Thick and fudgy brownies without eggs! So delicious and easy to make in one bowl. Have brownies anytime with this eggless brownie recipe.
Thick, rich, full of chocolate flavor, and totally egg free! These brownies are the perfect fudgy texture that everyone will love. This recipe uses two types of chocolate for the most outta this world flavor!
Plus, these brownies are so easy to make dairy-free with one simple swap!
Free from: dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Have a craving for rich chocolate brownies but you open the fridge and discover you’re out of eggs? Or maybe you avoid eggs due to an egg allergy or are vegan. No matter the reason, you are going to love this recipe! These are a more fudgy brownie with chewy edges and a fudgy center. They are a perfect delicious dessert for anytime of the year.
This recipe is made using my favorite vegan egg replacer: the Flax seed! To read up on how I got this, make sure to check out my ultimate egg substitutes for brownies showdown.
These basic ingredients make this a simple recipe. Here is an overview of what you’ll need.
- All purpose flour
- Cocoa powder - use a simple cocoa powder that is unsweetened, like Hershey’s for the best results. I find double Dutch cocoa powders to be too overpowering in this recipe.
- Chocolate Bar - This gives the double chocolate flavor to this recipe. I like to use Baker’s Chocolate because it has a great flavor and is available most places.
- Milk of choice - Try to have this be room temperature or even slightly warm to help it come together better.
- Brown and White Sugar
- Ground Flax Seeds + Boiling water - This is the flax eggs that hold the recipe together!
- Salt + Baking Powder - this leavening agent helps to give the brownies their height.
If you are avoiding dairy, replace the dairy butter with your favorite non-dairy butter of choice in an equal amount. The brownies bake up exactly the same and taste amazing!
If you want to make this gluten free, you can swap all-purpose flour with your favorite gluten-free flour blend. Or, check out this gluten free brownie recipe that was specially made for gluten free baking!
For more egg substitutes, check out this article here!
For the full recipe complete with measurements, please see the recipe card below.
Prepare your 8x8 baking pan by generously spraying with cooking oil. I like to also place a sheet of parchment paper and spray the top of that to make sure my brownies never stick.
Next, preheat the oven to 350F. Make sure the oven rack is in the middle of the oven and that your oven is running with the correct temperature. You can check this with an inexpensive oven thermometer. I give my oven a check at least twice a year!
Start by making the flax egg. Take your ground flax seeds in a heat proof small bowl and add the boiling water to them. Give it a good stir and set them aside so they can become gelatinous.
Next, sift together the dry ingredients: all purpose flour, baking powder, and salt. Set this aside for a few minutes.
Now, in a medium pot on the stove, melt the butter and chocolate bar together over low heat. You don’t want to do this too fast over high heat or you risk burning the butter. After they have totally melted, remove the pot from the stove for the rest of the recipe. Don’t forget to turn the stove off!
Add the cocoa powder directly to this mixture. This allows the cocoa powder to bloom and helps the brownies develop the most amazing flavor. Use a whisk to help you incorporate it better.
Now it’s time to add the white sugar, brown sugar, and flax egg that you made earlier. I still use a whisk for this step.
Now add the remaining wet ingredients of the vanilla extract and milk of your choice.
Finally, add the dry ingredients to the wet ingredients. I switch to a spatula or wooden spoon at this point because this brownie batter is thick! Scrape the sides of the pot to make sure everything is incorporated.
Now transfer the batter to your prepared pan.
Bake for 35-40 minutes. You’ll know the brownies are done when a toothpick inserted about 2 inches from the edge pulls out clean.
Let the brownies cool for 15 minutes inside the hot pan on the countertop. Then, using the parchment paper handles you made, pull the brownies out of the pan and let them cool on a cooling rack for at least another 15 minutes.
It’s so important that you don’t cut the brownies right away. Let them cool! I know it’s hard because they smell good. After they have cooled a little bit, slice and enjoy.
This brownie recipe can be the base of so many good recipes, including buckeye brownies, peppermint brownies, or try adding these other flavors:
- Chocolate chips - Add 1 cup of chocolate chips right before transferring the batter to the pan
- Nuts - Add 1 cup of chopped walnuts or nuts of your choice before transferring the batter to the pan
Can I make these vegan?
Yes! Simply replace the butter and milk with your favorite non-dairy alternatives. I always use rice milk in this recipe and it turns out great. My favorite vegan butter sticks are I Can’t Believe It’s Not Butter, but any vegan butter will work great.
How to cut the perfect brownie slice?
First, let them cool! Hot brownies will always turn to mush. I pop my brownies in the fridge and let them get really cold for the perfect slice.
Use a plastic knife. I know it sounds crazy, but the plastic knife cuts them perfect every time.
Use a long knife that you warm under hot water before making each slice. Cut down in a smooth motion and don’t slice back and forth.
The best brownies are made when you don’t open the oven door while baking. You want as much moisture in the oven as possible while baking. No matter what don’t open the door to peek inside! Let the brownies bake for at least 30 minutes before opening to check on them for doneness.
How to Store
Countertop: These brownies will keep in an airtight container on the countertop for up to 5 days.
Fridge: I love chilled brownies! Keep them in the fridge for up to a week in a sealed container.
Freezer: Wrap the baked and cooled brownies in plastic wrap or another freezer safe container. They will stay good for up to 3 months. Allow them to thaw in the fridge overnight or on the countertop for at least 3 hours before serving them from frozen.
For more vegan recipes, check out these treats!
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- measuring cups
- measuring spoons
- mixing bowl
- mixing spoon
- baking pan
- parchment paper
- cooking spray
- 1 tablespoon ground flax seeds
- 3 tablespoons boiling water
- ½ cup butter melted (can use non-dairy butter)
- 2 oz chocolate bar
- ⅓ cup milk of choice
- 1 cup white sugar
- 2 tablespoons brown sugar
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 350F making sure the oven rack is in the middle of the oven. Spray and line with parchment paper an 8x8 brownie pan. Set aside.
- In a small heat proof bowl, add the ground flax seeds. Carefully add the boiling water and mix well. Set aside for 5 minutes to allow the seeds to become gooey.
- In a small bowl, sift together the flour, baking powder, and salt. Set aside.
- In a medium sauce pot on the stove over low heat, melt together the butter and chocolate bar. Once they are melted together, remove from the heat for the remainder of the recipe.
- Add the cocoa powder to this hot butter mix and stir until the cocoa is totally dissolved into the butter. Now add the white sugar, brown sugar, and flax egg.
- Add the rice milk and vanilla extract. Give this a good stir before adding your flour mixture. At this point I switch to a spatula to fully incorporate all the ingredients. Make sure you scrape the sides of the pot and the bottom to get all the ingredients.
- Pour the brownie batter into the prepared pan and bake for 35 to 40 minutes. The brownies will be done with a toothpick inserted 2 inches away from the sides of the pan and can be removed cleanly.
- Allow the brownies to cool for at least 15 minutes in the pan before removing to cool for another 15 minutes before slicing.