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Eggless Brownies Sticks | Mommy's Home Cooking

Eggless Brownie Sticks

These Eggless Brownies Sticks are intense, fudgy, and have deep to-die-for chocolate flavor! They are easy to make, with a few pantry staples, and are completely eggless.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 brownie sticks
Calories 249kcal


For the Crust:

  • 10 oz (290 gr) Cinnamon Toasters® cereal (or another cinnamon cereal of your liking)
  • ½ cup (115 gr) unsalted butter, melted

For the brownies:

  • 1 cup (140 gr) self-rising flour
  • 1 1/4 cup (250 gr) sugar
  • 1/2 cup (45 gr) cocoa powder
  • 6 tablespoons (85 gr) unsalted butter, melted
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup (90 gr) unsweetened applesauce
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 350° F. Line a square baking pan (9x9 inches) with parchment paper and lightly spray with baking spray. Set aside.

Make the Crust:

  • Using a food processor, finely crush cereal
  • In a medium-size bowl combine cereal crumbs and butter and until everything is well incorporated. Add mixture into the prepared pan and press until you have a flat and even layer. Refrigerate while you make the brownie batter.

Make the Brownie Batter:

  • In a large bowl combine the flour, sugar, and cocoa.
  • In other bowl mix wet ingredients: butter, buttermilk, applesauce, and vanilla.
  • Mix dry and wet ingredients, just until well combined. Please don’t overmix. You can do this by using an electric stand mixer fitted with a paddle attachment, or hand-held.
  • Pour the batter over the cereal crust. Bake for 35 -40 minutes, or until set and a toothpick inserted in center comes out with just a few moist crumbs.
  • Let cool completely before cutting. Use a large serrated knife, such as a bread knife, for cutting the brownie sticks.


You don’t have self-rising flour? NO problem!!
You can use all-purpose flour, just make sure to add 1 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe. 
You don’t have Buttermilk? NO problem!! Check out my post on how to make buttermilk at home. 
STORE: Store cut brownie sticks in an airtight container at room temperature; they’re best eaten within 1 to 2 days. In very hot weather it is best to keep the brownies in the fridge and remove them about an hour before you want to eat them.
FREEZE:  You can freeze the whole pan of uncut brownies well wrapped in plastic and foil for up to 3 months. If you wish to freeze cut brownies individually then wrap each one in plastic wrap and foil and freeze in airtight containers for up to 1 month.
To defrost frozen brownies, remove the pan from the freezer, unwrap it and leave at room temperature for about 3 hours. If you are defrosting a whole tray of uncut brownies, I suggest cutting them when they are still partially frozen.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 249kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 165mg | Fiber: 4g | Sugar: 20g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 5mg