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Delicious fudgy eggless brownies made from scratch with chocolate and no eggs.

Eggless Brownies

Fudgy and rich eggless brownies, perfect for satisfying a serious chocolate craving with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Too much makes brownies cakey.
  • 1/3 cup Natural cocoa powder Dutch process works too.
  • 1/2 tsp Baking powder Measure with a light hand.
  • 1/4 tsp Salt Do not skip.
  • 1/2 tsp Instant espresso powder Optional, intensifies chocolate flavor.
Wet Ingredients
  • 1 cup Granulated sugar Can swap a portion for light brown sugar.
  • 1/3 cup Neutral oil Can use canola, vegetable, or light olive oil.
  • 1/3 cup Plain yogurt Dairy free yogurt works well.
  • 1/4 cup Milk Dairy or non-dairy options work.
  • 1 tsp Vanilla extract Enhances chocolate flavor.
  • 1/2 tsp Vinegar Optional, helps lift the batter.
Add-Ins
  • 1/2 cup Chocolate chips or chunks Stir into batter and sprinkle on top.

Method
 

Preparation
  1. Preheat your oven to 350 F (175 C). Line an 8-inch square pan with parchment, leaving flaps to lift the brownies out.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder if using.
  3. In another bowl, whisk together sugar, oil, yogurt, milk, vanilla, and vinegar if using.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in chocolate chips.
Baking
  1. Spread the batter into the prepared pan and smooth the top.
  2. Bake for 22 to 28 minutes, until the center is set with a slight wobble. A toothpick should come out with moist crumbs.
  3. Cool in the pan for at least 1 hour before slicing. For cleaner slices, chill for 30 minutes.

Notes

For best results, weigh your ingredients and mix gently. Store brownies airtight at room temperature for 2 to 3 days or in the fridge for up to 5 days.