This is a homemade recipe for brownies that does not require eggs. It tastes exactly like regular brownies, but it's perfect if you're out of eggs or avoiding them because of an allergy. These eggless brownies are a staple in my house. Keep reading for the best way to make a boxed mix of brownies without eggs.
If you've been reading for a while, you'll know that my son has an egg allergy. Since discovering this, I have made him eggless sugar cookies and many other creations. He loves my chocolate chip cookies without eggs, and anytime I have brown bananas, I make my eggless banana bread.
My little man is a true chocolate lover, and would probably like me to make every chocolate dessert for two on this site without eggs so he can sample. When he's not asking for eggless pancakes for breakfast, he's asking for these brownies.
Since this recipe only has 6 ingredients, not including salt, I can make it anytime he asks! This recipe makes a thinner brownie, which I love because the crust allows for a perfectly fudge-like interior.
How to Make Eggless Brownies
This method for homemade brownies is very similar regular brownies, but instead of an egg, we'll be using a small amount of milk. It's a simple swap that you can do with cow's milk, nut milk, or any plant milk.
Please keep in mind that the milk means the brownies will take slightly longer to cook than a regular brownie recipe. If you're simply using milk instead of an egg in another recipe, please use a toothpick to ensure it's done before removing from the oven.
- Butter. I always bake with unsalted butter and then add a pinch of salt to my desserts. If you only have salted, that is totally fine, too. The butter can be cold or straight from the fridge.
- Granulated Sugar. We need a hefty amount of sugar for these eggless brownies, because we're using unsweetened cocoa powder. Plus, the sugar crystals help with the texture of the final product.
- Cocoa Powder. Unsweetened cocoa powder should be measured, but it's okay to not be so precise. Cocoa powder acts a bit like flour in a brownie recipe, and a little extra can't hurt, but not adding enough will make the dessert taste flat.
- Vanilla Extract. Yes, a full 1.5 teaspoons (or half a tablespoon) of pure vanilla extract is the appropriate amount.
- Milk. We're using milk as our egg replacement. You can use real cow's milk, soy milk, nut milk, or any plant-based milk. I prefer cow's milk because it's high protein content contributes to brownie structure, but anything technically works.
- Flour. Since flour contains gluten that is activated when stirring, we love to stir our brownies for an extra long time before baking. I aim for 50-75 strokes with a wooden spoon before pouring the batter into the baking dish.
These eggless brownies come together in one bowl, and are baked in a classic 8-inch brownie pan. If you're looking for my small batch brownies for two, I have that as well. You can halve this recipe to make a small batch version if you bake it in a loaf pan.
First, preheat the oven to 325-degrees Fahrenheit, and line an 8-inch square pan with parchment paper in both directions. This will help you remove the brownies after baking.
First, combine the diced butter, cocoa powder and sugar in a microwave-safe bowl. Heat in the microwave on HIGH for 30 seconds. Stop, stir and microwave for another 30 seconds.
Stir the mixture again, and then add the vanilla, salt and milk. Stir just to combine. Sometimes it's hard to stir cold milk into a hot mixture, but just take your time and keep stirring.
Finally, add the flour to the bowl.
Use a strong spatula or wooden spoon to briskly stir the mixture for at least 30 seconds. This helps activate the gluten in the flour and results in chewy brownies.
Scrape the brownie batter into the prepared pan, and bake for 32-34 minutes. Test with a toothpick before removing from the oven--it should have moist crumbs clinging to it, but it should not be overly wet.
Let the brownies cool in the pan for about 10-15 minutes. Then, use the parchment paper as handles and lift the brownies out to move them to a wire rack to cool completely. Slice when cool and serve.
- Dairy Free - I have not tried to make this recipe completely dairy-free by using plant-based butter and plant milk, but you can absolutely try it. Please let us know in the comments how it goes.
- Gluten Free - You can use gluten-free flour for this recipe, but be sure it is a gluten-free flour blend that contains xanthan gum.
- Vegan - To make this recipe vegan, it requires vegan butter (or margarine) and plant milk. I haven't tested the recipe that way, but you can make my Vegan Brownies for guaranteed results.
Equipment to Make Eggless Brownies
When it comes to baking eggless brownies, I always reach for a metal pan. This is because metal pans conduct heat more efficiently in the oven and result in faster baking times.
Here are links to my favorite bakeware to make this recipe:
- Brownie Pan that I use and love.
- Spatula that is strong enough for mixing thick brownie batter.
- Microwave-Safe Bowls for the first part of this recipe.
- Parchment paper is necessary so the dessert doesn't stick!
These brownies keep at room temperature for up to 3 days on the counter. The high sugar content acts as a preservative. You can individually wrap and freeze the brownies for up to 3 months to enjoy at a later time. Let defrost at room temperature before serving.
Frequently Asked Questions about Eggless Brownies
You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.
If you like dense, fudge-y brownies, insert a toothpick in the center of the brownies. When you pull out the toothpick, it should have some moist crumbs, but not shiny, wet batter. If you like cake-y brownies, this probably isn't the recipe for you.
Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.
More Favorites from Dessert for Two
- 10 tablespoons (142 grams) butter, diced
- 1 ¼ cup (225 grams) granulated sugar
- ¾ cup + 2 TB (105 grams) cocoa powder
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 5 TB (75 mL) of milk
- ½ (63 grams) cup flour
- Preheat oven to 325-F and line an 8” square pan with parchment paper in both directions.
- In a large microwave-safe bowl, add the diced butter, sugar and cocoa powder.
Heat this mixture in the microwave for 30 seconds.
- Stir and heat in the microwave again for another 30 seconds.
- Stir the mixture very well until it’s homogenous. Add the vanilla, salt and milk, and stir until very well combined. Sometimes it’s hard to stir cold milk into the hot mixture, but just keep stirring until it all comes together.
- Finally, add the flour and stir for 30 seconds. This is a lot of stirring…the stirring activates the gluten in the flour, so don’t skip this part.
- Spread the brownie batter in the prepared pan, and bake for 32-34 minutes.
Let the brownies cool in the pan for about 10-15 minutes, and then lift them out using the parchment. Slice and serve.
Milk: We're using milk as our egg replacement. You can use real cow's milk, soy milk, nut milk, or any plant-based milk. I prefer cow's milk because it's high protein content contributes to brownie structure, but anything technically works.
Dairy Free - To make this entirely dairy-free, use vegan butter and plant milk. I have not tried this, however.
Gluten Free - You can use gluten-free flour for this recipe, but be sure it is a gluten-free flour blend that contains xanthan gum.
Vegan - To make this recipe vegan, it requires vegan butter (or margarine) and plant milk. I haven't tested the recipe that way, but you can make my Vegan Brownies for guaranteed results.
Amount Per Serving: Calories: 55Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 69mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 3g