Eggless Brownies

These Eggless Brownies are fudgy, decadent and delicious. Made with melted chocolate and cocoa powder, they're nice and gooey; you'd never know eggs were missing! Not only is this an eggless brownie recipe, but these beauties are gluten free, nut free and easily dairy free (vegan)!

This eggless brownies recipe isn't dry or cakey; the brownies taste just as they should; chewy, gooey and fudgy! The batter mixes up in one bowl with a whisk; no mixer is needed!

For more brownie and bar recipes, try my Small Batch Brownies, Cookies and Cream Brownies, Vegan Blondies and Double Chocolate Brownie Bites.

Reasons To Love These Egg Free Brownies

• Allergy Friendly- These brownies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Fudgy- These brownies are fudgy and gooey like my Fudgy Brownie Cookies! 
• Double The Chocolate- There is cocoa powder and melted chocolate in these!
• So Easy to Make- No mixer is needed to make this decadent yet simple recipe!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Cornstarch and Water- These are eggless brownies so this mixture helps bind everything together.
• Butter/ Vegan Baking Stick- You can use either.
• Vegetable Oil- I use this for added moisture. 
• Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
• Chocolate- For the melted chocolate, make sure to use gluten free/nut free and vegan if you want these dairy free. It must be baking chocolate, not chocolate chips. Unless you are using these allergy friendly chocolate chips. They are the one chips that would work.
• Easy to Make- The batter mixes up in just one large bowl with a whisk!

See my recipe card below for a complete list of the ingredients with measurements.

How to Make Eggless Brownies

Here are the step by step instructions to make this eggless brownies recipe!

Step 1: Heat the Chocolate

Chop all the chocolate into tiny pieces. In a bowl add the chocolate, butter and vegetable oil.

Heat in 15 second increments and stir after each time until the chocolate is completely melted and silky smooth. Set aside.

Step 2: Make the Homemade Buttermilk

In a small bowl, stir together the milk and white vinegar. Let sit 5-10 minutes and stir again. It will appear chunky; that's normal. Set aside.

Step 3: Make the Cornstarch Water

In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

Step 4: Whisk in the Ingredients Minus Flour and Cocoa Powder

Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.

Then whisk in the sugar, vanilla, baking powder and salt until combined.

Lastly, whisk in the milk vinegar mixture until combined and smooth.

Step 5: Add in the Cocoa Powder and Flour

Using a spatula, mix in the cocoa powder and flour until everything is just combined.

The batter will be super thick and sticky.

Step 6: Scoop the Batter into the Pan

Spoon the batter into the baking dish and use your hands to press it down into the shape of the pan. You should end up with a smooth even layer of batter. 

Step 7: Bake and Let Cool

Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 40 minutes. 

Let cool almost completely in the pan before trying to remove them. 

Expert Baking Tips

• Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the brownies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your brownies too chalky, dry and bitter.
• Only Use Chocolate Bars- Don’t try to use melted chocolate chips inside the brownies. If you use chocolate chips, the brownies bubble and boil and never set. I learned this the hard way. I know it can be difficult to find chocolate that is made in a nut free facility and is also dairy free. The exception to this is the brand Enjoy Life allergy friendly chocolate chips. They actually work in this recipe.
• Melt the Chocolate and Butter, Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
• Use Parchment Paper- I explain how to make tabs with the parchment paper. Eggless brownies can be crumbly and this helps prevent them from getting stuck in the pan.
• Use Your Hands- The batter to the brownies itself is so super thick that it appears almost as though it is a cookie dough. Press the batter into your lined baking pan. You should end up with a smoother layer of batter, aside from some fingerprints.
• Let Them Cool- When the brownies come out of the oven, allow the brownies to cool completely before lifting them out of the pan using the parchment paper tabs. If you try to lift them out too soon, I promise the entire thing will fall apart into a messy (yet still delicious) pile. I may or may not be speaking from experience here.

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