Almost Fat Free Brownies


(from 17 reviews)
145

Non Fat Fudge Brownies

Hi! Hi! Hi! Is anybody still lurking around this abandoned blog? I wish I had posted at least once a week, that was my plan initially, but we all know that executing a plan is not as easy as we think it is. So here I am nearly after 2 months of my last post. We recently bought our first home and it has taken me so much time to settle down and I went on a baking spree last week after 4 months. So you can expect a couple of interesting egg free baking recipes in the days to come.

It all started with this "Nearly No Fat Fudge Brownie" recipe I found in the yogurt container. A baking recipe couldn't possibly be any simpler. I had all the ingredients at home and it was already egg free; so I was good to go. This is also a one bowl recipe if you have a large microwave safe bowl. If you are a regular follower of this blog you would know that I try to bake healthy; include a lot of whole grains, reduce the quantity of fat, sugar. So our taste buds have accustomed pretty good. The brownies tasted very good. We did not miss the fat at all. It was chewy and fudgy. Maybe those with a sweeter tooth can increase the quantity of sugar to 3/4th cup, but it was fine for us.

TOP RATED

Almost Fat Free Fudge Brownies Recipe

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Prep TimeCook TimeMakes
15 Mins25 MinsOne 8x8 inch pan (16 squares)
AuthorCategoryMethod
BrowniesBaking
Almost Fat Free Brownies
4.6 from 17 reviews
Check out this awesome recipe for almost fat free brownies!
Dry Ingredients:
  • 3/4 cup All Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Cocoa Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Chopped Pecans (or any other nuts optional)
Wet Ingredients:
  • 1/2 cup Semi Sweet Chocolate Chips
  • 1 cup Plain Yogurt (I used fat free)
  • 1/2 cup Water
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease an 8x8 inch square pan and line it with aluminum foil, with some extra foil hanging around the edges so that it is easy to lift the brownie. You wouldn't believe how much time saving and mess free is this simple step of lining with foil.
  2. In a large microwave bowl melt the chocolate chips. It took about 45 seconds for the chocolate to melt. Do not set the time all at once, melt it in increments of 15-20 seconds because the cooking time in microwave ovens differ from one to another. Use a whisk to stir the melted chocolate to see that its smooth. Let this stand for a minute or two.
  3. To the melted chocolate add the yogurt and sugar; mix until combined.
  4. Sift flour, cocoa powder, baking soda and nuts (if using) and stir until just combined.
  5. To this mixture add water and stir carefully until the batter comes together. This batter looked more like a cake batter.
  6. The original recipe mentions to bake the brownies between 20-25 minutes or until a toothpick inserted in the middle comes out clean. Mine actually took 32 minutes. So start with the minimum amount of time mentioned in the recipe and increase the time in small increments if it doesn't bake.
  7. Remove the pan from the oven and leave it on a cooling rack for 15 minutes. After 15 minutes carefully lift the foil and let the brownies cool completely before you can cut it. If you don't use the aluminum foil the cooling time will be much longer. You would have to leave it overnight too. I was able to cut it beautifully within 2 hours.
My Notes:
  1. If you have a sweet tooth I would suggest increasing the quantity of sugar to 3/4th of a cup. I also felt a mild sourness from the yogurt (my husband and son did not notice it). So I think the increased quantity of sugar will mask that too.
  2. If you do not want to increase the quantity of sugar try testing/tasting the yogurt before hand. The original recipe had mentioned to use Balkan style yogurt, maybe that isn't as sour as the plain yogurt I used. I have tried the Stoneyfield organic yogurt and it is not sour at all (at least immediately after opening). Maybe you could try that in this recipe.
  3. Update: Forgot to write this point before. I was not sure if the melted chocolate mixture would curdle if I immediately added yogurt to it. So I waited for about 5 minutes after I melted the chocolate in the microwave oven before adding the yogurt. To be even more sure I first mixed the sugar to melted chocolate; mixed it well and then added the yogurt.

