Fudgy Eggless Brownies (Rich, Chewy & Easy)
These fudgy eggless brownies are rich, chocolatey, and wonderfully chewy, with no eggs needed. They’re made from scratch using a simple apple mixture that helps give the brownies moisture and structure while keeping the centers soft and fudgy.
If you’ve been wondering whether you can make delicious brownies without eggs, you absolutely can. These have plenty of chocolate flavor, a chewy texture, and crunchy walnuts in every bite. Best of all, the recipe is simple and uses everyday ingredients.
📺Watch Me Make This Recipe
Why You’ll Love These Eggless Brownies
- Easy to make – The wet ingredients are blended together, then simply mixed with the dry ingredients.
- Rich and fudgy – Deep chocolate flavor with a soft, moist center.
- No eggs needed – Apples help replace the moisture and structure normally provided by eggs.
- Chewy texture – The edges are pleasantly chewy while the center stays fudgy.
- Made from scratch – No brownie mix or special egg replacer needed.
- Crunchy walnuts – They add a lovely contrast to the soft chocolate brownies.
Ingredients You’ll Need
You only need simple ingredients to make these fudgy brownies without eggs:
- Walnuts – Add crunch and pair beautifully with the chocolate.
- All-purpose flour – Gives the brownies their structure.
- Cocoa powder – Adds a rich chocolate flavor.
- Chocolate – Melted with the butter for an extra fudgy, chocolatey texture.
- Butter – Adds richness and keeps the brownies tender.
- Apple – The secret to making these brownies moist and delicious without eggs.
- Sugar – Sweetens the brownies and contributes to their chewy texture.
- Water – Just a small amount helps blend the apple mixture smoothly.
How to Make Fudgy Eggless Brownies
Making brownies without eggs is surprisingly easy:
- Prepare the dry ingredients. In a bowl, combine the flour, cocoa powder, and the remaining dry ingredients.
- Make the apple mixture. Add the apple, sugar, melted chocolate and butter, and one tablespoon of water to a blender. Blend until smooth.
- Combine. Pour the blended mixture into the dry ingredients and gently mix until just combined.
- Add the walnuts. Fold them into the brownie batter without overmixing.
- Bake. Pour the batter into the prepared baking pan and bake according to the recipe card below.
- Cool before slicing. Let the brownies cool before cutting so the fudgy center has time to set.
Pro Tips for the Best Fudgy Eggless Brownies
- Wait before slicing. Let the brownies cool completely for neat slices and the best chewy, fudgy texture.
- Don’t overmix the batter. Fold the wet and dry ingredients together just until combined to keep the brownies tender and fudgy.
- Don’t overbake them. Insert a toothpick into the center; it should come out with moist crumbs, not wet batter. A completely clean toothpick can mean the brownies have baked too long.
- Let them finish setting as they cool. The center may look slightly underdone when you remove the pan from the oven, but it continues to set while cooling.
- Use the right pan. An 8-inch square light-colored metal pan works best. If using a dark pan, reduce the oven temperature by about 25°F.
What Can I Use Instead of Eggs in Brownies?
In this recipe, apple replaces the moisture normally provided by eggs. Once blended with the sugar, melted chocolate, butter, and water, it becomes part of the wet mixture and helps keep the brownies moist and fudgy.
You won’t taste the apple in the finished brownies. Instead, you get a rich chocolate flavor and the soft, chewy texture you expect from a good brownie. There’s also no need for a commercial egg replacer for this recipe—the apple does the job beautifully.
Fudgy Brownies vs. Cakey Brownies
The main difference between fudgy and cakey brownies is their texture. Fudgy brownies have a higher ratio of fat to flour, which gives them a dense, moist, and rich center.
Cakey brownies contain more flour and usually have a lighter, more airy crumb. These eggless brownies are firmly on the fudgy side, with a moist center and chewy texture rather than a light, cake-like crumb.
How Do You Know When Eggless Brownies Are Done?
The easiest way to check eggless brownies is with a toothpick inserted into the center. If it comes out with a few moist crumbs, the brownies are ready. If you see wet batter, they need a little more time in the oven. If the toothpick comes out completely clean, they may already be overbaked.
Don’t worry if the center looks slightly underdone when you first remove the pan. The brownies will continue to set as they cool, giving you that soft, fudgy center instead of a dry, cakey texture.
Frequently Asked Questions
Can you make fudgy brownies without eggs?
Yes. Eggs aren’t required to make rich, fudgy brownies when the recipe uses other ingredients to provide the necessary moisture and structure. In this recipe, apple is used in place of eggs, helping the brownies stay moist and chewy.
Do eggless brownies taste different?
Not these! The apple has a mild flavor that disappears behind the cocoa and melted chocolate, so the finished brownies taste rich and chocolatey, not like apples.
Why are my eggless brownies dry?
The most common reason is overbaking. Remove the brownies when a toothpick inserted in the center comes out with a few moist crumbs. They will continue to set as they cool.
Can I make these eggless brownies without walnuts?
