• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Eggless Brownies

    Published: Apr 27, 2022 by Emily · This post may contain affiliate links.

    Share This Recipe!

    9 shares
    Jump to Recipe Print Recipe

    Whether you're vegan or just out of eggs, these Eggless Brownies are the fudgiest, tastiest brownies out there! Free of dairy & eggs, they're lighter than normal brownies.

    close up of a brownie piece on a white plate, with two brownies in the corners.

    It's easy to think that brownies, good brownies, can't be made very well without using eggs. Eggs give the brownies structure, moisture, fudginess, and that signature crinkly top. However, with a few sneaky tweaks, eggless brownies are a breeze to make!

    This vegan eggless brownie recipe uses aquafaba, or chickpea brine, in place of eggs. Aquafaba foams and holds structure just like egg whites do, and I think it works better (and is easier to use) than flax eggs.

    Why you'll love this recipe

    • Fudgy & Sweet - The level of moisture in this recipe creates a super fudgy, denser brownie, which is so sweet and delicious.
    • Easy Swaps - Simply swap out eggs for aquafaba and dairy for non-dairy products, if you want it to be vegan!
    • Delicious - Simply put, these eggless brownies are just delicious!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Dutch Processed Cocoa Powder - I prefer dutch processed cocoa powder in this recipe, as it is higher quality and has a better flavor. However, I have made this with natural cocoa powder just fine.
    • Flour - All-purpose flour. Gluten-free substitutes have not been tested.
    • Sugar - I recommend using pure white granulated cane sugar. I don't recommend a substitute.
    • Aquafaba - The best aquafaba usually comes from canned chickpeas. So just open a can and strain some of the liquid. Use leftover chickpeas to make my Curry Roasted Chickpeas!
    • Vegan Butter - If you can find stick butter, that is best. I recommend Earth Balance or Flora.
    • Vanilla - Extract or paste is fine.
    • Non-Dairy Milk - This ingredient is optional. If using, it will result in a fudgier, much denser brownie.
    • Dark or Vegan Chocolate Bar - Either a dark chocolate bar or a non-dairy milk based chocolate bar, chopped.
    • Baking Powder - Do not substitute.

    How to make this recipe

    Step 1: Prep Dry and Wet Ingredients

    Pre-heat your oven to 350º Fahrenheit.

    In a medium sized mixing bowl, add cocoa powder, flour, baking powder.

    flour and cocoa powder in a clear bowl.
    mixed dry ingredients in a clear bowl.

    Use a whisk to gently mix together until fully incorporated.

    In a larger mixing bowl, add the aquafaba and the sugar.

    Use an electric beater and beat on medium until the mixture becomes thick and glossy, about 3 minutes.

    aquafaba and sugar mixture after beating.

    Heat a pot of water until simmering and place a heat-safe mixing bowl over the pot to create a double broiler.

    Add the vegan butter and chopped chocolate bar (not the chocolate chips), and stir until melted. Remove from heat and set aside.

    Step 2: Make the Batter

    Once the aquafaba mixture is thick, add the vanilla, the cooled chocolate-butter mixture, and non-dairy milk.

    Gently fold until combined.

    Sift the dry ingredient mixture into the aquafaba mixture and stir until a thick batter is formed.

    dry ingredients going into wet ingredients.
    mixed brownie batter in a glass bowl.
    close up of brownie batter.

    Add chocolate chips if desired, stir to combine.

    Step 3: Bake the Brownies

    Line a 8 x 8 inch baking pan with parchment paper.

    Gently pour in the brownie batter and spread the top so that the batter is even.

    unbaked brownie batter in pan.

    Bake in the oven at 350º F for 35-42 minutes, or until a toothpick comes out mostly clean.

    Allow the brownies to cool completely. If the center feels very soft, I recommend letting in cool in the fridge until completely solid.

    Slice into 9 pieces and enjoy!

    9 brownie squares on a white plate.

    Expert Tips and Tricks

    • If you pull the brownies out of the oven and the center is still a bit liquid, leave them in the refrigerator until fully set before slicing.
    • For best taste, use dutch processed cocoa powder and a high quality dark chocolate for melting.
    • Be gentle when folding into the whipped aquafaba, stirring too aggressively may cause it to deflate a bit.

    Recipe FAQs

    How long do these last?

    Store these in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

    Can I make these with real dairy products?

    These eggless brownies are vegan as the recipe is written. However, if you want to use real butter and milk, that is totally fine!

    What is the best egg substitute?

