Ultimate Fudgy Brownies without Eggs Recipe (2024)

Share this recipe >>

Table of Contents hide

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

• Flour:Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
• Cornstarch
• Baking powder:Make sure it’s not expired or too old.
• Salt:I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk:Forbaking, I like to use whole milk. However, you can use any milk you have handy.
• Vinegar:You can use apple cider vinegar or white vinegar.
• Butter:I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Sugar:You will need brown sugar and white granulated sugar.
• Unsweetened cocoa powder:I use unsweetened natural cocoa powder, which is more acidic and reacts with baking powder, allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.
• Pure vanilla extract:For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
• Instant espresso powder:This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
• Chocolate chips or chunks:I recommend usinghigh-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate orCallebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

1 – Preheat the Oven and Prepare the Baking Pan

Preheat the oven to 325º F (165 º C).Line an 8×8-inch baking pan with parchment paper.

2 – Mix Dry Ingredients

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

3 – Combine Milk and Vinegar

In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

4 – Melt Butter

Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.

5 – Add Sugars

Stir in the sugars, mix until well combined. The mixture must be hom*ogeneous and glossy.

6 – Add Milk Mixture

Add milk mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

7 – Stir in Cocoa

Add cocoa powder, mix to incorporate; continue stirring constantly, for 2 more minutes. Add vanilla and instant expresso powder (if using), mix to incorporate.

8 – Add Dry Ingredients

Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains.

9 – Pour into Prepared Pan

Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired.

10 – Bake

Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!

What is the best way to cut brownies?

The best way to cut brownies is to let the brownies cool off completely and use a plastic knife. Alternately, you can also use a hot knife or regular knife covered in cooking spray to cut.

Should I use a metal or glass pan?

For baking sweets, metal is better! Metal pans distribute the heat more efficiently, resulting in evenly baked and brown sweets.Glass pansbake more quickly. If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 20 – 25 degrees to ensure that your baked good does not overbake or burn.

What kind of cocoa powder should I use?

In most of my egg-free recipes, I use unsweetened natural cocoa powder, which is more acidic and reacts with leavaners allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.

Can I add nuts to this recipe?

Yes! Finely chopped nuts like pecans or walnuts can easily be added to this recipe. I recommend 1/2 to 3/4 cup of chopped nuts.

What kind of chocolate chips should I use for brownies?

If you want your brownies to be super chocolatey, use dark chocolate chips or chunks. If not, use semi-sweet chocolate chunks, or a mix of dark and semi-sweet.

How do you make brownies more cakey?

For more cakey brownies, use my Best Eggless Brownies recipe.

Storing & Freezing Instructions

Store

Cover and store leftover brownies at room temperature for up to 7 days.

Freeze

Brownies freeze well up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.

❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.