How to make Triple Chocolate Coffee Brownies (Eggless)

Learn how to make eggless triple chocolate coffee brownies.

Prep Time: 10 mins
Cook Time: 35 mins
Level: For Beginner Bakers
Bake Temp: 150 degrees
Yields:16 squares


  • 1 cup All purpose flour
  • 1/4 cup Unsweetened cocoa powder
  • 1/3 cup + 2 tbsp Castor sugar
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 90 gm White chocolate, chopped
  • 90 gm Dark chocolate, chopped
  • 1 tbsp Instant coffee powder (see Note 1)
  • 1/3 cup Warm Milk
  • 1/2 cup Yogurt, whisked finely
  • 1/4 cup Canola oil
  • 1 tsp Vanilla essence
  • Parchment paper to line the tray
  • 8″X 8 ” deep square baking pan


  1. Preheat oven to 150 C.
  2. Dissolve the instant coffee powder in 1/3 cup of milk. Stir well. Set aside.
  3. In a bowl, combine all the dry ingredients, except the chocolate and using a whisk, mix thoroughly until well incorporated.
  4. Line tray with parchment paper with a little extra paper on two sides to easily lift out brownies. (See Note 2)
  5. Make a well in the center of the dry mixture from step 3.
  6. Add the coffee, yogurt, vanilla and oil.
  7. Using a hand whisk, gently mix the ingredients until well combined, especially wet ingredients with dry ingredients. (See Note 3)
  8. Pour half the batter into the lined tray and evenly spread using a spatula making sure it covers the whole tray.
  9. Gently tap the tray on the counter.
  10. Sprinkle white chocolate bits over the batter evenly. (See Note 4)
  11. Add dark chocolate bits to the remaining batter and pour over the batter in the tray.
  12. Gently even the surface of the batter using a spatula.
  13. Tap the tray on the counter again, gently.
  14. Pop the tray into the oven, sit back and relax. (See Note 5)
  15. After about 30 minutes, insert a toothpick into mixture; should come out clean if done. If not bake further for 5 mins.
  16. If the toothpick comes out clean, then the brownies are ready to come out.
  17. Once done, remove from the oven and let cool for an hour before you take it out of the pan.


  1. I used Sunrise
  2. Never never make a brownie in a pan that’s not lined. I’ve had too many brownie disasters when I did that and disaster wisdom is always wise.
  3. Don’t worry about the denseness of the brownie. A brownie is dense but hey! we like density. (In physics and in brownies)
  4. Don’t do it like I did; in a fashion that’s typical of squirrels eating fruit.
  5. I made my Dosa Maavu while I waited for the brownies to bake and the aroma that filled the house more than took away the stress and strain of the monotonous cleaning process of the wet grinder.

This recipe is also featured on Anusha’s blog Tomato Blues.