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EGGLESS ULTIMATE BROWNIES 
| ULTIMATE RECIPE
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Eggless Ultimate Brownies – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.

 

60g [¼ cup] unsalted butter

75g [¼ cup + 2 tbsp] white sugar

75g [¼ cup + 2 tbsp] brown sugar

180g [¾ cup] plain yogurt

1 tsp vanilla extract

½ tsp salt

120g [1 cup] all-purpose flour

25g [¼ cup] cocoa powder

¼ tsp baking powder

¼ tsp baking soda

Instructions:

  1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.

  2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.

  3. Add in vanilla extract and salt. Mix until combined.

  4. Add in the melted chocolate mixture. Mix until well combined.

  5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.

  6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.

  7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.

  8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)

  9. Cake can be served warm with a scoop of ice cream or a cold milk.

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