This is an eggless recipe, but it is so good that one will not miss the eggs. The original is from and it has worked well for me all the time. It has been tweaked slightly to suit my needs. It is fairly simple, with hardly any scope for errors, if ones’ measurements are right.

This brownie can be warmed and had as is, or served with chocolate ganache or vanilla ice cream.

Level Easy


3/4 cup All purpose flour (maida)

1 cup powdered sugar ( regular sugar ground in a mixie)

1/4 tsp salt

11/2 tsp baking powder

1/3 cup Unsweetened Cocoa powder (a good brand, as this makes all the difference)

1/2 cup Unsalted butter melted and cooled/ home made butter (loni/makkhan) if using regular butter, skip the salt

1/2 cup  and 2 tbsp yogurt

3/4 cup chopped walnut

Oil for greasing


  1. Heat the oven at 180 C for 10 mnts.
  2. Lightly grease a 8X8 in baking dish. Place a parchment paper with the sides coming out, so as to be able to lift it easily.
  3. Grease the paper too.
  4. In a bowl, take all purpose flour, sugar, salt and baking powder.
  5. Sift cocoa powder in the above bowl and whisk well.
  6. In another bowl take melted butter and yogurt. Whisk well to blend both the ingredients
  7. Add this to the dry mixture and mix. Do not overmix.
  8. Fold in chopped walnut.
  9. Transfer this content to the greased baking dish lined with parchment paper.
  10. Bake in a pre heated oven at 180 C for approx 40 mnts. The time can vary from oven to oven, hence keep an eye while baking.
  11. Insert a toothpick at the centre to check if it is done. If the tooth pick comes clean, it is ready.
  12. Allow it to cool. Place the baking dish on a rack to cool. Once it has cooled completely, lift the brownie from the sides of the parchment paper.
  13. Take off the paper and cut it into squares and serve warm as is, or with chocolate ganache or vanilla icecream.