These Ultimate Fudgy Brownies without Eggs are rich, chocolatey, and perfectly chewy with that classic crackly top—no eggs needed and no weird ingredients. Made with simple pantry staples and a foolproof method, this is the kind of brownie recipe you’ll come back to again and again.
Bottom line: These brownies are rich, fudgy, and perfectly chewy—all without eggs.
Oriana’s Thoughts On The Recipe
If there’s one recipe I’ve tested over and over again through the years, it’s brownies. When you’re baking without eggs, getting that perfect fudgy texture can feel a little tricky—but I promise, it’s absolutely possible.
After more than 12 years of egg-free baking for my family, this is the brownie recipe I trust every single time. It’s rich, dense, and deeply chocolatey, with that soft, slightly chewy center that makes brownies so irresistible.
And the best part? No one ever realizes they’re made without eggs. This is one of those recipes that brings everyone to the table—no substitutions, no compromises, just really good brownies.
If you prefer cakey brownies, check out my Best Eggless Brownies.
What I Love About This Recipe
Fudgy vs. Cakey Brownies
Fudgy brownies are dense, rich, and moist, while cakey brownies are lighter and more airy. This recipe is designed to give you that classic fudgy texture, even without eggs, so you get the best of both worlds—deep chocolate flavor with a soft, satisfying bite.
How To Get Crackly Tops On Eggless Brownies
Getting that classic crackly top on eggless brownies is all about how you dissolve the sugar and build the batter. Even without eggs, you can still achieve that shiny, paper-thin crust with the right technique.
The key is to make sure the sugar is well dissolved into the warm butter and liquid ingredients before adding the dry ingredients. This helps create that delicate, glossy layer on top as the brownies bake.
Also, avoid overmixing once you add the flour. Mixing just until combined keeps the batter balanced and allows the top to form properly without becoming dull or cakey.
Pro Tip: Slightly warm ingredients and a smooth, well-mixed batter will give you the best chance of achieving that signature crackly top—even without eggs.
Why Are These Brownies So Fudgy Without Eggs?
These brownies turn out incredibly fudgy because of the perfect balance of fat, sugar, and flour. Instead of relying on eggs, this recipe uses that balance to create a dense, moist texture that stays soft and rich in every bite.
What Replaces Eggs In These Brownies?
Instead of eggs, this recipe uses a combination of milk and carefully adjusted dry ingredients to provide structure and moisture. This keeps the brownies tender and cohesive without affecting flavor or texture.
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.
Are These Brownies Fudgy Or Cakey?
These are definitely fudgy brownies. They are rich, dense, and moist in the center with slightly chewy edges—exactly what you expect from a classic fudgy brownie. If you prefer cakey brownies, check out my Best Eggless Brownies.
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
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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
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.
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 just wrote out a whole in depth review, but then the page sent me to a random place on it and it deleted my review before i could send it. it did that a bunch while cooking too. i’m just gonna simplify what i said before
the batter was the texture of play dough
40 minutes in the oven brownies were soupy
another 10, still a little soupy but took them out
next day after cooking they were SOLID and burnt, expect a thin layer of playdoh in the middle
i followed everything perfectly and even used a metal pan. most of my ingredients were even the same brand. i had high hopes 🙁
Hello! I’m so sorry this happened — how frustrating, especially after all the effort you put in. 😞 If the batter was as thick as playdough and the brownies stayed soupy for so long before becoming rock solid, a few things could have gone wrong. Without seeing exactly what happened, it’s tough to pinpoint the issue, but is it possible that an ingredient was slightly mismeasured? Too much of a dry ingredient, like flour, could have affected the texture.
I’ve never experienced this issue before, but I completely understand your disappointment. If you’re open to giving them another try, I’d love to help troubleshoot so they turn out perfectly fudgy and delicious! 💕 Let me know if you’d like to go over any details — I’m happy to help! 😊
Hi , thank you for such an amazing recipe. The taste is epic but I think I did something wrong, my brownies didnt hold its shape. Can you please help me with what I should have missed?
Hi Satakshi! Thank you so much for your kind words—I’m thrilled you loved the taste! 😊🍫 If your brownies didn’t hold their shape, a few things might have caused it:
1️⃣ Underbaking – If they were too soft or fell apart, they might need a little more baking time. Try the toothpick test—it should come out with a few moist crumbs but not wet batter.
2️⃣ Not letting them cool – Brownies continue to set as they cool, so make sure to let them rest in the pan before cutting. For best results, chilling them in the fridge for an hour can help firm them up.
3️⃣ Measuring ingredients correctly – Too much liquid or too little flour could affect the structure. If you made substitutions, that could also impact the texture.
Let me know if any of these sound like what happened, and I’d be happy to help troubleshoot more! 😊
“4. Melt butter in the microwave. Alternatively, you can do it over the stovetop in a medium saucepan.
5. Stir in the sugars and mix until well combined, ”
I messed up here probably because I was in a rush to get somewhere with the brownies. Yeah, I’m the type that tries a new recipe right before a get-together! “When I got to 6. Add milk mixture to the butter mixture”, I already made the milk mixture, my sugars were mixed together, and the bowl of butter was sitting there. So I poured the butter into the milk mixture, gave it a whisk, then poured it all into the sugars and stirred for a bit (I was using my Kitchenaid gently). They still turned out great. Everyone loved them! I was only missing the crackly top. It was still shiny though. Aesthetics!
