Don't miss out on baked goods just because you cannot or do not eat eggs. There are ways to make desserts such as brownies that still allow you to enjoy them. Even made without eggs, you can still have a rich, chocolatey treat. With only a few modifications to your homemade brownie recipe, you can make this simple and quick snack.
Preheat the oven to 175 degrees C (350 degrees F). Use cooking spray to coat a 20-by-30 cm (9-by-11 inch) cake pan.
Combine the flour, baking powder and salt in a bowl. Set aside for later. You can use self-rising flour instead of the all-purpose flour, salt and baking powder.
Put the butter in a small saucepan and melt on the stove at medium high. Don't let the butter burn, or it may turn a brownish colour. Add the cocoa powder and stir until smooth and completely mixed in with the butter.
Add the yoghurt to a bowl. Pour the white granulated sugar and the vanilla in with the yoghurt and mix together with the whisk. Next, pour the cocoa mixture in with the yoghurt and completely mix together.
Take the bowl with the flour and slowly pour into the yoghurt and cocoa mixture. Keep stirring until all the flour has been incorporated into the mixture. Add the chopped walnuts and the chocolate chips to the brownie batter and mix it in. If the batter is too thick, you can add 60 ml (¼ cup) of milk to the batter.
Pour the egg-free brownie batter into the prepared cake pan. Place in the oven and let bake for about 25 minutes. Insert a toothpick in the centre of the brownies. If the toothpick comes out clean, your brownies are done. Cook for five or six minutes more if the toothpick has batter on it. Let cool for 10 minutes before cutting and serving.
You can add chunks of chocolate or any kind of nuts to the brownie batter.