Go Back
+ servings

Eggless Brownies

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 Brownies
Calories 160kcal
Author Taylor Kiser


  • 4 Tbsp Unsalted butter
  • 4 Tbsp Avocado oil (or any neutral flavored oil)
  • 1 Cup Sugar
  • 1/4 Cup Plain non-fat Greek yogurt
  • 1 tsp Vanilla
  • 3/4 Cup All purpose or GF 1:1 flour (125g)*
  • 1/2 Cup Unsweetened cocoa powder (40g(
  • 1 Tbsp Cornstarch
  • 1/2 tsp Baking soda
  • 1/4 tsp salt
  • 2 Tbsp Hot water
  • 1/4 Cup Mini semi-sweet chocolate chips


  • 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!



*As always please weigh your flour to ensure results. Without enough flour these brownies will not work!


Calories: 160kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.5g | Cholesterol: 7.9mg | Sodium: 159.5mg | Potassium: 42mg | Fiber: 1.1g | Sugar: 15.3g