These eggless brownies are rich and fudgy with an intense chocolate flavor and most important - made without eggs. By using pantry staples, you can make them anytime you want.
I love brownies - from Kit Kat brownies to Guinness brownies to M&M brownies.
But one of the key ingredients of all of the above recipes is eggs. They add structure and give that shine on top.
So why make an eggless version? Well my son is actually allergic to eggs but loves chocolate. With that in mind I set out to make eggless brownies that are just as good as the real thing.
I settled on yogurt as it has the necessary protein and fat that you get from eggs. And by mixing in some boiling water with sugar, you get the shiny crust which brownies are known for.
After one bite, I knew this was the perfect recipe. No one would know it was missing eggs which was the goal!
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Ingredient Notes
- Butter - when it comes to baking I love the flavor of butter, especially in brownies.
- Chocolate - I like to use a combination of semi-sweet chocolate chips and cocoa powder.
- Sugar - granulated sugar helps sweeten the brownies which offsets the chocolate flavor.
- Yogurt - has the necessary fat which helps replace the eggs.
- Espresso powder - no it doesn't make the brownies taste like coffee. Just adds some richness to the chocolate.
- Baking powder - allows the eggless brownies to rise.
Ingredient Swaps
As with any recipe, you can exchange some of the ingredients with this brownies recipe. The variations include:
- I like butter for the fat and liquid, but vegetable or coconut oil can also be used.
- While semi-sweet chocolate is my go-to, milk or dark chocolate also works.
- I use granulated sugar for a slightly airier batter, but light or dark brown sugar is a good substitute.
- Plain yogurt is what I like to make these eggless brownies, but the you can use Greek yogurt, applesauce, buttermilk or chia seed eggs.
- I go with unsweetened cocoa powder as these brownies are already pretty chocolatey, but if you want it even richer, use dark cocoa powder.
Step-by-Step Photos
Melt the butter and ¾ cup of the chocolate chips until smooth. Stir in the boiling water, sugar, vanilla extract and espresso until combined before adding in the yogurt.
Sift together the dry ingredients before adding to the bowl of wet ingredients along with the remaining chocolate chips.
Spread into a parchment-lined 8x8 square pan. Bake at 350°F for 25-30 minutes or until done. Let cool before cutting.
FAQs
A typical brownie recipe uses just cocoa powder but using primarily chocolate chips helps make these eggless brownies extra fudgy. With that said, if you want just cocoa powder, use ½ cup instead.
Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
Yes. Just use a flavorless oil instead of butter and use chia seed eggs in replace of the yogurt. You mix 1 tablespoon of chia seeds with 2 ½ tablespoon of water, letting rest for 5 minutes before using.
Also make sure you use dairy-free chocolate. My go-to is Enjoy Life.
You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
Make sure you grease and line your pan with some parchment paper. Crumble it up and then spread out so it will easy fit in the pan.
To maximize the shelf life of these eggless brownies, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Brownies at room temperature will last 2-3 days
• Brownies in the fridge will last 1 week
• Brownies in the freezer will last 3 months
Pro Tips/Recipe Notes
- Make sure you use boiling water as it mixes easily with the sugar and helps create a shiny texture on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- Let the brownies cool completely before cutting them so you can get clean cuts.
- You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
- If you want some texture and additional flavor, stir in some nuts like walnuts or hazelnuts.
Similar Dessert Recipes
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Eggless Brownies
Ingredients
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips, divided
- 1 cup granulated sugar
- 2 tablespoon boiling water
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- ¼ cup plain yogurt
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
- In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in boiling water, sugar, vanilla and espresso until combined. Stir in the yogurt.
- In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
- Spread evenly into the pan. Bake for 25-30 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 9 squares.
Notes
- Grease and line your pan with parchment paper so you can easily get the brownies out.
- Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
- Make sure you use boiling water as it mixes easily with the sugar and helps create a shiny texture on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
- Let the brownies cool completely before cutting them so you can get clean cuts.
- You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
- If you want some texture and additional flavor, stir in some nuts like walnuts or hazelnuts.
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