Chewy Eggless Chocolate Brownies

Ingredients

• 1/2 cup (115g) Unsalted Butter or Ghee, melted
• 1 cup (200g) Granulated Sugar
• 1/4 cup (50g) Brown Sugar (packed)
• 1 teaspoon Vanilla Extract
• 1/4 cup (60ml) Plain Yogurt (Dahi) or Applesauce
• 1/2 cup (50g) Unsweetened Cocoa Powder
• 3/4 cup (90g) All-Purpose Flour (Maida)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Chocolate Chips (optional)

Instructions

1. 1

   1. **Preheat Oven & Prepare Pan:** Preheat your oven to 175°C (350°F). Grease and flour an 8x8 inch square baking pan, or line it with parchment paper leaving an overhang on two sides for easy lifting.

2. 2

   2. **Wet Ingredients:** In a large mixing bowl, combine the melted butter/ghee, granulated sugar, and brown sugar. Whisk vigorously for 1-2 minutes until well combined and slightly lighter in color. Stir in the vanilla extract and plain yogurt/applesauce until smooth.

3. 3

   3. **Dry Ingredients:** Sift together the cocoa powder, all-purpose flour, baking powder, and salt into a separate bowl. Sifting ensures no lumps and even distribution of leavening agents.

4. 4

   4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix; overmixing can develop gluten and lead to dry, cakey brownies instead of fudgy ones. Fold in chocolate chips if using.

5. 5

   5. **Bake:** Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes. The brownies are done when the edges look set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake for fudgy brownies.

6. 6

   6. **Cool and Serve:** Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting. Cooling completely is crucial for fudgy, neat squares. Once cool, lift by the parchment overhang, cut into squares, and enjoy!