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.
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:
- 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.
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.
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.
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.
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!
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
Store these in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
These eggless brownies are vegan as the recipe is written. However, if you want to use real butter and milk, that is totally fine!
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:
Eggless Brownies (Vegan)
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.
Leave a Reply