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A hand holding the brownie above a plate filled with more brownies

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.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 424 kcal

Equipment

kitchen scale
9 x 9 baking pan
large and medium mixing bowl

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.

Video

Notes

Note 1: Don’t overmix the batter once the flour is added - this is the number one reason brownies turn out cakey instead of fudgy. However, before adding the flour, you’ll want to whisk vigorously to fully dissolve the sugar, so feel free to mix as much as needed at that stage.
Note 2: 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.

Nutrition

Calories: 424kcalCarbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 43mgSodium: 163mgPotassium: 202mgFiber: 3gSugar: 36gVitamin A: 501IUCalcium: 52mgIron: 2mg
Keyword Brownies without eggs, Eggless Brownies, Fudgy brownies without eggs
Tried this recipe?Let me know how it was!