Nutrition Facts
Servings: 16
Per Serving% Daily Value*
Calories 77
Total Fat 2.1g3%
Saturated Fat 0.5g2%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 51mg2%
Potassium 122mg3%
Total Carb 14g5%
Dietary Fiber 1.2g5%
Sugars 7.9g
Protein 2.2g
Vitamin A 0% - Vitamin C 0%
Calcium 4% - Iron 4%
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145 COMMENTS

  1. Hi Madhuram, I have a pot of Greek yoghurt (set). Would this work or would I need to add more water due to the high fat content. If so, how much water would be required?

    • It would work, but as you said it is very thick. You may have to add about 1-2 tablespoons of water. Also I personally feel that sour yogurt might work well and Greek yogurt is not sour. Try you luck!

  2. hi,
    One more suggestion you can make red velvet cake using beetroot. I love seeing your recipes because they are quiet simple. I used to conduct baking classes in USA and India(eggless). Try doing 3D birthday cakes. using fondant(like trains,school bus). for best fondant recipe there is a site called fondant101. Keep going you are doing a fantastic Job.

    regards
    Meera
    Canada

    • Yes Meera, I too have seen such recipes and meaning to try it for sometime now. Maybe that’s what I should be baking for my eldest son’s birthday. I’ll check out the fondant website.

  3. Hi,

    I keep visiting your site on and off to see what is new, Because I am a baker too. I think you have missed on how much baking soda to use in the recipe.

    I am struggling a lot in making stabilized whipped cream for decorating, have you done any research on the same. i have tried instant pudding, gelatin but it is not working.the whipped cream melts in room temperature,Kindly help.

    Meera
    Canada

    • Thanks Meera. I have mentioned the quantity of baking soda, 1/2 teaspoon. I haven’t even tried making whipped cream for decorating. I’m not a professional baker to begin with and I have cut back even more in the past few months. But my sons’ birthdays are coming back to back, so I’m looking for cake/frosting ideas and if I find something, I’ll send you an e-mail.

  4. These brownies look so dense and moist, which is exactly how I like my brownies to be!

  5. I’ve made these brownies twice, they’re really good but I’ve had to bake them for 35-40 minutes each time for a toothpick to come out clean.

    It cracked this time round also.

    I was wondering, even after cooking that long, if my brownies are under cooked? They’re really soft and gooey. Please check the picture below, I took one of the brownies.

    http://oi43.tinypic.com/20ij1vs.jpg

    Can you please tell me if they’re cooked properly, and if not, what’s going wrong?

    Thanks! πŸ™‚

    • Yes, the brownie looks undercooked. I’m doubting that your oven is not heating up or you are using the wrong temperature to bake the brownies.

      • The oven was at the correct temperature. And it was heating up properly. I waited until it got to 180C before putting the brownie mixture in.

        I used the correct measurements and it was even in the oven for 40 minutes! I guess I’ll just have to leave them in for longer.

        Anyways, I make these brownies, cut them and then freeze them. They’re wonderful frozen, nice and fudgy and you can keep them for at least 2 months – if they last that long! Frozen brownies are the best, and having them with a scoop of frozen yogurt makes them even better!

        Thanks for the reply πŸ™‚

  6. These are amazing! And the fact that they’re not all that bad for you is a massive plus. Adding the yogurt really does make these stand out, they’re practically the moistest brownies I’ve ever had.

    Thanks for the recipe, this one’s a keeper, and will be a regular, at least once a month! Super quick, and I think I may alter it by adding less sugar, or using a sweetener instead.

    They do take nearer to 30 minutes in the oven, I wonder how long they would keep for though? And can I freeze them after baking – how will they keep after a couple of weeks, after thawed?

    Thanks again for linking / sharing the recipe!

  7. Yuuuuuuuummm! I loved these and they satisfied my sweet tooth without feeling the guilt that I would have if I ate a full fat brownie. I accidentally left out the baking soda, but they were still good and a great consistency. I used Chobani plain Greek yogurt and Ghiradelli chocolate chips. Soooo freakin’ good! Thanks for sharing the recipe.

  8. LOVED IT! I just wanted to give them a try keeping in mind that I should not be dispapointed if no one eats them but these came out awesome. With the amount of sugar mentioned in the recipe my husband, who is really health conscious and doesn’t like chocolates, ate several of them and he was the one who finished them. My kids have been asking to make them again and here I am going to make it again today with twice the recipe.

