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, egg-free 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, oat flour brownies, microwave mug brownie and even edible brownie batter, we've got all of the best recipes for dessert!
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.
Why This Recipe Works
- These eggless brownies are 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.
- These are made without yogurt and 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 and the notes below for substitution ideas.
- 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 cook time 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
- Cooling: Allow eggless 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.
- on top.
- For clean edges: Use a sharp knife to cut for cleaner edges. You can also run the knife under hot water for a clean cut.
- Easy removal: Line your pan with parchment paper so that you can easily pull the brownies out of the pan and cut them.
- Freezing: Freeze eggless brownies up to 2 months in the freezer using a freezer-safe container.
- Storage: 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.
- How to serve: Serve eggless brownies at room temperature or warm with ice cream.
- 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.
- 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.
Whether you have an allergy or are just out of eggs, making eggless brownies is totally doable. I've also wondered what can I substitute for egg in brownie mix!
You do not need eggs for brownies. Applesauce takes the place of eggs and gives you super fudgy and delicious brownies.
If you've made this recipe, would you please leave a star rating and comment below in the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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Equipment
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 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.
- 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.
- 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
- Cooling: 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.
- on top.
- For clean edges: Use a sharp knife to cut for cleaner edges. You can also run the knife under hot water for a clean cut.
- Easy removal: Line your pan with parchment paper so that you can easily pull the brownies out of the pan and cut them.
- Freezing: Freeze brownies up to 2 months in the freezer using a freezer-safe container.
- Storage: 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.
- How to serve: Serve eggless brownies at room temperature or warm with ice cream.
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