Made From Scratch Brownies

by Merissa on January 10, 2011

in Egg Free Recipes, Recipes

Made From Scratch Brownies - Little House Living

Made From Scratch Brownies

These little yummy chocolatey brownies come from my attempts at trying to make an eggless brownie. They are also dairy free! You would never know, though, they are soft, chewy, and oh-so-chocolatey. My only warning is to not eat the whole plate in one sitting.:)

Ooey Gooey Brownies

What you need:

  • 1 1/3 cups All-Purpose Flour (gluten-free flour will work)
  • 1 cup Sugar
  • 1/3 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 1/2 teaspoon Vanilla Extract

brownie Ingredients

Mix together all the ingredients. Dry ingredients first and then the wet.

Mixed up Brownies

You should have a nice thick mixture. Make sure all the flour and baking powder are mixed in otherwise you will have sour clumps in the brownies and that's not fun.

Pat the brownie batter into a slightly greased 8x8 pan. Bake at 350F degrees for about 20 minutes or until a toothpick comes out clean.

Made From Scratch Brownies

Even if you don't need to be on an egg free or dairy free diet these are super yummy and so easy to whip up! You might want to make a double batch in a 9x13 pan because they won't last long. They never do in my house. πŸ™‚

Want to make these brownies into an easy mix that you can keep in your pantry or give as a gift? Here's the Β Brownies Mix Edition of this recipe!

bookcoversmallerLooking for more simple, delicious recipes that you can make quickly and easily? My book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life has over 130 DIY projects and recipes just like this one!

How do you make perfect brownies? Will you try this made from scratch brownies recipe? What add-ins do you put in your brownies?

merissabio

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Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.


{ 92 comments… read them below or add one }

1 Monica January 11, 2011 at 4:28 pm

Awesome! Added to my recipe box! My son’s allergic to eggs & dairy so this is perfect!

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2 Melissa February 28, 2011 at 9:02 pm

Perfect recipe to go into my food storage recipe binder. I love how the ingredients are shelf stable! Thank you πŸ™‚

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3 Marly June 8, 2011 at 12:57 pm

I forgot to comment on these, but they have saved me a few times when friends happen to stop by for dinner (and i have no dessert on hand) as well as when my husband wants a late night sweet tooth fix! great recipe Merissa, thanks again for sharing it!

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4 Kathy Burr January 19, 2012 at 11:47 am

Hey Merissa, Is it Baking Powder or Baking Soda?
The recipe states powder and under the picture states soda. Just wondering?
Thanks & Blessings to you!

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5 Merissa January 19, 2012 at 11:51 am

Thanks for catching that, it’s baking powder! I’ll go change that in the post now:)

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6 Tasiyagnunpa Livermont March 4, 2013 at 4:37 pm

Yum. We’re doing a low grain, no dairy diet, so this is almost there! Thanks.

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7 Lakshmi Prasanna March 27, 2013 at 3:50 pm

YUMMY !!!!! First time I baked brownie. Kids loved it. THANKS FOR THE GREAT RECIPE

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8 Sandra April 8, 2013 at 12:57 am

It was amazing! No eggs or milk and yet it turned out to be the best brownie I’ve ever tired.

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9 Merissa April 8, 2013 at 6:14 am

So glad you enjoyed them! πŸ™‚

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10 Julia May 22, 2013 at 10:45 pm

Yum! Added some chocolate chips and peanut butter and they were delicious!

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11 Arin June 24, 2013 at 6:19 pm

Yummmmmmmm! I have a son with an egg allergy so was starting to test out some eggless brownie recipes to satisfy him and the other 3 boys in the house. We love this! It has been requested almost weekly around here since I found it a couple months ago. Thanks for a great recipe! Oh…by the way…they are in the oven right now..again… And we are planning on having it with homemade fudge sauce and ice cream tonight.

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12 Merissa June 24, 2013 at 7:17 pm

Yum, sounds good…enjoy!

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13 Shelly July 3, 2013 at 9:44 am

These were great – perfect for my kids with dairy & egg allergies and they taste delicious! Thanks for sharing!

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14 Amber August 6, 2013 at 7:25 pm

Thanks for sharing this! (and the other egg free recipes!) I developed severe food allergies in adulthood and it stinks! So I am so glad to find some yummy recipes! Made it up tonight (waiting on them to cool) and the batter was definitely yummy! Looking forward to the actual brownies!

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15 Vixki October 3, 2013 at 8:58 am

These brownies are really good. I’ve been looking for a egg and dairy free brownie for a while and these have been a huge hit! I chop up some dark chocolate and put it in the mix…and I added a splash of soy milk because the mix seemed a little dry to me (I’m not sure if I have a mix up with cup sizes, I’m british and I think ours are a different size) and they turned out wonderful. Absolute hit with the whole family! Thank you for the recipe πŸ™‚

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16 Emily November 28, 2013 at 11:47 am

Are the baking powder, salt and vanilla measured with tablespoons or teaspoons?

