There’s something magical about a pan of rich, fudgy brownies fresh out of the oven — especially when they come with a shiny crinkle top and a gooey center. What if we told you that you could enjoy all of that decadence without using refined sugar, maida, or eggs? These Eggless Wholewheat and Jaggery Brownies strike the perfect balance between indulgent and nourishing. They’re made with simple ingredients, come together in one bowl, and are perfect for both everyday cravings and special moments.
Let’s look at the ingredients!
Wholewheat Flour
Instead of refined all-purpose flour, this recipe uses wholewheat flour, which is a more nutritious option. Wholewheat flour retains the bran and germ, providing more fiber, vitamins and minerals. It gives the brownies a slightly nutty flavour and a denser, satisfying bite — ideal for fudgy bakes.
Jaggery
A natural sweetener made from sugarcane juice, jaggery is an excellent substitute for white sugar. It’s less processed and retains trace minerals like iron and potassium. In this recipe, jaggery not only sweetens the brownies but also adds a deep, rich flavour that pairs beautifully with chocolate. When melted with water, it forms the base syrup that keeps the brownies moist and create that perfect crinkled top.
Dark Chocolate
Using good-quality dark chocolate for that rich cocoa flavor and melt-in-your-mouth texture is very important. Dark chocolate is also a source of antioxidants, and when combined with jaggery, it creates a luxurious chocolate base that gives these brownies their signature fudgy character.
Butter or Ghee
Either butter or ghee works beautifully in this recipe. Both add moisture and richness. Ghee brings a more caramelized, nutty depth, while butter offers that classic brownie taste. Choose whichever suits your pantry or preference!
Yogurt
As this is an eggless brownie recipe, yogurt acts as a binding agent and adds tenderness. It gives a slight lift to the batter and helps achieve that gooey, melt-in-your-mouth center.
Cocoa Powder
We use a little cocoa powder or raw cacao powder for an extra hit of deep chocolate flavour. It balances the sweetness of the jaggery and complements the melted dark chocolate. Using a good quality cocoa/cacao powder will amplify the chocolate flavour many folds.
Baking Powder
Just a small amount of baking powder ensures the brownies aren’t too dense while still maintaining their fudgy texture. It adds a slight rise and helps achieve that classic crackly top.
Vanilla & Salt
Vanilla extract enhances the overall flavour, while salt balances the sweetness and brings out the richness of the chocolate.
If you want to understand what creates a beautiful crinkle top on a brownie, I have covered it in detail in my Eggless and Gluten free Millet Brownie recipe.
This recipe is inspired by a recipe from Christina of Scientifically Sweet.
If you love brownies made with healthier ingredients, you may like these brownie recipes as well.
Why You’ll Love This Recipe
- Made with better-for-you ingredients like jaggery and wholewheat
- No eggs, no maida, and no refined sugar
- Easy one-bowl method — perfect for beginner bakers
- Ideal for lunchboxes, teatime, or as an indulgent dessert
These eggless wholewheat jaggery brownies prove that you don’t need refined ingredients to enjoy a truly indulgent dessert. They’re rich, chocolatey, and satisfy every brownie craving while being a bit more nourishing for you and your family. Whether you’re baking for a celebration, a lunchbox treat, or just a cozy weekend indulgence, this simple one-bowl recipe is sure to become a favorite. If you try it, don’t forget to leave a comment below — I’d love to hear how it turned out for you!
1/2 cup (125ml) - Water 1 1/3 Cups (210g) -Powdered Jaggery 200g - Dark Chocolate (chopped or chips) 1/3 cup (80g) - Butter or Ghee 1 tsp (5ml) - Vanilla Extract 1/4 tsp - Salt 1/4 cup (60ml/50g) - Yogurt/Curd/Dahi 1 cup (130g) - Wholewheat Flour 2 tbsp (12g) - Cocoa or Raw Cacao Powder 1/4 tsp - Baking Powder In a saucepan, heat ½ cup water with 210g jaggery over low heat until melted. Turn off the heat. Add 200g dark chocolate and ⅓ cup butter/ghee to the hot jaggery mixture. Let sit for a minute, then stir until smooth. Stir in 1 tsp vanilla extract and ¼ tsp salt. In a separate bowl, whisk ¼ cup yogurt with 2 tbsp wholewheat flour vigorously until smooth and thick. Add this to the chocolate mix and stir well. In a mixing bowl, sift together: 1 cup wholewheat flour (minus the 2 tbsp used earlier) 2 tbsp cocoa powder ¼ tsp baking powder Pour the wet chocolate mixture into the dry ingredients and mix thoroughly. Transfer to a greased or lined 8x8 inch baking pan. Bake at 180°C (350°F) for 20–25 minutes or until the top is set and a toothpick comes out with moist crumbs. Let cool completely before slicing for perfect crinkle tops. 
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