Eggless Cosmic Brownies

If you grew up finding little snack treats in your lunchbox, you probably remember how good cosmic brownies were.

I wanted to recreate that classic fudgy texture at home, so I made these homemade eggless cosmic brownies.

This version is completely eggless, which makes it perfect for anyone with an egg allergy or for those who simply do not eat eggs.

Plain yogurt steps in to keep the brownies dense and chewy, so you do not miss the eggs at all.

Top them with a simple chocolate ganache and colorful sprinkles, and you have a treat that is ready to slice and share.

Why You’ll Love It

Super Fudgy Texture – Whole milk yogurt keeps the center incredibly dense, rich, and moist without feeling heavy or dry.

Deep Chocolate Flavor – Using real melted chocolate chips alongside cocoa powder gives you an intense, bakery-level chocolate punch.

Silky Ganache Topping – The warm cream and chocolate ganache creates a glossy layer that melts smoothly in your mouth.

Fun Nostalgic Look – Bright rainbow chip sprinkles on glossy dark chocolate recreate that classic childhood favorite you love.

Ingredient List

For the Brownies

• 1/2 cup Unsalted Butter
• 1/2 cup Semisweet Chocolate Chips
• 1/4 cup Unsweetened Cocoa Powder
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Brown Sugar
• 1/2 cup Plain Whole Milk Yogurt
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

For the Ganache

• 1 cup Semisweet Chocolate Chips
• 1/2 cup Heavy Cream
• 1/4 cup Rainbow Chip Sprinkles

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

Melt the butter and 1/2 cup of chocolate chips together in a large microwave-safe bowl, stirring every 30 seconds, until smooth. Whisk in the cocoa powder, then both sugars, and let the mixture cool for 5 minutes.

Step 3

Whisk in the yogurt and vanilla until smooth. Add the flour, baking soda and salt and fold gently just until no dry streaks remain.

Step 4

Spread the batter evenly into the pan and bake for 24 to 28 minutes, until a toothpick comes out with moist crumbs. Let the brownies cool completely in the pan, about 2 hours.

Step 5

For the ganache, heat the heavy cream until steaming but not boiling, then pour it over 1 cup of chocolate chips in a bowl. Let it sit for 5 minutes, whisk until silky, then let it cool for 10 minutes so it thickens slightly.

Step 6

Pour the ganache over the cooled brownies and spread it into a smooth, even layer. Immediately scatter the rainbow chip sprinkles over the top so they stick.

Step 7

Refrigerate for 30 to 45 minutes, until the ganache is set. Cut into 16 squares and store in an airtight container for up to 4 days.

Tips

Use Room Temperature Yogurt

Since this is an eggless recipe, whole milk yogurt does the heavy lifting to give the brownies their rich, fudgy texture. Make sure you set your yogurt out ahead of time so it is at room temperature before you begin.

If you stir cold yogurt straight from the fridge into the warm butter and chocolate, the fats can quickly seize up and curdle. Letting it sit on the counter for about twenty minutes makes the batter blend together smoothly.

Let the Melted Chocolate Cool Slightly

After melting the butter and chocolate chips together, give the bowl about five minutes to rest before you whisk in the cocoa and sugars.

You’ll get the best results if the mixture feels just slightly warm to the touch rather than piping hot. If the melted mix is too hot, it can break down the sugars too quickly and make the finished brownie texture greasy instead of dense.

Watch for Moist Crumbs on the Toothpick

When you check the brownies near the 24-minute mark, do not wait for a completely clean toothpick.

From my experience, a completely clean toothpick means an eggless brownie has stayed in the oven too long and will turn out dry. You want to pull the pan out as soon as the toothpick comes out with a few moist, sticky crumbs attached.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Brown Butter Blondies
• Eggless Chocolate Whoopie Pies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless No Churn Vanilla Ice Cream

Questions You Might Have

Can I use Greek yogurt instead of regular whole milk yogurt?

Yes, but you will need to thin it down with one or two teaspoons of milk or water first. Greek yogurt is naturally much thicker, which can make this eggless brownie batter too dry and dense.

Matching the looser texture of regular yogurt helps ensure your brownies bake up with the perfect fudgy bite.