Brownies Without Eggs
Searching for the best brownies without eggs? This homemade eggless brownie recipe creates thick, fudgy, chewy brownies with rich chocolate flavor and beautiful crackly tops—all without eggs or specialty substitutes. Made with melted butter, dark chocolate, Dutch-process cocoa powder, and simple pantry ingredients, these one-bowl brownies are perfect for egg allergies, vegetarians, or anyone who has run out of eggs. Ready in under an hour and freezer-friendly, they're an easy dessert recipe you'll make again and again.
Ingredients
Wet Ingredients
- ¾ cup unsalted butter (170g)
- 4 oz dark chocolate (113g)(60–70% cacao), chopped
- ¾ cup granulated sugar (150g)
- ½ cup light brown sugar (100g)packed
- ½ cup whole milk (120g)
- 2 tsp vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour (90g) or gluten-free flour
- ½ cup Dutch-process cocoa powder
- 1 tbsp cornstarch
- 1 tsp espresso powder
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup semi-sweet chocolate (130g)
- sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
- In a large microwave-safe bowl, melt the butter. Add the chopped dark chocolate and stir until smooth and glossy. Microwave in 10-second intervals if needed.
- Whisk in the granulated sugar and brown sugar while the chocolate mixture is still warm. Continue whisking until the mixture is smooth and glossy.
- Whisk in the milk and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, espresso powder, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Fold in the chocolate chunks.
- Spread the batter evenly into the prepared pan and smooth the top. Sprinkle with extra chocolate chunks, optional, or flaky sea salt, if desired.
- Bake for 30–36 minutes, or until the edges are set and a toothpick inserted near the edge comes out with moist crumbs.
- Cool completely in the pan for at least 1 hour before lifting out and slicing. For extra fudgy brownies, chill for 30–60 minutes before cutting.
Notes
Recipe Notes
- Use room-temperature milk to prevent the chocolate from seizing.
- For the richest flavor, use high-quality dark chocolate.
- Do not overmix the batter after adding the flour.
- Slightly underbaking results in a fudgier brownie.
- Sprinkle flaky sea salt on top for a gourmet finish.
- For clean slices, chill the brownies and wipe your knife between cuts.
Storage
- Room Temperature: Up to 4 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months. Wrap individual brownies tightly before freezing.
Nutrition Facts (Per Brownie)
Yield: 16 brownies| Nutrient | Amount Per Serving |
|---|---|
| Calories | 255 kcal |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Cholesterol | 23 mg |
| Sodium | 90 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Total Sugars | 23 g |
| Added Sugars | 22 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 35 mg |
| Iron | 2.5 mg |
| Potassium | 180 mg |