Chewy Gooey Fudge Brownies (Eggless!)
If you’re looking for egg free Fudge Brownies with the perfect flavor, sweetness, and fudginess then you’ve come to the right place!
They are delicious, with a classic brownie flavor, and are also egg-free! So, if you have an egg allergy, like some of my other readers, or are avoiding it for dietary restriction purposes, this recipe is perfect for you.
These fudgy brownies are perfect with a crispy top on the outside and a chewy gooey center on the inside.
There is also a special ingredient in this recipe that’s not only unique but gives the brownies the perfect moist crumb.
Want to know exactly how to make these perfect brownies? Keep on reading!
The Perfect Fudge Brownies Recipe
I’m sure there’s a particular flavor that pops into your mind when you think of brownies: fudgy, crisp on the outside, and gooey on the inside with just the right amount of sweetness.
If that’s what you’re picturing too, then these brownies are perfect for you! They’re everything you could imagine and more!
The fudginess in these brownies really highlights the intensity of the chocolate flavor. If you like your brownies both fudgy and chewy, you’re going to absolutely love these!
I kept baking brownies till I came up with the perfect recipe, and now I can’t stop making it (and sorry, you won’t be able to either!). They have the perfect level of sweetness as well that makes you want to keep wanting more instead of feeling like you just had too much sugar.
The butter in the recipe gives the perfect, shiny top with a crackly surface to these brownies. There is no way it’s not going to be your new go-to brownie recipe!
Fudge Brownies vs Regular Brownies
The difference between egg free fudge brownies and regular brownies is all about the brownie texture. That’s all dependent on the ratio between flour and fat (i.e., chocolate and butter).
Fudge brownies have more chocolate and butter, and less flour than regular brownies that are slightly more ‘cakey’ in texture.
Regular brownies are also lighter, airy, and have a slightly fluffy, cake-like crumb structure. Fudgy brownies are moist, dense, and gooey, with almost the same texture as fudge but not as compact as fudge can be.
To get the perfect texture of these brownies and get the perfect level of moistness, there’s a special ingredient that’s included in this recipe. Don’t worry, you probably already have it at home, but you’ll never guess what it is!
Read on to find out!
The Secret Ingredient for the Best Fudge Brownies Ever!
To make the fudgiest, tastiest brownies you’ve ever had, you have got to try my recipe and use the secret ingredient.
Want to know what it is? Apples! Yes, you read that right, apples. Half a cup of chopped ones to be exact. The moisture from the apples adds the perfect layer to the brownies to keep them fudgy and delicious.
No one will be able to guess there are apples in it, but you’ll get the perfect sweetness from them that really brings out the flavor from the chocolate chips and cocoa powder.
If you love boxed brownies because of how dense, moist and fudgy they turn out, then there is no way you won’t fall in love with this recipe. It’s even better than the boxed mixes and much more flavorful! They truly taste amazing.
What You Need to Make Egg Free Fudge Brownies at Home
You only need basic, staple ingredients to make these Fudge Brownies at home today! Here’s everything you’ll need:
All-purpose flour: All you need is plain ol’ all-purpose flour as the base for these brownies. No need for any fancy flours, because my aim in this recipe is to keep it simple but delicious!
Cocoa powder: Choose unsweetened cocoa powder to get the best fudgy flavor without it being overly sweet. You can also use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these brownies. It adds an extra element of chocolate to the brownies and is absolutely incredible!
Baking powder: This will be the leavening agent we’ll use to bake the brownies to perfection.
Apple: The moisture from the apples adds the perfect layer to the brownies to keep them fudgy and delicious. Trust me on this one and don’t skip it!
Vanilla extract: We need just one teaspoon of vanilla extract for the perfect hint of vanilla.
Chocolate: I’ve included semi-sweet chocolate in this recipe to get just the right level of sweetness without it being overbearing. You can also use unsweetened chocolate or dark chocolate for this recipe.
Sugar: We’ll be using white sugar in this recipe to give it the right flavor and texture. Sugar helps with the moistness as well, believe it or not! The bond between water and sugar allows the sugar to lock in moisture so that your brownies will stay moist for longer! Use half white sugar and half light brown sugar for even fudgier brownies!
Butter: We’ll be using melted butter in this recipe and that’s what gives these brownies the signature crackly tops!
Walnuts: Walnuts are the perfect nuts for an added crunch and flavor to the brownies. Trust me, they balance everything out.
Salt: We’ll be using a pinch of salt to bring out all the flavors.
Water: We’ll need water to blend everything to just the right consistency to be folded in later.
How to Make the Perfect Fudge Brownies – Step by Step
Making these incredible egg free fudge brownies at home is easier than you can imagine! Here is how to make them step-by-step:
Preheat your oven to 350F or 180C. Next, line an 8 by an 8-inch square baking pan with foil. Grease and flour it to prepare the pan. Keep it aside.
Next, in a large bowl sift together the flour, salt, baking powder, and unsweetened cocoa powder, and keep this aside as well.
Now in a medium-sized bowl that’s microwave-safe, add butter and semi-sweet chocolate chips. Microwave it for 20 seconds then stir. Do this two times or until the chocolate chips are melted. Alternatively, you can melt the chocolate in a saucepan on low heat.
