Looking for the perfect eggless brownie that’s just as rich, fudgy, and chocolatey as traditional ones? This Eggless Brownie Recipe is the ultimate solution — made with simple pantry ingredients, no fancy substitutes, and no compromise on texture or flavor. Whether you’re baking for someone with an egg allergy, following a vegetarian diet, or just ran out of eggs, these brownies will not disappoint.
Brownies Without Eggs (But Just as Good)
Brownies are one of those classic desserts that everyone loves. But many recipes rely on eggs to achieve that gooey center and chewy bite. So how do you make brownies without eggs that still taste like the real deal?
The secret lies in the right balance of fat, leavening, and moisture — and this recipe nails it. Using yogurt (or applesauce), melted butter, and the perfect ratio of cocoa powder and flour, these egg-free brownies come out fudgy in the center, crackly on top, and deeply chocolatey.
Bonus? They’re beginner-friendly, quick to prepare, and work great as a base for all your brownie add-ins and variations.
Ingredients Overview: How Each Ingredient Works Without Eggs
1. All-Purpose Flour
Provides structure. Use just enough to hold the batter together without making it cakey.
2. Unsweetened Cocoa Powder
Delivers rich chocolate flavor. Dutch-processed or natural both work here.
3. Baking Powder
Helps give the brownies a bit of lift and prevent them from being too dense in the absence of eggs.
4. Salt
Balances the sweetness and enhances chocolate flavor.
5. Melted Butter
Adds richness, chewiness, and helps with that shiny crust. Can also use oil or vegan butter.
6. Plain Yogurt (or Greek Yogurt)
Acts as an egg substitute. Yogurt keeps the brownies moist and gives a tender crumb. Unsweetened applesauce can also be used.
7. Granulated Sugar
Sweetens and helps achieve a crackly top when mixed into warm butter.
8. Vanilla Extract
Rounds out the chocolate flavor and adds warmth.
9. Chocolate Chips (Optional but Recommended)
Adds extra chocolatey bursts throughout the brownies. Use semi-sweet or dark chocolate chips.
Step-by-Step Instructions: Egg-Free Brownies in One Bowl
Step 1: Prep Your Pan and Oven
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Step 2: Mix Wet Ingredients
In a mixing bowl, combine:
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½ cup unsalted butter, melted
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¾ cup granulated sugar
Whisk until smooth. Then add:
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¼ cup plain yogurt
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1 tsp vanilla extract
Mix until combined.
Step 3: Sift in Dry Ingredients
Sift or stir in:
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½ cup unsweetened cocoa powder
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½ cup all-purpose flour
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½ tsp baking powder
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¼ tsp salt
Stir until just combined — do not overmix.
Step 4: Add Chocolate Chips
Fold in:
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½ cup chocolate chips (plus extra for topping)
The batter will be thick — that’s normal!
Step 5: Bake
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Spread batter evenly in prepared pan.
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Bake for 22–26 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
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Let cool completely before slicing for clean edges.
Tips, Variations & Substitutions
Pro Tips
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Use warm melted butter. It helps dissolve sugar and creates a shiny crust.
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Don’t overbake. The brownies continue to firm up as they cool.
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Cool completely before cutting. This helps the brownies set for clean, fudgy squares.
Flavor Variations
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Nutty Brownies: Add chopped walnuts or pecans.
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Mocha: Mix in ½ tsp instant espresso powder for deeper flavor.
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Peanut Butter Swirl: Swirl in a few teaspoons of peanut butter before baking.
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Mint Chocolate: Add ¼ tsp peppermint extract for a holiday twist.
Substitutions
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Vegan? Use plant-based butter and non-dairy yogurt like almond or soy yogurt.
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Gluten-Free? Use a 1:1 gluten-free baking flour.
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No yogurt? Use ¼ cup unsweetened applesauce or 3 tbsp mashed banana (banana will slightly flavor the brownies).
Serving Ideas & Occasions
These brownies are so versatile — serve them:
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With a scoop of vanilla ice cream for an indulgent dessert
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In lunchboxes for a homemade treat
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For bake sales or parties (they’re allergy-friendly!)
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As a base for brownie sundaes or trifles
Nutritional & Health Notes
These eggless brownies are rich and indulgent, but also:
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Easily customizable for different diets
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Egg-free and allergy-friendly
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Made with simple, recognizable ingredients
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Lower cholesterol than traditional egg-based brownies
Want to lighten them up? Try:
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Halving the sugar and adding a handful of chopped dates
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Swapping half the butter for unsweetened applesauce
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Using dark chocolate chips for lower sugar content
FAQ: Eggless Brownie Troubleshooting
1. What can I use instead of yogurt in this recipe?
You can use applesauce (¼ cup), mashed banana, or even sour cream. Each will slightly change flavor and texture — yogurt gives the most neutral result.
2. Why are my brownies dry?
They may have been overbaked. Always check at 22 minutes and remove once the center is just set. Also, be careful not to overmeasure flour.
3. Can I make this recipe vegan?
Yes! Use vegan butter and plant-based yogurt (like almond or soy). Double-check your chocolate chips are dairy-free.
4. Can I use oil instead of butter?
Yes, substitute ½ cup vegetable or canola oil. The texture may be slightly softer, but still delicious.
5. How do I get that shiny top?
Melted butter + sugar + mixing well helps create that crackly crust. Using a mix of cocoa powder and real chocolate also helps.
6. Can I freeze these brownies?
Absolutely. Let them cool completely, slice, and freeze in an airtight container for up to 2 months. Thaw at room temperature.
7. Can I double the recipe?
Yes — double all ingredients and bake in a 9×13-inch pan. Bake time will increase to about 30–35 minutes.
Tasty Recipes Card (WordPress Format)
Description:
These Eggless Brownies are rich, fudgy, and made without eggs — perfect for vegetarians, those with allergies, or when you’re out of eggs. One bowl, simple ingredients, and tons of chocolate flavor!
Ingredients:
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½ cup unsalted butter, melted
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¾ cup granulated sugar
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¼ cup plain yogurt (or applesauce)
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1 tsp vanilla extract
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½ cup unsweetened cocoa powder
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½ cup all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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½ cup chocolate chips
Instructions:
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Preheat oven to 350°F. Line or grease an 8×8-inch pan.
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In a bowl, mix melted butter and sugar. Add yogurt and vanilla.
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Stir in cocoa, flour, baking powder, and salt until just combined.
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Fold in chocolate chips.
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Spread batter in pan and bake 22–26 minutes.
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Cool completely before slicing.
Notes:
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Use applesauce or mashed banana as a yogurt substitute.
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Add nuts, espresso, or swirl in peanut butter for variations.
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Store at room temp for 3 days or freeze up to 2 months.
Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 brownies