Eggless brownies…..maybe you make these often, maybe you’re just now on the search for a recipe like this with the price of eggs being so high!
Have you ever had one of those days where you just need a simple brownie? We had a cool spell the other week, and I told my husband it feels like a day to make brownies. There’s something about the smell of fresh-baked brownies that brings back warm memories and a sense of home. It’s the ultimate comfort dessert! Or maybe, you have last minute guests stopping by for dessert and you need something fast. There’s nothing like whipping up a pan of brownies and eating them warm. Brownies are often a go-to dessert recipe because most everyone likes them, and they are easy to make.
BROWNIE RECIPE NO EGGS!
Brownies are one of the most popular desserts because they hit the sweet spot between simplicity, versatility, and indulgence. They have such a rich and satisfying chocolate flavor. And we know chocolate is always a crowd pleaser! Brownies are also easy to make and fail-proof. Honestly, they are hard to mess up and can be one of the first things your kids learn to make in the kitchen. In summary, brownies are simply irresistible and are great for any occasion. Send them to school for your child’s birthday treat, make for someone who is recovering from surgery, sell at a bake sale, take to a party, the list goes on and on!
Eggless brownies are great for several reasons:
-
Dietary Preferences & Restrictions – Perfect for those who are vegan, allergic to eggs, or avoiding eggs due to dietary restrictions.
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Fudgier Texture – Many egg substitutes (like yogurt, mashed banana, or condensed milk) create an extra fudgy and dense texture, which is ideal for brownie lovers.
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No Risk of Eggy Taste – Sometimes, traditional brownies can have an overpowering egg flavor; eggless ones let the chocolate shine through.
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Easier & More Accessible – No need to worry about running out of eggs! Most substitutes are pantry staples, making baking more convenient.
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Less Chance of Overbaking – Eggs can cause baked goods to dry out if overcooked, but eggless brownies tend to stay moist longer.
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Lighter & Less Rich – Some people find eggless brownies easier to digest since they tend to be slightly lighter than egg-based ones.
Do you love baking eggless brownies, or are you thinking of trying them out? 😊
A great brownie comes down to texture, flavor, and balance—here’s what makes it truly amazing:
1. The Perfect Texture
- Fudgy: The ultimate brownie is rich, dense, and slightly gooey in the center. This comes from the right ratio of fat (butter or oil) to flour and minimal baking time.
- Chewy: A good balance of sugar and fat creates that slightly chewy bite, often enhanced with brown sugar or a touch of corn syrup.
- Crackly Top: That shiny, delicate crust forms when sugar is properly dissolved and mixed with fat, creating a bakery-style finish.
2. Deep, Intense Chocolate Flavor
- High-quality chocolate or cocoa powder gives brownies their rich taste. Using real melted chocolate along with cocoa powder adds depth.
- Bitterness vs. Sweetness: A little balance between sweet and slightly bitter (from dark chocolate or espresso powder) makes brownies more complex and less one-dimensional.
3. Moisture and Richness
- Butter & Oil: Butter adds flavor, while oil keeps brownies moist. Some recipes combine both for the best of both worlds.
- Eggs (or substitutes): Eggs create structure and moisture, but eggless versions use yogurt, mashed banana, or buttermilk to achieve a similar richness.
4. A Perfect Bake
- Slight underbaking: The key to fudgy brownies is removing them when the center is still slightly soft, as they firm up while cooling.
- No overmixing: Overworking the batter develops too much gluten, leading to tough brownies instead of tender ones.
5. Add-Ins for Extra Goodness
- Nuts for crunch, sea salt for contrast, or espresso powder to enhance chocolate can take brownies to the next level.
Would you say you’re a fudgy, chewy, or cakey brownie person? 😋
Find step by step instructions on how to make these eggless brownies recipe! And you’ll find a printable recipe card towards the end of this post.
First of all you need some basic ingredients. Most of these ingredients you probably have right in your pantry!
- all-purpose flour
- sugar, a mixture of white granulated sugar and brown sugar
- baking soda
- baking powder
- unsweetened cocoa powder
- buttermilk
- butter
- oil
- vanilla extract
- ….and a few other basic pantry ingredients.
:: PIN IT ::
Let’s make these homemade brownies!
(scroll through the post for step-by-step photos and clear instructions)
For this recipe, my favorite thing to use for mixing is an electric hand held mixer, like this one here.
