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Best Fudgy Eggless Brownies

Eggless brownies are easy to make from scratch using this simple recipe! You only need a few ingredients to make ooey gooey eggfree brownies that taste so fluffy and moist and full of melty dark chocolate fudge!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 16 brownies
Calories 96kcal
Author Lyndsey

Equipment

  • 1 8X8 Baking pan

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

Recipe adapted from Weeknight Baking by Michelle Lopez.
  • 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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Nutrition

Serving: 1brownie | Calories: 96kcal | Carbohydrates: 17.6g | Protein: 0.7g | Fat: 2.9g