“Brownies Beyond Borders: Discover the World’s Most Loved Chocolate Squares”
- SABA
- Jan 2
- 9 min read
1. Classic American Fudge Brownie
Origin: USA - the birthplace of brownies, early 1900s.
Ingredients:
½ cup unsalted butter, melted
1 cup sugar
1 tsp vanilla extract
½ cup of cocoa powder
2 eggs (or ½ cup thick yogurt for eggless)
¾ cup all-purpose flour
¼ tsp salt
½ cup chocolate chips
Instruction:
Preheat oven to 180°C (350°F).
Whisk together butter, sugar, and vanilla.
Add eggs (or yogurt), then cocoa, flour, and salt.
Stir in chocolate chips.
Pour into a lined 8-inch pan and bake for 25–30 minutes.
Cool, cut, and serve slightly warm.
Texture: dense, chewy inside; fudgy middle; crispy edges.
2. French Chocolate Fondant - Le Brownie Français
Origin: France — similar to molten lava cake but brownie-textured.
Recipe:
Ingredients:
200g dark chocolate
100g butter
100g sugar
3 eggs
50g flour
Pinch of salt
Instruction:
Melt the chocolate and butter together.
Whisk eggs and sugar until fluffy, then fold into the chocolate mixture.
Add flour and salt.
Bake at 180° for 18-20 minutes, or until the center is still soft.
Texture: Silky, rich, and melt-in-the-mouth.
3. Indian Masala Brownie
Origin: India — spiced fusion brownie inspired by chai and local flavors.
Ingredients:
1 cup flour
½ cup cocoa
½ cup ghee or butter
½ cup sugar
½ cup yogurt
½ tsp cinnamon
¼ tsp cardamom powder
1 tsp instant coffee
A pinch of cloves and nutmeg
Instruction:
Combine wet and dry ingredients.
Mix into a thick batter.
Bake at 175 °C for 25 minutes.
Garnish with pistachios or almonds.
Texture: Aromatic, slightly spiced, and chewy.
4. Japanese Matcha White Chocolate Brownie
Origin: Japan - inspired by desserts that feature matcha (green tea).
Ingredients:
100g white chocolate
60g butter
½ cup sugar
2 tbsp matcha powder
¾ cup flour
½ cup milk
1 tsp vanilla
Instruction:
Melt white chocolate and butter.
Add sugar, milk, and vanilla.
Stir in flour and matcha.
Bake at 170°C for 20–25 minutes.
Texture: Soft, slightly chewy, earthy flavor.
5. Brazilian Brigadeiro Brownie
Origin: Brazil — inspired by the chocolate fudge candy “brigadeiro.”
Ingredients:
1 can condensed milk
2 tbsp cocoa powder
2 tbsp butter
1 cup flour
1 tsp baking powder
½ cup chopped dark chocolate
Instruction:
Make brigadeiro by cooking condensed milk, cocoa, and butter until it thickens.
Combine with flour and chocolate, then spread into a pan.
Bake at 180°C for 25 min.
Texture: Fudgy, sticky, caramelized edges.
6. Italian Espresso Brownie
Origin: Italy; a combination of espresso and dark chocolate.
Ingredients:
150g dark chocolate
100g butter
¾ cup sugar
2 tbsp espresso
2 eggs (or yogurt substitute)
½ cup flour
Pinch of salt
Instruction:
Melt butter and chocolate.
Then add sugar and espresso, then eggs and flour.
Bake at 175°C for 25 min.
Texture: Smooth, aromatic, bittersweet.
7. Thai Coconut Brownie
Origin: Thailand-doing this dish up with coconut milk and tropical flair.
Ingredients:
½ cup coconut oil
½ cup sugar
½ cup coconut milk
¾ cup flour
½ cup cocoa powder
1 tsp vanilla
Pinch of salt
Instruction:
Mix the ingredients into a smooth batter and bake at 180°C for 25 minutes in a greased pan.
Texture: Soft, moist, tropical aroma.
8. British Salted Caramel Brownie
Origin: UK — rich brownies with buttery salted caramel swirls.
Ingredients:
1 cup dark chocolate
½ cup butter
¾ cup sugar
½ cup flour
2 tbsp caramel sauce
Sea salt flakes
Instruction:
Prepare brownie batter and pour half into the pan.
Swirl caramel through and top with salt.
Bake for 25–30 min.
Texture: Fudgy; sweet-salty contrast.
