Brownies are a classic dessert loved for their rich, fudgy texture and deep chocolate flavor. However, traditional brownie recipes often call for eggs, which can be a challenge for those with dietary restrictions or those looking for a vegan alternative. Fortunately, you can still achieve that deliciously dense and gooey brownie experience without using eggs. This eggless chocolate brownie recipe is simple, using common ingredients you likely already have in your pantry.
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Ingredients
Unsweetened Cocoa Powder
Unsweetened cocoa powder is the key to giving your brownies that deep, rich chocolate flavor without any added sugar. It's pure chocolate in powder form, derived from roasted cacao beans, and adds a bold, slightly bitter note that balances the sweetness of the brownie. It's perfect for creating dense and fudgy brownies with intense chocolate goodness.
All-Purpose Flour
All-purpose flour is a versatile baking staple that provides structure to brownies. It helps bind the ingredients together, creating the perfect texture—soft, chewy, and just dense enough. Its neutral flavor allows the chocolate and other ingredients to shine while giving the brownies a solid foundation.
Vanilla Extract
Vanilla extract adds a warm, sweet, aromatic note that enhances the overall flavor of the brownies. Just a splash of it elevates the chocolate, giving the brownies a more complex taste. This little addition makes all the difference in bringing depth to your baked goods.
Watch Video detailed of Eggless Chocolate Brownie here
Instructions
In a big bowl sift flour, cocoa, baking powder and salt mix well.
In a bowl add oil, sugar and vanilla essence and beat it well until sugar dissolves completely.
Mix dry and wet ingredients together.
Pour batter into prepared pan and smooth top.
Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Let cool completely in pan before cutting into squares and serving.
Reasons to Like this Recipe
Diet-Friendly: Great for those with egg allergies or following a vegan diet.
Rich & Fudgy: Despite being eggless, it delivers the same gooey, chocolatey texture.
Easy Ingredients: Uses common pantry staples, no fancy ingredients required.
Customizable: Easily adaptable with variations like nuts, caramel, or fruit.
Quick to Make: Simple steps make it a fuss-free, go-to dessert.
Substitutions
Flour:
- Substitute with: Whole wheat flour for a slightly denser texture or gluten-free flour blend to make it gluten-free.
Variations
Drop spoon full of peanut butter over the brownie batter and swirl it in with a knife before baking.
Equipment
Buy Square Baking Pan here : Baking Pan
Storage
Room Temperature:
- Duration: 3-4 days
- How to Store: Place the brownies in an airtight container, separating layers with parchment paper to prevent them from sticking together. Store them in a cool, dry place away from direct sunlight.
Refrigerator:
- Duration: Up to 1 week
- How to Store: Wrap the brownies tightly in plastic wrap or aluminum foil, or place them in an airtight container. This helps to maintain their moisture and freshness.
Freezer:
- Duration: 2-3 months
- How to Store: Wrap individual brownies in plastic wrap and then place them in a freezer-safe bag or airtight container. To thaw, leave them at room temperature for a few hours or warm them in the microwave for a few seconds.
Proper storage helps maintain the brownies' texture and flavor, allowing you to enjoy them over a longer period.
Top tip
Don’t Overmix the Batter:
- Why: Overmixing can lead to tough, dense brownies. Mix just until the wet and dry ingredients are combined for a tender texture.
Eggless Brownie Recipe
These eggless brownies are a dream come true for anyone craving a rich, chocolatey dessert without eggs. Perfectly fudgy, with a crackly top and a soft, gooey center, they deliver all the indulgence of traditional brownies. Made with simple pantry ingredients, these brownies are quick to whip up and ideal for those with egg allergies or following a plant-based diet. Whether served warm with a scoop of ice cream or enjoyed on their own, these brownies will satisfy your sweet tooth and leave you reaching for seconds!
Ingredients
- ½ cup of oil
- 1 cup of sugar
- ½ cup of unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 cup of all-purpose flour
- ¼ teaspoon of baking powder
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter and line with parchment paper.
- In a big bowl sift flour, cocoa, baking powder and salt mix well.
- In a bowl add oil, sugar and vanilla essence and beat it well until sugar dissolves completely.
- Mix dry and wet ingredients together.
- Pour batter into prepared pan and smooth top.
- Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let cool completely in pan before cutting into squares and serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 599Total Fat: 29gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 164mgCarbohydrates: 80gFiber: 3gSugar: 50gProtein: 5g
FAQ
Your eggless brownie might be crumbly due to overmixing the batter, not enough moisture (like yogurt or applesauce), or overbaking. Ensuring the right balance of wet ingredients and avoiding overbaking should help keep the brownies moist and fudgy.
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Pairing
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Zoha says
It's one of my favorites, and it's easy to make brownies. Keep sharing more like these!!