Eggless Brownies
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Who needs eggs when you can make these Eggless Brownies. Rich, chewy and decadent, these brownies are gooey, dense and full of chocolatey goodness. Eggless brownies have a fudge-like consistency that positively melts the minute you put it in your mouth.
Brownies are such an easy, delicious dessert. If you happen to have some eggs on hand, I have a few other brownie recipes you may be interested in like these Buckeye Brownies and these Mint Cheesecake Brownies!
Reasons You'll Love This Recipe
Eggless - Save your eggs for some tasty meringue cookies or curd. These brownies are incredibly delicious without them!
Fudgy - With all of this delicious chocolate and butter, how could this brownies be anything but fudgy?
Quick & Easy - You can have these brownies prepped and in the oven in 15 minutes or less!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter - I always use salted butter and cut the salt in about half but unsalted butter works just as great.
- Brown sugar - This recipe calls for light brown sugar but dark brown sugar can be used in a pinch. The molasses helps make a chewy gooey brownie.
- Granulated sugar - Also known as white sugar.
- Cocoa powder - Use your favorite brand of unsweetened cocoa powder. Mine is Hershey’s brand.
- Flour - You’ll need all-purpose flour for this recipe. It doesn’t require a lot, just enough to make the brownies stick together.
- Baking powder - The leavening agent.
- Salt - This balances out the sweetness.
- Vanilla extract - Your favorite store-bought or homemade vanilla extract will work.
- Milk - Use whole milk for this recipe.
- Semi-sweet chocolate chips - You can use semi-sweet chocolate chunks as well.
Substitutions and Variations
- Dark brown sugar can be used instead of light brown sugar in these brownies.
- Semi-sweet chocolate chips can be replaced with any chip that you would like. Milk chocolate, dark chocolate, white chocolate, butterscotch, peanut butter, etc.
- You can add different extracts to these eggless brownies such as raspberry extract or orange extract.
- Top with a delicious chocolate frosting.
- Fold in about ¾ cup of fresh berries or sweetened shredded coconut.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Eggless Brownies
Start by preheating the oven and preparing your square baking pan.
Step 1: Grab a large saucepan and add butter and both sugars to it. Place it over medium low heat and let the Butter melt completely.
Step 2: Stir in the cocoa cocoa powder and remove the pan from the heat. Let cool.
Step 3: Once the mixture has been cooled for 5 to 7 minutes, add in the flour, baking powder, salt, vanilla extract, and milk. Stir until well incorporated.
Step 4: Set aside, ¼ of a cup of the chocolate chips and stirring the remaining chips onto the brownie batter.
Step 5: Pour the batter into the prepared pan and sprinkle the top with the remaining ¼ cup of chocolate chips .
Step 6: Place in the preheated oven and bake for 25 minutes or until done.
How to Store and Freeze
To store these brownies, you’ll want to place them in an airtight container and store them at room temperature for up to five days.
To freeze these eggless brownies you’ll need to let them cool completely. Wrap them tightly in two layers of plastic wrap and one layer of heavy duty, aluminum foil. Place them in a freezer bag and store them in the freezer for up to two months.
Recipe FAQs
Yes! You can chop about half a cup of pecans or walnuts and fold into the batter when you fold in the chocolate chips.
Yes, you can use dark chocolate or milk chocolate chips for this recipe.
The center of the brownies will be the same color as the edges. Then you’ll want to grab a toothpick and insert it into the center of the brownies. The toothpick should come out with moist crumbs, but not wet shiny batter.
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Eggless Brownies
Ingredients
- ¾ cup butter
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- ½ cup milk
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x9 baking pan with nonstick cooking spray. Line it with parchment paper, then spray the parchment.
- In a large saucepan, add the butter, brown sugar and granulated sugar. Place over medium low heat until the butter is completely melted. You want the butter to be melted, not simmering, so this should only take a few minutes.
- Add the cocoa powder and stir. Remove from heat and let it stand for 5-7 minutes to cool.
- Add the flour, baking powder, salt, vanilla extract and milk. Stir until it is thoroughly mixed and smooth.
- Reserve ¼ cup of the chocolate chips and set them aside.
- Add the remaining ¾ cup of chocolate chips to the pot and fold them in until they are evenly distributed through the batter.
- Pour the batter into the prepared pan.
- Sprinkle the reserved ¼ cup of chocolate chips over the top of the batter.
- Place in the preheated oven and bake for 25 minutes. The brownies should appear “dry” and the edges will be crispy. Cool in the pan for 30 minutes before slicing and enjoying!
Notes
Freeze: You can freeze these brownies in the pan or slice them. Wrap them tightly in 2 layers of plastic wrap, a layer of heavy-duty aluminum foil, and place in a Freezer-safe container or freezer bag. Freeze for up to 2 months and thaw at room temperature when you are ready to eat.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
