Delicious Chocolate Brownies Without Eggs
Not only are these delicious fudgy brownies super moist, dense, and chocolatey in addition to being easy to make with basic pantry ingredients, but they’re also made without any eggs!
If you have an egg allergy, then these brownies will quickly become your next favorite dessert. Come learn how to make them!
What Are Eggless Brownies?
Eggless brownies are simply brownies made without eggs. This recipe is perfect for those who have an egg allergy or intolerance.
On the other hand, if you’re able to eat eggs and you’re craving brownies, but you’re all out of eggs and don’t want to go to the store, then this recipe will work for you as well!
What Is The Difference Between These And Regular Brownies?
Just like with all baked goods, there is a spectrum of brownies with room for variety. Some are richer with more cocoa flavor, others are dense and fudgy, and there are also cakey brownies.
This is the reason why these brownies won my heart — they are perfectly fudgy, but without any extra ingredients!
The matter of texture in brownies is affected by the amount of flour used. If you want cakey brownies, add more flour. If you want fudgy brownies, use less flour.
Eggs don’t have an important part here, so this recipe can work for whatever your desired type of brownies may be, whether cakey or fudgy!
How Are Brownies Good Without Eggs?
Eggs do have an important role in baking sweets, like cakes or brownies, but they can be replaced.
Milk, butter, or oil will perfectly substitute eggs, and when these are combined you probably won’t even notice the eggs are missing!
What If Your Eggless Brownies Deflate?
When baking brownies, especially without eggs, a common problem is that the center can sink a little. This happens because the outer edges bake more quickly and rise more while the center is hot.
Some believe the brownies should be cooked longer, but in that case, I believe the brownies will be overbaked. My solution for this is just to gently push down the edges as soon as you pull them out of the oven!
How Should You Cut Brownies?
Cut them any way you like, but only once cooled completely. If you cut them too soon, you are risking ruining them!
When cut hot, the brownies will continue to cool down through the open cuts — this will give your brownies some not-so-pleasantly crispy and dry edges.
To cool them down, you can either cool them at room temperature or speed up the process by cooling the brownies in the fridge.
Once the brownies are cooled down, use a sharp knife to cut them into squares. For a neat cut, use long and confident strokes. Hesitating and moving the knife back and forth will not give you a clean cut.
My special tool for cutting brownies is a plastic knife. Yes, you read it right, the plastic knife! Plastic knives are non-stick, which makes them a perfect utensil for brownies.
If you want perfect squares or rectangles, you can also use a ruler to measure out all your cuts perfectly. We recommend airtight containers for storing any leftover brownies, as unlikely as that scenario may be.
My Tips For The Best Brownies
- Use quality cocoa powder. This may be an obvious tip, but for the best brownies, use quality cocoa powder. As cocoa is one of the key ingredients, it must be quality!
- Cream your butter and sugar. You can make brownies simply by mixing together all the ingredients, but to achieve that perfectly shiny and crackly top, cream your butter with both white and brown sugars until all the sugar is dissolved.
- The easiest to do this is to melt the butter, then add the brown and white sugars.
- Always use brown sugar. Brown sugar contains molasses, which has a gooey caramel quality once it is baked, which means chewier brownies.
- Add a sprinkle of salt at the end. Salt pairs with chocolate because it enhances and balances chocolate’s complex flavors!
- Adding salt to the batter is expected, but adding a pinch of salt after the baking (or even better, sea salt flakes) makes brownies heavenly.
- Just make sure to sprinkle the brownies with salt once they are straight out of the oven, as the salt will stick to delicious chocolate puddles before they dry completely.
Delicious Chocolate Brownies Without Eggs
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 9
Ingredients
- 1 ½ cup flour
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- 1 good pinch of salt
- 1 cup buttermilk
- 1 cup brown sugar
- ¾ cup white sugar
- 1 ½ tsp vanilla extract
- 1 tsp instant coffee granules
- ¾ cup chocolate chips
Instructions
1. Preheat the oven to 350°F.
2. Line an 8-inch square pan with parchment paper.
3. In a bowl, combine flour, corn starch, baking powder, baking soda, instant coffee, and salt.
4. In a separate large bowl, melt butter in a microwave. Add brown and white sugar and cream them together until the sugar is dissolved as much as possible.
5. Add buttermilk and vanilla to the creamed butter and sugar, then mix.
6. Add the liquid mixture to the flour mixture. Stir until just combined.
7. Fold in ½ cup of the chocolate chips.
8. Transfer the brownie batter to a baking pan. Sprinkle on top with remaining chocolate chips.
9. Bake the brownies for 25-30 minutes.
10. Cool the brownies completely before cutting them into squares. Enjoy!
Delicious Chocolate Brownies Without Eggs
Not only are these delicious fudgy brownies super moist, dense, and chocolatey in addition to being easy to make with basic pantry ingredients, but they're also made without any eggs!
Ingredients
- 1 ½ cup flour
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- 1 good pinch of salt
- 1 cup buttermilk
- 1 cup brown sugar
- ¾ cup white sugar
- 1 ½ tsp vanilla extract
- 1 tsp instant coffee granules
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line an 8-inch square pan with parchment paper.
- In a bowl, combine flour, corn starch, baking powder, baking soda, instant coffee, and salt.
- In a separate large bowl, melt butter in a microwave. Add brown and white sugar and cream them together until the sugar is dissolved as much as possible.
- Add buttermilk and vanilla to the creamed butter and sugar, then mix.
- Add the liquid mixture to the flour mixture. Stir until just combined. Fold in ½ cup of the chocolate chips.
- Transfer the brownie batter to a baking pan. Sprinkle on top with remaining chocolate chips.
- Bake the brownies for 25-30 minutes.
- Cool the brownies completely before cutting them into squares. Enjoy!