    One question though, can we try it with wheat flour instead just to make it even healthier…..

  9. […] 1. Baked a batch of (almost)fat-free brownies… I hear what you are saying.. fat-free only because I had to humor Prat who is working his way to adonis-land (while yours truly is contended with couch-inhabiting:)) btw they tasted really really good. Recipe  here […]

  10. I made these brownies with greek yogurt plain and used water as required(eye balling) it came out awesome..best recipe..I also added some white chocolate morsels..awesome

  11. […] – and even better if your secret is that the recipe is actually pretty healthy!  Try Robin’s Almost fat-free Brownies and check out this Apple Crisp Recipe for delicious sweets without the guilt. […]

  12. Dear Madhuram,
    I tried this brownie and it turned out awesome.My kids and my husband loved it .I will try your carrot cake and fruit cake.Keep posting more.Great work.

    Thanks.

  13. Hi,
    My daughter(16 yrs) and I simply love your website.My daughter is very fond of baking.She tried this brownie receipe twice,it was simply superb.She only had one problem the brownie gets stuck to the aluminium foil.Any suggestions? We live in Bangalore and I am not sure if we get non-stick spray here.
    Thanks,vidya

  14. Sorry I forgot to mention…I really want to try your Silken Tofu Brownie as it looks absolutely heavenly…but I wanted to know if I can reduce the amount the of butter that goes into it as its a lot of butter. Can I say add half butter and half oil and make it up to 1/2 cup for example? I would like to try to that.

  15. Hi! I love your recipes and website!
    I tried this brownie recipe yesterday. I added 3/4 cup sugar instead of 1/2. After adding the dry ingredients I noticed that the batter was already quite runny and batter-like and so maybe I did not need to add any water. But since the recipe said so I added very little (3 tablespoons approximately which I probab;y should not have added). So it took around 45 minutes in the oven for the toothpick to come out clean. But the taste was more cake-like and dry than fudge-like. When mixing the dry ingredients is it wrong to over-mix? Will overmixing lead to a more cake-like texture? Please let me know they can turn out fudge-y.
    Thanks

    • Hi Neha, this batter is not very thick. If I remember right it was like pancake batter, with pourable consistency. Overmixing does make brownies a bit tough. But I don’t think that’s entirely the reason for dry brownies. It’s also the baking time. I think 45 minutes is a lot of time. The original recipe had mentioned just 25 minutes but mine took about 32 minutes. Even considering that you added extra sugar, 36-38 minutes should have been fine. Also while baking brownies look for the brownies to pull away from the sides. If that happens you don’t even have to do the toothpick test and wait for it to come clean.

  16. Tried this recipe last night, had no yogurt so I used 1tsp of plain eggless mayo and 1/3 cup of milk.It was YUMMYYY!!!Super chewy!

    Love your recipes, amazing!

  17. I am a bit hesitant in making this brownie as I think it will taste more like a chocolate cake as you are adding yogurt. Could you tell me what exactly is the difference in the recipe of an egg less chocolate cake and a brownie.

    • Brownie recipes ususally don’t have baking powder because it need not rise like cakes. So cakes are lighter than brownies or brownies are dense than cakes.

  18. Hi! I tried this recipe using greek vanilla yogurt and Splenda. Did not work very well. The consistency reminded me of GummyBears and the overall taste was disappointing. I don’t recommend this recipe for weight loss / calorie counting purposes, because I rather have a small bite of a really good brownie. But if you are baking it because you can’t or won’t eat eggs, dairy, etc. then you might as well try it.

  19. OMG! What a coincidence – I opened an Astro yogurt container yesterday and found the same recipe which I thought I have to save because my daughter volunteered me to bake for her gr. 3 Valentine’s party next week and there is a boy in her class who is allergic to eggs and nuts. My husband, though, acdidentally threw the foil cover on which the recipe was – DISASTER! And when I saw this today with pics, I felt I was saved. I am going to replace the nuts with roasted non-salted sunflower seeds (which I started doing 3 years ago when my daughter had her fist awful allergic reaction to tree nuts – pecans, walnuts, etc. They have the same taste after baking as walnuts, same consistency, same oil content, just smaller…) Thank you so much for posting it! Roxana

    • You’re welcome Roxana. That was a nice tip about adding raosted sunflower seeds instead of nuts. I will also give it a shot one of these days. FYI, the recipe is available in Astro’s website too.