9. Australian Macadamia Brownie
Origin: Australia — famous for using native macadamia nuts.
Ingredients:
½ cup unsalted butter, melted
1 cup sugar
1 tsp vanilla extract
½ cup of cocoa powder
2 eggs (or ½ cup thick yogurt for eggless)
¾ cup all-purpose flour
¼ tsp salt
½ cup chocolate chips
½ cup chopped macadamia nuts
½ cup white chocolate chunks
Instruction:
Fold nuts and chocolate into the batter, then bake at 175°C for 25 min.
Texture: A Combination of crunchy and creamy.
10. Mexican Spiced Brownie
Origin: Mexico — infused with chili, cinnamon, and dark chocolate. Recipe:
Ingredients:
½ cup butter
1 cup sugar
½ cup cocoa
¾ cup flour
1 tsp cinnamon
½ tsp chili powder
1 tsp vanilla
2 eggs or yogurt substitute
Instruction:
Mix all ingredients, pour into a pan, and bake at 180°C for 25–30 min. Texture: spicy, rich, bold.
“Explore World Brownies: How Every Country Makes This Chocolate Favorite”
Are you a chocolate lover who wants to indulge in the perfect treat? You are in for a treat! We're about to take you on a delectable journey with a foolproof eggless chocolate brownie recipe that will raise the bar when it comes to baking and satisfying your sweet cravings. Get ready to impress your taste buds and those of your loved ones with this heavenly dessert that's rich, moist, and oh-so-decadent.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup melted butter
1 cup granulated sugar
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
A pinch of salt
Your favorite chocolate chips-for that extra indulgence!
Let the magic of baking begin.
Instruction:
Preheat the oven to 350°F (175°C).
Dry Ingredients Mix: In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures that the mix will be smooth without lumps.
Wet Ingredients: Combine in a separate bowl the melted butter and sugar until well incorporated. Add the milk and vanilla extract; mix until silky.
Combine Wet and Dry Mixtures: Gradually fold the dry mixture into the wet ingredients until you get a thick, velvety batter. Be careful not to overmix, as we want our brownies to be fudgy and moist.
Add in the Chocolate Chips: Time for the ultimate chocolate boost! Fold the chocolate chips of your choice into the batter. This step gives these brownies delightful pockets of gooey goodness.
Bake to Perfection: Grease a baking pan, add the prepared batter, and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with some moist crumbs on it. Keep in mind that the key to those delectable fudgy textures is somewhat underbaked brownies.
Cool and indulge: Once baked, let the brownies cool a bit in the pan, then slice into squares and dive in. Add a dusting of cocoa powder or a scoop of your favorite ice cream if you want to be especially indulgent.
Time to Serve and Enjoy:
Now that your kitchen is filled with the irresistible aroma of freshly baked brownies, it is time to savor your creation. Whether you are having a quiet moment over a cup of coffee or sharing these eggless chocolate brownies with friends and family, these eggless chocolate brownies are sure to be a crowd-pleaser.
Pro Tips :
Chopped nuts, such as walnuts or almonds, can be included in the mixture for an extra crunchy texture.
For an intense chocolate flavor, use high-quality cocoa powder.
Store leftovers in an airtight container to preserve freshness and indulge in a sweet moment at any time.
Get ready to bake up a storm in your oven with this irresistible eggless chocolate brownie recipe. Tie the apron and start the oven, and let the fun begin! Your kitchen will be filled with joy, and your taste buds will thank you for this delightful experience.
Why wait? It's about time to make these decadent delights and to make memories one bite at a time! Feel the joy of baking with this eggless chocolate brownie recipe that will surely enchant your senses from the very first bite to the last crumb. A symphony of flavors will just make you ask for more. Get ready, indulge in a chocolaty treat, and take your baking to a whole new level.
2. Classic Fudgy Eggless Brownie
Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
1 cup powdered sugar
½ cup melted butter or coconut oil
½ cup yogurt (thick, room temperature)
½ cup warm milk
½ tsp baking powder
1 tsp vanilla extract
A pinch of salt
Instruction:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper.
In a bowl, whisk melted butter, sugar, yogurt, and vanilla until creamy.
Sift in the flour, cocoa, baking powder, and salt.
Add warm milk gradually and mix until a thick, shiny batter forms.
Pour into the pan, smooth the top, and bake for 25–30 minutes.
Cool completely before cutting into squares. Texture: Fudgy, dense, and rich; melts in your mouth.
