Eggless brownies are easy to make homemade using this simple recipe! These crinkle top brownies have the best classic chewy brownie texture with a deliciously moist and chocolately inside! No egg is needed!
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Why You'll Love This No Egg Classic Brownie Recipe
- Super delicious, fudgy flavor, moist, and sweet!
- Classic brownie texture with crispy corners and edges with a chewy inside.
- Easy to make, no stand mixer or double boiler needed - just a wooden spoon and one bowl or two!
- Made with basic ingredients and pantry staples.
- These homemade brownies are made dairy-free and without yogurt. They can be made with dairy using Greek yogurt or sour cream instead of applesauce.
- Great for those who want eggless recipes due to an egg allergy or if you are just out of eggs!
- Eggless brownies are lower in fat and under 100 calories per serving.
- This recipe works so well in our Oreo brookie recipe!
Ingredients For The Best Eggless Brownies
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Dry Ingredients
- All-purpose flour: You may use gluten-free flour if necessary. I have not tested this recipe with self-rising flour.
- Cocoa powder: Select a high-quality cocoa powder such as Dutch-processed. You can also use cacao powder if you prefer.
- Baking powder and salt: Combined these work as a leavening agent to create a delicious brownie texture.
Wet Ingredients
- Mini chocolate chips: Chocolate chips are optional but highly recommended for a delicious and melty double chocolate flavor.
- Unsalted butter or vegan butter: The fat source that adds a rich and creamy flavor and adds to the texture.
- Powdered sugar and white sugar: Combine to sweeten the eggless brownies.
- Vanilla extract: Provides a warm flavor.
- Boiling water: Boiling water is added to help to create the crinkle tops.
- Applesauce: Works as an egg substitute. Greek yogurt or sour cream also works as a substitute for eggs.
Brownie Mix-in Ideas
- Chocolate chips: Add an additional layer of chocolate!
- Nuts: Add crunch by mixing in walnuts, pecans, almonds, or your favorite nuts.
- Swap out dark chocolate chips for milk or white chocolate, mocha, or peanut butter chips.
- Protein: Add protein powder or collagen to add a protein punch.
- Top with a scoop of vanilla ice cream or healthy ice cream!
How to Make This Eggless Brownie Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat the oven to 325 F and prepare an 8X8 glass baking pan by spraying with coconut oil spray and use parchment paper sprayed with coconut oil spray to line the pan.
- In a large bowl, combine the sugar with boiling water. Add the melted butter and other remaining wet ingredients and mix until combined.
- In a separate bowl, combine powdered sugar, flour, cocoa powder, powdered sugar, salt, and chocolate chips. Sprinkle the dry mixture over wet ingredients and stir until just combined.
- Spread brownie batter into a square pan and smooth top with a spatula. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
Expert Tips for Making Fudgy Chocolate Brownies
- Do not over-mix the brownies to help them stay light and fluffy.
- Cooling: Allow eggless brownies to cool completely before cutting. They will be very gooey in the middle when they come out of the oven and the 2 hours is part of the baking process.
- For clean edges: Use a sharp knife to cut for cleaner edges. You can also run the knife under hot water for a clean cut.
- Easy removal: Line your pan with parchment paper so that you can easily pull the brownies out of the pan and cut them.
How to Freeze, Store, and Serve Brownies
- Freezing: Freeze eggless brownies for up to 2 months in the freezer using a freezer-safe container.
- Storage: Brownies can be stored in an airtight container for up to 3 days at room temperature and up to 5 days in an airtight container in the fridge.
- How to serve: Serve eggless brownies at room temperature or warm with a scoop of vanilla ice cream.
Recipe FAQs
This eggless brownies recipe is milkless and you can make them without butter and without condensed milk by using coconut oil if you need to.
Use refined coconut oil if you do not prefer a coconut taste.
Yes, you can pre-make the mix without the wet ingredients and store it in an airtight container like a Mason Jar.
The crackly top comes from when eggs are whipped into the sugar. Without eggs, it makes it hard to get a true crackly top.
The boiling water and sugar give the eggless brownies a bit of crackle top.
Whether you have an allergy or are just out of eggs, making eggless brownies is easy.
You do not need eggs for brownies. Applesauce takes the place of eggs and gives you super fudgy and delicious brownies.
Love fudgy brownies? From sweet potato brownies to oat flour brownies and even microwave mug brownies, we've got all of the best recipes for dessert!
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
More Brownie Recipes to Try!
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Best Fudgy Eggless Brownies
Equipment
- 1 8X8 Baking pan
Ingredients
Wet Ingredients
- 1 cup cane sugar
- 2 tablespoon water boiling
- ½ cup vegan butter melted
- ½ teaspoon vanilla extract
- ½ cup applesauce
Dry Ingredients
- ¾ cup all purpose flour use gluten-free flour if needed
- ½ teaspoon baking powder
- ¾ teaspoon sea salt
- ⅔ cup cocoa powder
- ½ cup powdered sugar
- ½ cup mini dark chocolate chips
Instructions
- Preheat oven to 325F. Spray an 8X8 baking dish with coconut oil spray and line it with parchment paper. Spray parchment paper with coconut oil spray.
- In a large bowl, combine cane sugar with boiling water. Add in remaining wet ingredients and mix until combined. I used a wooden spoon to combine and it took about 45 strokes.1 cup cane sugar, 2 tablespoon water, ½ cup vegan butter, ½ teaspoon vanilla extract, ½ cup applesauce
- In a medium bowl, combine powdered sugar, flour, cocoa powder, baking powder, salt, and chocolate chips. You may want to sift powdered sugar and cocoa powder if it has clumps. Sprinkle dry mixture over wet ingredients and stir until just combined. Do not over-mix.¾ cup all purpose flour, ¾ teaspoon sea salt, ⅔ cup cocoa powder, ½ cup powdered sugar, ½ cup mini dark chocolate chips, ½ teaspoon baking powder
- Pour the batter into the pan and smooth the top using a spatula. Bake for about 45 minutes or until a toothpick comes out mostly clean. Cool completely (about 2 hours) before cutting.
Notes
- Cooling: Allow brownies to cool completely before cutting. They will be very gooey in the middle when they come out of the oven and the 2 hours is part of the baking process.
- For clean edges: Use a sharp knife to cut for cleaner edges. Run the knife under hot water for a clean cut.
- Easy removal: Line your pan with parchment paper to easily pull the brownies out of the pan before cutting them.
- Freezing: Freeze brownies for up to 2 months in the freezer using a freezer-safe container.
- Storage: Brownies can be stored in an airtight container for up to 3 days at room temperature and up to 5 days in an airtight container in the fridge.
- How to serve: Serve eggless brownies at room temperature or warm with ice cream.
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Donna says
It's Donna back, do you think this would work in a 9x13 & would that be a double recipe? If so, how long would you bake it for?
Lyndsey Piccolino says
You could try! I haven't doubled it yet so I'm not sure if it needs cooked longer or not. Let me know if you try it and how long it takes!
Donna says
These turned out fabulously fudge & awesome with GF flour! I took them out of oven 2 minutes early as I wondered about cooking time. Maybe next time I'll leave them the 2 extra minutes. My brownies were almost vegan except for dark chocolate chips. I think these brownies were close on as good as one I bought recently from a Cafe, (so professionally baked) that were GF but contained eggs. There are only 2 pieces left already, so none to freeze. Will be making again this week, for visitors 😋
Lyndsey Piccolino says
Hi Donna! Thanks so much for your review! I'm so glad you liked them, they do go fast!