  20. Excellent, I did a few small substitutions, I used 1/2 all purpose flour and 1/2 whole wheat flour. I increased the baking soda to 1 teaspoon (I did this by accident – but it worked) and I decreased the sugar to 2 Tablespoons. I used only 6 oz of yogurt – Greek yogurt. I too am following Weight Watchers and left out the nuts so this now becomes 3 points for 1/9th of a brownie pan.

  21. I used 2/3 cup light sour cream and 1/3 cup natural yogurt and it turned out well. I also had to keep the chocolate on the double boiler while I added the yogurt/sour cream because the chocolate immediately hardened when I added the cold yogurt. It is a fantastic recipe, and when I added up the Weight Watchers pro points for this recipe (excluding nuts) it came to 3 pp per slice – not bad! guilt free way to indulge the chocoholic!

  22. I made these brownies tonight for my wife. She loved them! She really loves brownies so for her to like them is really saying something. We both went back for seconds which kind of defeats the purpose of healthy brownies but I guess it is better than two regular brownies or other dessert alternatives.

    Since this was the first time I followed the recipe exactly with the only change being Lucerne Light (fat free) Vanilla Yogurt instead of plain yogurt.

    I plugged all of this into a recipe nutrition calculator and found that the whole batch has about 1,200 calories and 14 grams of fat compared to a regular box mix of brownies with 2200 calories and 30 grams of fat prepared. These brownies are definitely way better for you.

    Next time I make these brownies I am going to swap the sugar with a no calorie sweetener which would eliminate about 400 calories.

    I would also like to see if I can make them a bit less cake-y. I haven’t figured out how to do this so if anyone has any suggestions feel free to share them.

    Thanks again for the wonderful recipe. This really is a winner and our waist lines also appreciate it!

    I see a lot of brownies in our future.

  23. Mmmm, I made these and they turned out super tasty. I used 3/4 cups of cocoa powder, whole wheat flower instead of AP, and substituted the yogurt for a half cup of prunes I pureed in a half cup of soy milk. It added a nice amount of natural sweetness and extra fiber. I also mixed in a small handful of chocolate chips and toffee chips. It was much more of a cakey texture than brownie, but so good. Thanks for this fantastic recipe! I will absolutely make this again.

  24. Hi Madhuram

    Made these brownies last night…yum! I didn’t have chocolate chips so substituted 3 squares of semi sweet baking chocolate. It’s my first time making the recipe so I can’t yet compare it to actually following the recipe, but they were delicious so I’ll be making them again, especially since my husband is allergic to eggs. Thank you for sharing your eggless recipes,

    Maureen

  25. I have made these brownies twice. I must say these are the best tasting brownies I have ever had.

    I made following changes.

    I used 60% Ecuador dark chocolate instead of semi sweet chips and walnuts instead of the pecans.

    First time I used vanilla yogurt and increased the chocolate quantity to 2/3 cup. I increased the quantity of chocolate because I broke the pieces by hand and wasn’t able to properly pack the measuring cup.

    Second time I used Vanilla yogurt with chocolate flakes. This time I kept the quantity of chocolate to 1/2 cup.

    I hardly eat chocolate (can not stand milk chocolate) but for some strange reason I have always liked dark chocolate brownies. Now thanks to your low fat, great tasting recipe I can enjoy them more often. πŸ™‚

  26. Hi Madhuram…

    I tried this recipe today..it came out nicely.. but tastes more like a rather dense chocolate cake than a brownie.. the substitutions I made were using brown sugar and homemade yogurt as I was out of the store bought one.. You think this made the difference ? Also, the taste of the chocolate is rather overpowering..I used Nestle cocoa powder (it says for Baking purposes on the box) ..Was that also wrong?

