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 brownie 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 I Love About This Recipe
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 for 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%.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Chocolate Chips: Use your favorite dairy-free chocolate; here you can find the brands I mostly like and use.
- 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.
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-inch x 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 espresso 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 those without eggs, a common problem is that the center can sink slightly. This happens because the outer edges bake more quickly and rise more, while the center remains soft. Most people will tell you to cook the brownies for a longer time. The problem with this, in my opinion, is that the chance of overbaking the brownies increases, and NO one likes dry brownies. I have a simple solution 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%.
Make sure the sugar is dissolved. 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.
Know your oven! 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. Alternatively, you can also use a hot knife or a 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.
Our Favorite Ways to Serve These Brownies!
Recipe Card
Ultimate Fudgy Brownies without Eggs
Video
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. Alternatively, 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.
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Chocolate Chips: Use your favorite dairy-free chocolate; here you can find the brands I mostly like and use.
- 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.
- 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!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.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 used buttermilk rather than the vinegar and milk combination as I had buttermilk in the house. I reduced the amount by 1/4 cup and replaced it with espresso. Amazing deep chocolate flavor and great texture.
Hello Jeanine! That sounds absolutely delicious! I love that swap — the buttermilk plus a little espresso is such a great way to deepen the chocolate flavor, and I’m so glad the texture still worked beautifully. Thanks for sharing what you did; it’s always fun to see how others make a recipe their own 💛
These are FANTASTIC brownies! My husband and I are allergic to eggs and thought we would never have brownies again. These are the perfect fudge like brownies. They are even better than ones with eggs. I added Ghiradelli’s dark chocolate chips and Creme de Menthe chips on top. My entire family devoured them.
I am so appreciative of people who make amazing egg free breakfast and dessert recipes because it’s sad when you are allergic to things you used to enjoy eating. It feels so great to have what we used to enjoy again! Thank you!!!
Hi Branndy! This truly means so much to me — thank you for sharing that. As an allergy mom, I know exactly how heartbreaking it can feel to think certain treats are “off the table,” so hearing that you and your husband get to enjoy fudgy brownies again makes my heart so happy. Your topping combo sounds amazing, and I love that your whole family devoured them — that’s always the goal 💛
Really great brownies made with this recipe…my kid loved it
Hello Ash! So happy to hear that! 😊 I love knowing the brownies were a hit—especially with your kid. Thanks so much for trying the recipe!
hi!! usually when I make brownies they stick all over the parchment and stuff. is there a way i can prevent that? and people mention a cakey texture, so how can I prevent that?
Hi S! 😊 Yes — definitely line the pan with parchment paper and lightly spray it with baking spray. That combo makes a big difference and helps the brownies lift out cleanly without sticking.
To avoid a cakey texture, a few tips help a lot:
• Measure the flour accurately (a kitchen scale is best)
• Don’t overmix the batter — mix just until combined
• Don’t overbake — pull them out when the center still looks slightly underdone
That should give you fudgy, easy-to-release brownies every time!
I am super excited to try this recipe. Is there a substitute for apple cider vinegar? Thanks
Hello Maria! You can use white regular vinegar too.
Didn’t have any chocolate chips but had the other ingredients. 10/10 munchies. Totally add the instant espresso and chocolate chips if you can
Hello Kiwii! I love that you made it work with what you had — instant espresso is a great addition for that extra depth of flavor. So glad it hit the spot!
The favour and overall success of the brownies I made were grest compared to other recipes- although the ones i baked weren’t fudgey, and very cakey (although this may just be a different type of recipe- or i messed something up?)
Though I will note that I didn’t over bake them at all… just more on the cake side rather than a ‘traditional’ brownie… but a great taste overall
Hello Michellie! I’m so glad you enjoyed the flavor! 😊 The recipe actually isn’t meant to be cakey, so if yours turned out that way, something might’ve gone a bit off during mixing or measuring. Make sure to measure the flour with a kitchen scale for accuracy and mix just until combined—overmixing can create a more cake-like texture. I’m happy to help you troubleshoot if you’d like!
Would it be possible to use a cookie cutter to cut these into shapes? Will they hold their shape?
Hello Liza! Sure! 😊 I’d recommend letting them cool completely before cutting—chilling them for a little bit helps too. That way, you’ll get nice, neat cuts and the shapes will hold up beautifully!
I did absolutely everything correctly and everything was looking great and then i got them out the oven let them cool and they were not fudgey at all and this took so long so im confused as to why they turned out like this. They are good dont get me wrong but im just confused
Thanks so much for your honest feedback! 💛 If they weren’t fudgy, they were probably just a bit over-baked—that’s usually the culprit with brownies. Even a few extra minutes can change the texture. Or maybe some of the ingredients were mismeasured.I’m glad you still enjoyed them, and I hope next time they come out perfectly fudgy for you! 🍫
Love your egg-free recipes – made double this time!
Hi Lynn! Yay!! Doubling up is always the best sign a recipe’s a keeper 😍 I’m so happy you’re loving the egg-free recipes—thank you for making them and for your sweet support! 💕
I absolutely loved this recipe! It is a bit labor intensive compared to some other recipes but I feel like the extra effort is totally worth it as it blows every other eggless brownie recipe out of the water. I left out the chocolate chips and added walnuts instead and the entire tray was finished within a day!
Hello Jackie! Yay!! I’m so happy you loved it 🥰 I totally agree—this recipe takes a little extra effort, but it’s so worth it for that rich, fudgy payoff. Walnuts sound like a perfect swap, and I love that the whole tray disappeared in a day—that’s the best kind of compliment! 💕
Can I make these as Blondies by just omitting the chocolate items? I’d like to add pumpkin spice for fall. Thank you for this awesome eggless recipe. 😊
Hello Constance! Thanks so much for your interest in my recipe. To make blondies, I recommend using this recipe > https://mommyshomecooking.com/easy-oreo-blondies/ – Just skip the Oreos and add 1 cup of white chocolate chips and the pumpkin spice. Please come back and let me know how you like it =)