prep time: 15 min | bake time: 30 min | total time: 45 min
Boxed brownies are easy and everything but have you ever made them from scratch? If you’re looking for an easy brownie recipe that has the perfect crinkle top but does not include eggs – you’ve come to the right place! These super fudgy, eggless chocolate brownies are the ultimate indulgence, and the best part is, they’re easy to make with simple pantry ingredients. That’s right! You won’t need flax eggs or apple sauce for this recipe. Whether you’re craving brownies but are out of eggs, or you need a dairy-free and vegan version, this eggless brownie recipe delivers every time. Achieving the shiny, crackly crust without eggs can be tricky, but I’ve got a top-secret, simple process that will get the perfect result. The sugar dissolving into room-temperature milk and using good-quality dark chocolate ensures that you get that signature brownie look and taste, every time!
This is my go-to recipe, and I will admit I make these more than I would like to admit. This recipe is just feel good and the taste is nostalgic and comforting. I grew up not eating eggs and so many brownie recipes make it seem like the world would end without eggs in the batter but I am here to let you know – it’s simply not true and it is so easy to bake without eggs! Brownies are a classic recipe that you don’t want to mess up – from the fudgy inside to the crinkle top – it’s a delicate process that’s totally achievable if you follow this recipe!
Start by preheating your oven to 340°F (171°C) and take our your ingredients that need to be a room temperature. Grease your 8-inch x 8-inch (20cmx20cm) square baking tin with oil and line it with parchment paper, making sure the paper hangs over the sides for easy removal.
In a heatproof bowl, melt the butter and dark chocolate over a double boiler method, stirring occasionally until smooth. If you are not familiar with the double boil method, it means using one larger pot with water and a smaller container on top that is heatproof and will melt your ingredients without putting them directly over the fire. The heated water will do that for you!
Once melted, remove from heat and whisk in the cane sugar and light brown sugar until combined. Add room-temperature milk and vanilla extract, mixing until the sugar is dissolved.
Sift in the all-purpose flour, cocoa powder, cornstarch, and salt. Gently fold the mixture using a spatula until no lumps remain. Be careful not to overmix, as this can lead to denser brownies.
Fold in half of the chocolate chips to the brownie batter for extra richness.
Pour the batter into the prepared baking tin and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the edges are firm, and the center is slightly soft. Sprinkle the remaining chocolate chips on top during the last few minutes of baking for a melted topping.
Allow the brownies to cool completely in the tin before cutting. This step is important for achieving the fudgy texture.
If your brownies sink in the middle, it may be because the center was underbaked. Make sure to test the brownies by inserting a toothpick into the center (it should come out with a few moist crumbs, not wet batter), continue to bake if your toothpick comes out wet. Also, avoid opening the oven door too early, as this can cause the brownies to deflate.
Once your eggless chocolate brownies have cooled, store them in an airtight container at room temperature for up to 3-4 days. If you prefer to keep them longer, store them in the freezer, for up to one month. For an extra indulgent treat, serve your brownies with a scoop of ice cream!
To achieve a crinkle top without eggs, the key is dissolving the sugar properly into the room temperature milk. This helps form the glossy layer that cracks as the brownies bake.
To make these brownies dairy-free or vegan, substitute the butter with dairy-free butter and use dairy-free milk like almond or soy. Be sure to use vegan chocolate as well!
Brownies can stick if the pan isn’t properly greased or lined. To prevent sticking, grease your baking pan with butter or oil, and line it with parchment paper, leaving an overhang for easy removal.
Brownies are done when the edges are firm, and the center is slightly soft but no longer jiggly. Stick a toothpick in the center and if it comes out clear or with a few crumbs – your brownies are ready to come out and cool.
Brownies may fall apart if they’re cut while still too hot. Even though warm brownies are truly irresistible – you need to resist! Let your brownies cool down completely as this will allow the inside to firm up before slicing. Using the right ratio of ingredients (especially fat like butter) also helps them hold together.
If your brownies sink, it’s likely because they were underbaked or too much air was incorporated into the batter. Ensure you follow the baking time, avoid overmixing the batter, and let the brownies set before cutting.
It’s best to avoid using an electric mixer for brownies, as overmixing can introduce too much air and make them cakey or cause them to sink. Stick to mixing by hand with a whisk or spatula for a denser, fudgier texture unless you are making a large batch of brownies.
To achieve this, use high-quality butter and chocolate, and bake for a slightly shorter time. Reducing the flour or using more fat (like butter or chocolate) helps keep the center moist and gooey.
Brownies turn cakey when more flour and leavening agents (like baking powder) are used, along with less fat. If you prefer a denser, fudgy texture, avoid adding too much flour or baking powder. Ratio is everything when it comes to brownies! Our own ovens even can provide different experiences so sometimes it’s best to test your recipe before making it for the big event!
Dry brownies are usually the result of overbaking or not using enough fat (butter or milk). Bake until the center is still soft, and make sure to include the right amount of butter or chocolate for moisture.
Yes, you can customize your brownies with mix-ins like chocolate chips, nuts, or marshmallows. Stir them into the batter before baking to add extra texture and flavor.
Butter is generally better for brownies as it adds richness and flavor, contributing to a fudgier texture. Oil can make brownies moist but won’t provide the same depth of flavor or structure as butter.
Yes, brownies freeze very well. To freeze, wrap them tightly in plastic wrap or foil, and store them in an airtight container. They can be frozen for up to 3 months. Thaw them at room temperature or reheat in the oven when ready to serve.
These eggless chocolate brownies are not only easy to make, but they’re also incredibly rich and fudgy, with a perfect balance of sweetness and chocolate flavor. You don’t need fancy egg replacers, and it comes together in just one bowl. These eggless brownies deliver everything you love about traditional brownies: rich chocolate flavor, fudgy texture, and a crackly top! They’re easy to make and can be customized with add-ins or made dairy-free. Whether you’re making them for a special occasion or just to satisfy a chocolate craving, these brownies are a foolproof go-to recipe!
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