The Best Fudge Brownies


(from 4 reviews)
31
Fudge Brownies

I’m a “brownie-holic”! I guess we all are. Who doesn’t like brownies! No wonder I have a lot of eggless brownie recipes here in the blog.

I have all types of brownies, vegan brownies, gluten-free brownies, whole grain brownies, fat free brownies, no-bake brownies , etc. You name it and I have it. Fudge brownies was the one which was missing and not anymore!

If you are wondering how to make chocolate fudge brownies at home, I have the easiest recipe for you. The magic begins with store bought fudge brownie mix. Just follow the instructions in the pack, use yogurt instead of eggs keeping the rest of the ingredients the same and you’ve got the best fudge brownies.

Egg Free Fudge Brownies

These chocolate fudge brownies are also chewy and gooey. It makes you wonder if such an easy fudge brownie recipe will yield such amazing brownies that taste like it was made from scratch instead of a brownie mix. You may also try adding peanut butter instead of the oil in the recipe and voila you have got your self decadent peanut butter fudge brownies! How easy can it get?

TOP RATED

Eggless Fudge Brownies Recipe

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Prep TimeCook TimeMakes
15 Mins38 Mins16 Brownies
AuthorCategoryMethod
BrowniesBaking
The Best Fudge Brownies
5.0 from 4 reviews
Looking for an easy fudge brownie recipe? It can’t get any easier than this eggless brownie recipe made from a fudge brownie mix. Yogurt is used as an egg substitute in this recipe.
Ingredients:
  • One 18.25oz pack Brownie Mix of your choice (I used Duncan Hines Double Fudge Mix with Fudge Syrup)
  • 1/3 cup Cold Water
  • 3 tablespoons Vegetable Oil (I used Canola oil)
  • 1/4 cup Plain Non Fat Yogurt (I used dry measuring cup)
  • 1 teaspoon each (not mentioned in the packet) Vanilla & Almond Extract (Optional)
  • 1/2 cup Slivered Almonds (Optional)
Procedure:
  1. Preheat oven to 350F (325F for dark color pans) for 15 minutes. While the oven is preheating toast the almonds (if using). It may take about 3-5 minutes to turn golden brown.
  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.
My Notes:
  1. Buying the brownie mix – If you are a vegetarian, be sure to check the ingredients, because some brands contain lard, tallow (animal fat). The brand I chose did not have animal fat.
  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 eggless brownies).
  3. Take a big piece of aluminum foil and line the whole sheet, on the bottom and along the edges to the top. That way, you can easily lift the brownies off from the sheet using the bottom foil. This will leave no sticking, no mess, and less grease. I also topped it with toasted almonds for extra crunchiness.
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31 COMMENTS

  1. I have been looking for a simple eggless brownie recipe for quite some time. I just have one question: is the tartness of the yogurt apparent in the brownies or does the taste of yogurt become completely hidden?

  2. Madhu can I use pure oilve oil instead of vegetable oil in my brownies.I have vegetable oil which is of red and white co.So i dont know to use or not coz fear of smell in brownie as I dont know whether Re dand white co.is good or not.can you pls guide me.

  3. 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.

  4. 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.

  5. I have always wanted to make brownies, but all the recipes have eggs and so many at that. Never thought of yoghurt as a substitute, thanks for the recipe 😆

  6. […] after all the ones that were used for Easter, then you might want to check out this mouthwatering Eggless Fudge Brownie […]

  7. The brownies look delicious. I have a question though. I usually make brownies with cocoa powder and not with the ready mix. Can I substitute yoghurt in that recipe as well or would it work only for the ready mix? I have’nt really tried doing it your way but will surely try them. Thanks for the recipe. you rock!

    It will work Sowjanya. I have tried a chocolate cake using cocoa powder and yogurt and no complaints.

  8. ooh..they do look yummy! i have used soy yogurt to sub for eggs..never plain one…will try it with plain next time…

  9. Hey, thanks for stopping by my blog! I have visited yours a few times before and left comments too. Love the pictures, Madhuram!
    The brownies look ooey-gooey and yum!

  10. Although I eat eggs, I don’t always have them around, and having ideas like this can come in so handy… and those brownies do look amazingly dense and moist!

  11. I am not a big baking person Madhu, I always come to see your recipes for their simplicity and the different alternative you choose to make them.
    I made brown rice pongal on Saturday and our family loved them. My daughter had it with sambar with no complaints.

  12. Very fudgy indeed, looks delectable. We had gala time for 3 days, now kids are home for Spring break, taking it easy! 🙂

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