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Yogurt brownies, eggfree

by 93 Comments

       As I have mentioned in this post, I am craving for brownies now and then since the time I tasted them… I badly wanted to try this Yogurt brownie recipe, after I found it in the Library borrowed cook book. It was very simple to try and also liked the fact that it had no egg!
Yogurt brownies,without egg
       I actually tried this recipe twice. Since this was the first experience in making a brownie, the first time I was not sure if the consistency was right,I baked for right time and so on. Also the recipe had a measurement of water that said ‘approx.’ That was not a good sign for a beginner baker like me! So the first time,having the cake batter’s consistency in my mind,I almost doubled the water and you can guess the end result of the brownie. Though it tasted good,I was not at all happy with the texture…
         Then I asked few of my friends who have brownie baking experience and they made me clear with few points. So I was finding opportunity to try again. Then soon I tried it again with less water as mentioned and the tip ‘bake for more time and till the crust becomes crisp’ from Vibaa worked out for this recipe. I baked for more time and waited till the crust was formed well. Now I realized what mistake I did before, I just inserted a tooth pick and when it came out clean I stopped baking even before the mentioned time in the original recipe! That was a big big mistake. I think its all in the game when we try a new venture/recipe !! As sharmi always tell to me, I have to buy smaller baking pans to try more frequently…

Ingredients:

Plain flour/all purpose flour/Maida1 & 1/4 cup
Choco powder(Hershey’s)1/3 cup
Chopped walnuts2 – 3 tblsp
Baking powder3/4 tsp
Sugar3/4 cup
Butter(softened)1/3 cup
Curd3/4 cup minus 2 tblsp
Vanilla essence1/2 tsp
Milk1/4 cup
Mixed fruit Jam1 & 1/2 tblsp

Yogurt brownie,no egg

Method:

  1. Pre heat the oven to 190 o C.
  2. Sieve the Choco powder with flour and baking powder twice,to ensure even mixing.
    Sieve
  3. Beat the butter and sugar until fluffy.
    Beat
  4. Add curd,jam,milk and essence and beat well until everything gets mixed well.
    curd jam
  5. Add the sieved flour+choco+baking powder and the chopped walnuts.
    Flour
  6. Mix until everything gets mixed well.The batter will be thick.
    Mix well
  7. Grease a square baking tray,dust it with four and pour the batter into it.
    Pour in tray
  8. Bake it for at least 35 – 40 minutes or until the top crusts forms well.
    Baked
  9. Cool it for 5 mins and trim the edges,cut to desired shape and enjoy one when it is warm still !!
    Cut

Yogurt brownies


Sending this to Divya’s on going brownie event,in her space. Me too waiting for the event round up to hop on the brownie collections!!
Notes:

  • I used salted butter in this recipe. So if you are using unsalted,you have to add a pinch of salt in the batter.
  • I just loved the tanginess in the recipe,very very mild though,the yogurt and mixed fruit jam is the best I love in the recipe.

Reader Interactions

Comments

  56. Yes.. any kind of approximations in a baking recipe would unsettle me.
    These look perfect Raks – so different from the usual recipes…. even has jam?

    Reply

  88. வாவ்…ரொம்ப சூப்பராக இருக்கிண்றது…கண்டிப்பாக செய்து பாருங்க…

    Reply

  110. I agree with you..addition of mix fruit jam is really interesting and surely would enhance the flavor..love the way the pieces have been neatly cut out:) Bookmarked for me as I am forever searching for eggless recipes..thanks.

    Reply

  112. WOW Raks…these looks so perfect & sinful!!! Im trying this out real soon..!!.Nita mehta`s recipes do turn out good but yes even i mess up sometimes with the propns of the ingredients..but some do come out perfectly..
    Prathima Rao
    Prats Corner

    Reply

  114. The eggless brownies looks absolutely great.. yah adding preserves to the cake batter enhances the flavor.. absolutely sinful .. I am seriously tempted Raji.. wish I could grab one from the monitor.

    Reply

  140. Hi Raks,
    Thanks for this wonderful recipe. I followed it to T and it came out really well. It got done in about 32 mins in my oven and also, it did rise a bit, but I think it probably settled down while cooling to give that soft texture in the middle. Thanks a lot for these wonderful eggless recipes!

    Reply

  144. Hi Raks,
    Tried ur lovely recipe the moment I came across it (had evrythng in my kitchen & couldn't resist the temptation!!)….it turned out exactly as picturised….yummy to the T….luv ur blog 2…step by step pictorial makes it all the more easy!…following ur blog

    Reply

  148. OOOO I made this finally. The only thing I changed was the butter was sub by olive oil. Was it fantastic. I got just one slice was demolished by the time i came home from my 2 hour session at the class. I was pleased let me tell you.

    By the way the index is fantastic but i am not sure I could find this recipe there. How do you get the pics in in blogger?

    Reply

  150. Thanks all for the feedback 🙂

    Archana, Thanks so much for the feedback and this recipe is there in the recipe index. it is as eggless brownies at the bottom most part …
    I used Windows live writer to get the pictures so in the index(hoping you are asking the same)…

    Reply

  156. i tried ur brownie and it was good,but i halved and used a 24 " pan so it was so much thin!!!but it tasted good.thanks a lot for a really good baking recipe.could u clarify these
    1)does ur cup measures 240
    2)the batter was really so thick,more similar to a cookie battar.may i know the right consistency?

    Reply

  160. hi raks

    thanks for the brownie. effortless and easy. made with half whole wheat and all purpose and increased milk to adjust with butter. my first brownie baking was not much to say. this time, thanks rock. kids had with bit of caramel sauce. yummy.. planning to try your orange cake. i will let u know soon.

    Reply

  168. hey,
    HAd bookmarked the recipe since long n tried it n yess the texture was perfect…but….dont know why de tasted sour…hink it was because of the jam and curd…wat can i replace curd with keeping it an eggless one…..

    Reply

  174. Hi can i use cocoa powder instead of choco powder? if yes, whats the quantity. need to make it now for a friend's bday so kindly reply.. i tried the choco muffins yester and it has come out yum! u r the best! 🙂

    Reply

  178. Hi! So I tried this yesterday.. Everything was ok except that it was crumbly.. When i cut it , it was crumbly..
    I followed everything to the t except for the time.. I took it out when the toothpick inserted came out clean.. But it took only about 20 minutes! So can you help me?
    Also I used unsalted butter and didnt add that pinch of salt..

    Reply

  184. Thanx for d Luvly recepe .i made it today but it was like sticking in d mouth cld u help me out .wanna try it again which sugar to use n pl tell d flour butter n sugar qnty in grams .
    D browny luks just like yrs

    Reply

  186. Hi, I dont have kitchen scale so could not help you with measurement in weight sorry. If it is gooey and uncooked in the middle, make sure your baking powder is fresh in stock. Also use a broader pan and Bake until the crust is formed well. The top layer may look hard as you take it out from oven, but after few hours or next day, it will be nice to eat. If you want you can also try my latest brownie recipe I posted. http://www.rakskitchen.net/2015/03/eggless-brownie-recipe-eggless-brownies.html

    Reply

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