Eggless brownie recipe – I like brownies no matter what texture or form they come in. I’ve tried them all – chewy, cake-y, sponge-y, moist, dense, light, you name it. One of my favourite kinds to make at home is the softer cake-like brownies. I usually use my easy basic brownie recipe with different variations when I bake brownies at home but a couple of months back, I needed to bake some eggless brownies for a friend. A quick search brought me to this wonderful recipe, truly no-fail and super easy to make. Thank you Radhika!
Since my oven has hotspots, I usually cover my baking tray loosely with some aluminium foil and leave a small slit on top. I did the same while baking these brownies and feel that it made the top a bit too moist and more cake-like, without that crinkly cracked top usually found on brownies. Fret not! They tasted great and much like brownies!
This is yet another eggless brownie recipe you can adapt to your heart’s content. Add some chopped walnuts or other nuts, throw in some chocolate chips, add some chocolate ganache on top and make it richer, go crazy! I just chose to add some chopped walnuts on top for texture, packed them up to give away, and these eggless brownies were good to go!
Other Brownie Recipes you may like:
Plain Chocolate Brownies (with egg)
Katherine Hepburn Brownies
Triple Chocolate Brownies
Twix Brownies
Eggless Biscuit Brownies (no oven or baking needed)
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Eggless brownie recipe, an easy and delicious eggless brownie recipe with walnuts.
Ingredients
- 1 cup of all-purpose flour or maida
- 1/2 cup of cocoa powder
- 3/4 cup + 2 tbsp of powdered sugar (measure after powdering)
- 1 tsp of baking soda (soda bi carb)
- A pinch of salt
- 1/3 cup of oil (I used vegetable oil)
- 1 cup of milk
- 1 tsp of vinegar
- 1/2 tsp of instant coffee powder
- 1/2 tsp of vanilla extract
- A fistful of walnuts, chopped
Instructions
- Pre-heat oven to 350F / 180C.
- Mix the milk at room temperature with the vinegar and set aside (Side-note: if a recipe calls for buttermilk and you don’t have any in hand, this milk + vinegar mixture acts as a great substitute for buttermilk)
- In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. Mix the powdered sugar with this and stir well to combine
- Mix the oil and vanilla to the milk + vinegar mixture that’s been set aside
- Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left
- Transfer the batter to a greased 8×8 pan and add chopped walnuts on top
- Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
- Let the baked brownies sit in the pan and cool completely before you cut into squares
- Keeps well for up to 2 days outside or 4 days refrigerated
Step by Step Eggless Brownie Recipe
Pre-heat oven to 350F / 180C.
Mix the milk at room temperature with the vinegar and set aside
In a bowl, sift together the flour, soda powder, cocoa powder, coffee powder, and salt.
Mix the powdered sugar with this and stir well to combine
Mix the oil and vanilla to the milk + vinegar mixture that’s been set aside
Now add the wet ingredients to the dry ingredients
Gently fold to combine until there are no more streaks of flour left
Transfer the batter to a greased 8×8 pan and add chopped walnuts on top (I didn’t use any for the step by step photos)
Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
Let the baked brownies sit in the pan and cool completely before you cut into squares. Keeps well for up to 2 days outside or 4 days refrigerated
Notes:
- You can add chocolate chips, caramel chips, chocolate chunks, other nuts, pretty much anything you prefer to change up the flavour of the brownies
- Adding a layer of chocolate ganache would really fancy up the brownies
- You can replace the oil with melted butter
- You can replace the milk+vinegar mixture with buttermilk
For eggless brownie recipe in Hindi, Tamil, Telugu, Urdu, Kannada, etc please use the Google translate button in the sidebar.
Mallika says
August 6, 2018 at 5:23 pmHi I like this recipe a lot but before trying it I want to ask you can I serve it with hot chocolate sauce ?
nags says
August 13, 2018 at 4:38 pmsure!
Anubha says
July 7, 2018 at 12:52 amLoved it tried today, came out well, didn’t have a square vessel, so made it in my cake tin
★★★★
Sanjana says
April 26, 2018 at 4:45 pmWhen we double the quantity even the oil must b doubled??
nags says
May 2, 2018 at 10:37 amyes everything can be doubled
Eunice says
March 28, 2018 at 4:15 pmLovely
Sneha says
February 21, 2018 at 3:20 pmCan we use ghee instead of oil?
nags says
March 13, 2018 at 10:51 amno that won’t work. it will be too rich
Sophia says
February 8, 2018 at 9:34 pmThanks a ton it came out beautiful.
