Eggless brownies are easy to make from scratch using this simple recipe! You only need a few ingredients to make the best ever, ooey gooey, eggfree brownies that taste so fluffy and moist and full of melty dark chocolate fudge!
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It’s not secret that brownies are a big deal around here! From sweet potato brownies, to avocado brownies and even edible brownie batter, we’ve got all of the best recipes!
Why This Recipe Works
- Whether you have an egg allergy or sensitivity, you are looking to make a vegan version, or you are just out of eggs, this eggless brownies recipe is made with applesauce as a substitute for egg.
- This recipe is super easy to make, you don’t need a stand mixer, just a wooden spoon and one bowl or two and you can make these at home.
- No yogurt makes these completely dairy free. However, if dairy isn’t an issue for you, try making these eggless brownies with Greek Yogurt or sour cream instead of using applesauce.
- Super delicious, fudgy, cakey moist and sweet, everything you want in a dessert!
- Crispy corners and edges with a chewy inside.
- Eggless brownies are low in fat and under 100 calories per serving.
Ingredients For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Cocoa powder: Select a high-quality cocoa powder such as dutch processed. You can also use cacao powder if you prefer.
- Mini Chocolate chips: Chocolate chips are optional but highly recommended for deliciously melty double chocolate flavor.
- All purpose flour: You may use gluten free flour if necessary. I have not tested this recipe with self rising flour.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Preheat oven to 325F and prepare an 8X8 glass baking pan by spraying with coconut oil spray and lining with parchment paper sprayed with coconut oil spray.
In a medium bowl, combine powdered sugar, flour, cocoa powder, powdered sugar, salt and chocolate chips. Sprinkle dry mixture over wet ingredients and stir until just combined.
Spread into baking dish and smooth top with a spatula. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
See expert tips for information on cooling and cutting.
Expert Tips
- Allow brownies to cool completely before cutting. They will be very gooey in the middle when they come out of the oven and the 2 hours is part of the baking process.
- Freeze brownies up to 2 months in the freezer using a freezer-safe container.
- Eggless brownies can be stored in an airtight container for up to 3 days at room temperature and up to 5 days in an airtight container in the fridge.
- Add crunch by mixing in walnuts, pecans, almonds or your favorite nuts.
- Swap out dark chocolate chips for milk or white chocolate, mocha or peanut butter chips.
- Add in protein powder or collagen to add an additional protein punch.
- Serve eggless brownies at room temperature or warm with ice cream on top.
- Use a sharp knife to cut for cleaner edges. You can also run the knife under hot water for a clean cut.
- Line your pan with parchment paper so that you can easily pull the brownies out of the pan and cut them.
- Do not over mix the brownies to help them stay light and fluffy.
FAQs
This eggless brownies recipe is milkless and you can make them without butter and without condensed milk by using coconut oil if you need to. Use refined coconut oil if you do not prefer coconut taste.
Yes, you can pre-make the mix without the wet ingredients and store it in a an airtight container like a Mason Jar.
The crackly top comes from when eggs are whipped into the sugar. Without eggs it makes it hard to get a true crackly top. The boiling water and sugar gives it a bit of crackle top but these are definitely more cake-like and super fudgy when made with no eggs.
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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Ingredients
Wet Ingredients
- 1 cup cane sugar
- 2 tablespoon water boiling
- ½ cup vegan butter melted
- ½ teaspoon vanilla extract
- ½ cup applesauce
Dry Ingredients
- ¾ cup all purpose flour use gluten-free flour if needed
- ½ teaspoon baking powder
- ¾ teaspoon sea salt
- ⅔ cup cocoa powder
- ½ cup powdered sugar
- ½ cup mini dark chocolate chips
Instructions
- Preheat oven to 325F. Spray an 8X8 baking dish with coconut oil spray and line it with parchment paper. Spray parchment paper with coconut oil spray.
- In a medium bowl, combine powdered sugar, flour, cocoa powder, powdered sugar, salt and chocolate chips. You may want to sift powdered sugar and cocoa powder if it has clumps. Sprinkle dry mixture over wet ingredients and stir until just combined. Do not over mix.
- In a large bowl, combine cane sugar with boiling water. Add in remaining wet ingredients and mix until combined. I used a wooden spoon to combine and it took about 45 strokes.
- Pour the batter into the pan and smooth the top using a spatula. Bake for about 45 minutes or until a toothpick comes out mostly clean. Cool completely (about 2 hours) before cutting.
Notes
- Allow brownies to cool completely before cutting. They will be very gooey in the middle when they come out of the oven and the 2 hours is part of the baking process.
- Freeze brownies up to 2 months in the freezer using a freezer-safe container.
- Brownies can be stored in an airtight container for up to 3 days at room temperature and up to 5 days in an airtight container in the fridge.
- Serve at room temperature or warm with ice cream on top.
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