Eggless fudge brownie

Eggless fudge brownie

This fudgy brownie is light, but does not compromise on taste. The yoghurt and sugar give the fudgy texture to the brownie.


Dark chocolate 125 g

Cocoa 1/2 cup

Drinking chocolate 1/2 cup

Butter 85 g

Sugar 1 cup

Hot water 1/4 cup

All-purpose flour 3/4 cup

Baking powder 1/2 tsp

Corn flour 2 tbsps

Salt 1/2 tsp

Yoghurt 1/4 cup


Melt the butter, chocolate, cocoa and drinking chocolate in a microwave at 30-second intervals till it becomes a smooth thick sauce.

Add the sugar to the hot water in a bowl and whisk for four minutes.

Add the chocolate sauce and whisk well.

Add the all-purpose flour, corn flour, baking powder and salt and mix with a folding action. Do not over mix.

Add the yoghurt and mix it in.

Put into a greased tray and bake in a 170 degree C oven for 25 minutes.

Cool overnight in the refrigerator and slice into squares.

Bournvita fudge cake

Bournvita fudge cake

Bournvita rock — this is something that happens to me quite often. I love drinking a cup of hot Bournvita in winter. In summer, however, I prefer cold milk with Nesquik. By the time winter rolls around again, the Bournvita is a lump of hard brown rock.

Usually, I throw it away. This year, I decided to try and use it.

I poured boiling water over the lump and left it to soften. A couple of days later, it had melted into a thick syrupy liquid. I used it to make fudge cake.

Fudgy and delicious


(Serves 5 persons)

All-purpose flour 1 cup
Butter 180 g
Eggs 2
Baking powder 2 tsps
Bournvita syrup 1 1/2 cups


Using a stand mixer, cream the butter. I used Amul salted butter, so there is no need to add salt. Add the eggs one by one. Sift the flour and baking powder and add a spoonful at a time. Add the Bournvita syrup.

Grease a 9” round baking dish and pour in the batter. Bake in a 160 degree C preheated oven for 60 minutes.

Cool and slice into squares. Makes 13 pieces.