These eggless chocolate brownies are made in a square pan. I like to use a square metal pan. It works better for baking brownies rather than a glass pan. Once you line the baking pan with parchment paper, it’s so easy to lift them right out after cooling to cut and they won’t stick at all to the pan. Line your 8″ square pan with parchment paper and then spray lightly with cooking spray.
Preheat your oven to 350 degrees Fahrenheit.
You’re first going to mix your dry ingredients in a bowl. Using a wire whisk makes this quite easy. So in a small bowl, combine flour, cornstarch, baking powder, baking soda and salt. Set aside for use later.
In a glass large mixing bowl or large batter bowl, melt butter for about 30-40 seconds. Add the oil and mix until combined.
Add in the sugars and beat on low speed until glossy and smooth. Add the buttermilk and water and beat for 3 minutes on medium speed.
Add the instant coffee or espresso powder, cocoa and vanilla extract and beat for another 2 minutes.
Fold in the flour mixture until combined (either with a whisk or electric mixer but just until combined) Don’t over mix this!
Add the chocolate chips and stir until distributed throughout the batter.
Of course you can add a number of add-ins to the batter for even a better brownie. Ingredients like semisweet chocolate chips, peanut butter chips, dark chocolate chunks, chopped pecans or walnuts, these all make great ideas!
Pour the brownie batter into the prepared pan.
Place pan in the preheated oven.
Bake until the brownies are done. They should have crispy edges and still soft in the center. It’s better to underbake these than to overbake these.
Cut the brownies and enjoy! Or if you happen to have any leftovers, store in an airtight container.
****tip for cutting brownies- Use a plastic knife to cut. Cut one line, wipe your knife and continue cutting. It helps to keep the crumbs from cutting to a minimal.****
These egg-free brownies are delicious and no one would even know they don’t have eggs in them because they still taste so good, just like regular brownies! It’s the perfect recipe to either save money from not using eggs or to make for someone with an egg allergy.
One of the favorite desserts for our family is a brownie topped with vanilla ice cream. It’s a simple dessert, yet, it’s a dessert you cannot go wrong having. Most every guest likes a chocolate brownie and when you top it with some ice cream and maybe a small squirt of chocolate syrup, it’s just an absolute delicious dessert. Warm brownies with ice cream just hit the spot every single time. Yum!
Brownie Recipe No Eggs!
a brownie recipe without eggs that yields chocolately goodness! The edges are crisp, inside fudgy and moist with crackly tops just like a brownie should be!
Ingredients
- 1 1/4 cups all-purpose flour
- 1 Tbsp. cornstarch
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter (1/2 of a stick)
- 1/4 cup canola or vegetable oil
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1/2 cup buttermilk
- 1/4 cup water
- 2 tsp. instant coffee or espresso powder (optional)
- 1/2 cup unsweetened cocoa powder
- 1/3-/1/2 cup chocolate chips
- (other mix-ins such as chopped walnuts, chopped pecans, peanut butter chips, caramel chips, dark chocolate chunks, shredded coconut)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line an 8" square pan with parchment paper and spray lightly with cooking spray.
- In a small mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt. Whisk together and set aside.
- In a glass large mixing bowl or large batter bowl, melt butter for about 30-40 seconds. Add the oil and mix until combined.
- Add in the sugars and beat on low speed until glossy and smooth, about 2 minutes.
- Add the buttermilk and water and beat for 3 minutes on medium speed.
- Add the instant coffee or espresso powder, cocoa and vanilla extract and beat for another 2 minutes.
- Fold in the flour mixture until combined (either with a whisk or electric mixer but just until combined) Don't over mix this!
- Add the chocolate chips (and any other mix-ins) and stir until distributed throughout the batter.
- Pour the brownie batter into the prepared pan.
- Place pan in the preheated oven. Bake until the brownies are done about 22-25 minutes. They should have crispy edges and still soft in the center. It's better to underbake these than to overbake these.
- Allow the brownies to cool some and then cut the brownies and enjoy!
We hope you enjoy this eggless brownie recipe and find it a great recipe that you can make over and over and over again! It’s a great small batch brownies dessert recipe we like to enjoy without having too many leftovers.
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Eggless brownies are a lifesaver! I once made them when eggs were scarce. They were so good, my egg-loving friends couldn’t tell the difference. How do you think they compare to regular brownies?
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