Next, in a blender add sugar, chopped apple, melted chocolate chips with butter mixture (after it cools), vanilla extract, and water. Blend all these ingredients together until they’re smooth in texture.
Now add this blended mixture to the dry ingredients flour mix from before and gently fold it all together. Pour the batter into the previously prepared pan.
Bake for 30 minutes in your preheated oven, or until a toothpick inserted in the middle comes out with a few crumbs.
Once done, place the brownie pan on a wire rack and allow them to cool in the pan for 5 minutes.
Next, take the brownies out of the pan by holding the edges of the foil. Place it on the wire rack while still in the foil.
When the brownies have completely cooled down, refrigerate them for a few minutes from cutting into pieces. This step will ensure you get a clean cut with any extra crumbs falling off.
Serve it by itself or with some vanilla ice cream for the perfect dessert.
How to Choose the Right Pan to Bake These Egg Free Fudgy Brownies
I recommend baking the brownies in an 8-inch square pan. In case you want to use a bigger pan, you’ll have to double the recipe.
If you do end up doubling the recipe, use a 9-inch by 13-inch rectangular pan. The only difference will be is that the brownies will turn out slightly thicker.
I recommend using shiny metal or light-colored baking pans for this recipe since it’ll allow the brownies to cook more evenly.
The issue with dark pans is that they can cause the brownies to cook more quickly. In case you have to go for a dark pan, lower the temperature by 25 F degrees to get the right consistency.
I still recommend keeping an eye on them to make sure they turn out perfectly. Read the next section in this post to know how to make sure you don’t overbake your fudge brownies.
How to Make Sure You Don’t Overbake Fudge Brownies
The only tricky thing about fudge brownies is to know when they’re truly done. If you follow my recipe to a T, you won’t have any issues with that. But here are some more tips you can use:
Use a toothpick or cake tester before popping these out of the oven. When checking to see if they’re done, stick a toothpick in the middle and pull it out. If it comes out with moist crumbs, it’s done.
The brownies need more time in the oven when the toothpick comes out with wet batter, If nothing comes out, then that means they have been overbaked so definitely take them quickly out of the oven.
Keep a visual check on these brownies too. Perfectly baked fudge brownies appear to be slightly underbaked in the middle when they’re done. This might sound strange, but you see they’ll continue to cook as they cool down.
If your brownies are taking longer than what I’ve mentioned in the recipe, then it might be because of your oven. Home ovens are not calibrated like commercial ones, so some can even be off by 25 degrees! A simple oven thermometer can make sure you never face this problem again.
How to Store Egg Free Fudge Brownies
These fudge brownies can be stored at room temperature if you live in a low-humidity climate. To make sure they stay fresh and moist, cover them with plastic wrap and then store them in an airtight container for 4 to 5 days.
If you want to freeze them, you can wrap them in plastic wrap and put them in an airtight container in the freezer for up to 3 months.
Other Recipes You’ll Love
Best Chewy Gooey Eggless Brownies: If you’re looking for the perfect brownies recipe that isn’t fudge, then this recipe is for you! They’re so easy to make that it’ll surprise you! Since this recipe only requires pantry staple ingredients, you can make them whenever you want. Trust me, this is a recipe you’ll want to bookmark to come back to again and again.
Chocolate Chocolate Chip Cookies: These Chocolate CHOCOLATE Chip Cookies are incredible and the perfect fix to your chocolate cravings! They have an intense chocolate flavor that’s unbeatable and will make you want to bake them every single day. Definitely a family favorite.
Eggless Nutella Chocolate Cake: If you’re looking for a Nutella Chocolate Cake recipe, then here’s the one you need in your life! What’s best is that they’re also eggless, so in case you have an egg allergy they’re perfect for you! You won’t even be able to tell it’s eggless.
Chewy Gooey Fudge Brownies (Extra Fudgy and Eggless!)
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 teaspoon baking powder
- ⅓ cup walnuts
- ½ cup chopped apple
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate
- ½ cup + 1 tablespoon sugar
- 3 tablespoon melted butter or softened
- 1 tablespoon water
Instructions
- Pre-heat oven to 350F/180C. Line 8×8” square baking pan with foil. Grease and flour. Keep aside.
- Sift together the flour, salt, baking powder, unsweetened cocoa powder and keep aside.
- In a microwavable bowl, add butter and semi-sweet chocolate chips. Microwave for 20 seconds then stir, do this two times or until the chocolate chips are melted.
- In a blender, add sugar, chopped apple, melted chocolate chips with butter (after it cools), vanilla, and water. Blend until smooth in texture.
- Add the previous mixture to flour and gently mix (for few seconds). Pour batter in baking pan.
- Bake for 30 minutes, or until a toothpick inserted in the middle comes out with few crumbs.
- Place the brownie pan on a wire rack and allow the brownies to cool in the pan for 5 minutes.
- Take the brownies out of the pan, by holding the edges of the foil, place it on the wire rack while still in foil.
- When completely cool, refrigerate for few minutes before cutting. This step will give you a clean cut.
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.