eggless brownies

Eggless Brownies Recipe that actually comes out fudgy, shiny on top, and rich enough to satisfy a serious chocolate craving. If you have a late night sweet tooth or a friend who avoids eggs, these brownies are the fix. They use simple pantry ingredients and come together fast, which is perfect when patience is short. The edges are chewy, the middles are dense and gooey, and the flavor is deep chocolate. I have baked these for potlucks, birthdays, and random Tuesdays, and they never last long. Ready to bake together?

Ingredients Notes & Substitutions

When you are baking without eggs, the balance of fat, liquid, and leavening matters more than usual. The good news is you do not need anything fancy. This batter is quick to stir and forgiving as long as you measure with care. Below are the ingredients I use, plus easy swaps so you can adjust to your pantry or dietary needs.

All purpose flour: Scoop and level or, even better, weigh. Too much flour makes brownies cakey.
Natural cocoa powder: Dutch process works, too, but you may want to dial back baking powder slightly if using it.
Granulated sugar: Helps the top turn shiny and crinkly. You can swap a portion for light brown sugar for extra moisture.
Neutral oil: Canola, vegetable, or light olive oil. Oil keeps brownies soft. Melted butter works but gives a more cakey bite.
Plain yogurt: Acts as a binder and adds tenderness. Use Greek yogurt thinned with a spoon of milk if needed. Dairy free yogurt works well.
Milk: Dairy or non dairy. Oat, soy, or almond are fine.
Chocolate chips or chunks: Stir some into the batter and sprinkle a few on top for extra pools of chocolate.
Vanilla extract: The flavor booster that makes chocolate taste even chocolatier.
Baking powder: A little goes a long way with egg free brownies. Measure with a light hand.
Salt: Do not skip. It wakes up all the flavors.
Instant espresso powder (optional): Just a pinch intensifies chocolate without making it taste like coffee.
Vinegar (optional): A half teaspoon mixed into the milk helps lift the batter and adds a subtle tang like buttermilk.

Substitutions and notes:

If you are out of yogurt, try sour cream. For a vegan version, pair non dairy milk with non dairy yogurt and use dairy free chocolate chips. If you like coconut flavor, swap part of the oil for melted coconut oil. And if you prefer gluten free, use a 1 to 1 baking flour blend and keep a close eye on the bake time.

I baked these for a work lunch and no one guessed they were egg free. The texture was perfectly fudgy, and the shiny top made them look bakery made. Keeping this recipe forever.

Step-by-Step Recipe Photo Tutorial

Here is how I make this Eggless Brownies Recipe on repeat, with little tricks that change everything. For best results, use an 8 inch square metal pan lined with parchment so you can lift the brownies out cleanly.

Prep the pan and preheat

Preheat your oven to 350 F. Line an 8 inch square pan with parchment, leaving flaps to lift. Lightly grease the parchment. This makes slicing cleaner and keeps edges chewy instead of dry.

Whisk the dry ingredients

In a bowl, whisk flour, cocoa powder, baking powder, salt, and espresso powder if using. Whisking distributes everything evenly so you do not get pockets of leavening that cause bubbles or a sunken middle.

Mix wet ingredients and combine

In another bowl, whisk sugar, oil, yogurt, milk, vanilla, and vinegar if using. Pour the wet into the dry and stir with a spatula until just combined. It will look thick and glossy. Fold in chocolate chips. Do not overmix. Overmixing builds gluten and leads to tough brownies.

Bake, cool, and slice

Spread batter into the pan. Smooth the top and sprinkle a few extra chips. Bake 22 to 28 minutes, depending on your oven. You want the center to be set around the edges with a slight wobble in the center. A toothpick should come out with moist crumbs, not wet batter. Cool in the pan at least 1 hour. For the cleanest slices, chill 30 minutes, then cut with a warm knife, wiping between slices. If you want a bright citrusy twist for next time, check out these lemon brownies that are also a hit.

How To Fix Sunken Brownies

If your Eggless Brownies Recipe sometimes sinks in the middle, you are not alone. Egg free batters rely on precise leavening and proper structure. Here is how to diagnose and fix common causes.

Too much leavening: A heavy hand with baking powder creates big bubbles that collapse. Measure with a level spoon and avoid doubling leavening to chase extra lift.

