Stir in the yogurt.
  • In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
  • Spread evenly into the pan. Bake for 25-30 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 9 squares. 


  • Grease and line your pan with parchment paper so you can easily get the brownies out.
  • Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
  • Make sure you use boiling water as it mixes easily with the sugar and helps create a shiny texture on top.
  • Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
  • You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
  • Let the brownies cool completely before cutting them so you can get clean cuts.
  • You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
  • If you want some texture and additional flavor, stir in some nuts like walnuts or hazelnuts.


Serving: 1g | Calories: 324kcal | Carbohydrates: 43g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 54mg | Fiber: 2g | Sugar: 37g