There’s something truly magical about a fudgy, decadent brownie that’s completely egg-free. Whether you’re baking for someone with an egg allergy, following a vegan lifestyle, or simply out of eggs on a Sunday afternoon, this quick and easy eggless brownie recipe delivers all the rich chocolate indulgence you crave without a single egg. I’ve been perfecting this recipe for years, and I’m thrilled to finally share it with you today.
These brownies are incredibly moist, deeply chocolatey, and have that perfect chewy texture that makes them absolutely irresistible. The secret lies in using the right combination of ingredients to replace the binding and moisture that eggs typically provide. With a little help from applesauce, baking soda, and the perfect ratio of cocoa powder to chocolate, you’ll create brownies that rival any traditional recipe.
What I love most about this eggless brownie recipe is how forgiving it is. Even if you’re new to egg-free baking, you’ll find this recipe straightforward and foolproof. The prep time is minimal, and you’ll have these beauties in the oven in minutes. Perfect for last-minute dessert cravings, potlucks, or whenever you need to satisfy that chocolate craving.
The beauty of this recipe is its versatility too. You can add nuts, swirls of peanut butter, or even a sprinkle of sea salt on top. I’ve included some wonderful variations in the notes section to help you customize these brownies to your exact preferences. If you’re looking for other delicious baking projects, check out my Quick Tasty Bacon Carbonara Recipe or my Delicious Heavy Cream Pasta Recipe for savory inspiration.
These brownies are best enjoyed fresh from the oven when the chocolate is still slightly warm, though they keep beautifully in an airtight container for up to five days. Many people find they actually improve in flavor the next day as the chocolate flavors deepen and develop. Let me walk you through this simple process step by step, and I promise you’ll be amazed at how easy egg-free baking can be.
For more baking inspiration and chocolate dessert ideas, I recommend checking out Serious Eats and New York Times Cooking for their extensive dessert collections. You can also explore Bon Appétit for more creative brownie variations and techniques. And if you’re interested in other egg-free baking, my Best Heavy Cream Alfredo Sauce Recipe shows how versatile egg-free cooking truly is.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup applesauce (unsweetened)
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons butter
- Optional: 1/2 cup chocolate chips or walnuts
Instructions
- Preheat your oven to 350°F and grease an 8×8 inch baking pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.
- In a small saucepan, combine the chopped chocolate and butter over low heat, stirring constantly until completely melted and smooth. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large bowl, combine the granulated sugar, applesauce, vegetable oil, water, and vanilla extract. Whisk until smooth and well combined.
- Add the cooled chocolate mixture to the wet ingredients and stir until fully incorporated.
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix; a few small lumps are okay.
- If using chocolate chips or nuts, fold them into the batter now, reserving some for the top if desired.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle reserved chocolate chips or nuts on top if desired.
- Bake for 22-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not overbake or the brownies will be dry.
- Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once completely cooled, cut into 12 squares and serve. Store in an airtight container at room temperature for up to 5 days.
Pro Tips
The baking soda is crucial for creating lift and achieving that perfect fudgy texture. Make sure your baking soda is fresh; old baking soda won’t provide enough rise. You can test it by adding a small amount to vinegar; it should fizz vigorously.
Don’t skip the step of melting the chocolate and butter together. This creates a smoother, more luxurious texture than using cocoa powder alone. Quality chocolate makes a noticeable difference here, so choose a good semi-sweet chocolate if possible.
The water in this recipe keeps the brownies moist without adding too much richness. You can substitute it with plant-based milk if preferred, which adds a subtle creaminess.
For fudgier brownies, check them at 22 minutes. For more cake-like brownies, bake closer to 25 minutes. The toothpick test is your best friend here; you want moist crumbs, not a dry cake.
These brownies are naturally vegan when using vegan butter instead of regular butter. They’re also perfect for anyone avoiding eggs due to allergies or dietary preferences.
Variation ideas: Add a tablespoon of espresso powder to deepen the chocolate flavor, create a brownie sundae by serving warm with vanilla ice cream, swirl in natural peanut butter before baking for a chocolate-peanut butter version, or dust the cooled brownies with powdered sugar for an elegant presentation.
Leftover brownies can be frozen for up to three months. Simply wrap them individually in plastic wrap and store in an airtight container. Thaw at room temperature for about an hour before serving.
If the top of your brownies starts browning too quickly, tent them loosely with aluminum foil for the last few minutes of baking.
This recipe scales beautifully. For a 9×13 inch pan, simply double all ingredients and bake for 30-35 minutes.