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Fudge Brownies Using Yogurt As Egg Substitute
April 13th, 2009 Madhuram Posted in Brownies, Food Blog Events | 
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I had a brownie mix lying in the pantry and decided to bake it using yogurt instead of eggs. Yay! it works! The brownies were fudgy and gooey. I simply followed the directions in the pack but substituted 1/4 cup yogurt instead of 1 egg. I wish I had reduced the quantity of oil or used applesauce instead of it.
Yield: 16 brownies
2 Empty brownie mix into bowl.
3 Measure 1/3 cup cold water in a liquid measuring mug. To the water add the yogurt and extracts and whisk it well with a fork.
4 Add the yogurt mix, oil and the fudge syrup (it comes with the mix) to the brownie mix.
5 Stir everything until well blended (about 40-50 strokes).
6 Generously grease the brownie pan. I used a non stick 8″x8″ pan. You could also line the pan with aluminum foil with enough sheet hanging around the edges so that the brownies can be lifted with the foil after baking. I did it like this and it was a no mess job and easy to cut also. Spray the foil with some non stick oil spray.
7 Spread the mixture in the pan and smooth it with a spatula and top with the toasted almonds.
8 Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. Just be sure that the brownie cools out completely before you can cut into squares.
2 The instructions in the pack mentions to add 1/3 cup of oil and I did the same and felt that it was way too much. So I have changed it to 3 tablespoons in the ingredients list (which I actually tested in these fudge brownies).
3 This time I followed Bee’s (Chocolate Almond Brownies) idea of lining the pan with aluminum foil and topped it with toasted almonds.
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September 2nd, 2009 at 12:52 am
this cake is juuuuuuuuuuuuuuuuuuuuuussssssssssssssssssttttttttt!!!!!!!!!!!!!!!!!fabulous!!!!!
August 15th, 2009 at 5:41 pm
Tried this and loved it. I found that the mix was also a bit too dry but I didn’t want to add more oil or yogurt, so I used a bit of chocolate soy milk. The brownies stayed moist for quite some time. Thanks for the recipe!
You’re welcome Esha.
June 10th, 2009 at 12:40 am
I tried this recipe but with a lil modifications. The batter was very thick and dry so I added lil more oil and yoghurt. The result was decent. Also I used a different mix-Betty and Crockers.
One question – u have mentioned about fudge syrup in step 4 in the procedure – I was lil lost as I didnt see you mention about it anywhwere else in the recipe.
Thanks for ur website – it inspired me to bake
Thanks for trying the recipe Vidya. The fudge syrup comes with the brownie mix in a small packet and you just need to add it. I’ll be more specific in the post. Actually my batter was so moist, I’m thinking of cutting back the oil totally the next time I bake it. I think the fudge syrup makes the difference giving the extra moistness.