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 ¾th cup, but it was fine for us.
If you tried this Almost Fat Free Fudge Brownies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Almost Fat Free Fudge Brownies Recipe
Ingredients
Dry Ingredients:
- ¾ cup All Purpose Flour
- ½ cup Granulated Sugar
- ½ cup Cocoa Powder
- ½ teaspoon Baking Soda
- ½ cup Chopped Pecans (or any other nuts optional)
Wet Ingredients:
- ½ cup Semi Sweet Chocolate Chips
- 1 cup Plain Yogurt (I used fat free)
- ½ cup Water
Instructions
- 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.
- 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.
- To the melted chocolate add the yogurt and sugar; mix until combined.
- Sift flour, cocoa powder, baking soda and nuts (if using) and stir until just combined.
- To this mixture add water and stir carefully until the batter comes together. This batter looked more like a cake batter.
- 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.
- 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
- If you have a sweet tooth I would suggest increasing the quantity of sugar to ¾th 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.
- 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.
- 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.
SR says
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.
Sharmilee says
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 4x4 inch pan you could use the 100gms measurement keeping it constant throughout, since its a smaller pan.
Sharmilee says
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 8x8 inch pan the batter is going to be spread thinner than a 4x4 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.
Kalyani and Gayatri says
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.
Mo says
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. 🙂
Got your mail Mo. Will do the needful.
Cynthia says
These look gooey good!
priya says
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.
gg says
Am i glad to see you back in action....
Congrats on your new home....
Thanks GG.
Kala says
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.
Rupa says
Welcome back Madhu!
Thanks for sharing the new recipe.
We were wondering what had happened ....since you went into hibernation !!
Thanks Rupa.
Jennifer H says
Can't wait to try these brownies! Thanks for posting.
Thanks for visiting Jennifer.
CurryLeaf says
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.
Spandana says
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.
Chanie says
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.
Sanjeeta kk says
Lovely and healthy treat! Can indulge in it guilt free 🙂 Thanks for sharing.
Thanks Sanjeeta.
Arti says
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.
anudivya says
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.
Smitha says
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.
Deepa says
Oh, and glad to see you're back!
Deepa says
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.