These Eggless Cakey Brownies are the most amazingly delicious brownies ever! They’re made completely from scratch with pantry staples. Easy to make and easier to eat. If you prefer SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe.
Table of contents: Everything You Need for This Egg-Free Cakey Brownies
Egg-Free Cakey Brownie Recipe Highlights
You would not believe how delicious these eggless cakey brownies are. They’re less dense and less fudgy than my Ultimate Fudgy Brownies without Eggs recipe.
Due to my daughter’s egg allergy, common things like eating brownies, cakes, cookies, 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 cake-like 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 to make 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!
FOR SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe
Ingredients You’ll Need & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- 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: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the brownies.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]
- Vinegar: You can use apple cider vinegar or white vinegar.
How To Make Eggless Cakey Brownies Step by Step
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Preheat the Oven & Prepare the Pan
Preheat the oven to 350º F (180º C). Line a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.
Step 2 – Make the Egg-Free Brownie Batter
Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the 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 of flour, baking powder, baking soda, and salt; 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.
Step 3 – Bake
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 to the desired size.
Recipe Tips
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.
You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.
Be sure to let the brownies cool before you cut and serve them.
Storing & Freezing Instructions
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.
Freeze
If you plan on freezing the brownies, skip adding frosting/toppings to them. Unfrosted brownies freeze well for up to 2 months 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.
Frequently Asked Questions
Yes, you can! Half all the ingredients and bake in an 8×8-inch baking pan in 350º F (180º C) oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
More Eggless Chocolate Recipes You’ll Love!
- The Best Eggless Chocolate Cake Ever
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Bundt Cake
- No-Bake Eggless Chocolate Cream Pie
- Moist & Fluffy Eggless Chocolate Cupcakes
- Browse more recipes…
Recipe Card 📖
Best Eggless Cakey 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
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup (240 ml) buttermilk
- 1 teaspoon (5 ml) apple cider vinegar
Instructions
- Preheat oven to 350º F (180º C). Lin.e 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 the process 2-3 more times until the mixture looks glossy, the butter is completely melted and the sugar is dissolved.
- Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
- Add 1 cup flour, baking powder, baking soda and salt; 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. Bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.
- 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.
- You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.
- Be sure to let the brownies cool before you cut and serve them.
Nutrition
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 about eggless baking.
Originally posted in March 2018, the post content was edited to add more helpful information, no change to the recipe in August 2022.
