These are going to be the BEST egg-free brownies you'll ever have! They're fudgy, chewy, gooey brownies with crunchy toasted walnuts and a perfectly crisp, crackly top. Plus, you can prep everything all in one bowl, which makes it a super easy and convenient eggless brownie recipe!
Have you ever craved a delicious brownie but can't consume eggs? Look no further! These eggless brownies are a perfect solution. They're easy to bake at home, and the best part is they're just as delicious as traditional brownies. All you need is a handful of simple ingredients and a little time to prepare the batter and bake.
❤️ WHY YOU’LL LOVE THIS RECIPE
Family favorite: These eggless brownies are a hit with the whole family. They're fudgy, chewy, and gooey - all the things a great brownie should be. Plus, the toasted walnuts add a delightful crunch that everyone will love.
Versatile: This recipe is versatile and can be easily customized to suit your taste preferences. Don't like walnuts? Try pecans or almonds instead. Want to add a bit more sweetness? Toss in some extra chocolate chips. You can tailor this brownie recipe to meet your liking.
Delicious: The combination of unsweetened cocoa powder, semi-sweet chocolate chips, and a mix of white and brown sugar gives these brownies a rich, deep chocolate flavor that is simply irresistible. And with a perfectly crispy, crackly top and a rich center, these eggless brownies are the epitome of deliciousness.
Can you make brownies without eggs? Of course, you can, and below are the ingredients you will need. More details about the ingredients and measurements are in the recipe card below!
All-Purpose Flour: This is the foundation of your egg free brownies. It provides the structure, making sure your brownies don't crumble apart.
Unsweetened Cocoa Powder: This is the key to the rich chocolate flavor in your brownies. Remember to use unsweetened cocoa powder made for baking only for the best results.
Baking Soda & Baking Powder: These are your leavening agents. They help your brownies rise just a bit, giving them that perfect fudgy, chewy texture.
Salt: A pinch of salt enhances the sweet and chocolatey flavors, making them more pronounced.
Unsalted Butter: The fat in the butter makes your brownies moist and gives them a rich, buttery flavor.
Oil: This helps keep your brownies moist and tender.
White & Brown Sugar: These two types of sugar add sweetness, with the brown sugar contributing to the fudgy texture.
Cornstarch: This acts as a replacement for eggs, helping to bind the ingredients together.
Whole Milk: Remember to use hot or boiling milk. It helps melt the ingredients properly, resulting in a smoother batter.
Semi-Sweet Chocolate Chips: These melt into the brownies as they bake, creating delightful pockets of chocolate. Be sure to use good quality chocolate chips for the best flavor.
Preheat and prepare: Start by preheating your oven to a temperature of about 325 F/162C. Simultaneously, line a baking pan, preferably a 9x9” one, with parchment paper and set it aside.
Heat milk: Heat the milk on a low flame until it reaches a simmering point.
Prepare the wet mixture: Grab a mixing bowl and pour the hot milk into it. Add the semi-sweet chocolate chips, brown sugar, white sugar, oil, and butter. Cover the bowl and let it sit for about five minutes.
Mix the ingredients: Remove the cover and mix the ingredients until you have a well-combined mixture.
Add vanilla: Pour in the vanilla extract and mix for another minute.
Sift dry ingredients: Sift together the flour, cocoa powder, baking powder, baking soda, salt, and cornstarch.
Combine dry and wet ingredients: Now, add the sifted dry ingredients to your wet mixture. Mix them for a few seconds, making sure not to over mix at this point.
Add walnuts: To this batter, add the toasted walnuts and fold them in for a few seconds.
Pour and Bake: Pour the batter into the baking pan you prepared earlier. Time to bake the brownies! Bake them for about 27 minutes. If you prefer a gooier texture, you can bake them for just 22 to 24 minutes.
Cool and cut: Once baked, remove the brownies from the oven and let them cool in the pan for about six minutes. Then, remove the brownies from the pan and place them on a cooling rack. Once they have cooled down, cut them into squares.
You can serve them immediately or store them to enjoy later. Enjoy your delicious, egg-free brownies!
👩🏽🍳 PRO TIPS
Use hot milk: When preparing your mixture, pour hot or boiling milk into a bowl; room temperature milk won't allow the ingredients to melt properly.
Choose the right cocoa powder: Opt for unsweetened cocoa powder that is specifically designed for baking to get the best results.
Quality matters: Use good quality semi-sweet chocolate chips. These will melt better and give your brownies a richer taste.
