These Eggless Brownies are fudgy, decadent and delicious. Made with melted chocolate and coca 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!
- Double The Chocolate- There is cocoa powder and melted chocolate in these!
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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- 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.
- 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.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Make sure to use a non dairy milk.
- Only use vegan chocolate.
How to Make this recipe with All Purpose Flour
- Use 1 ¼ cups packed AP flour (210 grams).
- Make sure to use 5 tablespoons packed cocoa powder.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Eggless Brownies
Here are the step by step instructions to make these brownies!
Step 1: Preheat the Oven and Line the Pan with Parchment Paper
Preheat the oven to 350 degrees and line an 8 x 8 inch baking pan with parchment paper. Make it long enough so there is about a ½ overhang on each side so that you can lift the brownies out easily once they have cooled. Do not grease.There is enough oil in the brownies that greasing would be too much.
Step 2: Heat the Chocolate
Chop all the chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl. Add the butter and vegetable oil to the bowl.
Heat in 15 second increments and stir after each time. Repeat until the chocolate is completely melted and silky smooth. Set aside.
Step 3: Make the Homemade Buttermilk
In a small bowl, combine the milk and white vinegar. Let sit 5-10 minutes and stir again. It will appear chunky. That's normal. Set aside.
Step 4: 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 5: Whisk in the Cornstarch Water
Into the melted chocolate and butter, mix in the cornstarch water until fully combined.
Step 6: Whisk in the Sugar, Vanilla, Baking Powder, Salt and Milk
Into the chocolate mixture, whisk in the sugar, vanilla, baking powder and salt until combined.
Then whisk in the milk vinegar mixture until combined and smooth.
Step 7: Add in the Cocoa Powder and Flour
Using a spatula, mix in the cocoa powder and flour. Stir until everything is just mixed together and combined. The batter will be super thick and sticky.
Step 8: Scoop the Batter into the Pan
Spoon the batter into your 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 9: Bake and Let Cool
Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 40 minutes.
Let the brownies cool almost completely in the pan before trying to remove them, otherwise they will break apart into a giant mess.
After they cool, use the parchment overhang to lift onto a cooling rack and let them cool completely before slicing.
Slice the brownies into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires. I slice them into 16 squares.
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 if you do. 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 brand Enjoy Life makes vegan/gluten free chocolate bars.
- 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.
Recipe FAQs
I think they're even better the second day, so yes you can make them the day before!
If you're looking for less, try my Small Batch Brownies!
Keep the extra brownies in an airtight container at room temperature. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil for up to 2 days.
If desired, warm each brownie in the microwave for 5-10 seconds prior to eating; be careful not to burn your mouth.
Wrap each individual brownie in aluminum foil and then place them all in a zip top bag for up to 30 days.
Thaw on the counter for about 2 hours before eating or until the brownies are room temperature and soft.
If you want them warmer and softer, heat each brownie for 5-10 seconds in the microwave after taking them out of the foil. Be careful not to burn your mouth.
No. You must use baking chocolate. I have tried this so many times and the brownies will bubble, boil and never set. I never knew that you needed to only use baking chocolate when trying to make eggless brownies until I found the lovely Rachael of Sugared & Stirred's Vegan Classic Brownie Recipe! She talked about this happening to her too and that baking chocolate vs chocolate chips was the answer!
Other Chocolate Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Eggless Brownies
Ingredients
- 8 oz baking chocolate , chopped
- 6 tablespoons unsalted butter or vegan baking stick
- 2 tablespoons vegetable oil
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of kosher salt
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 2 teaspoons white vinegar
- 5 tablespoons cocoa powder (I use 2.5 tablespoons dutch or natural unsweetened and 2.5 tablespoons dark)
- 1 ¼ cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
Instructions
- Preheat the oven to 350 degrees and line an 8 x8 inch baking pan and line with parchment paper. Make it long enough so there is about a ½ overhang on each side so that you can lift the brownies out easily once they have cooled.Do not grease.There is enough oil in the brownies that greasing would be too much.
- Chop all the chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl. Add the butter and vegetable oil to the bowl. Heat in 15 second increments and stir after each time. Repeat until the chocolate is completely melted and silky smooth. Set aside.
- Pour the milk and vinegar into a small bowl. Stir and let sit 5 minutes. Stir again. It will appear chunky and that's normal. Set aside.
- 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.
- Into the melted chocolate and butter, mix in the cornstarch water until fully combined.
- Into the chocolate mixture, whisk in the sugar, vanilla, baking powder and salt until combined.Add in the milk vinegar mixture and whisk till combined.
- Using a spatula, mix in the cocoa powder and flour. Stir until everything is just mixed together and combined. The batter will be super thick and sticky.
- Spoon the batter into your 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.
- Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 40 minutes. Let the brownies cool almost completely in the pan before trying to remove them, otherwise they will break apart into a giant mess.
- After they cool, using the parchment tabs, lift onto a cooling rack and let them cool completely before slicing.
- Slice the brownies into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires. I slice them into 16 squares.
john
This brownie recipe is great for everyone that has egg allergies!