These Eggless Brownies are a chocolate lover's dream dessert! So fudge-y and chewy! They are easily made gluten-free, too!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16Brownies
Calories 160kcal
Author FoodFaithFitness
Ingredients
4TbspUnsalted butter
4TbspAvocado oil(or any neutral flavored oil)
1CupSugar
1/4CupPlain non-fat Greek yogurt
1tspVanilla
3/4CupAll purpose or GF 1:1 flour (125g)*
1/2CupUnsweetened cocoa powder(40g(
1TbspCornstarch
1/2tspBaking soda
1/4tspsalt
2TbspHot water
1/4CupMini semi-sweet chocolate chips
Instructions
Heat your oven to 325 degrees and line the bottom of an 8x8 inch pan with parchment paper, spraying the sides with cooking spray.
Fill a medium pot half way with water and bring to a boil. Place the butter, oil and sugar in a glass or aluminum bowl that fits in the top of then pot to create a double boiler.
Once the water boils, place the bowl on top and whisk until the butter is melted and everything forms a grainy mixture.
Remove from heat and stir in the vanilla and yogurt.
Stir in the flour, cocoa powder, cornstarch, baking soda and salt JUST until mixed.
Finally, stir in the hot water. Once it's mixed in, stir in the chocolate chips. Stir the least amount possible or the brownies might sink after cooking.
Pour into the pan and bake until the top is set and slightly crackly, about 35-40 minutes.
Immediately place in the fridge (i put it on a hot pad) for 10 minutes.
Remove from the fridge and let cool COMPLETELY.
Slice and devour!
Video
Notes
*As always please weigh your flour to ensure results. Without enough flour these brownies will not work!