Ultimate Fudgy Eggless Brownies Recipe

Are you craving intensely fudgy brownies with that perfect, crinkly top? Look no further! This ultimate Eggless Brownies Recipe delivers on every front. It’s incredibly simple to make, even for beginners, ensuring rich chocolatey goodness without a single egg. Get ready to bake a batch of these allergy-friendly treats that taste absolutely divine.

Why You’ll Love This Eggless Brownies Recipe

This simple eggless brownies recipe will quickly become your go-to for many reasons:

• You’ll achieve perfectly fudgy, chewy centers in every bite.
• These brownies boast a beautiful, crispy, and perfectly crackly top, just like traditional recipes.
• They deliver a truly rich, deep chocolate flavor that satisfies any sweet tooth.
• We use only simple pantry staples, meaning you likely have everything on hand.
• No special equipment like a stand mixer is needed; a whisk and a bowl do the trick.
• This recipe is naturally egg-free, and easy to adapt for nut-free options.

Ingredients

Here are the simple ingredients you’ll need for this fudgy eggless brownies recipe:

• 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 (any kind)
• 1 teaspoon (5 ml) apple cider vinegar (or white 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

Notes & Substitutions

All-purpose flour gives these brownies structure, while cornstarch contributes to their incredible fudginess. The milk and vinegar create a “buttermilk” substitute, essential for the texture of these eggless brownies. Always use unsalted butter; if you only have salted, omit the added salt from the recipe. Unsweetened natural cocoa powder works best for a deep chocolate flavor, but Dutch-processed can be used for a darker color. Choose high-quality chocolate chips for superior taste.

The use of cornstarch, as detailed in baking science resources, contributes significantly to the incredibly fudgy texture of these brownies, helping achieve that desired chewiness. For more information on this, refer to this article about fudgy gluten-free brownies with cornstarch.

• Dairy-Free Swaps: Use a plant-based butter alternative, non-dairy milk (almond, soy, oat), and dairy-free chocolate chips.
• Gluten-Free Swaps: Opt for a 1:1 gluten-free all-purpose flour blend. Ensure your blend already contains xanthan gum, or add 1/4 teaspoon if it doesn’t.

Equipment

You don’t need fancy tools to make amazing fudgy eggless brownies. Here’s what you’ll use:

• Kitchen scale (for best accuracy)
• Mixing bowls (medium and large)
• Whisk
• Rubber spatula
• 8×8-inch baking pan
• Parchment paper
• Wire rack

How to Make Ultimate Fudgy Eggless Brownies (Instructions)

This simple Eggless Brownies Recipe comes together quickly with these easy steps.

1. Preheat your oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to create a sling. Lightly spray the paper and pan with baking spray.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set these dry ingredients aside.
3. In a separate small bowl or liquid measuring cup, combine the milk and apple cider vinegar. Let this mixture rest for 5 to 8 minutes; it will thicken and curdle, creating a “buttermilk” substitute.
4. Melt the unsalted butter in a large microwave-safe bowl. Alternatively, melt it in a medium saucepan on the stovetop.
5. Stir the brown sugar and white granulated sugar into the melted butter. Mix vigorously for 2 to 3 minutes until the mixture is homogeneous and glossy, not oily.
6. Pour the milk and vinegar mixture into the butter and sugar. Whisk everything together thoroughly. Microwave this mixture for 2 minutes. Carefully remove it from the microwave and whisk for another 1 to 2 minutes. Perform a finger test: rub a little mixture between your thumb and forefinger. If you feel any sugar grains, microwave for another minute, then whisk again for 1 to 2 minutes. Repeat until the mixture feels smooth and no sugar grains remain; this step is key for a crackly top on your eggless brownies.
7. Add the unsweetened cocoa powder to the butter mixture and whisk until fully incorporated. Continue stirring for an additional 2 minutes to deepen the chocolate flavor. Stir in the vanilla extract and instant espresso powder (if using).
8. Add the dry flour mixture to the wet ingredients. Stir gently until mostly combined. Fold in the chocolate chips, reserving 1/4 cup if you wish to sprinkle them on top. Mix until no streaks of flour remain, being careful not to overmix.
9. Pour the brownie batter into the prepared baking pan. Use a rubber spatula to spread it evenly to the edges and smooth the top. Tap the pan once or twice on the counter to release air pockets. You can also poke air bubbles with a knife tip. Sprinkle the reserved chocolate chips on top, if desired.
10. Bake for 40 to 50 minutes. The brownies are ready when the edges are set, the top is cracked and shiny, and the center no longer wiggles when you gently move the pan. Remember, the toothpick test isn’t reliable here due to melting chocolate chips. It’s better to slightly underbake these fudgy eggless brownies than to overbake them.
11. Once baked, remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan before cutting. This step is crucial for fudgy, neat slices.
12. When completely cool, run a thin knife around the edges to ensure they are loose. Use the parchment paper sling to lift the entire block of brownies from the pan. Cut into 9 or 12 squares.

