The best eggless brownies ever. Fudgy, moist, loaded with flavor and chocolate chips, and made completely from scratch with easy pantry ingredients.
Preheat the oven to 350°F (180°C) and spray a 9x9 square dish (*see notes) with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
Add butter and chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
Add the white granulated sugar, Greek yogurt and vanilla extract and whisk it in with the melted butter and chocolate until well mixed.
Add the wet ingredients in with the dry and mix into a thick batter. Add the chocolate chips and mix in.
Transfer the brownie batter to your prepared 9x9 square dish and smooth down. Add extra chocolate chips to the top of the brownies (optional).
Bake at 350°F for 35-40 minutes. You will know the brownies are done when they are dry and shiny on top. A toothpick inserted into the center of the brownies should come out with moist crumbs (or melted chocolate) but not wet batter.
Let the brownies cool in the pan for around 15-20 minutes and then lift them out using the parchment paper overhang. Let them cool completely before cutting into squares (*see notes).
- Measure the flour correctly. If you accidentally use too much flour in these brownies then they will be dry and cakey instead of moist and fudgy. So it's super important to measure it correctly. The best way to do this if you don't have a food scale is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into your cup. If you do have a food scale then simply weigh out the flour on your food scale for perfect accuracy. Click 'metric' below the list of ingredients to get the ingredient weights in grams.
- Chocolate chips. You can use semi sweet or milk chocolate chips, whatever you have on hand will work great. You can also just chop up any bars of high quality premium chocolate (such as Lindt).
- Greek yogurt. Full fat Greek yogurt is the best to use here. An alternative option instead of Greek yogurt is to use buttermilk in the same quantity. It must be real buttermilk though, not the homemade (lemon juice + milk) version. We tested this recipe with both Greek yogurt and real buttermilk and both options worked great.
- 9x13 baking pan. If you want to make these eggless chocolate brownies in a 9x13 baking pan instead then you can. The brownies will be thinner of course, but they still come out great. The baking time will be reduced to 25-30 minutes.
- Let the brownies firm up in the fridge for extra fudginess. For ultra fudgy brownies, once they have cooled to room temperature place them into the fridge for 1-2 hours before serving and then cut them into squares. This makes them ultra fudgy and they are really easy to cut into squares too, so it's a win/win.
- Wait until the brownies are completely cooled before slicing. If you rush this step and slice them before they're completely cold the brownies may crumble. So wait until they are completely cooled, and ideally, let them get cold in the fridge (see above). They will slice SO easily and be SO fudgy. Totally worth the wait.
- Storing. Keep them stored in an airtight container at room temperature or in the fridge for up to a week.
- Freezing. They are also freezer friendly for up to 3 months. Thaw them in the fridge.
Serving: 1Brownie | Calories: 318kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 132mg | Fiber: 3g | Sugar: 36g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg