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Eggless Brownies

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Prep Time: 15 mins    Cook Time: 25 mins

5 from 2 votes

Eggless brownies are just as delicious as regular ones. This simple, 9-ingredient recipe uses pantry staples to create a rich, indulgent, and totally delicious brownie recipe. Cocoa powder and dark chocolate pair up to double up on the chocolate flavor we all know and love!

An eggless brownie with a bite taken out of it close up.
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I’m sure you know the saying, "you can’t make an omelet without breaking eggs" but this doesn’t apply to brownies. Take one bite and you won’t even notice the lack of eggs. Instead, these eggless brownies use yogurt and a little cornstarch to get the texture just right.

A fall favorite as well as a much-loved recipe, brownies are always great comfort food. They can make everything better! This recipe is also tweakable so you can include chopped nuts, raisins, or any other favorite add-ins. The only thing better than having your kitchen smell like chocolate is biting into one of these tasty treats!

Almond flour brownies and these fudgy mochi brownies are two of my other favorites. They are the perfect anytime dessert and I love to enjoy them with a cup of coffee.

Main Ingredients

The ingredients used to make eggless brownies spread out on a table.

If you are in the mood to make some delicious brownies without eggs, then you are in luck. Eggs aren’t needed in this recipe at all. These are some of the ingredients which you will need though:

  • Dark chocolate: For a rich chocolate flavor. The key to mouthwatering eggless brownies is using high-quality chocolate. Choose dark chocolate with an absolute minimum of 50% cacao, preferably upwards of 75%. If you want to use semisweet instead of dark chocolate, aim for a 40 to 60% cacao solid content, which balances sweetness with flavor.
  • Cocoa powder: To intensify the chocolate taste. Again, use good-quality unsweetened cocoa powder for eggless brownies.
  • Yogurt: For texture and flavor. This might sound like an unusual ingredient in a brownie recipe, but remember you’re replacing the egg. Yogurt replaces not only the eggs but also means you don’t have to add much butter to the recipe. Use plain yogurt or step the flavor up a notch with vanilla yogurt. As long as it’s full-fat yogurt, you can use any kind you like.
  • Cornstarch: To thicken the mixture. Cornstarch blends with liquid to get the consistency just right.
  • Sugar: For sweetness. This counters with the dark chocolate since it’s not really sweet and neither is the cocoa powder. Use regular, granulated white sugar in this recipe, not castor or superfine. If you like, you can replace some of the granulated white sugar with brown sugar to add a molasses-type flavor.

Instructions Overview

Eggless brownies aren’t difficult to make at all, so even if you’re new to brownie recipes you’ll find this one a snap!

After preheating the oven and lining a baking pan with parchment paper, bring some water to a boil. Meanwhile, microwave the chocolate, cocoa, and butter in a bowl.

Stir the sugar into the hot water until it dissolves then add the vanilla. Mix the hot water mixture with the chocolate mixture until smooth, then add in the yogurt.

Next, you will blend in flour, cornstarch, and salt. Gently fold the batter using a spatula then spoon it into the parchment paper-lined baking pan and smooth the top. Bake the eggless brownies for about 25 minutes then let them cool before cutting into squares.

Eggless brownies in a stack surrounded by crumbs.

Common Questions

What can I use instead of egg in brownies?

Whether you’ve run out of eggs or are avoiding them, there are various egg substitutes you can use. I love using yogurt. Other egg alternatives include silken tofu, mashed banana, buttermilk, and ground chia seeds.

Will brownies set without eggs?

Yes! You will find the yogurt combined with the other ingredients in eggless brownies yields a perfect texture. The brownies will come out crisp on top and gooey and fudgy inside.

Can I use oil instead of eggs?

Oil, water, and baking powder can be combined instead of using eggs. I have experimented with different ratios and can honestly say the following recipe with yogurt and cornstarch gives the very best brownie results.

How much aquafaba replaces an egg?

How much… what? If you haven’t heard of aquafaba, you aren’t alone! I discovered recently that aquafaba is the thick liquid garbanzo beans (or similar) are cooked in. It mimics the viscosity of eggs in cooking. Personally, I don’t like the flavor and prefer using yogurt, but feel free to experiment!

An overhead shot of brownies sliced into square pieces.

Chopnotch Tips

  • If you’re using vanilla yogurt, reduce the amount of vanilla extract used by half.
  • Omit the salt if you’re using salted butter in the recipe.
  • Let them cool before slicing, otherwise, you will get ragged instead of neat cuts.
Gooey brownies on parchment paper with lots of crumbs.

Eggless brownies are just as delicious as conventional brownies. The rich flavor of chocolate comes from pairing cocoa powder with dark chocolate. Any occasion is a great occasion for homemade brownies!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Eggless Brownies

This recipe yields fudgy, gooey brownies with an intense chocolate flavor, without using any eggs.
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 16 brownies

Ingredients

  • 6 tablespoons unsalted butter, cut into cubes, at room temperature
  • 1 cup dark chocolate bars, 50% to 75% cacao, finely chopped
  • ¼ cup cocoa powder
  • 1 cup granulated sugar
  • cup water, boiled
  • 1 ½ teaspoons vanilla extract
  • ¼ cup yogurt, any kind that is full-fat
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
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Instructions

  • Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later and set aside. Add the water to a pot and place over heat to bring to a boil.
  • Add the butter cubes, finely chopped chocolate, and cocoa powder to a microwave-safe bowl. Microwave for 30-second intervals while stirring the mixture in-between until the chocolate and butter have melted completely. Set aside.
  • Remove the boiled water from the heat. Add the sugar to the hot water and stir it until all the sugar has dissolved, and then stir in the vanilla extract.
  • Combine the melted chocolate mixture with the hot water mixture in a large mixing bowl and mix until smooth. Once smooth, stir in the yogurt until well incorporated, and then sift in the flour, salt, and cornstarch.
  • Now fold the batter gently while breaking up any lumps of flour until the batter is thick and smooth. Evenly spread the batter into the prepared pan.
  • Bake for 25 minutes until a toothpick comes out mostly clean (with moist crumbs but no wet batter) from the center.
  • Remove from the oven and let cool to room temperature. Once cooled, lift out of the pan, slice into 16 squares, serve, and enjoy!
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Notes

  • If you’re using vanilla yogurt, reduce the amount of vanilla extract used by half.
  • Omit the salt if you’re using salted butter in the recipe.
  • Let them cool before slicing, otherwise, you will get ragged instead of neat cuts.

Nutrition Facts

Calories: 183kcal (9%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 12mg (4%), Sodium: 42mg (2%), Potassium: 113mg (3%), Fiber: 2g (8%), Sugar: 15g (17%), Vitamin A: 139IU (3%), Vitamin C: 1mg (1%), Calcium: 17mg (2%), Iron: 2mg (11%)
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course:
Dessert
cuisine:
American
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