★★★★★
nags says
February 9, 2018 at 5:02 pmThanks!glad you liked them 🙂
Aditi Jain says
January 1, 2018 at 1:33 pmLovely. I tried it. Came out wow. Thanks for the lovely recipe.
★★★★★
Meera says
December 7, 2017 at 9:56 pmHi, I always bake oil cake bt brownie bake wth butter, first time I used oil turn out very very nice on top spreed ganache. Thank you.
★★★★★
Beni says
August 24, 2017 at 10:30 amHi there – is powdered sugar the same as icing sugar? My understanding of powdered sugar is the very very fine, dusty sugar, that creates a bit of a sugar storm when mixed in with a beater! It’s used to create icing. Is this what you mean by powdered sugar?
★★★★
nags says
November 14, 2017 at 10:01 amthey are the same but icing sugar is much finer
Chandni Tiwari says
July 5, 2017 at 10:46 pmI halved the recipe but by mistake added double the cocoa powder…. Amazing recipe..it was my first attempt at baking brownie.. . Came out so well. So better than outside brownies
★★★★★
nags says
July 20, 2017 at 4:04 pmwow i am glad! happy mistake 🙂
Arpana says
June 28, 2017 at 9:57 pmHi,
I made the above brownie and came out very nice. But i used dark cocoa powder and brownie came out very dark also taste wise it was less in sugar.. what to do? How to stop my brownie to rise in the middle? Though it was little by why in middle only? Pls i am curious to know. Thanks in advance.
nags says
November 14, 2017 at 10:06 amif you use dark cocoa powder, you need to increase amount of sugar. if the brownie is rising too much, decrease soda powder to 3/4 tsp
Fi says
April 6, 2016 at 11:55 pmI’m just about to make this but wanted to double check. When you say powdered sugar, do you mean caster sugar or Icing sugar?
nags says
April 10, 2016 at 2:13 pmpowdered regular white sugar
Shama says
April 6, 2016 at 5:02 pmHi I tried this brownie recipe , baked for about 30 mins . But my brownies are too soft . The are too soft to handle . can you tell me what has gone wrong
nags says
April 10, 2016 at 2:14 pmmay be too much butter or butter was too moist
Kamakshi says
March 10, 2016 at 1:10 amThe brownies didn’t turn out to be very airy and soft. They were sorta packed, I guess you could say. Why so? Otherwise, they were a hit! 😀
nags says
March 13, 2016 at 5:25 pmBrownies are meant to be a bit dense, unlike cakes which are spongy and airy. Glad you liked the taste! 🙂
vyshali says
February 14, 2016 at 10:36 pmHi nags thank you for sharing a great recepie. My browine turned out awesome, everyone at home loved it. Your brownie recepie made my ‘valentine’s day special…
nags says
February 15, 2016 at 8:45 amthank you so much, that means a lot 🙂
Reese says
February 10, 2016 at 3:45 pmWould they keep well for longer than 4 days in the freezer? For how long would they still be good to eat if I freeze them?
nags says
February 11, 2016 at 8:52 pmthey should be fine up to two weeks if you freeze them immediately after baking and cooling completely.
Sneha says
February 10, 2016 at 2:19 pmCan I use apple cider vinegar
Sneha says
February 10, 2016 at 1:41 amIf I don’t want to use vinegar n milk can I use curd n hw much
nags says
February 10, 2016 at 11:08 amyou can try using 1/2-3/4 cup of curd. Haven’t tried this before myself so please try at your own discretion
Sneha says
February 10, 2016 at 1:34 amWhich vinegar
nags says
February 10, 2016 at 11:07 amregular white vinegar
Arms says
January 30, 2016 at 5:21 pmI replaced the cocoa powder with balls of “tabliya”; milk with evaporated milk; I also preheated the pan before purring the batter for smooth surface.
Still baking…. Let’s see how it taste 🙂
Thanks !
nags says
February 2, 2016 at 10:02 amhope it turned out well!
Preeti singh says
January 13, 2016 at 5:21 pmHi,I made it using curd.while baking it rise very well but after sometime it sank. please let me know why this happened.
nags says
January 13, 2016 at 5:22 pmHi Preeti, maybe because the amount of curd wasn’t enough, or it can also be oven temperature. If your oven knob and the actual temperature are not aligned, that creates issues with sinking cakes and bakes too
Meena says
December 8, 2015 at 3:55 amCan v use lemon juice instead of vinegar
Ur brownie looks yummy
I want to try…help me
nags says
December 9, 2015 at 11:25 amyes, definitely. let me know how it turns out 🙂