Eggless Nutella Brownies

If you are looking for a rich chocolate treat, these eggless nutella brownies are going to hit the spot.

Nutella already brings plenty of moisture and flavor to baking, so making a batch without eggs is surprisingly simple.

Many people avoid eggs because of allergies, food sensitivities, or simply running out of them at home.

I use plain yogurt in this batter to keep the center soft and fudgy without needing any eggs at all.

They come together in one main bowl and bake into dense, chocolatey squares that everyone can enjoy.

Why You’ll Love It

Ultra Fudgy Texture – Whole milk yogurt keeps the center perfectly rich, dense, and soft without using any eggs at all.

Double Nutella Flavor – You get smooth hazelnut spread mixed into the thick batter and swirled generously right across the top.

Triple Chocolate Goodness – Cocoa powder, chocolate chips, and Nutella combine to create an intensely satisfying chocolate treat in every bite.

Ingredient List

For the Brownies

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

For the Topping

• 1/3 cup Nutella
• 2 tbsp Toasted Hazelnuts, Chopped

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides so you can lift the brownies out easily.

Step 2

Melt the butter and pour it into a large bowl with 3/4 cup of Nutella. Whisk until smooth and glossy, then whisk in the sugar, followed by the yogurt and vanilla, until fully combined.

Step 3

In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add to the Nutella mixture and fold with a spatula just until no dry streaks remain, then fold in the chocolate chips.

Step 4

Spread the thick batter evenly into the prepared pan, pushing it into the corners.

Step 5

Microwave the remaining 1/3 cup of Nutella for 15 to 20 seconds, until loose and pourable. Drop small spoonfuls over the batter and drag a toothpick through them in loops to create swirls, then sprinkle the hazelnuts on top.

Step 6

Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter.

The center will still look a little soft when you take it out. It firms up as it cools, which is what gives these brownies their fudgy texture.

Step 7

Let the brownies cool completely in the pan, about 2 hours. Lift them out using the parchment and cut into 16 squares. For extra clean edges, chill for 30 minutes before cutting.

Tips

Use Room Temperature Yogurt

I’ve found that using cold yogurt straight from the fridge causes the melted butter and Nutella to firm up too quickly. That makes the batter much harder to mix smoothly.

Set your yogurt on the counter for about 20 minutes before you start baking. In an eggless recipe like this, room temperature yogurt blends evenly and creates a silky, glossy base.

Do Not Overmix the Flour

When you fold the dry ingredients into the bowl, stop stirring the exact second the white flour streaks disappear.

Overmixing develops excess gluten, which can turn eggless brownies gummy or cake-like instead of rich and fudgy.

I recommend using a flexible silicone spatula so you can gently scrape the bottom and fold everything together with minimal strokes.

Warm the Nutella Gently for Swirling

My favorite trick for the topping is warming the Nutella in short 10-second bursts in the microwave.

Nutella burns quickly, and overheating it will make it stiff and gritty rather than smooth and glossy.

You want it just loose enough to drop in thin ribbons over the surface without sinking deep into the batter.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream
• Eggless Nutella Stuffed Pancakes

Questions You Might Have

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

Yes, but you will need to thin it out with a small splash of milk first. Greek yogurt is naturally much thicker than regular yogurt, which can make the batter too dry and dense.

Just stir one teaspoon of milk into the Greek yogurt until it reaches a standard yogurt consistency before adding it to the bowl.