Pro Tips for Perfect Eggless Brownies

Achieve bakery-worthy results with these helpful tips for your eggless brownies recipe:

• Measure Accurately: Use a kitchen scale for flour and sugars for the best texture.
• Quality Ingredients: Invest in good quality cocoa powder and chocolate chips for superior flavor.
• Dissolve Sugar: Thoroughly dissolve the sugar in the warm butter mixture for that signature shiny, crackly top.
• Preheat Oven: Ensure your oven is fully preheated for consistent baking and an even rise.
• Do Not Overmix: Overmixing develops gluten, leading to tough brownies. Stir just until combined.
• Avoid Overbaking: Underbaking slightly yields a fudgier brownie. Remove them when the edges are set but the center still looks a bit soft.
• Cool Completely: Patience is key! Cooling allows the brownies to set, making them easier to cut cleanly.
• Troubleshooting Sinking: If your brownies sink slightly in the middle, gently press the edges down immediately after baking.

Serving, Storage & Variations

These delicious eggless brownies are versatile and easy to enjoy in many ways.

Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream for a delightful dessert.
• Enjoy them plain, or dust with a little extra cocoa powder or powdered sugar.
• Pair a square with a glass of cold milk or a hot cup of coffee.

Storage Instructions

• Room Temperature: Store your cooled brownies in an airtight container at room temperature for up to 7 days.
• Freezing: For longer storage, wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag. They will keep for up to 3 months.
• Thawing: Thaw frozen brownies at room temperature for a few hours, or warm them gently in the microwave.

For best results and to ensure freshness, adhere to food safety guidelines for storing baked goods, which often recommend airtight containers at room temperature for brownies.

Recipe Variations

• Add 1/2 cup of chopped nuts like walnuts or pecans for extra crunch and flavor.
• Experiment with different types of chocolate chips, such as milk chocolate or white chocolate.
• Swirl in a tablespoon of caramel sauce or peanut butter before baking for a unique twist.
• For a cakey brownie texture, consider increasing the flour by 1/4 cup and adding an extra 1/4 teaspoon of baking powder (though this recipe focuses on fudgy).

Nutrition Information

Here’s an estimated nutritional breakdown per serving for this eggless brownies recipe. Please remember these values are approximate and can vary based on specific ingredients and serving sizes.

Frequently Asked Questions (FAQ)

• What is the best way to cut brownies? For clean cuts, use a plastic knife, a hot knife wiped clean between cuts, or spray your knife with a little non-stick oil.
• Should I use a metal or glass pan for baking? Metal pans are generally preferred for even baking. If using a glass pan, reduce your oven temperature by 25°F and adjust baking time.
• What kind of cocoa powder is best for fudgy brownies? Unsweetened natural cocoa powder, like Hershey’s or Ghirardelli, provides the richest chocolate flavor.
• Can I add mix-ins like nuts or other candies? Yes, absolutely! Feel free to add up to 1/2 cup of your favorite chopped nuts or candies to the batter.
• What type of chocolate chips should I use? Dark chocolate chips create a more intense chocolate flavor, while semi-sweet chocolate chips offer a balanced sweetness.
• How do I prevent my eggless brownies from sinking in the middle? Ensure you don’t overmix the batter and avoid overbaking. Gently pressing down the edges after baking can also help.