    For a recipe like eggless brownies, I think aquafaba works the best by far as an egg substitute. I believe things like flax egg or commercial egg replacer would work well too.

    Related Recipes:

    • Fudgy Brownie Blondies (Vegan)
    • Oat Milk Hot Chocolate Recipe
    • Chai Cookies (Vegan Option)
    • Vegan Irish Soda Bread

    Eggless Brownies (Vegan)

    Whether you're vegan or just out of eggs, these Eggless Brownies are the fudgiest, tastiest brownies out there! Free of dairy & eggs, they're lighter than normal brownies.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 9 people
    Calories: 390kcal
    Author: Emily

    Equipment

    • 2 Large mixing bowls
    • Electric beaters
    • Rubber Spatula
    • 1 8x8 inch baking pan

    Ingredients

    • ½ cup Aquafaba (chickpea can liquid)
    • ½ cup Vegan butter
    • 1 ½ cup White sugar
    • ¼ cup non-dairy milk
    • 1 tablespoon Vanilla Extract
    • 1 cup all-purpose flour
    • ¾ cup Cocoa powder unsweetened
    • ¾ teaspoon Baking powder
    • pinch Salt
    • 1 cup Vegan chocolate chips optional
    • 3 oz Dark chocolate bar chopped

    Instructions

    • Pre-heat your oven to 350º Fahrenheit.
    • In a medium sized mixing bowl, add cocoa powder, flour, baking powder.
    • Use a whisk to gently mix together until fully incorporated.
    • In a larger mixing bowl, add the aquafaba and the sugar.
    • Use an electric beater and beat on medium until the mixture becomes thick and glossy, about 3 minutes.
    • Heat a pot of water until simmering and place a heat-safe mixing bowl over the pot to create a double broiler.
    • Add the vegan butter and chopped chocolate bar (not the chocolate chips), and stir until melted. Remove from heat and set aside.
    • Once the aquafaba mixture is thick, add the vanilla, the cooled chocolate butter mixture, and non-dairy milk.
    • Gently fold until combined.
    • Sift the dry ingredient mixture into the aquafaba mixture and stir until a thick batter is formed.
    • Add chocolate chips if desired, stir to combine.
    • Line a 8 x 8 inch baking pan with parchment paper.
    • Gently pour in the brownie batter and spread the top so that the batter is even.
    • Bake in the oven at 350º F for 35-42 minutes, or until a toothpick comes out mostly clean.
    • Allow the brownies to cool completely. If the center feels very soft, I recommend letting in cool in the fridge until completely solid.
    • Slice into 9 pieces and enjoy!

    Notes

    • If you pull the brownies out of the oven and the center is still a bit liquid, leave them in the refrigerator until fully set before slicing.
    • For best taste, use dutch processed cocoa powder and a high quality dark chocolate for melting.
    • Be gentle when folding into the whipped aquafaba, stirring to aggressively make cause it to deflate a bit.

    Nutrition

    Calories: 390kcal | Carbohydrates: 57.4g | Protein: 5.9g | Fat: 17g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Sodium: 48.5mg | Potassium: 73.2mg | Fiber: 6.7g | Sugar: 37.8g | Vitamin A: 0.4IU | Calcium: 4.3mg | Iron: 8.2mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Desserts

    • Vegan Royal Icing (For Cookies)
    • Creamy Peppermint Espresso Martini
    • Tangy Cranberry Lemon Bars
    • Cranberry Sugar Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm so glad you're here :)

    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

    Learn more about me →

    Let's Be Friends!

    • Facebook
    • Instagram
    • Pinterest

    Fall Recipes

    carrots and parsnips on a plate.

    Hot Honey Roasted Carrots and Parsnips

    brussel sprouts in a bowl.

    Crispy Hot Honey Brussel Sprouts

    Creamy Peppermint Espresso Martini

    mac and cheese with a spoon.

    White Cheddar Mac and Cheese

    Mistletoe Margarita (Holiday Cocktail)

    Stuffed Delicata Squash (Vegetarian)

    Popular Recipes

    Creamy Vegan Miso Ramen Noodles

    Sourdough Stecca Bread (No Knead Baguette)

    Confit Garlic (Stovetop, Oven, & Instant Pot)

    Hibachi Fried Rice With Yum Yum Sauce

    Creamy Vegan Tuscan Pasta (Instant Pot)

    Cowboy Caviar

    Vegan Cowboy Caviar Dip

    Footer

    ↑ back to top

    Legally Healthy Blonde

    Privacy Policy & Terms of Use

    About

    Contact

    Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Legally Healthy Blonde