    • Radha, I googled “using brown sugar for brownies” and got some results. Most of them said that it tasted different from the usual brownies. Some say that it enhances the flavor of chocolate (maybe that’s why you felt that the chocolate is overpowering and was more like a chocolate cake). The feedback is mixed; some like brown sugar in brownies and others don’t. Could you rate the recipe?

      • Thanks for your detailed reply Madhuram. Maybe next time I will try it with granulated sugar.

        I would like to rate a 3 star for the recipe (based on how it turned out for me) But for some reason, it will not allow me to select anything less than a 5-star ! πŸ™‚

        Thanks again Madhuram !

  27. hi
    I will be tryin this recipe out tomorrow. What do u mean by plain yogurt, is it just natural yogurt?thick or a bit more thin?

  28. I have been following your blog for a while and its awesome how you come up with all these eggless recipes!
    I was planning to make these brownies and the vegan blueberry muffins for a party on sat (today is wed) and wanted to know if they will still taste as fresh amd moist if i make them well in advance – on thurs?
    would appreciate your feedback. thank you!

  29. I have been following your blog for a while and have tried quite a
    recipes from your site.

    I have blogged about the almost fatfree brownies on my site.
    Thanks for this great recipe!

  30. I’m glad this is my first eggless recipe
    it is so delicious ,, next time I cook this recipe I’ll increase the sugar ,,,but it shows we don’t need egg to make good baking

  31. It looks really great!
    But where I live it’s really hard to find soy yogurt (I don’t drink milk).
    So I would like to know if it’s possible to change yogurt for silken tofu.
    Thanks in advance!

  32. I’m trying to get back into shape after snapping my achilles and it was a god-send to find such a recipe. I’m gonna give it a whirl, but just wanted to know, how many calories are we talking about here?

  33. I made these brownies yesterday, and they were so good! My boyfriend is allergic to eggs, so he can’t normally eat brownies. Which has been a loss for me, since I love them. But now we can both enjoy, he loved them. And they did taste like “normal” brownies, not like a bad subsitute.
    Thank you!

    You’re welcome Dobby. I’m very glad that you two were able to enjoy these brownies.

  34. Thanks Madhuram.. I just baked a batch and they are yummy.. I did replace regular sugar with splenda sugar blend 1/2 cup and used lowfat yogurt. Baked it for about 40 minutes.. Sprinkled little powdered sugar after baking and cooling.. I loved it.. thanks…

    You’re welcome Chitra. It’s great to know that Splenda works too in this recipe.

  35. Dear Madhu,
    After I replaced wwpf, the brownies dont rise as before. also i added baking powder but dont know if i need to change the quantity of some other ingredients. Would appreciate your inputs as always.
    Thanks.

    Hmmm… I have tried brownies with oat flour, barley flour and all have rised pretty well. I’m not sure what could be the problem, SS.

  36. Really its looks nice madhuram.You can post like these blogs in Chennaimoms.com ,a parenting site for mothers and women.It is mainly women website.It has event section too,in which you can post event at free of cost.In which you can see many events regarding food competition in chennai and kids events in chennai, where you can participate and show your talents .you can also join your children in many events like drawing competition etc..It shows upcoming,weekend events happening in Chennai.

  37. Hi! Love this recipe- I used vanila flavored yogurt like they suggest on the “no phudge” FF brownie box and the sour taste was solved without the extra sugar. cha-ching!

    Thanks for letting us know Suzanne.

  38. Hello Mrs.Madhuram,
    Thanks for your recipes. I am new to cooking and just tried eggless carrot cake for my husband’s birthday. Luckily i got your blog site with my first google search. Thanks for sharing your recipes. Photos of all your dishes look very inviting. Wonderful! Beautifully focussed! I will try your Brownie recipe today :).

    Thank you very much Padmalatha. Please feel free to ask questions about baking procedures, recipes etc.

  39. Dear Madhuram,
    I am back again, lurking around your site πŸ™‚
    Can I replace all purpose flour with whole wheat pastry flour, for baking purposes? I am curious as to how will the end product be. Please let me know.
    Thanks again for your tip did follow it and within a week i have another batch of double the quantity.