Yes. Simply leave the walnuts out if you prefer plain chocolate brownies.
Can I double this eggless brownie recipe?
Yes. The original recipe uses an 8-inch square pan. If doubling it, use a 9 × 13-inch pan. The brownies may be slightly thicker, so keep an eye on them toward the end of baking.
How to Store Eggless Brownies
Once completely cooled, keep the brownies in an airtight container at room temperature for 4 to 5 days. If you live somewhere warm or humid, storing them in the refrigerator is a better option.
Can You Freeze Eggless Brownies?
Yes. Wrap the brownies well in plastic wrap, then place them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.
Other Egg-Free Recipes You’ll Love
Fudgy Eggless Brownies
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ Pinch salt
- 1 teaspoon baking powder
- ⅓ cup walnuts
- ½ cup chopped medium apple
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or buttons
- ½ cup + 1 tablespoon sugar
- 3 tablespoon melted unsalted butter or softened
- 1 tablespoon water
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with foil or parchment paper, grease it lightly, and set aside.
- Combine the dry ingredients. Sift together the flour, cocoa powder, salt, and baking powder. Set aside.
- Melt the chocolate. Add the butter and semi-sweet chocolate to a microwave-safe bowl. Microwave for 20 seconds, stir, then repeat until the chocolate is completely melted and smooth.
- Blend the wet ingredients. Add the sugar, chopped apple, melted chocolate and butter mixture, vanilla, and water to a blender. Blend until smooth.
- Make the batter. Pour the blended mixture into the dry ingredients and gently mix just until combined. Fold in the walnuts.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Place the pan on a wire rack and let the brownies cool in the pan for 5 minutes.
- Using the edges of the foil or parchment paper, carefully lift the brownies from the pan and transfer them to the wire rack to cool completely.
- For cleaner slices, refrigerate the cooled brownies for a few minutes before cutting.
Notes
- For thicker brownies, use a 7×7-inch baking pan.
- If you prefer a deeper chocolate flavor, use unsweetened dark cocoa powder.
- This post was originally published in September 2016. It is updated with more information.
Indeed very moist and beautiful..they turned out just perfect, Muna.
They were out of this world Angie, I am sending you a virtual slice 😀
These are stunning! Love the pictures! They are making me drool!
I want to use chocolate powder fully instead of part chocolate chips and part chic powder. How much should I use?
Hi Lakshmi, I’m sorry but I never made this recipe without using chocolate chips. Chocolate Chips actually gives the brownies that fudgy taste and texture.
Don’t want to stumble on details, but could you tell me if the ‘chopped apple’ has to be peeled or with the skin!?
Will try these as soon as I know for the apple!
Thanks 🙂
Hi Isabelle, yes the apple should be peeled.
They We’re awesome.. I am so pleased with the results. Thanks for the recipe. Thumbs up 🙂
Hey Julie, thanks a lot for the feedback, I’m so glad that you liked it 🙂
Hi..wanted to know the measurements in grams for all the cup measurements.also want to know if we have to use the boiled apple or raw diced apples.
Hi Sneha, I have used raw apple in the recipe. For the gram measurements, any weight conversion website can assist you 🙂
Really loved the recipe! It turned out so well..chewy , chocolatey and so yummy !! And it’s so easy to make!
Hi, I made these brownies n believe me they were the best brownies tht I have ever made????I m making this for my son’s 2nd birthday. Would like to request u to just give gram measurements for ur recipes. Thanking u in advance.
Really great recipe. So simple and so so tasty.. didn’t know egg free could taste so good
Hello,
Can we substitute all purpose flour with wholewheat flour? Would the recipe need some alterations in that way?
Hi, I’m not sure if it will taste the same, it might come out dry.
Hi,
Can I use brown packed sugar instead of white sugar, please?
Thanks.
Vayomi
Hi, Yes you can use brown sugar but the texture will become gooier.
I tried your recipe that uses banana and I was really impressed with the texture of the brownies. Only thing was that you could taste the banana, which I didn’t mind but other did find it a bit off putting. With this version using the apple, can you taste the apple in the brownie? Also what type of apples did you use?
Hi Harj, you can not taste the apple in this recipe at all! The texture and taste are just like brownies. You can use any type of apple but avoid the green one.
Is the mixture meant to be almost dry/ solid and not all liquidy/runny
It should not be runny.
Hi what can i use instead of apple sauce without changing the outcome?
I have made egg free brownies using banana, so you can try to use it instead of apple but there will be a mild smell and taste of banana.
Hi Muna,
I’m going to use these brownies as a cake base for an ice cream cake. Obviously, it’ll be eaten straight from the freezer, so will it be ok do you think?
Also, if I’m baking them in two 23cm round cake pans, would doubling the measurements in this recipe be enough?
Thanks in advance!
I think it will be a good base for an ice cream cake, and doubling the recipe for the two pans will be enough unless you want the brownies to be higher.
