Chocolate Brownie (Eggless & Vegan)

Chocolate Brownie (eggless and vegan) by Manjula

Chocolate Brownie (Eggless & Vegan)

This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor.
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Course Dessert
Cuisine Indian
Servings 16 brownies



  • 1/2  cup vegetable oil
  • 1/2  cup cocoa powder
  • 1 cup sugar
  • 1/2  cup silken tofu
  • 2 teaspoons vanilla extract
  • 1/2  cup all purpose flour (maida, plain flour)
  • 1/4  teaspoon salt
  • 1/2  teaspoon baking soda
  • 1/4  cup chopped walnuts



  • Preheat the oven to 350 degree F/180c. Grease the 8x8-baking pan.
  • Mix the tofu until it is smooth.
  • Mix flour, salt and baking soda, set aside.
  • In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
  •  Add the flour mix and once its well-mixed, then fold-in walnuts.
  • Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
  • Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.


  1. Replace the walnuts with chocolate chips
  2. Serve with scoop of ice cream
Tried this recipe?Let us know how it was!

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92 thoughts on “Chocolate Brownie (Eggless & Vegan)

  1. Dear Manula Ji,
    I tried today your tofu brownies and it was a superhit at home! Specially thankful because two of my family members are on special diet and they can eat this safe sweet treat! ????

  2. Manjula ji, what is The cocoa powder brand that you normally use? I use hersheys and my daughter does not like anything made out of it as it is a little strong and bitter.

  3. Hello Manjulaji,
    I have replaced tofu with 1/2 cup homemade curd at room temp. Made the above recipe. After 30 mins when I checked the brownie was slightly wet , the knife din’t comeout clean . it still had some batter , so cooked it for 7mins more but @ 160degrees. Then still it was the same so again cooked for 7mins. Finally the Brownie sank in the middle n the top had become crusty. The taste was awesome but the appearance was dry on top n slightly hard edges on the top.

  4. These worked out great! Subbed applesauce for oil, Truvia for sugar, and all purpose rice flour.
    If we wanted to add peanut butter, how much would you estimate would be desirable? Any thoughts appreciated.

    1. Hi Sreepriya, silken tofu (soft and silky) is different to regular tofu and therefore paneer would have a completely different consistency to siken tofu.
      I’ve tried a similar recipe by substituting the silken tofu with yogurt. Hope that helps! 🙂

  5. Hi Manjula Aunty,
    I have tried this recipe a couple of times but I have the same result each time. The first time I tried with maida, substituted the tofu with thick curds but the brownies came out very oily and I couldn’t cut it into pieces even after bringing it to room temperature. The taste was amazing just like a brownie should be. The second time I reduced the oil to 1/4th cup, used thick curds and also used whole wheat flour. The result was a less oily brownie but I still couldn’t cut pieces. It was too crumbly but the taste was yummy and it was with whole wheat flour so we enjoyed it even more. But why can’t I cut pieces. It is very crumbly but the moistness is perfect.
    Please tell me what to do!
    Thanks a lot Aunty.

    I made these for my co-workers, a couple of them are vegan and I made them just to try them out, and i have to say they’re really good and moist. I passed them out at work and everyone loved them, so naturally I had to share the recipe with the vegans because they were in love. I made another batch but this time for my in-laws, but this time I doubled the recipe…lets see how my family likes them, I’m sure they will, I added roasted coconut as a toping instead of walnuts. yum!

  7. This is one of my favorite vegan sweet recipes of all time! The only change I make is that I substitute 1/2 cup apple sauce for the oil. The brownie turns out super moist and very delicious!

  8. Aunty, I made this recipe last week, and two things went wrong. One, I didn’t add enough sugar, which I can fix the next time I make it. But the other thing is that my brownies always come out hard and rubbery. Can you suggest any changes? Should I use self-raising flour instead?

    Thanking you 🙂

  9. Hello manjulaji.
    I like to present a new brownie recipe using Hide&seek and glucose parle biscuits.
    1) Take 1 hide&seek and 1 parle biscuit,and make fine powder .
    2) then make paste[ easily pourable] with milk .
    3) add fine powder of sugar.[ as per taste]
    4) add 1 packet Eno or backing powder to the mixture and stirr well.
    5) At the bottom of the vessel spread butter and then spread maida slightly on it .
    6) Add mixture in vessel and cook it at medium temp. In oven for 10-15min.

