The Perfect Eggless Brownies Recipe for Chocolate Lovers

If you like to do eggless baking and like fudgy brownies, this is the eggless brownies recipe for you. I make a few different versions of eggless brownies, a little healthier with shredded zucchini and one recipe that has dates in it. But nothing compares to the rich fudgy taste of these classic brownies. 

Whether you have dietary restrictions or simply prefer not to use eggs in your baking, this recipe for eggless brownies is sure to satisfy your sweet tooth. These brownies are fudgy, chocolatey, and just as delicious as traditional brownies. With my step-by-step guide, you’ll learn how to create decadent and moist brownies without using eggs. The best part? No compromise on taste or texture.

So grab your apron and get ready to enjoy the ultimate eggless brownie experience.

My eggless brownie recipe

This eggless brownie recipe is very chocolatey with both melted chocolate and unsweetened cocoa powder in it. And if you would like you can also top it with additional chocolate chips, which I regularly do for my kids. I prefer nut toppings on my brownies to break the chocolaty taste, but they will not eat brownies with nuts!

This is a very simple recipe that does not require a hand or stand mixer to cream the butter and sugar.  Instead, the butter is melted with the chocolate chips in the microwave. This eggless brownie recipe is made of the simple pantry and fridge ingredients.

Ingredients to make this Fudgy Eggless Brownie recipe

• ½ cup unsalted butter (1 stick)
• 8 oz (a little over 1 cup) semi-sweet chocolate chips
• 1 ¼  cup all-purpose flour
• ¾  cup sugar
• ¼ cup unsweetened Cocoa Powder
• ½ tsp salt
• ½ cup Milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla (optional)
• Topping: ½ cup chocolate chips or walnut or pecans (optional)

How to make Eggless Brownies

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat milk in a saucepan till it’s very hot but not boiling. 
3. Turn off the heat and add sugar to the milk. Stir to dissolve the sugar. Leave it aside to cool till you prepare the other ingredients. 
4. Melt butter and chocolate in a microwave-safe bowl in 30-second intervals, stirring in between,  until completely melted. 
5. Mix flour, cocoa powder, cornstarch, and salt in a bigger bowl.
6. Add chocolate/butter mix, milk/sugar mix, and vanilla to the flour mix and combine with a large spoon but do not over-mix. The brownie mix will be thicker than the usual cake batter.
7. Prepare an 8-inch square glass or metal dish with parchment paper and spread the mix evenly around with a spatula. Add toppings of your choice.  
8. Bake for 25-27 minutes or until a toothpick comes out almost clean. 
9. Take it out of the oven and cool it completely in the baking dish (about 2 hours) before removing the parchment and cutting the brownies. 

Recipe tips to make the best fudgy Eggless Brownies

Melting the butter and chocolate in the microwave

I use the microwave to melt the butter and chocolate together in a microwave-safe bowl. Make sure to heat it in increments of no more than 30-40 seconds at a time, stirring in between each time. This will ensure that the chocolate does not burn. Burnt chocolate is nasty! At the end when most of the chocolate has melted and only very small pieces remain, just stir and the heat will melt the rest. 

Importance of using good quality chocolate

Use good quality chocolate for the best results. I use semi-sweet chocolate but if you are a Dark chocolate lover, use that! But try and stay away from Milk chocolate for this recipe. If you are using a chocolate slab, using a serrated knife, cut the chocolate into small uniform pieces.  This will ensure that they melt evenly in the microwave without burning. 

Lining the baking dish with parchment paper

Line the baking dish with parchment paper with an overhang. Lining it with parchment ensures that the brownies do not stick to the dish and the overhang helps in removing the brownies from the dish once cooled. I put a bit of oil at the bottom of the baking dish and it helps the parchment stick to the baking dish. 

Cooling the brownies completely before removing them from the baking dish

It is important to completely cool the brownies in the baking dish after they come out of the oven before removing the parchment and cutting the brownies.  If you remove it sooner, the brownies will fall apart. 

Adding baking powder for a cakier texture

If you like a cakier texture for your brownies, you can add ¼ teaspoon of baking powder to the recipe.  The baking powder will give the brownies a slight rise and make them fluffier. 

What you see in the image above:

1. Sugar dissolved in milk
2. Melted butter and chocolate
3. Brownie batter
4. Baking tin lined with parchment paper

FAQs: Eggless Brownie recipe

Serving and storage – Eggless Brownies

My favorite way to eat these egg-free brownies is ala mode.  Ala Mode means topped with ice cream.  The combination of a warm chocolaty brownie with cold vanilla ice cream is to die for. Eat however you like, they are delicious!

Store the brownies in an airtight container at room temperature for up to 3 days. Can be stored in the refrigerator for up to a week. 

Other eggless chocolate desserts to try

Recipe Card- Eggless Brownies