    Thanks SS. I’m pretty sure that WWPF should be fine in this recipe.

  40. A bunch of hearty thanks to you for this lovely recipe. I just tried it out. and wowww its felt like heavens….never believed such a moist and no oil fuss-free brownie could be EZZeeeeeeeeee. However i dint let it over bake beyond 20 mins i guess thats the reason why it was super soft, dont know wonder why !
    Kudos to you……will keep following this place and looking forward to more healthy and fat free cooking!
    Thanks again.

    Your welcome SS. As I have mentioned elsewhere, once you see the brownie pulling out from the sides of the pan you know its ready to be removed from the oven. Otherwise you could do the “touch test”; if you touch the brownie with your finger it should bounce back and there is always the toothpick test. I’m very glad that you liked this recipe.

  41. Thanks Madhuram I did bake the brownie for a longer time so the total time I baked was around 50mins cudnt bake any longer as the top was browning more…..May be next time will try it with the 100gms and let u knw!

  42. Hi Madhuram
    You’re da bomb.. really.. I tried this recipe and it rocks.
    I find that it is very hard to post baking recipes – they may work for some ppl and they wont work for most..

    your baking recipes are perfect, innovative and every time I try them, the end result is exactly what you said it would be.. And eggless.. wow, you are the goddess!! You should publish your recipes as a book..

    Thank you so much for your enthusiastic feedback SR.

  43. Also my 1 cup measures 200gms….so measured everything with it. Could you pls help me with the measurements for 4X4 pan…Is it ok to go ahead and try next time with 1 cup measuring 100gms?

    US cup measures to 225 gms approximately and I don’t think this will affect this brownie recipe as it doesn’t require rising and doesn’t need to be fluffy like regular cakes and muffins. Maybe for the 4×4 inch pan you could use the 100gms measurement keeping it constant throughout, since its a smaller pan.

  44. Hi Madhu,
    I tried the brownies last week exactly the same ingredients as urs….but the cake was not fully cooked inside….dono what mistake I made…..The only difference was that I added chopped almonds instead of pecans and mine is a small square tin may be 4X4 not sure….but sure smaller than 8X8. Can you tell me what would have gone wrong?

    Sharmilee, with a smaller pan but using the measurements of a big pan definitely requires a lot more time to bake completely. Just imagine and see it for yourself, with an 8×8 inch pan the batter is going to be spread thinner than a 4×4 inch pan; so the brownies will be baked in less time with the former. With the smaller pan, the batter is going to stand taller than the bigger pan and for it to quick through its going to take at least 20-25% more time. In such situtations don’t go by the baking time, but see if the brownie starts pulling from the sides of the pan, or do the toothpick test.

  45. Missed your recipes. I have tried lot of your muffins and it came out so well. If you have time please visit our site. Please collect an award from my blog.

    Thanks Kalyani.

  46. These look wonderfully fudgy! Welcome back!

    And just wanted to let you know I replied to you email, just in case it doesn’t get through. πŸ™‚

    Got your mail Mo. Will do the needful.

  47. i baked this brownie few changes were 3/4 sugar,added pecans and topped it with little more choco. chips.. It was awesome.

    Thanks for trying the recipe Priya. I too thought of adding chocolate chips, but decided to keep it on the almost fat-free side.

  48. Welcome back. Was wondering what transpired. Happy you’ve settled well in your new home & look forward to more recipes from your kitchen.

    Thanks Kala.

  49. Welcome back Madhu!
    Thanks for sharing the new recipe.
    We were wondering what had happened ….since you went into hibernation !!

    Thanks Rupa.

  50. Wow love this Madhu.How r you?I too shifted hometo our own flat and here its a tiresome process.So I am still taking ages to settle down but baking sort of goes on.CONGRATS on your new home.The recipe is too easy and the result is heavenly.

    I’m fine Sweatha. Congrats on your home too. I agree its a lot of work with never-ending to do lists.

  51. Very interesting recipe. I want to try it but can I use the home made yogurt instead of store bought one?

    Spandana, I’m sure you could use home made yogurt too.