Wrong pan size or material: A larger pan makes brownies thin and overbaked at the edges while the middle stays soft. Glass pans run cooler and may need a few extra minutes. I prefer metal for even heat.

Underbaked center: If the outer ring looks set but the middle jiggles a lot, bake a few more minutes. If the top browns too quickly, tent lightly with foil. Cool completely before slicing since the structure firms up as it cools.

Overmixed batter: Stir until just combined. Vigorous mixing whips in air and strengthens gluten, which can cause a dome that collapses as it cools.

Oven temperature swings: An oven thermometer is your friend. If you open the door too often, heat drops and the center can sink. Try peeking through the glass and waiting until the edges are well set first.

If you want to lean into a fun theme after you master the texture, these party friendly creepy eyeball brownies are playful and always a conversation starter.

Recipe Variations

Use this Eggless Brownies Recipe as your base and riff depending on your mood. A few ideas to spark creativity:

Double chocolate: Stir in chopped dark chocolate and white chocolate together for contrast.

Peanut butter swirl: Warm a half cup peanut butter until runny, dollop over the batter, and swirl with a knife. Add crushed peanuts for crunch if you like.

Mocha vibe: Add a full teaspoon of espresso powder and drizzle with a thin coffee glaze after cooling.

Mint chocolate: Fold in chopped mint chocolate bars and finish with a light dust of crushed candy canes around the holidays.

Walnut crunch: Toast walnuts first for a deeper flavor, then fold them in. Pecans are great too.

Gluten free: Use a 1 to 1 gluten free blend and let the batter rest 10 minutes before baking to hydrate the starches.

Dairy free: Choose non dairy milk and yogurt, and use dairy free chips. A touch of coconut oil adds richness.

For a cozy drink pairing while they cool, make a quick chai tea latte. Chocolate and warm spices are meant to be together.

Important Tips to Consider

Weigh your ingredients if possible. Small shifts in flour and cocoa change texture a lot in brownies without eggs.
Line your pan with parchment. It prevents sticking and helps the edges stay supple.
Mix gently. Stop as soon as the last streak of dry ingredients disappears.
Let the batter sit 5 minutes before baking to reduce bubbles and improve shine.
Do not overbake. Take them out when the edges are set and the center shows moist crumbs on a toothpick.
Cool completely. The crumb finishes setting as it cools, which means cleaner slices and a fudgier bite.
Slice with a warm, dry knife. Wipe between cuts.
Store tightly wrapped at room temperature 2 to 3 days, or refrigerate up to 5 days for maximum fudginess.
Freeze slabs or squares double wrapped for up to 2 months. Thaw at room temp.
Want more comfort food inspiration? Browse my latest in all recipes and save your next weeknight idea.

Make ahead and storing

For parties, bake the night before. Cool, cover the pan, and slice just before serving. For extra gloss, warm each square for 10 seconds and top with a few chocolate chips so they melt slightly. The edges stay chewy, the centers stay fudgy, and the kitchen still smells amazing.

Common Questions

Can I use applesauce instead of yogurt?
Yes, but use half applesauce and half oil for the same amount as the yogurt to keep the texture fudgy. All applesauce can make brownies gummy.

Which cocoa works best?
Natural cocoa gives a classic brownie flavor. Dutch process makes them darker and a little smoother. Both work, just keep the baking powder level.

Can I bake this in a 9 inch pan?
You can, but start checking around 18 to 20 minutes since thinner brownies bake faster. For ultra thick squares, stick with an 8 inch pan.

My brownies are too cakey. What happened?
Likely too much flour or not enough fat. Next time, weigh the flour, do not overmix, and use oil for a softer crumb. Pull them slightly earlier, too.

How do I make them fully vegan?
Use non dairy milk and yogurt, swap the chips for dairy free, and you are set. The recipe is already egg free, which simplifies things a lot.

This Eggless Brownies Recipe delivers big chocolate flavor with simple steps and pantry staples. Keep your mix gentle, watch the bake window, and let them cool for the dreamiest fudgy texture. If you want more reading, I love the techniques in Ultimate Fudgy Brownies without Eggs – Mommy’s Home Cooking and the small batch tips in Eggless Brownies – How to Make Brownies Without Eggs. If you bake these, tag me and tell me what twist you tried. Save this Eggless Brownies Recipe so the next craving has a happy ending.