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.
Best Brownies I’ve made! This is a keeper. Thanks
Hi Maggie! Yay!! I’m so happy to hear that! 😍 Thank you for the sweet feedback—I’m thrilled the brownies were a hit and made it into your keeper list! 💕
okay , so I’ve made them twice … the first time excellent gooey …..the second time they came out cake :/ but still so good …… so I was wondering I didn’t use the microwave both times(its a tiny one )… I did them on really low heat on the stove the first time not taking it off until I need to add the next ingredient , but the second time I kept it off most of the time ….except for melting the butter and then a few seconds to make sure the sugar was dissolved … do you think this could ne the reason ? but omg both times it taste sooo good!! but o do personally LOVE gooey brownies and this is better than my trusted old egg brownies recipe
Hello Tina! Yes, that could definitely be the reason! Keeping the mixture on low heat the first time likely helped everything blend smoothly and gave you that extra gooey texture. When the heat is off most of the time, the sugar may not fully dissolve, which can change how the brownies set. I’m so glad you still loved them both times—and I’m thrilled to hear they’ve replaced your old egg brownie recipe! 😍 Next time, try sticking to that first method for maximum gooey goodness.
Amazing! I did play around with a few little substitutes for my convenience as well as just to experiment, but the brownies turned out brilliant first try! Your recipes feel so reliable to me, and every time I need a quick eggless recipe without having to think about it, I just find go to this site. It’s easily understandable and I don’t have to worry or weigh the pros and cons of using each recipe.
My Brownies turned out looking lovely and quite professional, and although I seem to have a knack for baking MOST (my first croissants did not turn out.. brilliantly) simple things after my early years of trying whatever I could get my hands on, it wouldn’t be fair not to give credit to the great tried and tested recipes I find online!
Apologies for the paragraphs, main thing is – the recipe was great! I’ve also recently subscribed :]
Hello Violet! Oh my goodness—your comment absolutely made my day!! 🥹💛 I can’t tell you how happy it makes me to hear that you trust my recipes and turn to them when you need something reliable and eggless. That means the world to me. I’m so glad the brownies turned out beautifully (and hey, croissants are no joke, even for seasoned bakers!). Thank you for taking the time to share your experience—and for subscribing!! Welcome to the family 😊🍫
Hello! I know there is almost no chance you will see this any time soon, but could anything other than apple cider vinegar be used? i started the recipe already assuming we had some on hand 😵💫
White vinegar or lemon juice work equally well. I do this buttermilk sub all the time.
Hello Evelyn! Sorry, I didn’t reply sooner. You can use regular white vinegar as an alternative.
I’ve been baking without eggs for 10 years and this is the first eggless brownie recipe that has the texture of a brownie instead of basically chocolate cake. Thank you!
Hello Jill! That makes me so happy to hear!! Brownie texture can be tricky without eggs, so your feedback means the world 🥹🍫 I’m thrilled this one hit the mark for you after 10 years of egg-free baking—yay!! Thank YOU for giving it a try!
Super, everytime I try this it turns out perfect.
Hello Deepmala! Yay! I’m so happy to hear that—thank you for the sweet comment 😊 It means a lot to know the recipe works so well for you every time!
These are the best eggless brownies I have tried making, absolutely delicious!
Hello Laura! Yay!! That makes me so happy to hear! 🥰 I’m thrilled you loved them. Thank you for trying the recipe and for your sweet comment—it truly means a lot!
Great recipe….love all your eggless options. This was a hit. I did not have espresso powder so I omitted that and used sea salt instead of kosher.
Hello Miranda! Yay! I’m so happy to hear it was a hit! 🥳 Thanks so much for sharing what worked for you. And thank you for the kind words… it means the world to know you’re enjoying the eggless recipes! 💛
Thank you for all your detailed instructions and helpful tips. This is a very good recipe. I found that using cake strips around the pan helped with the sunken middle problem.
Hello Tulsi! Thank you so much for your kind words and helpful tip! 💛 I’m so glad you found the recipe and instructions useful. And yes, cake strips are a great trick to help cakes bake more evenly and avoid that sunken center—awesome call! Thanks for sharing what worked for you 😊
Excellent recipe! We skipped the espresso and it is still the best eggless brownie I’ve tried.
Hello Elizabeth! Yay!! I’m so happy to hear that 😍 Skipping the espresso still gives you that rich, chocolatey goodness, so I’m thrilled it worked out perfectly for you. Thanks for giving the recipe a try and for taking the time to leave such a sweet note! 💕
I put some booze in there, hit like a brick on a wall, shoutout to mommy!!!
Hello Emy! Hahaha love this!! 😂👏 You totally made me laugh—“hit like a brick on a wall” might be my new favorite phrase! Cheers to you and your boozy twist… and thank you for the shoutout!! 💛🥂
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! 🍫❤️✨