  52. Dear Madam,

    I am aching to try this recipe but I’m very allergic to all forms of cocoa or chocolate.
    I can’t seem to get a good taste when I substitute carob powder.
    What do you sugges?

    Thank you.
    Chanie K., Jerusalem / Israel

    Hmm..that’s tough. I immediately thought of carob but you have mentioned that you don’t like the taste. I’m not able to think of anything else. Sorry.

  53. Hi!!
    I am following your blog since 6 mnths. Was hoping to learn eggless baking but from quite some time there wasn’t any post. Sigh. But when yestrday I saw those tastiest brownies, I made them tonight & they were the best brownies I ever had and moreover guilt free!! Thanks for the resipe. (I wanted to share the photos but couldn’t figure out how.)

    Thank you so much Arti for trying the recipe. That was very quick. I think the quickest ever somebody has tried a recipe I have posted. Please do send me the pictures to my email ID admin(at)egglesscooking(dot)com and I will publish it here.

  54. I just died and went to heaven! This is soo good Madhuram, can’t believe the fat content in this one. Am making it!

    Thanks Anu.

  55. Madhu,

    Welcome Back…Congrats on your new home.. Hope to see more posts from you soon..

    Thank you very much Smitha. I also hope the same.

  56. This looks GREAT! Would you recommend trying this with whole wheat pastry flour (instead of all purpose flour)?
    I’ll probably bake it with sucanat ground up (unprocessed sugar, basically).

    Deepa

    I would have definitely tried it with WWPF if I had it. We are used to WWPF so much that we hardly find it any different.

  57. Thanks for posting a recipe that my whole family can enjoy!! Low fat for me and egg-free for my little one! Excited to try this out. Congrats on your new home, I’ve been in mine almost 2 years and still have things that need to be done!!

    Welcome to my blog and thanks Kim. Tell me about it, the list is endless.

  58. Missed your eggless recipes. Glad to see you are back. Thanks for the wonderful brownie recipe.Good Luck on your new home!!

    Thanks Shubhada.

  59. Hi – I just found you through Tastespotting and love the idea of non-fat brownies. Especially when they look as good as these. 😎

    Thanks for dropping by.

  60. hi there,

    i shd deinitely try this one. i got some good cocoa powder from trader joe`s and i am waiting to make some thing guilt free!!!

    Shobha

    Do try it and let me know if you liked it Shobha.

  61. Hello Madhuram!
    I am delighted to see you ‘live’!I must let you know that I have really been lurking your blog going over and over through your lovely recipes and I do admire your acumen in baking stuff!I have become a follower of your blog and hope to learn lots from you.Lovely brownies by the way…do drop in sometime at my place too:)Will be lovely to have you visit my blog!
    Take care!

    Thanks and will definitely drop in.

  62. Why, yes, I’m still lurking around! I’m always glad to see your latest creation pop up on my reader!

    Thank Libby. That’s so sweet of you.

  63. hey
    Congrats on the new home! It does take a while to settle down. The brownies look sinful and not fat free at all!

    Thanks Bharti.

  64. Dear Madhuram

    Everyone is still lurking around this wonderful blog. I still to read a recipe. I directly jump to comment page after seeing your first sentece πŸ™‚

    Thank you very much ABC.

  65. Woww thats a delectable and tempting brownies, glad to see u back after a long..Welcome back, congrats on buying new home..

    Thank you very much Priya.

  66. Hei Madhu… where have you been? Welcome back…congrats on new home. Hope you all settled
    Wow…yummy brownies

    Sort of settled Bhuvana. Things keep coming up like mushroom. Will call you one of these days.

  67. Welcome back Madhu….Congrats on your new home. Brownies look moist and incredibly yummy.

    Thank you very much Latha.

  68. Glad to see you back Madhu πŸ™‚ And congratulations on buying new home. Hope your kitchen is all geared up to delight us. btw, these brownies are so luscious. It inspires me to bake them again after I terribly failed in my experiment to bake a eggless brownie last evening.

    Thanks Radhika.

  69. Madhuram, welcome back. The title of the recipe on the top of print link is wrong. Just letting you know.

    Thanks Champa, made the correction.

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