Preheat the oven. Always preheat your oven. It takes around 20 to 30 minutes for the oven to reach the set temperature, which is crucial for the perfect bake.
Avoid overmixing: After adding the dry ingredients to your mixture, don't overmix the batter. This can affect the texture of your brownies.
Adjust baking time: If you prefer gooier brownies, reduce the baking time to around 22 to 24 minutes.
Turn it Vegan: If you're following a vegan diet, this variation is perfect for you. Replace the whole milk with almond milk and use a plant-based butter alternative. The vegan version of these brownies still delivers a rich, fudgy texture.
Try it Nut-Free: If you have a nut allergy, simply leave out the toasted walnuts. Your brownies will still be deliciously rich and fudgy, just without the crunch.
Add a Mocha Punch: If you're a coffee lover, this variation will satisfy your craving. Add one tablespoon of instant coffee to the hot milk. This will give your brownies a delightful mocha flavor, perfect for a coffee break.
🍽️ HOW TO SERVE
- For a delightful morning treat, pair these eggless brownies with a frothy cappuccino. The rich chocolate flavor of the brownies compliments the strong coffee taste perfectly.
- Looking for a dessert twist? Serve these brownies with a scoop of vanilla ice cream. The contrast of the warm, gooey brownie with the cold, creamy ice cream is a match made in heaven.
- Hosting a kids' party? Make a brownie sundae bar! Allow the kids to top their brownies with various toppings like whipped cream, sprinkles, and cherries. It is fun, interactive, and delicious!
💬 FREQUENTLY ASKED QUESTIONS
To make sure that your brownies are fudgy, avoid overmixing the batter once the dry ingredients are added. Also, if you want a richer brownie, bake it for about 22-24 minutes.
Absolutely! While this recipe uses toasted walnuts, you can substitute them with other nuts like pecans or almonds. Just make sure to chop them before adding to the batter.
While you can use other types of sugar, using white and brown sugar as indicated in the recipe, will give the best results. Brown sugar adds a depth of flavor and moistness to the brownies, while white sugar contributes to the crisp top.
Room Temperature: It is best to serve your egg free brownies at room temperature. If you have any leftovers, simply place them in an airtight container. They'll stay fresh for up to two days.
Refrigerate: If you want your brownies to last a bit longer. Pop the slices into an airtight container, and they'll stay good for up to a week in the fridge.
Freeze: If you've made a big batch and want to save some for later, freezing is a great option. Wrap each brownie slice in plastic wrap and place them in a plastic container. They can be frozen for up to a month. Just remember to thaw them in the refrigerator before serving.
Reheating Instructions: If your brownies have been stored in the refrigerator, you can reheat them in the oven at a low temperature. Make sure to monitor them closely to avoid drying them out. For the best results, consume them fresh out of the oven.
📣 MORE EGG FREE DESSERTS
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Best Egg Free Brownies Ever
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter soft
- 2 tablespoon oil
- ½ cup white sugar
- ½ cup brown sugar
- 2 tablespoon cornstarch
- ½ cup whole milk
- 1 ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ⅔ cup toasted walnuts you can use it whole or chopped
- Preheat the oven to 325F/162C. Line a 9x9” baking pan with parchment paper and keep aside.
- Heat the milk until it simmers.
- In a mixing bowl, pour the hot milk. Add the semi-sweet chocolate chips, brown sugar, white sugar, oil, and butter. Cover the bowl for 5 minutes.
- Uncover the bowl and mix the ingredients until well combined.
- Add the vanilla and mix for a minute.
- Sift the flour, cocoa powder, baking powder, baking soda, salt, and cornstarch.
- Add the previous sifted dry ingredients to the wet mixture and mix for a few seconds. Try no to over mix at this point.
- Add the toasted walnuts to the batter and fold for few seconds.
- Pour the batter in the previously prepared baking pan.
- Bake the brownies for 27 minutes; if you want a gooier brownie, then bake for 22 to 24 minutes.
- Remove the brownies from the oven and leave it in the pan for 6 minutes. Remove the brownies from the pan and place on a cooling rack.
- Cut the brownies in squares and either serve immediately or store to enjoy later.
- Use good quality chocolate. Do not use hot Choco milk powder or sweetened cocoa powder.
- If you are using salted butter, then omit the salt from the recipe.
- Don’t skip on sifting the dry ingredients. Cocoa powder and baking powder tend to have lumps that won’t mix well in the batter.
- Don’t use low fat or skim milk in this recipe.
- After adding the dry ingredients, do not over mix the batter.
- Let the brownies come to room temperature before slicing it, or you will end with a big mess.