Eggless Chocolate Fudge Brownies Recipe

Name: Eggless Chocolate Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Plain Flour/Maida; 1/2 cup Cocoa Powder; 1/2 cup Vegetable oil; 1 cup Curd/Yogourt; 1 teaspoon Baking/Cooking soda; 1/2 teaspoon Baking Powder; 3 tablespoons Instant Expresso Coffee Powder; 1 cup Sugar; 10 pieces Wheat Biscuits( I used oats flavoured Marie Biscuits); 10 pieces Dark chocolate; 1/2 cup walnuts; 1 packet colorful sugar coated chocolate gems; 4 tablespoons Almond meal; 1 teaspoon Butter

Servings: persons

1 cup Plain Flour/Maida
1/2 cup Cocoa Powder
1/2 cup Vegetable oil
1 cup Curd/Yogourt
1 teaspoon Baking/Cooking soda
1/2 teaspoon Baking Powder
3 tablespoons Instant Expresso Coffee Powder
1 cup Sugar
10 pieces Wheat Biscuits( I used oats flavoured Marie Biscuits)
10 pieces Dark chocolate
1/2 cup walnuts
1 packet colorful sugar coated chocolate gems
4 tablespoons Almond meal
1 teaspoon Butter

1
Preheat Oven to 180C. Greace/line 8 square cake pan.
2
In a mixing bowl, mix together plain flour, cocoa powder, baking powder, baking soda, instant coffee powder, almond meal.
3
In another bowl, mix together curd , vegetable oil, sugar.
4
Mix the liquid ingredients into the flour mix slowly until well combined. To this batter add the walnuts(save 2tbsp full) , brushed biscuits, grated chocolate (be generous :-) ).
5
Transfer the cake batter to greased cake pan and add leftover walnuts on the top of cake batter and insert small bits of chocolates randomly into the cake.
6
Bake cake for 25- 30 mins. Mine was done in 26mins. Now move the cake to wire rack and cool completely. huh! this is the hardest part for me to keep my hands off the cake :-P .
7
When cooled sprinkle chocolate gems, grated chocolate and munch it with scoop of vanilla icecream/double cream. This is the best part :-D

2286

kcal

Calories

135

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Plain Flour/Maida, 1/2 cup Cocoa Powder, 1/2 cup Vegetable oil, 1 cup Curd/Yogourt, and more.

Yes, Eggless Chocolate Fudge Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggless Chocolate Fudge Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions