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Eggless Black Cocoa Brownies

A jet-black, chocolate-rich brownie
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 250 g all-purpose flour
  • 30 g black cocoa
  • 30 g natural cocoa
  • 1/2 tsp instant coffee powder
  • 180 g light brown sugar
  • A pinch of salt
  • 300 ml whole milk
  • 1 tsp soda bicarbonate
  • 80 ml neutral oil like sunflower or canola oil
  • 1 tsp vanilla extract


  • Preheat the oven to 180 C, spray a 8"x8" pan with cooking spray and line with baking parchment.
  • In a large bowl, whisk together the oil, buttermilk and vanilla extract.
  • In another bowl, sift together the flour, cocoa, coffee powder, soda bicarb and sugar.
  • Pour the wet mixture into the flour mixture and combine gently till just blended. Do not overmix, else the soda bicarb will go flat.
  • Pour the batter into the prepared pan and bake for 15-20 minutes till done (brownies must remain slightly underdone to get that fudgy texture).