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17 Merissa November 28, 2013 at 1:32 pm

T = Tablespoon and t = teaspoon

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18 Natalie January 9, 2014 at 1:46 am

Thanks so much for this recipe! It was delicious and definitely a treat I needed at 12:30AM and absolutely NO eggs in the fridge! πŸ™‚

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19 Jasmine February 25, 2014 at 12:23 pm

These are amazing! This is my go to brownie recipe, I add 2-4 tsp of plain yogurt most of the time, depending on how dense of a brownie k want and if I want them to rise a bit more I add 1/2 tsp more of baking powder. Thanks for this great flexible recipe πŸ™‚

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20 Merissa February 25, 2014 at 12:24 pm

I love the yogurt addition idea!

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21 Katie cole March 22, 2014 at 10:45 am

I was wondering if i could make this recipe without vanilla. I do not have any

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22 Merissa March 22, 2014 at 10:47 am

Yes you can.

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23 Kristen June 18, 2014 at 2:50 pm

I just put a batch of these in the oven and I can’t wait to taste. I needed a vegan version so here are my alterations: I used almond meal and flax meal 1c almond 1/3c flax), I used coconut oil and I melted 1/4c semi sweet vegan chocolate chips into it. The batter tastes divine!!

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24 Kristen June 18, 2014 at 2:53 pm

I also used organic raw cane sugar. Your recipe was dairy free which I needed due to allergies so thank you!

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25 Kristen August 9, 2014 at 2:09 pm

I just wanted to thank you again for the fabulous dairy free brownie recipe. My WHOLE family (I mean extended and all) and close friends all love these. I use coconut oil in them so it solidifies once they cool…so yum. I call them 20 below brownies because I actually freeze them and serve cold with a cup of espresso!

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26 Merissa August 9, 2014 at 4:16 pm

I’m so glad your family enjoys them! πŸ™‚

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27 Sarah August 27, 2014 at 4:06 pm

These brownies were amazing! I have been looking for one that doesn’t turn out so cakey…so far, this is the one!!! I also added raspberry jam to the top and swirled it into the batter…oh they were good. I also used the Speical Dark cocoa. I ate a whole row while they were still semi-warm. It was hard to hold myself back from eating even more.

Do you think they would still turn out if one used less oil? That’s my only con about them. Either way, I will be making them again!

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28 Merissa August 27, 2014 at 5:15 pm

I’m so glad you liked them! I’m not sure I would add less oil but you could always sub all or part of the oil for applesauce. πŸ™‚

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29 Sarah August 28, 2014 at 11:02 am

Thanks…yes, of course – applesauce. I will try that next time!

The pan is gone in less than 24 hours.

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30 Sarah September 10, 2014 at 11:29 am

I tried these again tonight, subbing the oil for applesauce…definately not the same result or taste. Sadly, it was like eating rubber chocolate. Guess I will just have to opt for being very unhealthy once in a while.

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31 Pamela Caldwell September 3, 2014 at 7:54 pm

I just wanted to say that these are very tasty and I guess I don’t know what I am doing wrong but when they are finished cooking they fell apart. They were perfect in every way except that is was crumbling before I got them out of that pan. Can you help? I don’t know what I did wrong, followed everything to a T.

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32 Merissa September 4, 2014 at 8:46 am

Hmmm, I’m really not sure. We’ve made this recipe many times and haven’t had that happen yet. Did you use a different kind of flour?

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33 Pamela Caldwell September 4, 2014 at 9:02 am

I used pastry flour, I thought it was the same as reg flour and it only made things lighter and fluffier, guess I was wrong.
They are still really good.

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34 Justice September 12, 2014 at 7:14 pm

These brownies are quite wonderful. The only other time I have ev er baked brownies was at my nanas house and; it was too complicated and I was afraid of messing the recipe up if I were to do it by myself. This recipe turned out wonderfully and I plan to add this to my list off recipes. Even one of my sisters who does over do it with sweets; not as much as other people, she had a bucket load of them. I plan to use chocolate chips next time just so there is a little more than plain old brownies. Overall they were absolutely good though.

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35 Sarah September 20, 2014 at 3:23 pm

so excited when I came across this recipe on pinterest. My son is anaphylactic to eggs and tree nuts and Im intolerant to dairy. He has never been able to have a brownie cause they always have so many eggs in them. Super easy recipe. Like one person said quick for when people come over or a sweet craving at night. I used a 9×9 pan and baked them 18min. perhaps 1-2min longer then they should but still so yummy. Slathered them with some homemade DF choc icing and yum! thanks

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36 Merissa September 20, 2014 at 7:30 pm

I’m so glad you enjoyed this recipe! We love it too πŸ™‚

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37 hayley October 25, 2014 at 9:02 am

How would using coconut oil affect the outcome? Hoping to make these tonight!

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38 Merissa October 25, 2014 at 4:47 pm

To replace the olive oil? It should work just fine πŸ™‚

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39 Danielle November 1, 2014 at 3:17 pm

Can you use plain cocoa?

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40 Merissa November 1, 2014 at 6:06 pm

Plain cocoa should be unsweetened cocoa in general.

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41 chasity November 12, 2014 at 2:54 pm

What brand of cocoa did you use?

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42 Merissa November 12, 2014 at 3:40 pm

My cocoa doesn’t have a brand on it so I’m not sure. I buy it in bulk from Azure Standard.

