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My eggless brownies are rich and fudgy with chewy edges and crinkle tops. They use pantry staple ingredients and bake in under 30 minutes.
As much as I love traditional brownies, have you seen the cost of eggs lately? I went to several grocery stores; the cheapest was under $10 for a dozen! Because I’m not stopping making brownies anytime soon, I present my recipe for brownies without eggs.
Made with classic ingredients (plus a few creative swaps), we can get the same texture as regular brownies, with that signature crinkly top and soft fudge center. They are perfect if you’ve run out of eggs, are allergic to them, and, like me, are shocked at how expensive they are now.
If you love baking without eggs like us, try my eggless chocolate chip cookies, eggless pancakes, eggless cake, and eggless banana bread next.
Table of Contents
Why I love this recipe
- 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!
- Foolproof. Whether you’re a baking pro or a newbie, you’ll have no trouble making this recipe and getting the perfect moist crumbs every time.
- Kid friendly. Not only are they egg-free, but they’re also easy to make dairy-free and gluten-free.
★★★★★ REVIEW
“Finally! A successful, delicious eggless brownie recipe! We tried six other recipes over the past year, but none worked. These have just the right texture and are chocolatey!” – Maggie
Key Ingredients
- 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 to do!).
- Cocoa powder. Dutch-processed or 100% unsweetened cocoa powder. I prefer Hershey’s Cocoa Powder, which always yields gorgeous crinkly tops.
- Superfine sugar. Also known as caster sugar. The finer sugar consistency will guarantee a smoother batter, yielding even more gooey brownies. Standard white sugar is fine.
- Chocolate. Use your favorite baking chocolate, like semi-sweet, dark, or extra dark (70% cocoa content). I always reserve a handful to fold through at the end.
- Condensed milk. Adds sweetness and gives the brownies an even fudgier texture. You can also use coconut condensed milk.
- Oil of choice. Any neutral flavored oil. I prefer using vegetable oil or sunflower oil.
- Milk of choice. I used unsweetened almond milk, but any milk will work.
How to make eggless brownies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1—Mix dry ingredients. Combine the flour, cocoa powder, and superfine sugar in a large mixing bowl.
Step 2- Mix wet. Microwave one cup of chocolate. Stir in the condensed milk, oil, and milk and whisk until smooth.
Step 3—Combine the wet and dry ingredients and mix until just combined. Fold in the remaining chocolate.
Step 4 – Bake. Transfer the brownie batter to the prepared pan and bake for 30 minutes.
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, bake for 2-3 minutes extra or until the edges are slightly elevated.
- Do not overmix the batter, as it can impact how gorgeous the crinkle 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, carefully dry it, 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 keep 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 simple brownies
If you tried this Eggless Brownies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Eggless Brownies
Video
Ingredients
- 1 1/2 cups + 1 tablespoon self-rising flour
- 3 tablespoon cocoa powder
- 1/2 cup superfine sugar or white sugar
- 14 ounces Condensed milk or coconut condensed milk
- 5 tablespoons oil I used vegetable oil
- 1/4 cup + 1 tablespoon milk I used unsweetened almond milk
- 1 cup + 2 tablespoons chocolate divided
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the flour, cocoa powder, and superfine sugar and mix together. In a microwave-safe bowl, add one cup of the chocolate and microwave in 20-second spurts until melted. Add the condensed milk, oil, and milk and whisk together until smooth.
- Combine the wet ingredients to the dry ingredients and mix until just combined. Fold through the remaining chocolate.
- Transfer the brownie batter into the lined pan and bake for 30-35 minutes, or until a skewer comes out clean.
- Remove the brownies from the oven and let them cool completely, before slicing and serving.
Notes
- Make them vegan! I kept this recipe completely vegan by using specific ingredients. These include coconut condensed milk (as pictured), plant-based milk (almond milk), and vegan chocolate chips.
- Make them gluten-free. Use a gluten-free self-rising flour, like the Dove Farms brand. I cannot vouch for other brands as I haven’t had success with them.
- Add fun mix-ins. Like chopped pecans, walnuts, dried cherries, or shredded coconut, or top them with a pinch of salt.
- Add toppings. Serve the brownies with a scoop of vanilla ice cream or top them with my 2 ingredient dairy free frosting.
Nutrition
Originally published April 2022, updated and republished May 2025
Finally! A sucessful delicious eggless brownie recipe ! We tried 6 other recipes over the past year and none of them worked. These have just the right texture and chocolaty!
This recipe really doesnt contain eggs? What If to me they turn out bad?
When you say use chocolate, what kind ?
Any kind you like- dark, milk, dairy free, etc.
Brownie without eggs? I must try it!
Hm maybe I would use coconut oil because never use vegatable oil. Will see how it works!
Brownie without eggs? I must try it!
Cannot believe it is without eggs!
These are my go to brownies now – so good! I replaced the flour with almond meal to make it gluten free and add a little bit of baking powder and vanilla (and sometimes some dark chocolate chips, just because) – they always turn out great!
Yay! These are so good!
My subs:
I used Bobs 1-1 gluten free flour(blue bag).
I left out the cocoa powder, subbed more flour.
Added 1/2 vanilla.
Only used 1/3 cup sugar, (regular white, didn’t have superfine)
Used lactose free sweetensed condensed milk(not coconut)
Used melted chocolate chips.
I have a lot of food allergies, lol.
They came out like a cross between a brownie, and chocolate cake.
YUMMY!
Thanks, Jenifer!
Hi! Wondering how much the coconut flavor comes through with the coconut condensed milk? I love coconut for its versatility in vegan baking but am averse to the coconut flavor that shows up when I’m not expecting it (like in a brownie). These look promising!
Hi there! You won’t be able to taste it at all 🙂
Great recipe! We have tried many different recipes ow that my son has an allergy to eggs. These hold their shape and have a great texture and flavor.
Yay!
Cam I skip the sugar and use sweetened condensed milk?
I haven’t tried 🙂
What do you use if you’re gluten-free? Also, I don’t know why, but I don’t get notifications of your responses. I mark the box that says to notify me, but I don’t get notifications. Feel free to email me if you’re up to it. Thank you! 🙂
Hey, if I want to avoid going through the extra step of preparing self raising flour, can you pls tell me the individual quantity of AP flour and Baking powder required in this recipe pls?
Thank you! I can’t wait to bake these
Check out the link for homemade self rising flour.