Eggless Chocolate Brownie

Rich, moist, and deeply chocolatey—these eggless brownies are everything you crave in a chocolate treat, minus the eggs. They’re soft, cake-like, and filled with gooey chocolate chips in every bite. If you ever find yourself in the middle of a chocolate craving and short on eggs, this recipe will absolutely save the day

What Makes These Brownies Special?

These are no-fuss brownies—no mixer, no fancy ingredients, and definitely no stress. The rich chocolate flavor comes from cocoa powder, and I throw in a handful of chocolate chips for that dreamy double chocolate effect. Each bite melts in your mouth with soft, cake-like texture, and the best part? You’d never guess they’re egg-free.

If you’re into a bit of crunch, feel free to add your favorite chopped nuts—walnuts, pecans, almonds—whatever you have on hand. They’re super versatile and come out perfect every single time.

Ingredients You’ll Need

Here’s what you need from your pantry and fridge:

For the dry mix:

• All-purpose flour (or maida, for my Indian friends)
• Granulated sugar
• A pinch of salt
• Baking powder
• Unsweetened natural cocoa powder (sifted to avoid lumps)

For the wet mix:

• Melted butter, cooled (not hot!)
• Plain full-fat yogurt
• Pure vanilla extract

Mix-ins:

• Semi-sweet or dark chocolate chips (use good quality for best flavor)
• Optional: chopped nuts like walnuts, pecans, or almonds

Step-by-Step: How To Make Eggless Brownies

Prep First

• Preheat your oven to 350°F (180°C).
• Melt the butter and set it aside to cool.
• Grease an 8×8-inch baking pan with butter or cooking spray. Line it with parchment paper (leave some overhang) and grease the paper again. This makes it easy to lift the brownies out after baking.

Mix the Dry Ingredients

1. In a large mixing bowl, add the flour, sugar, salt, and baking powder.
2. Sift in the cocoa powder using a strainer to remove lumps.
3. Whisk everything together until evenly mixed.

Mix the Wet Ingredients

4. In a separate bowl, combine the melted butter, yogurt, and vanilla extract.
5. Whisk until the mixture is smooth and creamy.

Bring It All Together

6. Add the dry mixture to the wet mixture.
7. Stir until the batter comes together—don’t overmix.
8. Fold in the chocolate chips (and nuts, if using).
9. Pour the batter into your prepared pan and smooth the top.

Bake and Cool

10. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the brownies cool in the pan for 10–15 minutes.
12. Carefully lift the parchment paper and transfer the brownies to a wire rack to cool completely.
13. Once cool, slice into 16 squares (or bigger, no judgment here!).

How To Store Eggless Brownies

• Once completely cooled, store them in an airtight container.
• At room temperature, they stay fresh for 2–3 days (less in hot or humid climates).
• In the fridge, they last 4–5 days. You can reheat slightly before serving for that just-baked feel.

Helpful Tips and Easy Variations

Line your pan
Parchment paper is your best friend here. It keeps the brownies from sticking and makes cleanup a breeze.

Watch the baking time
Ovens can vary. Start checking at the 33-minute mark. Overbaking makes them dry, while underbaking leaves them gooey in the center.

Let them cool
Don’t rush to cut them! Give the brownies at least 10–15 minutes to firm up, or they might fall apart.

Oil option
One reader swapped melted butter with the same amount of flavorless oil (like vegetable or canola) and said the results were still delicious. So that’s a handy backup.

Variations to Try:

• Swap chocolate chips for white, dark, or even peanut butter chips.
• Add a teaspoon of instant coffee or espresso powder to deepen the flavor (they won’t taste like coffee, but the chocolate flavor intensifies).
• Add chopped nuts for a crunch or skip them if you like it smooth.
• Want to go fancy? Spread ganache over the top before slicing—chill until set for 30–60 minutes.

Serving Ideas

• Enjoy them just as they are with a cold glass of milk.
• Warm one up and top with vanilla ice cream and a drizzle of chocolate sauce—it’s a simple but unbeatable dessert.
• Feeling indulgent? Layer the brownies into a sundae or trifle with whipped cream and fruits for a fun twist.

FAQs

Can I make these brownies vegan?
Yes, just replace the butter with oil or vegan butter, and use a plant-based yogurt.

Can I freeze them?
Absolutely! Wrap individual pieces in cling wrap, then store in a freezer bag. They’ll last a couple of months. Just thaw and warm before serving.

Can I make these gluten-free?
I haven’t personally tested this batch with gluten-free flour, but readers have had success with 1:1 gluten-free blends. Just make sure it includes xanthan gum for structure.

This recipe is a keeper, especially if you’re baking for someone with an egg allergy or you’ve just run out of eggs. They’re everything a brownie should be—soft, chocolatey, and oh-so-satisfying. Trust me, no one will miss the eggs.

Try other brownie recipes:

• Fudgy Brownies Without Cocoa Powder
• Chocolate Brownie Pie
• Walnut Brownies