Eggless Brownies

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5 from 240 votes
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Eggless brownies– Rich and fudgy brownies that have chewy edges and crinkle tops! Made without eggs or dairy, I love how they take less than 30 minutes to bake.

Love eggless recipes? Try my eggless chocolate chip cookies, eggless pancakes, eggless cake, and eggless banana bread.

eggless brownies.

As much as I love traditional brownies, it’s always helpful to have a few diet-friendly options in my arsenal (hello, flourless brownies, vegan brownies, and almond flour brownies). These eggless brownies are next in line!

Made with classic ingredients, plus a few creative swaps, we’re able to get the same texture as regular brownies, with that signature crinkly top and soft fudge center. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make eggless brownies
  4. Recipe tips and variations
  5. Storage instructions
  6. More brownie recipes to try
  7. Eggless Brownies (Recipe Card)

Why I love this recipe

  • No egg substitutes. No 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. 
  • Perfect for egg allergies. When I need a “safe” dessert in case someone has a food allergy, I make these brownies. Not only are they egg-free, but they’re also easy to make dairy-free and gluten-free.

Ingredients needed

  • Self-rising flour– Also known as self-raising 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 using Hershey’s Cocoa Powder, as it always yields gorgeous crinkly tops. 
  • Superfine sugar– Also known as caster sugar. The finer sugar consistency will guarantee a smoother batter which in turn yields even more gooey brownies. 
  • 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– I used coconut condensed milk, but traditional condensed milk and even sugar-free condensed milk will work. 
  • 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 350F/180C and line an 8×8-inch pan with parchment paper. 

Step 2- Mix the wet and dry ingredients. In a large mixing bowl, combine the flour, cocoa powder, and superfine sugar. In a microwave-safe bowl, add one cup of the chocolate and microwave in 20-second spurts until melted. To the chocolate, stir in the condensed milk, oil, and milk and whisk until smooth. 

Step 3- Combine. Combine your wet ingredients into the dry ingredients and mix until just combined. Fold through the remaining chocolate with a spatula.

Step 3- Bake. Transfer the brownie batter to the prepared pan and bake for 30-35 minutes or until a skewer comes out ‘just’ clean. 
Step 4- Cool and slice. Remove the brownies from the oven and let them cool completely before slicing and serving.

eggless brownie recipe.

Recipe tips and variations

  • These brownies are eggless, so don’t fret if they seem a little undercooked- You can get away with them being ultra gooey. 
  • 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. 
  • Top the brownies will extra chopped chocolate for even more chocolate throughout!
  • Use a warm and sharp knife. Dip the knife in warm water, then carefully dry it and slice your brownies. It’ll make way less of a mess and help guarantee even, clean cuts.
  • 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 a 2 ingredient chocolate frosting.

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. 

egg free brownies.

More brownie recipes to try

eggless brownies

Eggless Brownies

5 from 240 votes
These eggless brownies are gooey, fudgy, and have those crinkle tops! Made with no eggs and no dairy, they take less than 30 minutes to make!
Servings: 12 servings
Prep: 2 minutes
Cook: 30 minutes
Total: 32 minutes

Ingredients 
 

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 your 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 your wet ingredients into 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

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. 

Nutrition

Serving: 1servingCalories: 197kcalCarbohydrates: 29gProtein: 3gFat: 13gSodium: 9mgPotassium: 43mgFiber: 2gVitamin A: 1IUCalcium: 13mgIron: 1mgNET CARBS: 27g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2022, updated and republished February 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 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!

  4. 5 stars
    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.

  5. 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! 🙂

  6. 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