Eggless Fudgy Brownies (With Video)
Every bite of these fudgy eggless brownies is pure delight. They are easy to make, rich, chocolatey, and filled with a soft, gooey center and a crackly top. No eggs needed and they still deliver the perfect texture and taste.
“We have never found a brownie recipe that has worked – we LOVED this.”
– Hali, facebook
Quick Look: Eggless Brownies
⏱️ Prep Time: 15 minutes
🔥 Bake Time: 30–35 minutes
⏳ Total Time: 50 minutes
🍽️ Yield: 16 brownies
🛠️ Equipment Needed: mixing bowls, whisk, spatula, 8×8-inch baking pan, parchment paper
⭐ Top Tip: Don’t overbake and don’t overmix the batter!
Brownies are a classic and well-loved dessert, but typical recipes call for several eggs. If you have an egg allergy or are out, this is the recipe for you. These eggless brownies are soft, fudgy, and full of rich chocolate flavor.
I tested several recipes to achieve the signature crackled top, the right consistency, and troubleshooting common baking issues. I outlined everything in the step-by-step directions and video below!
These eggless fudgy brownies never lasted long on the counter. My kids and husband were huge fans, and I know you and your family will be too! They are absolutely delicious on their own but also pair perfectly with a scoop of vanilla ice cream.
Ingredients and substitutions
How to make brownies without eggs
👉 Be sure to check out the video at the bottom of this post for step-by-step directions on making these delicious eggless fudgy brownies!
Step 1: Preheat oven to 350 degrees and line baking dish with parchment paper. In a medium bowl, combine flour, salt, and baking powder. Whisk and set aside.
Step 2: In a large mixing bowl, combine melted butter and sugar. Whisk together for 1 minute. Place bowl in microwave for 30 seconds. Pour in cocoa powder. Whisk for an additional minute.
Step 3: Pour in milk and vanilla. Whisk until combined. You want the sugar to be mostly dissolved to get the crackly top on the brownies. Next, pour in the dry ingredients (the bowl with flour, salt, baking powder, and corn starch). Mix until just combined. Do not overmix to avoid dense brownies. Gently fold in chocolate chips.
Step 4: Pour into the parchment lined baking dish. Use a silicone spatula to spread it out, especially reaching all the corners.
Step 5: Bake for 30-35 minutes. You want the top to be brown and crackly, and the edges of the brownies are set and slightly pulled away from the side of the pan. Oven temperatures can vary so greatly, but I would recommend underbaking verse overbaking these brownies!
Why you will love this recipe
Texture: They are rich, ultra-chocolatey, with a soft, gooey center and a crackly top.
Everday ingredients: Typical fridge and pantry staple ingredients.
Egg-free: Yes! Completely eggless and you can’t tell the difference.
FAQ and troubleshooting
Look for the top the be browned and crackly. The edges of the brownies will be formed and will slightly pull away from the side of the baking dish. Do not use the toothpick test. The inside of the brownies are fudgy and chocolatey so it will not come out clean.
Be sure you are measuring the ingredients correctly. I highly recommend using a kitchen scale for accurate measurements. If you do not have one, spoon the flour into the measurement cup and level off the top.
Yes, you can freeze the cooked brownies. Wrap in plastic wrap and freeze inside a freezer bag. Thaw out on the countertop.
This is likely due to overmixing when adding the flour. Mixing activates the gluten in the flour. The more you stir, the more gluten develops. You want to fold in the flour until just combined and then gently fold in the chocolate chips.
More eggless desserts
If you love these eggless brownies, you will also enjoy these Eggless Chocolate Chip Cookies or these tasty Eggless Oatmeal Cookies.
Another easy tasty chocolate dessert Chocolate Mug Cake Without Eggs or these Eggless Cookie Bars.
How to store
Store in an airtight container on the countertop for about 3 days.
Tips for Success
– If you’re looking for that signature crackly top on your brownies, make sure the sugar is mostly dissolved before adding in the dry ingredients. If it isn’t dissolved, whisk for an additional minute.
– Avoid overbaking. I recommend erring on the side of underbaking rather than overbaking. The brownies will continue to cook slightly as they cool in the pan.
– Don’t overmix the batter. Once you add the flour and chocolate chips, fold everything together just until combined. Overmixing can lead to dense, cakey brownies.
Eggless Fudgy Brownies (With Video)
Equipment
Ingredients
- 1 ¼ cups (195 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ½ cup (50 g) unsweetened cocoa powder
- ¾ cup unsalted butter (12 tablespoons)
- 1 ⅓ cups (275 g) white granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
- 4 ounces whole milk
Instructions
- Preheat oven to 350 degrees and line a 9 x 9 baking dish with parchment paper. You want the paper on the bottom and sides of the baking dish to easily lift and remove the brownies after baking.
- In a medium sized bowl combine flour, salt, corn starch and baking powder. Whisk together and set aside. NOTE: I recommend measuring flour in grams. However, if you do not have a kitchen scale, then spoon the flour into the measuring cup and level off with a knife.1 ¼ cups all-purpose flour, ½ teaspoon salt, 1 tablespoon cornstarch, ½ teaspoon baking powder
- Place the butter in a large microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the butter is fully melted. Add the sugar and whisk for 1 minute. Return the bowl to the microwave and heat for another 30 seconds.¾ cup unsalted butter, 1 ⅓ cups white granulated sugar
- Remove from microwave. Add the cocoa powder and whisk for an additional minute.½ cup unsweetened cocoa powder
- Pour in vanilla and milk. Whisk together. You are looking for the sugar granules to be dissolved. This helps to form the crackly top on the brownies. Continue to whisk if needed until most of the sugar granules are dissolved.2 teaspoons vanilla extract, 4 ounces whole milk
- Pour in dry ingredients and gently fold them in. Avoid overmixing as this will create dense brownies!
- Gently fold in chocolate chips and then pour the batter into the parchment lined baking pan.¾ cup semi-sweet chocolate chips
- Smooth into the pan, including all the corners.
- Bake 30-35 minutes. You will know they are done when the top is crackly brown, and the edges are formed.
- Allow the brownies to cool for at least 15 minutes. Run a knife around the edge of the pan and use the parchment paper to pull the brownies out of the dish. Slice into 16 brownies.
I have a soft spot for brownies. Great recipe.
Loved by the whole family and gone quickly!
These look incredible!