When I was working on The Pink CakeBox, my home based baking venture, I got a request for a brownie cake. An eggless brownie cake. I have a great brownie recipe and I have made it several times but that is one with eggs. I also have a great eggless chocolate cake recipe, but the person who wanted the cake was very specific she wanted it more like a brownie, less like a cake.
I had never made eggless brownies before, let alone a brownie cake. Since I had a bit of time I started looking for recipes. I was looking for something which would be a cross between a brownie and cake. Cake-like to be eaten with ganache, yet fudge like a brownie. I found a recipe, tried it, it was a failure. I made some variations and tried again, the cake failed this time too. By this time I had started panicking and didn’t know what I would do if I can’t get the recipe right. Thankfully third time’s a charm and I got the perfect eggless brownie cake- slightly gooey, chocolatey, fudgy- just about everything I want in a brownie but still leaning towards a cake. The client loved the cake, and I got an eggless recipe for a brownie cake now in my repertoire.
I am going through all my tried and tested recipes from my TPC days. These recipes went through a number of trials and every feedback was noted. I have decided to share the ones that I used most frequently and became a favorite with my customers here on the blog. I have previously shared my red velvet cake recipe.Today I am sharing my eggless brownie recipe.
To make sure I had the recipe right, I tried the recipe again and it was still as good as I remembered it to be. In fact, I felt it was even better than the brownie recipe I generally make with eggs. I subbed half of the all purpose flour with whole wheat flour and I wouldn’t know that I was eating something with whole wheat flour in it.
Whenever I post my baking recipes on Facebook or elsewhere, there are always a few people who ask for eggless substitutions. I am happy to say today’s recipe is completely egg free. It isn’t vegan, but I guess you could use vegan butter, and almond milk to make it so.
Hope you get to try it. If you do bake this eggless brownie cake, please tag me on social media. I would love to see your pictures and read your feedback. You can find me on Facebook, Instagram and twitter, or you could leave a comment here.
- 1 cup (175 gms) dark chocolate chips
- ½ cup (113gms) unsalted butter
- 3 tbsp cocoa
- 2 tsp vanilla
- 1 cup sugar
- ¾ cup yogurt (I have also used half yogurt half cream and it worked beautifully)
- ¼ cup milk
- pinch salt
- 1¼ (155 gms) cup all purpose flour ( I have used ¾ cup all purpose and ½ cup whole wheat successfully as well, I just add a tbsp of milk extra to the mix since whole wheat flour absorbs more moisture)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup roasted walnuts, coarsely chopped
- Preheat oven 180 C or 350 F.
- Line a 8 inch square baking pan with parchment paper. You could also use an 8 inch round baking pan.
- In a heat proof bowl add the butter and dark chocolate chips. Melt the chocolate and butter over a double broiler or carefully in the microwave. Whisk in the vanilla and cocoa powder. Set aside.
- Sift the flour, baking powder, baking soda, salt into another bowl.
- Whisk the yogurt, milk and sugar in a medium sized bowl.
- Add the melted chocolate mix to the yogurt mix.
- Gradually fold in the flour mix.
- Fold in the nuts.
- Pour the batter into prepared pan.
- Bake for 30-40 min, until the tester just comes out clean. A few crumbs are ok. You do not want to over bake it. Let cool. Note: For brownies I let the tester not come out completely clean, so check at the 30 min mark. It should be baked around the edges but the centre needs to still be a little wet. Remove from oven and put the pan over some ice to stop the baking process. The baked cake should be refrigerated for at least a few hours, or overnight, or frozen for an hour or two, before you serve it.
- You can frost the cake, or eat it as is, or with some ice cream on the side.
This was the final cake that I made for the client. It had a ganache frosting and was decorated in chocolate shards on the side and topped with the guy’s favorite chocolates.