My eggless brownies are rich and fudgy with chewy edges and crinkly tops. They use pantry staple ingredients and bake in under 30 minutes.

I bake brownies all the time, but after seeing how expensive eggs have become lately, I knew I needed a backup plan. I loosely adapted my vegan brownies (naturally eggless) but included dairy to use up what I typically have on hand. It took a few trials, but I finally nailed the best egg-free brownies: fudgy and rich, with that signature crinkly top everyone loves. 

They’re made with simple pantry staples (plus a few clever swaps) and have the same soft, chocolatey center as traditional brownies. They’re perfect if you’ve run out of eggs, have an allergy, or, like me and my partner, refuse to let egg prices stop our brownie cravings (even if we still eat scrambled eggs every morning- priorities!).

Table of Contents

1. Key Ingredients
2. How to make eggless brownies
3. Arman’s recipe tips
4. Storage instructions
5. Eggless Brownies (Recipe Card)
6. More eggless recipes

Recipe highlights

• No egg substitutes. Like flax eggs or funky egg substitutes are needed. Yet you still get the same moist, rich texture. 
• No special kitchen gear. Just two bowls and your baking pan, and you’re good to go!
• Easy to adapt. Not only are they egg-free, but they’re also easy to make dairy-free and gluten-free.

Key Ingredients

Here are some notes on the main ingredients for egg-free brownies. The full list with measurements are in the recipe card below.

• Self-rising flour. It’s simply a combination of all-purpose flour, baking powder, and salt. I never buy the overpriced grocery-store kind and prefer making my own (it’s so easy!). 
• Cocoa powder. Dutch-processed or 100% unsweetened cocoa powder. I prefer Hershey’s Cocoa Powder, which always yields gorgeous crinkly tops. 
• Superfine sugar. My original recipe called for white sugar, but after retesting, I found superfine sugar (also known as caster sugar) to yield a smoother batter, which in turn made for more gooey brownies. Don’t fret if you can’t find it, though.
• Chocolate. Since I’m already adding sugar AND condensed milk to the batter, I like to use dark or extra-dark chocolate (70% cocoa content). If you prefer super-sweet brownies, milk or semi-sweet chocolate is fine. Please use a block of chocolate, not chocolate chips. It melts much more seamlessly into the batter.
• Condensed milk. My secret ingredient! You won’t be able to taste it, but it does help give those gorgeous crinkly tops.
• Oil of choice. Any neutral-flavored oil. I prefer using vegetable oil or sunflower oil. 

Arman’s recipe tips

• Keep them gooey. These brownies are eggless, so don’t fret if they seem a little undercooked —you can get away with them being ultra-gooey. 
• For cakier brownies, I like to bake for 2-3 minutes extra or until the edges are slightly elevated (this is how my partner prefers them, which is why I often make two batches at a time!).
• Do not overmix the batter, as it can impact how gorgeous the crinkled tops will be. Once there are no pockets of flour, they are mixed enough. 
• Use a warm and sharp knife. Dip the knife in warm water, dry it carefully, and slice your brownies. This will make way less of a mess and help guarantee even, clean cuts.

Storage instructions

To store: Leftover brownies can be kept at room temperature, covered, for up to 1 week. If you’d prefer thicker and cakier brownies, refrigerate them, and they will keep for up to 2 weeks. 

To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months. 

More eggless recipes

• Eggless chocolate chip cookies
• Eggless pancakes
• Eggless cake
• Eggless banana bread

Originally published April 2022, updated and republished May 2025