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Brownies are a universal favorite, and the crinkle-top variety is especially loved for its glossy, crackly surface paired with a dense, fudgy inside. These eggless brownies use yogurt and a little aeration technique to replace eggs while still delivering the same rich texture. Cocoa and melted chocolate together make them decadent, while a touch of coffee enhances the chocolate flavor. They’re best served warm with ice cream or as a treat with coffee.
Preheat oven to 180°C (350°F). Grease and line an 8×8-inch pan.
In a bowl, whisk melted butter, sugar, yogurt, and vanilla until smooth.
Stir in melted chocolate and coffee.
Sift flour, cocoa, and baking powder, then fold into wet mix.
Add nuts if using. Do not overmix.
Pour batter into pan, smooth the top.
Bake for 28–30 minutes until a crust forms and the center is just set.
Cool completely before cutting into squares.
Beat sugar and yogurt well to incorporate air, which helps create that signature glossy crust.
Yes, substitute butter with coconut oil and yogurt with plant-based yogurt.
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