Easy Chocolate Brownies Without Eggs – So Simple, So Good
Fudgy, rich brownies made without eggs—perfectly gooey with a shiny top and deep chocolate flavor. Quick to make and allergy-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 brownies 1x
Ingredients
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½ cup semi-sweet or dark chocolate chips
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¼ cup vegetable oil (or melted butter)
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½ cup plain yogurt
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½ cup granulated sugar
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¼ cup brown sugar
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¼ cup milk
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1 tsp vanilla extract
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½ cup all-purpose flour
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⅓ cup unsweetened cocoa powder
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¼ tsp salt
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¼ tsp baking soda
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Optional: ½ cup chocolate chips or chopped nuts
Instructions
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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan.
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Melt chocolate and oil together. Let cool slightly.
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In a bowl, whisk yogurt, sugars, milk, vanilla, and melted chocolate.
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Sift in flour, cocoa, salt, and baking soda. Mix gently.
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Fold in chocolate chips or nuts if using.
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Pour into pan and smooth the top.
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Bake 25–30 minutes or until a toothpick has moist crumbs.
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Cool completely before slicing.
Notes
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Replace yogurt with applesauce for a fruit-based version.
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Use plant-based yogurt and chocolate for vegan brownies.
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Store at room temp for 3–4 days or freeze for up to 2 months.