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You are here: Home / Brownies & Bars / Eggless Brownie Recipe, Eggless Chocolate Brownies

Eggless Brownie Recipe, Eggless Chocolate Brownies

January 28, 2018 47 Comments

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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!

Eggless Brownie Recipe - Eggless Chocolate Brownie Recipe

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 browniesย were good to go!

Eggless Brownie Recipe - Eggless Chocolate Brownie Recipe

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, Eggless Chocolate Brownies

Eggless Brownie Recipe

★★★★★ 4.8 from 8 reviews
  • Author: nags
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 squares 1x
  • Category: Brownies
  • Cuisine: International
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Description

Eggless brownie recipe, an easy and delicious eggless brownie recipe with walnuts.


Ingredients

Scale
  • 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

  1. Pre-heat oven to 350F / 180C.
  2. 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)
  3. 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
  4. Mix the oil and vanilla to the milk + vinegar mixture that’s been set aside
  5. Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left
  6. Transfer the batter to a greased 8×8 pan and add chopped walnuts on top
  7. Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
  8. Let the baked brownies sit in the pan and cool completely before you cut into squares
  9. Keeps well for up to 2 days outside or 4 days refrigerated

Did you make this recipe?

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Step by Step Eggless Brownie Recipe

Pre-heat oven to 350F / 180C.

Mix the milk at room temperature with the vinegar and set aside

eggless brownie recipe

In a bowl, sift together the flour, soda powder, cocoa powder, coffee powder, and salt.

eggless brownie recipe

Mix the powdered sugar with this and stir well to combine

eggless brownie recipe

Mix the oil and vanilla to the milk + vinegar mixture that’s been set aside

eggless brownie recipe

Now add the wet ingredients to the dry ingredients

eggless brownie recipe

Gently fold to combine until there are no more streaks of flour left

eggless brownie recipe

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)

eggless brownie recipe

Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs

eggless brownie recipe

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.

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By nags Filed Under: Brownies & Bars, Chocolate, Eggless Desserts

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Reader Interactions

Comments

  1. Akshaya

    January 6, 2021 at 12:14 pm

    Hello ..
    Can i use 6ร—6 ” tin and do the half the measurements of the ingredient ….
    It will do well ? Plz suggest ..
    I want 6 square pecies ..?

    Reply
    • nags

      January 21, 2021 at 4:59 pm

      yes you can try that

      Reply
  2. Anjali Krishna

    December 2, 2020 at 9:12 pm

    Can atta be used in place of maida in this recipe?

    Reply
    • nags

      January 21, 2021 at 5:06 pm

      You can try, texture won’t be the same

      Reply
  3. Aaru

    June 15, 2020 at 2:50 am

    Brownies were perfect! I would highly recommend this recipe.

    ★★★★★

    Reply
  4. Sarika

    February 14, 2019 at 3:46 am

    Hi
    Ur recipe luks super nice
    But i have query
    I want to add mashed banana
    Wht shld i do !!!!

    ★★★★★

    Reply
  5. Mallika

    August 6, 2018 at 5:23 pm

    Hi I like this recipe a lot but before trying it I want to ask you can I serve it with hot chocolate sauce ?

    Reply
    • nags

      August 13, 2018 at 4:38 pm

      sure!

      Reply
  6. Anubha

    July 7, 2018 at 12:52 am

    Loved it tried today, came out well, didn’t have a square vessel, so made it in my cake tin

    ★★★★

    Reply
  7. Sanjana

    April 26, 2018 at 4:45 pm

    When we double the quantity even the oil must b doubled??

    Reply
    • nags

      May 2, 2018 at 10:37 am

      yes everything can be doubled

      Reply
  8. Eunice

    March 28, 2018 at 4:15 pm

    Lovely

    Reply
  9. Sneha

    February 21, 2018 at 3:20 pm

    Can we use ghee instead of oil?

    Reply
    • nags

      March 13, 2018 at 10:51 am

      no that won’t work. it will be too rich

      Reply
  10. Sophia

    February 8, 2018 at 9:34 pm

    Thanks a ton it came out beautiful.