3. Eggless Walnut Brownies
Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
1 cup powdered sugar
½ cup melted butter or coconut oil
½ cup yogurt (thick, room temperature)
½ cup warm milk
½ tsp baking powder
1 tsp vanilla extract
A pinch of salt
½ cup chopped toasted walnuts, folded into the batter
Instruction:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper.
In a bowl, whisk melted butter, sugar, yogurt, and vanilla until creamy.
Sift in the flour, cocoa, baking powder, and salt.
Add warm milk gradually and mix until a thick, shiny batter forms.
Folding in walnuts before baking. Texture: crunchy edges, nutty aroma, chewy center.
Pour into the pan, smooth the top, and bake for 25–30 minutes.
Cool completely before cutting into squares. Texture: Fudgy, dense, and rich; melts in your mouth.
3. Eggless Chocolate Chip Brownies
Ingredients:
1 cup flour
½ cup cocoa powder
¾ cup sugar
½ cup yogurt
½ cup melted butter
½ cup warm milk
½ tsp baking powder
½ cup dark chocolate chips
1 tsp vanilla extract
Instruction:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper.
In a bowl, whisk melted butter, sugar, yogurt, and vanilla until creamy.
Sift in the flour, cocoa, baking powder, and salt.
Add warm milk gradually and mix until a thick, shiny batter forms.
Pour into the pan, smooth the top, adding half the chocolate chips to the batter and sprinkling the remaining on top before baking. and bake for 25–30 minutes.
Cool completely before cutting into squares. Texture: Fudgy, dense, and rich; melts in your mouth.
Texture: Soft, gooey, loaded with melted chocolate pockets.
4. Eggless Whole Wheat Brownies (Healthy Version)
Ingredients:
¾ cup whole wheat flour
½ cup cocoa powder
½ cup jaggery or coconut sugar
½ cup yogurt or mashed banana
½ cup coconut oil or olive oil
½ cup almond milk
½ tsp baking soda
½ tsp baking powder
1 tsp vanilla extract
Optional: dark chocolate chunks or nuts
Method:
Mix wet ingredients: yogurt, oil, almond milk, and vanilla.
Add dry ingredients and mix until combined.
Pour into a lined pan and bake at 180°C for 25–30 min.
Texture: Slightly dense, rich, and earthy, this is a guilt-free indulgence.
5. Eggless Peanut Butter Swirl Brownies
Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
1 cup powdered sugar
½ cup melted butter or coconut oil
½ cup yogurt (thick, room temperature)
½ cup warm milk
½ tsp baking powder
1 tsp vanilla extract
A pinch of salt
¼ cup creamy peanut butter, slightly warmed
Method:
Pour brownie batter into the pan.
Top with spoonfuls of peanut butter and swirl using a knife.
Bake for 25–30 minutes.
Texture: Fudgy brownie base with creamy peanut butter ribbons.
6. Eggless Espresso Brownies
Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
1 cup powdered sugar
½ cup melted butter or coconut oil
½ cup yogurt (thick, room temperature)
½ cup warm milk
½ tsp baking powder
1 tsp vanilla extract
A pinch of salt
1 tablespoon instant coffee dissolved in 1 tablespoon hot water.
Instruction:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper.
In a bowl, whisk melted butter, sugar, yogurt, and vanilla until creamy.
Sift in the flour, cocoa, baking powder, and salt.
Add warm milk gradually and mix until a thick, shiny batter forms.
Add coffee mixture to wet ingredients, then combine with dry ingredients.
Pour into the pan, smooth the top, and bake for 20-30 minutes. Cool completely before cutting into squares. Texture: Fudgy, dense, and rich; melts in your mouth.
Texture: Rich chocolate with the aroma of coffee-perfect for lovers of caffeine.
7. Eggless Brownie Bites
Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
1 cup powdered sugar
½ cup melted butter or coconut oil
½ cup yogurt (thick, room temperature)
½ cup warm milk
½ tsp baking powder
1 tsp vanilla extract
A pinch of salt
Instruction:
Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper.
In a bowl, whisk melted butter, sugar, yogurt, and vanilla until creamy.
Sift in the flour, cocoa, baking powder, and salt.
Add warm milk gradually and mix until a thick, shiny batter forms.
Pour into the mini muffin molds, smooth the top, and bake for 12–15 minutes. Cool completely before cutting into squares. Texture: Fudgy, dense, and rich; melts in your mouth.
Texture: Chewy edges, fudgy center, in a bite-sized indulgence.
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