Brownie No Eggs Recipe

Eggless brownies- Rich and fudgy brownies that have chewy edges and crinkle tops! Made without eggs or dairy, they take less than 30 minutes to make!

You can NEVER have too many brownies. Ever. I have shared with you vegan brownies and keto brownies. I must say though, these eggless brownies are my new favorite!

There is nothing more delicious than a gooey and fudgy brownie, especially if they have crinkly tops. They are my number one dessert when I need something sweet or need something with chocolate…or both.

Ultimate Fudgy Brownies Without Eggs

Now, traditional brownies tend to use butter and eggs, but not these ones! This eggless brownie recipe is a little bit different. It needs just a handful of ingredients and has no butter or eggs in them. They also don’t need any dairy whatsoever, relying on Baker’s chocolate and coconut condensed milk!

The texture is extra gooey and fudgy, and takes less than 20 minutes to make! They are full of chocolate flavor and have those crickle tops that are mandatory!

I went to my friend’s dinner party and was on dessert duty and served them these brownies and NO ONE believed me when I told them they were eggless!

Ingredient Flourless Brownies

Start by adding the flour, cocoa powder, and superfine sugar to a large mixing bowl and mix together. In a microwave safe bowl, add the chopped chocolate and microwave in 20-second bursts until melted. Add in the condensed milk, oil, and milk, and whisk together until combined. Next, combine the wet ingredients into the dry ingredients and mix until just combined. Fold through the extra chocolate at the end.

Now, transfer the brownie batter into a lined pan and bake for 30-35 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely, before slicing and serving.

The beauty of these brownies are is how easy they are to adapt to various diets. You can even change up some of the ingredients to change the flavors!

Made From Scratch Brownies Recipe (eggless Brownies)

These eggless brownies are gooey, fudgy, and have those crinkle tops! Made with no eggs and no dairy, they take less than 30 minutes to make!

TO STORE: Leftover brownies can keep at room temperature, covered, for up to 1 week. If you'd prefer thicker and cakier brownies, refrigerate them and they will keep for up to 2 weeks.

Serving: 1 serving Calories: 197 kcal Carbohydrates: 29 g Protein: 3 g Fat: 13 g Sodium: 9 mg Potassium: 43 mg Fiber: 2 g Vitamin A: 1 IU Calcium: 13 mg Iron: 1 mg NET CARBS: 27 g

Avocado Brownies (egg Free, Flourless, Oil Free)

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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops. Easy to make with basic pantry ingredients. This easy eggless brownie recipe really is the best!The recipe includes step-by-step photos and lots of tips.

For years, I have been on a quest to find the perfect egg-free brownies recipe, and I think I got it! Meet myUltimate Fudgy Brownies without Eggs recipe.

Fudgy Vegan Brownies

These eggless brownies are super fudgy, moist, chewy, dense, and chocolaty, with crispy edges and crackly tops, and made completely from scratch.

They’re much more flavorful than anything made from a box. They taste amazing. I bet you have most of what you need to make these eggless brownies already sitting in your kitchen. So let’s get baking!

In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

Best Fudgy Vegan Brownies

Add milk mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

Add cocoa powder, mix to incorporate; continue stirring constantly, for 2 more minutes. Add vanilla and instant expresso powder (if using), mix to incorporate.

Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired.

Ingredient Peanut Butter Brownies

Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!

Set the pan on a wire rack until completely cooled. When completely cooked, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Slice the brownies into 9 or 12 squares.

When baking brownies, especially without eggs, a common problem is that the center can sink a little. This happens because the outer edges bake more quickly and rise more while the center is still soft. Most people will tell you to cook the brownies longer. The problem with this, in my opinion, is that the chance of overbaking the brownies increase, and NO one likes dry brownies. So, I have an easy fix to this problem! As soon as you get the brownies out of the oven, GENTLY push down the edges with a spatula.

The Best Cocoa Fudge Brownies

I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator, but rather hand weighed and tested by me.

Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate orCallebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.

Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating in the microwave, rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

How To Make Brownies Without Eggs (and The Purpose Of Eggs In Baking)

Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

World's Best Eggless Brownies Recipe

The best way to cut brownies is to let the brownies cool off completely and use a plastic knife. Alternately, you can also use a hot knife or regular knife covered in cooking spray to cut.

For baking sweets, metal is better! Metal pans distribute the heat more efficiently, resulting in evenly baked and brown sweets.Glass pansbake more quickly. If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 20 – 25 degrees to ensure that your baked good does not overbake or burn.

In most of my egg-free recipes, I use unsweetened natural cocoa powder, which is more acidic and reacts with leavaners allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.

Eggless Chocolate Fudge Brownies

Yes! Finely chopped nuts like pecans or walnuts can easily be added to this recipe. I recommend 1/2 to 3/4 cup of chopped nuts.

If you want your brownies to be super chocolatey, use dark chocolate chips or chunks. If not, use semi-sweet chocolate chunks, or a mix of dark and semi-sweet.

Brownies freeze well up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Easy Homemade Brownies No Egg Or Dairy

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