Whole wheat brownie (eggless)

Eggless brownie with the perfect crisp, crackly top, fudgy centre and chewy gooey in all places. Ingredients comes measured and weighed to make your baking easy. Chocolate heaven i would say. You would never go to buy a brownie premix.

For this recipe, I have used white sugar to make it perfect. Sometimes I feel the palm sugars have a very strong smell that shouldn’t ruin the brownies. Sugar balances the bitterness in dark chocolate and adds the texture to the brownie.

This brownie recipe is fudgy on the next day too and even after that, they stay fudgy after freezing or having them cold out of the refrigerator. Longer you wait to slice, the more they set with kind of sink into itself.

Double boiler method :

Make a saucepan filled with 2 inch water set over low heat. Place a bowl with dark chocolate and butter over the saucepan. Watch as they melt into gritty looking mixture.

PREP TIME : 30 minutes

BAKE TIME : 30 minutes

CUISINE : international

COURSE : dessert

YIELD : 18 pieces


Wheat flour – 2 cups (260 gm)

(Used 250 ml cup)

Butter – 200 gm

Dark chocolate – 250 gm

White sugar – 380 gm

Vanilla extract – 1& 1/2 tbsp

Yogurt – 1 cup


Grease 12 inches by 8 inches by 1.5 inches baking pan with butter. Line with parchment paper and set aside.

Melt dark chocolate and butter using double boiler method. Melt and keep aside.

Take 1 cup (250 ml cup) thick yoghurt or hung yoghurt in a bowl.

In a mixer jar add 380gm sugar and give it a pulse. Add this powdered sugar to the bowl.

Add 1&1/2 tbsp vanilla extract and give it a good mix.

Pour the melted chocolate butter and whisk.

Sift in 2 cups wheat flour. Mix the dry ingredient with wet ingredients until just combined.

Now using a spatula cut and fold twice. Finally pour the batter into a lined baking pan.

Tap the baking pan to remove air bubbles and bake the brownie in a preheated oven for 30 minutes @ 160°C.

When edges look dry and middle looks slightly underdone, take them out of oven

Once baked, allow it to cool completely.

Slice them to desired shape when it comes to room temperature.

Transfer the brownie to a plate and serve them.


Donot over beat the batter.

Try not to over bake the brownies.

Brownies continue baking and set in hot pan out of oven.

Allow to cool to room temperature before slicing. They set while they cool.

On a toothpick test, if you have moist crumbs on toothpick they are done. If nothing in toothpick, you might have over baked them.

Optional Add Ins :

Crushed walnuts, pecans, chocolate chips, dried fruits or almonds.

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