These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops. They’re easy to make with basic pantry ingredients. This eggless brownie recipe really is the best! The recipe includes step-by-step photos and lots of tips.

Oriana’s Thoughts On The Recipe
For years, I have been on a quest to find the perfect egg-free brownies recipe, and I think I got it! Meet my Ultimate Fudgy Brownies without Eggs recipe.
These eggless brownies are super fudgy, moist, chewy, dense, and chocolaty, with crispy edges and crackly tops, and made completely from scratch.
They’re much more flavorful than anything made from a box. They taste amazing. I bet you already have most of what you need to make these eggless brownies sitting in your kitchen. So, let’s get baking!
If you prefer cakey brownies, check out my Best Eggless Brownies.
What To Love About This Recipe:
- They have fudgy and chewy centers and crispy edges.
- Rich chocolate flavor
- Perfect crackly top.
- Easy to make. You don’t even need a mixer.
- The recipe calls for basic pantry ingredients.

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: For baking, 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, try homemade 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 using high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut 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).
Step 1 – Preheat the Oven and Prepare the Baking Pan
Preheat the oven to 325º F (165º C). Line an 8×8-inch baking pan with parchment paper.

Step 2 – Mix Dry Ingredients
Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

Step 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.

Step 4 – Melt Butter
Melt butter in the microwave. Alternatively, you can do it over the stovetop in a medium saucepan.

Step 5 – Add Sugars
Stir in the sugars and mix until well combined. The mixture must be homogeneous and glossy.


Step 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.



Step 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.


Step 8 – Add Dry Ingredients
Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains.


Step 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.


Step 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!

Step 11 – Cool and Cut
Set the pan on a wire rack until completely cooled. When completely cooked, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Slice the brownies into 9 or 12 squares.

How To Fix Sunken Brownies
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 still soft. Most people will tell you to cook the brownies longer. The problem with this, in my opinion, is that the chance of overbaking the brownies increases, and NO one likes dry brownies. So, I have an easy fix to this problem! As soon as you get the brownies out of the oven, GENTLY push down the edges with a spatula.
Quick Baking Tips
I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator, but rather hand weighed and tested by me.
Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating in the microwave, 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 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.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Frequently Asked Questions
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.
For baking sweets, metal is better! Metal pans distribute the heat more efficiently, resulting in evenly baked and brown sweets. Glass pans bake 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.
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.
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.
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.
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.

More Recipes You’ll Love!
- Eggless Easy Brownie Pie
- Eggless Red Velvet Brownies
- Best Eggless Brownies (more cakey)
- Best Eggless Skillet Brownie
- Eggless Fudgy Zucchini Brownies
- Eggless Cheesecake Brownies
- 15 Amazing Desserts You Can Make Without Eggs

Ultimate Fudgy Brownies without Eggs
Ingredients
- 1 1/4 cup (175 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1/8 teaspoon baking powder
- 1 teaspoon kosher or sea salt
- 1/2 cup + 1 tablespoon (130 ml) milk
- 1 teaspoon ( 5 ml) apple cider vinegar
- 2/3 cup (160 g) unsalted butter
- 3/4 cup (150 g) brown sugar
- 3/4 cup (150 g) white granulated sugar
- 1/2 cup + 1 tablespoon (57 g) unsweetened cocoa powder
- 2 teaspoons (10 ml) pure vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 1/2 cup (100 g) chocolate chips or chunks
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper. Lightly spray with baking spray.
- Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- 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.
- Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
- Stir in the sugars and mix until well combined, for about 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. 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 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.
- Add cocoa powder, and mix to incorporate; continue constantly stirring, for 2 more minutes. Add vanilla and instant espresso powder (if used), 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.
- 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.
- Bake for 40 – 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 rather than overbake them. Unfortunately, the toothpick test doesn't work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
- When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.
- When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
Video
- I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator but rather hand-weighed and tested by me.
- Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
- Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating it in the microwave, 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 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.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
I put some booze in there, hit like a brick on a wall, shoutout to mommy!!!
I reduced the sugar to 1/2 cup of each and the flavor and sweetness of the brownies was perfect, but I followed the instructions not to open the oven to check on them before the minimum time of 40 minutes and they were already overdone. Next time, I will check at 30 minutes.
Hello Cathe! Thank you so much for your feedback! 😊 I’m glad to hear the reduced sugar worked out perfectly for your taste—that’s super helpful for others too! And yes, every oven is a little different, so checking around the 30-minute mark next time sounds like a great idea. I’m so happy you’re planning to make them again! 💛
When doubling this recipe, making 9×13, does the cook time remain the same?
Hello Jessica! Yes, you can definitely double the recipe for a 9×13 pan! 😊 Just keep in mind that the bake time might be a bit longer depending on your oven and how thick the batter is—start and the pan you use, checking around the original bake time, but it could take an extra 5–10 minutes to fully bake through. Happy baking! 💛
Thank you.
For some reason 1 teaspoon is makes it too salty. But overall this was great recipe. Nice and thick.
Hello Steven! Thank you for your feedback! 😊 I’m so glad you enjoyed the recipe and loved the thick texture. If the salt was a bit much for your taste, you can definitely reduce it next time to better suit your preference—every palate is different! 💛 Thanks again for giving it a try! ✨
Great recipe! I’ve never made brownies without eggs and this turned out wonderfully. Thanks!
Hello Susan! Thank you so much! 😊 I’m thrilled to hear that your first time making eggless brownies was a success! 🎉 Brownies without eggs can be just as delicious, and I’m so glad you enjoyed them. Happy baking! ❤️✨
I have made this 3 times already and it turns out amazing! Honestly prefer this in comparison to egg brownies this just comes out better for some reason! The fam all loved it and it’s my go to brownie recipe now
Hello Jas! Yay! 🎉 I’m so happy to hear that this has become your go-to brownie recipe! It means so much that you even prefer it over traditional egg brownies—that’s the ultimate compliment. 😊 Thank you for sharing your experience, and I love that your family enjoys them too. Happy baking! 🍫❤️✨