Eggless Fudgy Brownies (Non-Dairy & Gluten Free)

5 from 2 votes

My eggless fudgy brownies are so chocolatey and moist. If you love your vegan brownies to be on the gooey side, these are what you need.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Eggless Brownies

Diet: Gluten Free, Vegan

Servings: Brownies

Calories: 223kcal

Author: DJ

Preheat your oven to 177 Celsius (350F).
Line an 8x8, square baking tin with parchment paper. Set aside.
Melt your chocolate in a heatproof bowl using the double-boiling (bain-marie) method until the chocolate is smooth and creamy.

In a large mixing bowl, cream together the sugar and the vegan butter.
Once the mixture is fluffy, pour in the melted chocolate, dairy-free yogurt and vanilla. Mix until combined.
To the mixture, add in the flour cocoa powder, baking powder and salt. Don’t over-mix. We want the batter to be just combined.

Spoon the brownie batter into the prepared tin. Smooth out with a palette knife.
Bake in the center of your oven for 18-20 minutes. After about fifteen minutes, check on the brownies to make sure that the top is turning crisp but not burning. Every oven is different.
Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. They may seem a little soft, but they will continue to cook while cooling down.
Slice and serve. Top with some extra melted chocolate if you wish.

I love my brownies extra gooey so I tend to take them out at around the 20 minute mark or sometimes even earlier. Don't forget that they will continue to cook after they come out from the oven too! For firmer, chewier brownies, try 25 minutes but keep an eye on the top crust of the brownie and watch out for burning! Every oven is different. Place them in the center of the oven and all should be good.

In order to avoid the brownies becoming crumbly and a little too dense, you don't want to be mixing your batter too vigourously. Fold the batter until the dry ingredients are just combined.