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

Eggless Brownie Recipe, Eggless Chocolate Brownies

February 9, 2023 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 RecipePin

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!

Eggless Brownie Recipe - Eggless Chocolate Brownie RecipePin

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)

Eggless Brownie Recipe, Eggless Chocolate BrowniesPin

Eggless Brownie Recipe

nags
Eggless brownie recipe, an easy and delicious eggless brownie recipe with walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Brownies
Cuisine International
Servings 12 squares

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 8x8 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

eggless brownie recipePin

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

eggless brownie recipePin

Mix the powdered sugar with this and stir well to combine

eggless brownie recipePin

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

eggless brownie recipePin

Now add the wet ingredients to the dry ingredients

eggless brownie recipePin

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

eggless brownie recipePin

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 recipePin

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

eggless brownie recipePin

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. 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
  2. Eunice

    March 28, 2018 at 4:15 pm

    Lovely

    Reply
  3. 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
  4. 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 🙂

      Reply
  5. Aditi Jain

    January 1, 2018 at 1:33 pm

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

    Reply
  6. 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
  7. 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
  8. 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 🙂

      Reply
  9. 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
  10. 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
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Hello!

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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