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By: Oriana Romero/Published: /90 Comments
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These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops. Easy to make with basic pantry ingredients. This easy eggless brownie recipe really is the best!The recipe includes step-by-step photos and lots of tips.
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For years, I have been on a quest to find the perfect egg-free brownies recipe, and I think I got it! Meet myUltimate Fudgy Brownies without Eggs recipe.
These eggless brownies are super fudgy, moist, chewy, dense, and chocolaty, with crispy edges and crackly tops, and made completely from scratch.
They’re much more flavorful than anything made from a box. They taste amazing. I bet you have most of what you need to make these eggless brownies already sitting in your kitchen. So let’s get baking!
If you prefer cakey brownies, check out my Best Eggless Brownies.
Table of Contents hide
1.Ultimate Fudgy Brownies without Eggs Recipe Highlights
3.Step By Step Recipe Photo Tutorial
4.How To Fix Sunken Brownies
5.Quick Baking Tips
6.Frequently Asked Questions
8.More Recipes You’ll Love!
9.Ultimate Fudgy Brownies without Eggs
Ultimate Fudgy Brownies without Eggs RecipeHighlights
- They have fudgy and chewy centers and crispy edges.
- Rich chocolate flavor
- Perfect crackly top.
- Easy to make. You don’t even need a mixer.
- The recipe calls for basic pantry ingredients.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
- Flour:Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Cornstarch
- Baking powder:Make sure it’s not expired or too old.
- Salt:I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk:Forbaking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar:You can use apple cider vinegar or white vinegar.
- Butter:I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar:You will need brown sugar and white granulated sugar.
- Unsweetened cocoa powder:I use unsweetened natural cocoa powder, which is more acidic and reacts with baking powder, allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.
- Pure vanilla extract:For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
- Instant espresso powder:This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
- Chocolate chips or chunks:I recommend usinghigh-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate orCallebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
1 – Preheat the Oven and Prepare the Baking Pan
Preheat the oven to 325º F (165 º C).Line an 8×8-inch baking pan with parchment paper.
2 – Mix Dry Ingredients
Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
3 – Combine Milk and Vinegar
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
4 – Melt Butter
Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
5 – Add Sugars
Stir in the sugars, mix until well combined. The mixture must be homogeneous and glossy.
6 – Add Milk Mixture
Add milk mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
7 – Stir in Cocoa
Add cocoa powder, mix to incorporate; continue stirring constantly, for 2 more minutes. Add vanilla and instant expresso powder (if using), mix to incorporate.
8 – Add Dry Ingredients
Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains.
9 – Pour into Prepared Pan
Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired.
10 – Bake
Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!
11 – Cool and Cut
Set the pan on a wire rack until completely cooled. When completely cooked, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Slice the brownies into 9 or 12 squares.
How To Fix Sunken Brownies
When baking brownies, especially without eggs, a common problem is that the center can sink a little. This happens because the outer edges bake more quickly and rise more while the center is still soft. Most people will tell you to cook the brownies longer. The problem with this, in my opinion, is that the chance of overbaking the brownies increase, and NO one likes dry brownies. So, I have an easy fix to this problem! As soon as you get the brownies out of the oven, GENTLY push down the edges with a spatula.
Quick Baking Tips
I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator, but rather hand weighed and tested by me.
Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate orCallebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating in the microwave, rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Frequently Asked Questions
What is the best way to cut brownies?
The best way to cut brownies is to let the brownies cool off completely and use a plastic knife. Alternately, you can also use a hot knife or regular knife covered in cooking spray to cut.
Should I use a metal or glass pan?
For baking sweets, metal is better! Metal pans distribute the heat more efficiently, resulting in evenly baked and brown sweets.Glass pansbake more quickly. If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 20 – 25 degrees to ensure that your baked good does not overbake or burn.
What kind of cocoa powder should I use?
In most of my egg-free recipes, I use unsweetened natural cocoa powder, which is more acidic and reacts with leavaners allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.
Can I add nuts to this recipe?
Yes! Finely chopped nuts like pecans or walnuts can easily be added to this recipe. I recommend 1/2 to 3/4 cup of chopped nuts.
What kind of chocolate chips should I use for brownies?
If you want your brownies to be super chocolatey, use dark chocolate chips or chunks. If not, use semi-sweet chocolate chunks, or a mix of dark and semi-sweet.
How do you make brownies more cakey?
For more cakey brownies, use my Best Eggless Brownies recipe.
Storing & Freezing Instructions
Store
Cover and store leftover brownies at room temperature for up to 7 days.
Freeze
Brownies freeze well up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
More Recipes You’ll Love!
- Eggless Red Velvet Brownies
- Best Eggless Brownies (more cakey)
- Eggless Fudgy Zucchini Brownies
- Eggless Cheesecake Brownies
- 15 Amazing Desserts You Can Make Without Eggs
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Ultimate Fudgy Brownies without Eggs
Oriana Romero
These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops. Easy to make with basic pantry ingredients. This easy eggless brownie recipe really is the best!The recipe includes step-by-step photos and lots of tips.
5 from 187 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 12 brownies
Ingredients
- 1 cup + 1 tablespoon (150 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1/8 teaspoon baking powder
- 1 teaspoon kosher or sea salt
- 1/2 cup + 1 tablespoon (130 ml) milk
- 1 1/2 teaspoon apple cider vinegar
- 3/4 cup (173 g – 1 1/2 sticks) unsalted butter
- 3/4 cup (150 g) brown sugar
- 3/4 cup (150 g) white granulated sugar
- 1/2 cup + 1 tablespoon (57 g) unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon instant espresso powder
- 1/2 cup (100 g) chocolate chips or chunks
Instructions
Preheat the oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper. Lightly spray with baking spray.
Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
Stir in the sugars and mix until well combined, for about 2 – 3 minutes. The mixture must be homogeneous and glossy, not oily.
Add milk mixture to the butter mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it's ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
Add cocoa powder, and mix to incorporate; continue constantly stirring, for 2 more minutes. Add vanilla and instant espresso powder (if used), and mix to incorporate.
Add the flour mixture; stir until mostly combined. Then add the chocolate chips (reserve 1/4 cup for the top if desired) and stir until no flour remains.
Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired.
Bake for 40 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You'll notice the center does not wiggle when the pan is moved. If in doubt, it's better to underbake these brownies rather than overbake them. Unfortunately, the toothpick test doesn't work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.
When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
Oriana’s Notes
Important Note: A few peoplehave reported experiencing oily brownies, which could be a result of not fully combining the butter and sugars in step 5. It’s essential to mix them until the mixture is smooth and glossy rather than oily, which may require a few minutes of whisking. It’s important to note that this brownie recipe is designed to yield exceptionally fudgy brownies, so if you prefer cake-like brownies, this recipe may not be the best fit for you.
Store: Cover and store leftover brownies at room temperature for up to 7 days.
Freeze:Brownies freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Double the Recipe: If you double the recipe,use a 9 x 13-inch rectangular pan.
Quick Baking Tips
- I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator but rather hand-weighed and tested by me.
- Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
- Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating it in the microwave, rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 440kcalCarbohydrates: 63gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 157mgPotassium: 187mgFiber: 3gSugar: 43gVitamin A: 566IUCalcium: 58mgIron: 2mg
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Course Dessert
Cuisine American
Calories 440
Keyword brownies eggfree Eggless fudgy recipe
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…