With Valentine’s coming soon, another brownie recipe is required! This recipe is a chewy brownie and the egg substitute I used is yogurt. Not everyone has access to a commercial egg replacer and plain yogurt is a good substitute.
- 2/3 cup butter
- 1 and 1/4 cup white sugar
- 1/4 tsp salt
- 1/2 cup cocoa powder
- 1 tsp vanilla
Mix well. Then add:
- 1/2 cup plain yogurt (Greek yogurt can also be used, this amount is equivalent to 2 eggs)
Add the dry ingredients and whisk well:
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 cup of semi-sweet or white chocolate chips or nuts if you or your child is not allergic. I used white chocolate chips.
Bake 325 degrees F for approximately 30-35 minutes in a 8 by 8 inch pan. Line the pan with parchment paper or grease and flour it. I like using parchment paper as it enables you to be able to lift out the whole pan of brownies after they are cooled to cut. Cool and then harden in the refrigerator before cutting.
15 Comments Add yours
I would love to try out your cheesecake brownies. You mentioned 1 pkg of cream cheese. Can you please state the weight of 1 pkg. Is it 250gm or 125gm?
It is a 250 gram pkg of cream cheese. Enjoy the brownies!
I wanted to try this recipe. Had a question though – I was wondering if this brownie has a crisp top. If not then please tell me how to get that. I really love that crunchy layer!
Let me know soon thanks!
No, this brownie does not have a crisp top. I would have to do some research on that one!
It would be awesome if you could get that! Please keep me posted :)))
I like a challenge so I will see what I can come up with!
Hi! After a bit of research and a couple batches, I was able to get a crunchy top. Using the same recipe, add in 3/4 cup chocolate chips that you have melted (measured and then melted). But, you need to reduce the butter by half or they end up really greasy. Instead of 2/3 cup melted butter, use 1/3 cup melted butter. I may add an extra 1/4 cup of flour in the next time I make them too.
Thank you so much! Can’t wait to try these! Just had a question though – should I reduce the amount of sugar too? As the chocolate chips would add more sweetness to the brownies!
Thanks again 🙂
You are welcome! I didn’t reduce the sugar but I also didn’t add any white chocolate chips in while making the crunchy ones. So I figured the sweetness balanced itself out by omitting them. 🙂
Tried them! They came out amazing!! Perfect with that crispy top! Only thing I substituted butter with oil and didn’t add the extra 1/4th cup of flour and just 3/4th cup of sugar. They are amazing!! Thanks again :))
You are welcome! Glad they turned out for you.
I tried your recipe for decadent brownies, but something went wrong…. after 35 minutes at 325 degrees the middle of the pan was still “bubbling” and toothpick comes out coated. Where did I go wrong?
The toothpick will not come out clean for these brownies due to their dense nature. If you let them cool and put them in the fridge they should set up enough to be cut. Was your butter put in to the batter hot? If it was and the chocolate chips melted while mixing, that could be the problem.
I never ate this type of recipe. Thanks a lot for sharing this amazing brownie recipe with us. I like it very much. Wonderful and my favorite blog ever!