Best Eggless Skillet Brownie

This Eggless Skillet Brownie is rich, gooey, and has that irresistible crackly top! It’s totally egg-free, so it’s great for anyone with food allergies, dietary restrictions, or who just ran out of eggs. And the best part? You can whip it up with simple ingredients you probably already have in your kitchen. No need to wait for it to cool either—dig in right away and enjoy that rich, chocolatey goodness!

Oriana’s Thoughts On The Recipe

This Eggless Skillet Brownie is one of those recipes that makes me smile every time. It’s rich and gooey and has that irresistible crackly top that you usually only get with the perfect brownie.

What I adore about this skillet brownie is how simple it is to throw together. You don’t need any fancy ingredients—just the basics you probably already have in your kitchen. Plus, if you’re looking to make it dairy-free, it’s super easy to adapt. It’s all about the joy of baking without the fuss.

And the best part? You don’t have to wait for it to cool down! I love diving in with a spoon while it’s still warm and gooey, maybe even with a scoop of ice cream on top. It’s pure comfort in a skillet, and once you try it, I bet you’ll be making it all the time!

Ingredients You’ll Need, Substitutions & Notes

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

• All-Purpose Flour: This forms the base of your brownie. Note: If you need a gluten-free option, you can substitute it with a gluten-free flour blend. Read the food allergy swaps section for more details.
• Cornstarch: Helps to create that tender, gooey texture by replacing the binding properties of eggs.
• Baking Powder: This adds a bit of lift to the brownie, helping it rise slightly and not be too dense.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Milk: Adds moisture. Note: You can use any type of milk, including plant-based options like soy or oat milk.
• Vinegar: Reacts with the baking powder to help the brownie rise. Note: You can use apple cider vinegar or white vinegar.
• Butter: Provides richness and flavor. Note: For a dairy-free version, use a plant-based butter substitute.
• Brown Sugar: Adds moisture and a deeper flavor, thanks to its molasses content.
• White Granulated Sugar: Balances the brown sugar for the perfect sweetness and contributes to that crackly top.
• Cocoa Powder: The star ingredient! Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda or baking powder, allowing your baked goods to rise; this is especially important in egg-free baking. 
• Vanilla Extract: Enhances all the flavors and adds warmth.
• Instant Espresso Powder: This is optional, but I highly recommend it. It doesn’t make the brownie taste like coffee; it just intensifies the chocolate flavor.

Process Overview: Step-by-Step Photos

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

Step 1 – Preheat the Oven and Prepare the Skillet

Preheat the oven to 325º F (165º C). Grease an 8 or 9-inch cast iron skillet and set aside.

Step 2 – Make the Brownie Batter

Combine the flour, cornstarch, baking powder, and salt in a bowl and set aside. Then, combine the milk and vinegar in a mixing bowl or liquid measuring cup and let the mixture rest for 5 to 8 minutes until thickened and curdled.

Melt butter in the microwave. Alternatively, you can do it over the stovetop in a medium saucepan. Stir in the sugars and mix until well combined for 2 – 3 minutes. The mixture must be homogeneous and glossy, not oily.

Add milk mixture to the butter 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. Make sure the sugar is completely dissolved. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture 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, 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.

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

Add the flour mixture; stir until mostly combined. Then add the chocolate chips (reserve 1/4 cup for the top if desired) and stir until no flour remains.

Step 3 – Pour Batter Into the Skillet

Pour the batter into the skillet. Use a spatula to spread it to the edges of the skillet and smooth the top. Tap the skillet 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.

Step 4 – Bake and Enjoy

Bake for 40 – 50 minutes or until the brownies are set and the tops are cracked and shiny. You’ll notice the center does not wiggle when the skillet is moved. It’s better to underbake these brownies rather than overbake them. Unfortunately, sometimes the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!  A toothpick inserted into the center should pull out moist crumbs, not wet batter.

IMPORTANT: Every oven and skillet is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on it after 30 minutes and use the toothpick test to see when it’s finished.

Food Allergy Swaps

• Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
• Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of dairy milk, use non-dairy milk like soy or oat milk and use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
• Nut-Free: This recipe is naturally nut-free, but if you have severe allergies, be sure to check all ingredient labels.

Variations & Additions

• Swirl in peanut butter: Add a few dollops of peanut butter to the batter and swirl it in for a chocolate-peanut butter twist.
• Top with marshmallows: During the last few minutes of baking, scatter some marshmallows on top for a s’mores-like treat.

Serving Suggestions

Serve the skillet brownie warm, right out of the skillet, with a scoop of vanilla ice cream. You can also drizzle some chocolate fudge or caramel sauce over the top for extra decadence.

Storing and Freezing Instructions

• Storing: If you have leftovers (which is rare!), cover the skillet with foil or transfer the brownie to an airtight container. It will keep at room temperature for up to 2 days.
• Freezing: To freeze, let the brownie cool completely, then cut into slices. Wrap each slice in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave before serving.

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Recipe Card 📖