Wanted to make a batch of brownies for a friend who has a severe egg allergy and I’m so glad I chanced upon this recipe. Its perfect! Followed all the instructions to the tee and the brownies turned out gooey fudgy and perfect just as described. They were not too sweet and the top was perfectly crispy and glazed which was amazing considering the absence of any egg. In my oven it took me 25 mins. Thanks Muna!
I’m so glad you liked Naomi, and thanks for sharing your feedback 🙂
Do you think these would freeze well? Catering for a high tea and trying to get some done to limit on the day cooking..
These brownies should freeze well but you have to wrap it in a plastic wrap and then with a foil. It can keep up to two months. To thaw bring out of the freezer and let it come to room temp before serving.
Hi, what sort of apple would you suggest?
Any type will do.
Hello (:
Randomly found your eggless brownies recipes. So cool! I want to asking. Is it okay if only blend the chopped apple etc. without mix with the melted chocolate chips? Just Keep aside the melted choc chips.
And I’m usually use a button dark choc instead of choc chips. Is it turned out well for this egg free brownies?
So glad find this recipes. Need to try this later. Thank you!
Hi Madiha, I’m not sure I understood the first part of your question, but as long as you are going to blend the ingredients together, I think it’s fine to blend the apple without adding the rest of the ingredients to it.
As long as you are using semi-sweet chocolate and following the same measurements mentioned in the recipe, you are fine 🙂
Finally an amazing eggless recipe! I hate the thought of eating eggs and they’re so so pricey for what they are. Do you think the apple is a key ingredient or can you leave it out?
Hi Dan, thanks for trying my recipe. The apple is key so you have to have it in this recipe 🙂
These brownies are delicious. I didnt have an apple so I used applesauce and I used whole wheat flour instead of regular flour. They were super moist and chocolatey. Im making them again today. Oh, I also omitted walnuts cause Im not a fan…Thanks for the amazing recipe!
Thanks for trying my recipe and sharing your version with me and my readers 🙂
I was so excited to make this recipe but it turned out a horrible, crumbly, dry mess!!! I followed the recipe to a T and let them rest for 30 min before cutting it. The flavor is ok but it turned into crumbs on my plate 🙁 I’m so disappointed this is the worst recipe I’ve ever tried.
Hi Olivia, crumbly and dry brownies means overbaked brownies, I think your oven was too hot or you have left the brownies in the oven for too long. It is tricky when it comes to exact oven temperature. I suggest (If you want to give this recipe a try again.) either reduce the heat or time of baking. I hope this helps and thanks for your comment!
these were great!! i loved them
Thank you 🙂 Your comment is appreciated.
I just made these an hour ago. The brownies are delicious… flavour is great! But they are SO. CRUMBLY!!! I only cooked them for 15/20 minutes as I wanted them to be really gooey. But I got the opposite. The brownies aren’t dry… they just don’t hold together.
Hi, glad that you have tried my recipe. I’m not sure why the brownies are crumbly, did you try refrigerating the brownies?
Just tried this. The “batter” looked like sandbox scoopings. There was no pouring involved; it was that chunky and dry. There wasn’t enough volume to even fill 2/3 of a an 8×8 pan. What happened??
I’m guessing you might have added more flour to the batter!
Hi
Thanks for the recipe
Wanted to know, when you say sugar, is it granulated sugar or fine grain castor sugar?
Thanks
Hi Lalita, I have used fine sugar for this recipe.
Looks very delicious! I haven’t had brownies for ages, I definitely need to fix that
Wow! This looks so good and I love that it’s egg free. Can this be converted to a cookie recipe? I imagine it would also be perfect as a cookie, like chewy chocolate cookies.
Hi Aleeza! If you want to turn it into cookies, try adding 1/4 cup flour to the recipe and then refrigerate the batter for at least 20 minutes.
That’s a nice recipe to try. I would surely love to try it sometime.
This is great, Muna! I use chia seed gel (chia seeds in water for 15 mins) as an egg replacement in muffins and loaf cakes and they turned out so good. I’m not an expert baker and brownies are my next to try. I might add banana as an egg sub too to see how it turns out. Lovely!
I haven’t experimented with chia seed as a replacement for eggs in baking yet, but will give it a try for sure!
love love love that these are egg free! I need to whip up a batch for my hubby at the weekend! Thanks!
Me and my neices we love brownies. Elder one makes them too.. I will share it with them.
I have tried making fudge but I haven’t tried making brownie of any kind. Yours really turned out well. I may make an attempt.
These were delicious and even without the eggs, hope you like it 🙂
I substituted with a hard peach as I have a family member with apple allergies. Turned out much the same, thanks for the lovely eggless recipe 🙂
You are most welcome!
Can apple sauce be subbed for fresh apple? A scant 1/2 or 1/3 cup perhaps so it’s a similar volume of apple? I will bake it gluten free. I just baked your version of the brownie with banana (we have sugar bananas growing). Looks great, but have to wait for it to cool yet. Thankyou! 😋
Hi Donna, Some have used apple sauce and the recipe worked for them.