I made eggless chocolate brownies last weekend using yogurt as egg replacer. It did not come out well for various reasons. I forgot to add oil as mentioned in the recipe, added very less cocoa powder. I also did not follow the measurements correctly. The end results proved that my experiments were too bold for the recipe to come out well.
I again made the brownies today by following Stephanie's(joy of baking) recipe for chocolate brownies by replacing egg with yogurt. The brownies looked and tasted awesome. I can confidently send this recipe to Madhuram's egg replacer event-yogurt.
I have already made apple pie and chocolate cookies following Stephanie's recipes and both of them came out well. Her measurements are accurate and procedure covers every minute detail. Only if her recipes were eggless!!!!
The recipe used 2 eggs which I replaced with 1/2 cup(around 130 gms) yogurt
Here is the recipe for eggless chocolate brownies as adapted from Stephanie's chocolate brownies.
Unsweetened chocolate: 120 gms(coarsely chopped) I used dark chocolate Unsalted butter: 113 gms(cut into pieces) Granulated sugar: 200 gms Vanilla extract: 1 tsp(I did not use this as I did not have it) Yogurt: 130 gms(This is the replacer for 2 eggs used in the original recipe) All purpose flour: 95 gms Baking powder: 1/4 tsp(Original recipe did not use baking powder) Salt: 1/4 tsp(I added less than 1/4th tsp)
1. Pre heat oven to 160 degree C. 2. Mix flour, salt and baking powder. 3. Melt chocolate and butter by double boiler method.(Put butter and choclate in a stainless steel bowl and place over a saucepan of simmering water.) 4. Once butter and chocolate melts, remove from heat and add sugar and mix well. 5. Add vanilla extract(if using) and whisk well. 6. Next add yogurt and whisk well.(I used a electric mixer for this) 7. Add flour mixture and mix well.(I mixed with hand). 8. Pour the batter into a greased pan and bake for around 30 minutes or until a skewer inserted in the center comes out with a few moist crumbs.(Mine came out clean but still the brownies tasted good.)
Note: I think I added a bit more yogurt(around 170 gms), so the batter was a bit watery. I would add a bit less(around 130 gms) yogurt next time. The brownies tasted really great.I should say, yogurt did a good job as an egg substitute..The picture might not be very appealing as I cut pieces and took snaps when the brownie was still hot.
I am sending this to Madhuram's egg replacer event-Yogurt.