    ★★★★★

    Reply
    • nags

      February 9, 2018 at 5:02 pm

      Thanks!glad you liked them ๐Ÿ™‚

      Reply
  11. Aditi Jain

    January 1, 2018 at 1:33 pm

    Lovely. I tried it. Came out wow. Thanks for the lovely recipe.

    ★★★★★

    Reply
  12. Meera

    December 7, 2017 at 9:56 pm

    Hi, 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.

    ★★★★★

    Reply
  13. Beni

    August 24, 2017 at 10:30 am

    Hi 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?

    ★★★★

    Reply
    • nags

      November 14, 2017 at 10:01 am

      they are the same but icing sugar is much finer

      Reply
  14. Chandni Tiwari

    July 5, 2017 at 10:46 pm

    I 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

    ★★★★★

    Reply
    • nags

      July 20, 2017 at 4:04 pm

      wow i am glad! happy mistake ๐Ÿ™‚

      Reply
  15. Arpana

    June 28, 2017 at 9:57 pm

    Hi,

    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.

    Reply
    • nags

      November 14, 2017 at 10:06 am

      if 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

      Reply
  16. Fi

    April 6, 2016 at 11:55 pm

    I’m just about to make this but wanted to double check. When you say powdered sugar, do you mean caster sugar or Icing sugar?

    Reply
    • nags

      April 10, 2016 at 2:13 pm

      powdered regular white sugar

      Reply
  17. Shama

    April 6, 2016 at 5:02 pm

    Hi 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

    Reply
    • nags

      April 10, 2016 at 2:14 pm

      may be too much butter or butter was too moist

      Reply
  18. Kamakshi

    March 10, 2016 at 1:10 am

    The 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! ๐Ÿ˜€

    Reply
    • nags

      March 13, 2016 at 5:25 pm

      Brownies are meant to be a bit dense, unlike cakes which are spongy and airy. Glad you liked the taste! ๐Ÿ™‚

      Reply
  19. vyshali

    February 14, 2016 at 10:36 pm

    Hi 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…

    Reply
    • nags

      February 15, 2016 at 8:45 am

      thank you so much, that means a lot ๐Ÿ™‚

      Reply
  20. Reese

    February 10, 2016 at 3:45 pm

    Would 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?

    Reply
    • nags

      February 11, 2016 at 8:52 pm

      they should be fine up to two weeks if you freeze them immediately after baking and cooling completely.

      Reply
  21. Sneha

    February 10, 2016 at 2:19 pm

    Can I use apple cider vinegar

    Reply
  22. Sneha

    February 10, 2016 at 1:41 am

    If I don’t want to use vinegar n milk can I use curd n hw much

    Reply
    • nags

      February 10, 2016 at 11:08 am

      you can try using 1/2-3/4 cup of curd. Haven’t tried this before myself so please try at your own discretion

      Reply
  23. Sneha

    February 10, 2016 at 1:34 am

    Which vinegar

    Reply
    • nags

      February 10, 2016 at 11:07 am

      regular white vinegar

      Reply
  24. Arms

    January 30, 2016 at 5:21 pm

    I 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 ๐Ÿ™‚

    Thanks !

    Reply
    • nags

      February 2, 2016 at 10:02 am

      hope it turned out well!

      Reply
  25. Preeti singh

    January 13, 2016 at 5:21 pm

    Hi,I made it using curd.while baking it rise very well but after sometime it sank. please let me know why this happened.

    Reply
    • nags

      January 13, 2016 at 5:22 pm

      Hi 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

      Reply
  26. Meena

    December 8, 2015 at 3:55 am

    Can v use lemon juice instead of vinegar
    Ur brownie looks yummy
    I want to try…help me

    Reply
    • nags

      December 9, 2015 at 11:25 am

      yes, definitely. let me know how it turns out ๐Ÿ™‚

      Reply
      • Patricia

        May 11, 2019 at 5:15 pm

        Tried this recipe today. Followed the given measurement exactly, but the texture was too cakey and not chewy like that of brownies. Furthermore it was less sweet. Guess this recipe needs modification. Maybe more oil or the addition of condensed milk?

        Reply
        • nags

          May 28, 2019 at 5:36 pm

          This recipe does yield a softer texture than the dense chewy brownies.

          Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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