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Ultimate Fudgy Brownies without Eggs

These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops. Easy to make with basic pantry ingredients. This easy eggless brownie recipe really is the best! The recipe includes step-by-step photos and lots of tips.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 brownies
Calories 440kcal

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 8x8-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.

Notes

 
Important Note: A few people have reported experiencing oily brownies, which could be a result of not fully combining the butter and sugars in step 5. It's essential to mix them until the mixture is smooth and glossy rather than oily, which may require a few minutes of whisking. It's important to note that this brownie recipe is designed to yield exceptionally fudgy brownies, so if you prefer cake-like brownies, this recipe may not be the best fit for you.
Store: Cover and store leftover brownies at room temperature for up to 7 days.
Freeze: Brownies freeze well for 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.
Double the Recipe: If you double the recipe, use a 9 x 13-inch rectangular pan. 
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 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 good has 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 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.

Nutrition

Calories: 440kcal | Carbohydrates: 63g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 157mg | Potassium: 187mg | Fiber: 3g | Sugar: 43g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg