Eggless Greek Yogurt Brownies Recipe - Glutenfree - Tickling Palates (2024)

• Greek Yogurt - ¾ cup
• Milk - ¼ cup
• Cocoa powder unsweetened - ½ cup
• Rolled Oats - ½ cup you can also use quick cooking oats
• Baking soda - 1 tsp
• Cane or Raw Sugar - ½ cup
• Salt - 1 pinch
• Vanilla Essence - ¼ tsp
• Dark chocolate chips - ¼ cup optional

For Flax Egg:

• Flax seed powder - 1 tbsp
• Lukewarm water - 3 tbsp

Preparation:

• Preheat the oven to 200 C or 400 F

• Grease an 8 inch square pan with oil or line with a parchment paper and keep aside.

Make the Flax Egg:

• Mix flax seed powder in lukewarm water and let it rest for 5 to 10 mins.

• If you do not mind using egg, use one egg instead of flax egg.

How to make Eggless Greek Yogurt Brownies:

• Add all the ingredients except dark chocolate chips in a blender jar of your mixie.

• Add the flax egg. Using the pulse button, blitz at regular intervals for 4 to 5 times till all the ingredients are mixed well.

  See Also

  Recipe: Blueberry Frozen Yogurt (no machine required!)

• You can also place all the ingredients in a bowl and mix using a hand mixer.

• Transfer the batter to the parchment lined baking tin.

• Sprinkle the dark chocolate chips on top.

• Bake for 25 to 30 mins or till the sides starts to pull away from the tin.

• When you insert a toothpick in the middle, it may come away with moist crumbs but not with wet batter sticking to it.

• Take the pan out and let it cool down completely, cut into squares.

• I usually place the tin in the fridge overnight and cut it the next day as the chocolate flavor is more enhanced and tastes even better.

• Serve these eggless greek yogurt brownies with a scoop of ice cream or dusted with powdered sugar or drizzled with peanut butter on top for a healthier option.