Hello Stella! Thank you for sharing your experience! 😊 I totally get the excitement (and rush!) of trying a new recipe right before a get-together—been there! 😂 It sounds like your quick-thinking adjustments still worked beautifully, even if the process was a little out of order. The crackly top can sometimes be tricky, but I love that they were still shiny and, most importantly, a hit with everyone! 🎉 Aesthetics aside, as long as they were delicious, that’s what truly matters. Thanks again for your feedback, and happy baking! 🍫
Loved iti I don’t eat white sugar so I made it with coconut sugar and coconut brown sugar and I used coconut milk and it all worked! Fabulous recipe! Thank you!
Hello Melody! Thank you so much for sharing your experience! 💕 I’m thrilled to hear that the recipe worked so well with your substitutions. I’m so glad you loved it, and I truly appreciate you taking the time to share your feedback. Happy baking, and thank you! 😊❤️
Excellent recipe.
Hello Amy! Thank you so much! I’m so glad you enjoyed the recipe. 😊 Your feedback means a lot—happy baking!
Turned out perfectly
I subbed out almond milk for regular milk which I was really afraid wouldn’t work but they taste great!
Hello Rosie! Yay! I’m so glad to hear that the almond milk worked out—sometimes taking that leap with substitutions can be nerve-wracking, but it sounds like you nailed it. 🎉🙌 Thank you for sharing your success; it’s so helpful for others to know! I’m thrilled they turned out great. x
Everything about this recipe is perfect. The taste is rich and decadent. I reduced the amount of sugar used .
Hello Nirmala! Thank you so much for your lovely comment! I’m thrilled to hear you enjoyed the recipe and that it turned out rich and decadent. Great idea to adjust the sugar to your taste—it’s always wonderful when a recipe can be personalized. Wishing you a Happy New Year filled with joy, love, and more delicious moments! x- Oriana
Very yummy brownies!
Hello Jackie! Thank you so much! I’m thrilled you enjoyed the brownies. Wishing you a Happy New Year filled with sweet treats and joyful moments! x- Oriana
These are absolute excellent. Some of the best brownies I’ve ever had and although I probably shouldn’t say it I’m renowned for my brownies having to make 20 batches every Christmas, too bad I can’t eat them anymore.
My only problem with them is that I don’t have a microwave so my arm got quite the workout stirring and stirring until everything was the right consistency.
I used King Arthur Measure for Measure Flour, Arrowroot Starch and Miyoko’s homemade Vegan butter and I don’t believe I’ll be sharing them with anyone.
Oh I did not add the chips because after they came out of the oven I docked them and covered them with 70% bittersweet chocolate with a splash of peppermint extract.
Oh my stars are they good.
Thank you and Merry, Merry Christmas!!!
Hello Lauren! Wow, thank you so much for your amazing feedback and for sharing your process—it sounds like you’ve created the ultimate brownie masterpiece! I love your creative touch with the bittersweet chocolate and peppermint extract; it sounds absolutely divine. Wishing you a Happy New Year filled with more delicious bakes and sweet moments. x- Oriana
Hi my bro is now allergic to chocolate can I just omit the cocoa and chocholdte chips and add the quantity of plain flour (instead of cocoa) and cornflour will it work.
All at work neighbours and families and friends love this recipe. Thank you
Hello Nimita! Thanks for your question! While it might work to substitute cocoa powder with plain flour and skip the chocolate chips, the flavor and texture would be quite different. If your brother is allergic to chocolate, maybe blondies would be a better option! They’re similar in texture to brownies but without the chocolate. Let me know if you’d like a great blondie recipe (this is my fave: https://mommyshomecooking.com/eggless-biscoff-white-chocolate-blondies/) — I’d be happy to help! 😊
Great recipe!
Thank you so much, Beth! I’m so glad you enjoyed the recipe! 😊 Happy baking!
Amazing!
Hello M! Thank you so much! I’m so glad you loved it! 😊
Okay, so when all ingredients run out for what is “normal”, I go ALL OVER the internet for substitutes in recipes. If you don’t have cornstarch – that fine! No vanilla extract, but you have peppermint extract? Also fine! All-in-all, this recipe saved a depressing night in, so 5 stars…if it will let me!
Hello Joseph! Thank you so much for the amazing review! 🌟 I love that you got creative with substitutes – it’s always fun to experiment and make a recipe your own! I’m so glad this recipe helped turn your night around, and I really appreciate you taking the time to share your experience. You’re totally right – it’s all about making do with what you have! 😊 Thanks again for the 5-star love!
Trying to leave a 5 star, but not letting me😕. I now made this, cause of fasting for Diwali. This is the perfect recipe. I have tried others over the years, & got complaints😁 The judgy teenagers have given this 10 stars, this the best. I can finally bake, according to them. 💖💖
Hello Victoria! Oh my goodness, thank you for this wonderful feedback! 😊 I’m so happy to hear it was a hit, especially with the judgy teenagers—that’s the highest praise! 😉 I’m not sure why the star rating isn’t working, but knowing you enjoyed it so much is more than enough for me. Wishing you a joyful Diwali and lots more baking success!
Most successful brownies I’ve ever made!!! We love them!!! A lot of sugar though – could they be made with a big less or maybe an alternative sweetener?
Hello Ali! I’m so happy to hear you loved the brownies! 😊 They really are something special, aren’t they? I totally get wanting to reduce the sweetness, but I don’t recommend modifying the sugar amount or using alternative sweeteners, as it can change the texture quite a bit. These brownies are all about that perfect fudgy texture! Thank you so much for trying them and sharing your feedback!