These Eggless Brownies are the most amazingly delicious brownies ever! They’re made completely from scratch with pantry staples. Easy to make and easier to eat.
EGG-FREE BROWNIE RECIPE
You would not believe how delicious and gooey these eggless brownies are. While many recipes require eggs to keep your brownies moist, these eggless brownies are so dang good and moist without eggs!
Due to my daughter’s egg allergy, common things like eating brownies, cakes, or even pancakes are challenging, especially during special occasions, such as parties, when kids usually eat treats. So having all these eggless recipes is a blessing.
These eggless fudgy brownies are super easy to make and come together in minutes. There’s also a good chance you already have the ingredients on hand.
They’re so easy that you can even get your kids to help you out with the measuring and mixing to get them involved in the kitchen. There’s also no fancy equipment needed; everything is hand mixed. No stand mixer is needed!
EGGLESS BROWNIE RECIPE INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Butter — make sure to use unsalted butter
- Sugar
- Vegetable oil
- Plain yogurt — full fat is best
- Pure vanilla extract
- Cocoa powder
- Flour
- Baking soda
- Buttermilk
- Apple cider vinegar
HOW TO MAKE EGGLESS BROWNIES
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREPARE THE OVEN AND PAN
Preheat oven to 350° F. Line a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.
2 – COMBINE THE INGREDIENTS
Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2-3 more times until the mixture looks glossy and the butter is completely melted. Allow mixture to cool slightly.
Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
Add 1 cup flour mixture and baking soda; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT over-mix the batter.
3 – BAKE THE EGGLESS BROWNIES
Pour the mixture into the prepared pan and bake for 35 -40 minutes.
Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.
QUICK TIP & VARIATIONS
- Do not over-mix the brownie batter. When over-mixed, the brownies will come out dense and heavy instead of soft and fluffy.
- It’s important to follow the instructions and ingredients exactly.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- For fudgy brownies, bake for 30-35 minutes. For cakey brownies, bake for 35 -40 minutes
- For super fudgy brownies add a cup of chocolate chips or chunks to the batter.
- If you want, you can also add chopped nuts to make these brownies even more irresistible.
- Want clean-cut brownie slices? Once the brownie has cooled, run your knife under hot water between cuttings.
STORING
These egg-free brownies are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
LEFTOVERS
The eggless brownies will stay fresh in an airtight container at room temperature for up to 4 days.
FREEZER
If you plan on freezing the brownies, skip adding frosting/toppings to them. Unfrosted brownies freeze well, up to 2 months in the freezer when stored correctly. To freeze brownies, make sure that they are suitably wrapped to reduce the risk of freezer burn. Wrap them individually in plastic wrap and then with foil.
To thaw the brownies, unwrap them from the foil and plastic wrap and let them stand at room temperature for 3-4 hours before eating.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Best Eggless Cheesecake [Video]
- Eggless Snickerdoodle Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Vanilla Cake Recipe
- Browse more recipes…
Best Eggless Brownies
Ingredients
- 12 tablespoons (170 g) unsalted butter
- 2 1/2 cups (500 g) granulated sugar
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (250 ml) plain yogurt (I used full fat)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (100 g) unsweetened cocoa powder
- 2 cup (280 g) all-purpose flour
- ½ teaspoon baking soda
- 1 cup (240 ml) buttermilk
- 1 teaspoon (5 ml) apple cider vinegar
Instructions
- Preheat oven to 350° F. Line a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.
- Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2-3 more times until the mixture looks glossy and the butter is completely melted. Allow mixture to cool slightly.
- Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
- Add 1 cup flour mixture and baking soda; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT overmix the batter.
- Pour the mixture into the prepared pan and bake. For fudgy brownies, bake for 30-35 minutes. For cakey brownies, bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted March 2018, post content edited to add more helpful information, no change to the recipe in March 2021.
