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Eggless Nutella Brownies

A timeless recipe from  Foodhall Cookery Studio for eggless Nutella brownies.
5 from 1 vote


  • 95 gm all-purpose flour
  • 300 gm Nutella
  • 30 gm cocoa powder
  • 120 ml yogurt
  • 80 ml refined oil
  • 120 ml whole milk
  • 35 gm icing sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp instant coffee powder


  • Preheat the oven to 170 degrees C. Grease and line a 9 inch tin with parchment paper.
  • Sift together the flour, cocoa powder, icing sugar, baking powder and instant coffee powder into a bowl and set aside.
  • Whisk together the yogurt, milk, oil and vanilla to combine. Add in the Nutella and whisk till the mixture is homogenous.
  • Fold in the dry ingredients till just incorporated.
  • Transfer the batter to the prepared tin and tap on the counter a couple of times to make sure there are no large air bubbles.
  • Bake in the preheated oven for 20-25 minutes.
  • Allow to cool completely before de-moulding and cutting.