  10. Hello! 🙂
    Your recipe looks really easy and fun to make and I really want to try it!
    However, I have a problem, I cannot find silken tofu in my country. Do you have any alternatives that I can use?

  11. Hi Manjulaben,

    It is very well and easy receipe. Please tell me what brand coco powder should I use and silken tofu ? Is silken tofu is same as soft or firm tofu which comes in the box?

    Thank You so much for so many great receipes.

  12. Hi Manjula,

    Can i use whole wheat pastry flour instead of all purpose?and can i use light brown sugar instead of white?i want to try this recipe soon..Thank u..

  13. Delicious Vegan (no tofu) Brownies

    1 and 1/2 cups flour (maida)
    1 cup white sugar
    1/4 cup cocoa powder
    1 teaspoon baking soda (not baking powder)
    1/2 teaspoon salt
    1/3 cup vegetable oil (such as Canola oil)
    1 teaspoon vanilla extract
    1 teaspoon distilled white vinegar
    1 cup water

    Pre-heat oven to 350 degrees F (175 degrees C).

    Mix all the dry ingredients together in a medium sized bowl. Add the remaining wet ingredients and mix well.

    Pour batter into a lightly greased 9×5 inch loaf pan OR you can make 12 cupcakes. Fill the batter no more than 3/4 full because it will expand as it bakes.

    Bake for about 30 minutes, but start checking after about 25 minutes because ovens vary and it may take slightly more or less time.

    When done, remove from oven and let cool fully before serving. You can dust them with powdered sugar (same as Confectioner’s sugar) after they’re cool.

    I’ve made these many times and no one ever guesses that they’re vegan. They’re delicious!

    Check your microwave instruction manual for baking in a microwave.

  14. Hi Aunty,

    Can this recipe be done in a microwave oven? I do not have a conventional oven. If it is possible what are the changes that need to be done. Is using tofu optional?

  15. Amazing recipe…all my family members loved the brownies 🙂

    I substituted tofu with 2 eggs and added a lil bit of milk as my batter was too thick. I used convection option of samsung microwave and it did take a little longer than 25mins (35mins to be precise)

    Overall the brownies turned out great! Thanks again Manjula…I’ll be trying your nan khatai recipe today 😀

  16. Wow!! amazing site and I love the vegan recipes listed. Will definitely try this brownie. Do you have any recipes for home made chocolates listed. Keep giving us more wonderful recipes have become a fan of your site.

  17. Hi Mrs Manjula,

    I made this recipe just yesterday. I had made it previously using yogurt because I didn’t have silken tofu. It didn’t come out good using yogurt, I had to throw away the “brownies”. But yesterday I made it using firm tofu. That was the only type of tofu I had so I blended it with a little bit of water to make a paste. The brownies came out really good, and we all enjoyed. Thanks!

  18. This cake is delicious. I used brown sugar instead and it cames out very nice and so easy to bake it :). Thank you Manjula for sharing your recipies and your gift. Namastê

  19. Aunty Manjula your brownie was superb.1st time i made it turned out fine.the 2nd time i made with home made yogurt the mixture became very oily.The taste was the same as the previous brownie.

  20. Dear Manjula i am Qamar from Saudia Arabia i am watching and learning your recipes since one year and i loved it alot specially the deserts i tried this brownie and it taste great my wife is # 1 fan of you i hope we can get more and more recopies

  21. Manjula Aunty,

    I love your website and follow it regularly. I being a vegetarian love all ur recipes. I had the same question regarding the tofu as many people have asked above. What kind of yogurt shall i use. Any other substitute ? I also had some request, could you please teach – cream of potato soup and masala dosa.

  22. Hi..aunty. I love the way you teach us. It becomes so easy to make any of ur recipe. Even i loved this chocolate brownie also, but i want to say that instead of tofu if curd is used it turns out really well. The sponge of the brownie comes out awesome. And if chocolate sauce is poured over it after it cools down, it tastes amazing.

  23. Where I stay in jhb its difficult to find silken tofu what can I substitute it with. Please let me know as I really would like to try this recipe out. Thank you aunty manjula.

    1. i have baked the same recipe using plain yogurt… so u can use yogurt instead of tofu… well i haven’t tried the tofu recipe yet but the yogurt one turns out really good…

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