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Best Eggless Cakey Brownies

These Eggless Cakey Brownies are the most amazingly delicious, brownies ever! They're made completely from scratch with ingredients you probably have at home. Easy to make and easier to eat.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 brownies
Calories 299kcal


  • 12 tablespoons (170 g) unsalted butter
  • 2 1/2 cups (500 g) granulated sugar
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (250 ml) plain yogurt (I used full fat)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup (100 g) unsweetened cocoa powder
  • 2 cup (280 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 cup (240 ml) buttermilk
  • 1 teaspoon (5 ml) apple cider vinegar


  • Preheat oven to 350º F (180º C). Lin.e a rectangular baking pan (9x13 inches) with parchment paper and lightly spray with baking spray. Set aside.
  • Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2-3 more times until the mixture looks glossy, the butter is completely melted and the sugar is dissolved.
  • Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
  • Add 1 cup flour, baking powder, baking soda and salt; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT overmix the batter.
  • Pour the mixture into the prepared pan and bake. Bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out clean.
  • Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.


FOR SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe
Store: The brownies will stay fresh in an airtight container at room temperature for up to 4 days.
Freeze: Unfrosted brownies freeze well for up to 2 months. To freeze brownies, make sure that they are suitably wrapped to reduce the risk of freezer burn. Wrap them individually in plastic wrap and then with foil.
To thaw the brownies, unwrap them from the foil and plastic wrap and let them stand at room temperature for 3-4 hours before eating.
Recipe Tips:
  • Do not over-mix the brownie batter. When over-mixed, the brownies will come out dense and heavy instead of soft and fluffy.
  • It's important to follow the instructions and ingredients exactly. 
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.
  • Be sure to let the brownies cool before you cut and serve them. 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 299kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 59mg | Potassium: 144mg | Fiber: 2g | Sugar: 32g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.9mg