Conclusion

This ultimate Eggless Brownies Recipe proves that you don’t need eggs to achieve unbelievably fudgy, chewy, and rich brownies with a perfect crackly top. It’s truly a game-changer for anyone with dietary restrictions or those simply looking for a simple, delicious dessert. We know you’ll love how easy these are to make and how absolutely delightful they taste. Give them a try tonight and share your creations with us!

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Ultimate Fudgy Eggless Brownies Recipe

Indulge in these rich and decadent eggless brownies, boasting a perfectly fudgy texture and a desirable crackly top. This recipe provides clear steps for a delicious, moist dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 9 squares

Calories 350 kcal

Equipment

• Oven
• 8×8-inch baking pan
• Parchment paper
• Baking spray
• Bowl
• Mixing bowl
• Liquid measuring cup
• Microwave
• Medium saucepan
• Whisk
• Spatula
• Wire rack
• Thin knife
• Toothpick

Ingredients

  

Brownie Ingredients

• 1 1/4 cup all-purpose flour 175 g
• 1 tablespoon cornstarch 10 g
• 1/8 teaspoon baking powder
• 1 teaspoon kosher or sea salt
• 1/2 cup + 1 tablespoon milk 130 ml
• 1 teaspoon apple cider vinegar 5 ml
• 2/3 cup unsalted butter 160 g
• 3/4 cup brown sugar 150 g
• 3/4 cup white granulated sugar 150 g
• 1/2 cup + 1 tablespoon unsweetened cocoa powder 57 g
• 2 teaspoons pure vanilla extract 10 ml
• 1 teaspoon instant espresso powder optional
• 1/2 cup chocolate chips or chunks 100 g

Instructions

 

Preparation

• Preheat the oven to 325ºF (165ºC) and prepare an 8×8-inch baking pan by lining it with parchment paper and lightly spraying.
• Combine all-purpose flour, cornstarch, baking powder, and salt in a bowl, then set this dry mixture aside.
• In a separate mixing bowl or liquid measuring cup, combine milk and apple cider vinegar, allowing it to rest for 5 to 8 minutes until it thickens and curdles.
• Melt the unsalted butter in a microwave or a medium saucepan, then stir in both brown and white granulated sugars, mixing for 2-3 minutes until homogeneous and glossy.
• Add the thickened milk mixture to the butter mixture, whisk well, then microwave for 2 minutes and whisk for 1-2 minutes; repeat microwaving and whisking if sugar grains are still present.
• Stir in the cocoa powder, mixing constantly for 2 minutes, then incorporate the vanilla extract and optional instant espresso powder.
• Gradually add the reserved flour mixture, stirring until mostly combined, then fold in the chocolate chips (reserving some for the top if desired) until no flour streaks remain.
• Pour the batter into the prepared pan, spread it evenly, and tap the pan or poke with a knife to release air pockets; top with additional chocolate chips if desired.

Baking & Cooling

• Bake for 40-50 minutes, or until the brownies are set with cracked and shiny tops, and the center no longer wiggles when the pan is moved.
• Remove the baked brownies from the oven and place the pan on a wire rack to cool completely.
• Once fully cooled, run a thin knife around the edges to loosen the brownies, then lift them using the parchment paper and cut into 9 or 12 squares.

Notes

Achieving a crackly top relies on dissolving all sugar in the butter mixture; microwave and whisk repeatedly if necessary. Remember that oven temperatures vary, so adjust baking time as needed, and it’s generally better to slightly underbake these brownies for maximum fudginess, as the toothpick test isn’t reliable due to melting chocolate chips.

Amelia Johnson

Amelia Johnson is a 28-year-old chef from New Orleans, Louisiana, known for her innovative take on traditional American cuisine. Growing up in a family that celebrated food, she developed a passion for cooking early on, experimenting with recipes from her grandmother. After graduating from culinary school, Amelia honed her skills in top restaurants, where her talent quickly gained acclaim for its creative dishes. With a focus on seasonal ingredients and bold flavors, she inspires others through cooking workshops, sharing her love for food and the rich diversity of American cuisine.