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43 Paula B December 7, 2014 at 8:00 pm

I made a batch last night and threw some Ghirrardelli milk chocolate chips in and on top. It’s a good recipe, but with the added flour (compared to hersheys best brownies), I think it needs more cocoa powder. AND… Although it was yummy, the center was extremely gooey, after cooking for 25min. I just put another batch into the oven, after doubling the cocoa powder and vanilla… AND the chocolate chips, although that was an accident that the kids won’t mind. OH!! I use melted butter, not oil. I can’t wait to see how these turn out!

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44 shelsea December 11, 2014 at 5:57 pm

When doubling the recipe to 9Γ—13 do I add more time or still the 20 min

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45 Merissa December 11, 2014 at 8:54 pm

You would need to add more time but since I haven’t doubled this recipe I’m not sure just how much. I would guess it would be between 30 to 40 minutes.

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46 Lital December 22, 2014 at 12:56 pm

I just made these for my egg & dairy allergic 2 year old and they were delicious! We added mini chocolate chips and crushed pecans.

We also baked a few as cookies for 10 minutes and OMG they were delicious!!

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47 Merissa December 22, 2014 at 1:03 pm

So glad you and your family enjoyed them! πŸ™‚

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48 stephanie January 3, 2015 at 8:32 pm

I just made these tonight. I wanted somethimg sweet but had no eggs to make traditional brownies. I went to pintrest and typed in egg free desserts. Needless to say they are great! I did ad a splash off almomd milk just because the batter seemed a bit dry and i sprinkled milk chocolate chips on top. Awesome! Awesome! Awesome!

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49 Merissa January 4, 2015 at 9:20 am

I’m glad you enjoyed the recipe! πŸ™‚

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50 Khris January 10, 2015 at 8:32 am

I have used several of your recipes and really love them! Our favorites are the zucchini brownies & the oatmeal cream pies. I’m not having the same results as everyone else with these brownies. We gave these as Christmas gifts in mason jars, and my mom & sister said they came out really dry & crumbly. Well I didn’t make them before I gave them, and now I feel terrible. I tried them last night & my brownies were pretty dry, and crumbly, too. Any suggestions?

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51 Merissa January 10, 2015 at 9:18 am

I guess I’m not sure, this recipe always comes out quite moist for us?

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52 Khris January 10, 2015 at 9:55 am

I’m thinking about trying to swap the water for oil. We’ll see if that helps. I have another dry mix still in a jar, so I will try that in a couple of days. Gotta eat these first, they are still chocolate πŸ˜‰

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53 Eliza January 11, 2015 at 4:19 am

This recipe is amazing I can’t believe I finally found something this good that was allergy friendly

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54 Lorraine January 14, 2015 at 6:25 pm

I found this recipe a few months back, I was really nervous to make brownies but I tried anyways. This is my absolute favorite thing to bake they are amazing. Thank you

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55 Joanne January 23, 2015 at 6:25 pm

We don’t use measuring cups here, is there any chance we could have measures in grams please? Would love to try this recipe

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56 Liz January 26, 2015 at 5:16 pm

I recently had a surgery that made me highly sensitive to lactose. I was already allergic to eggs. When I got down about not being able to eat cookies or dairy. (I’m healthy but have a huge sweet tooth) my partner found this and made them for me. Thank you so much for this amazing treat. It fixed my sweet tooth and attitude.

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57 Merissa January 26, 2015 at 7:14 pm

πŸ™‚

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58 JoAnne February 16, 2015 at 6:42 pm

My husband has Parkinson’s Disease and lately has a nonstop sweet tooth due to medication. These brownies have become his favorite and they are so easy for me to whip up! I know to make double and triple batches as when friends or grandkids stop by they are gone in a flash! Thank you so much and the no eggs or milk is an extra plus!

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59 Samantha February 22, 2015 at 7:40 pm

These brownies were nice and moist, although next time I’ll add a little bit more sugar because it was slightly bland for my liking. A good brownie for those who like a cakey texture.

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60 Rihana March 3, 2015 at 6:43 pm

hi,
First of all, I love this! I was also wondering if you knew (approximately) how many calories is in this?

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61 Jasmeet April 19, 2015 at 11:10 pm

Hey!
I really wanted to use this recipe but i don’t really understand the process.
is it mixing all the dry ingredients first and then the wet ingredients?
do u mix after each addition of wet ingredients or just throw them all in a bowl and mix? can i use separate bowls for wet and dry ingredients? sorry to complicate things (only 13) luv baking though!!!!!!!!!

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62 Merissa April 20, 2015 at 7:40 am

First you mix together all the dry ingredients in a bowl, then add in all the wet ingredients and mix until everything is combined together. Good Luck!

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63 Vanessa July 14, 2015 at 5:29 am

These are great! Didn’t have any eggs in the house and felt like baking and these were moist and delicious with crispy corners. Love!

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64 Vanessa July 14, 2015 at 5:30 am

These were delicious! Very moist and quick and easy with crunchy corners. Yum!

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65 Christie July 14, 2015 at 6:44 am

We’re so glad you enjoyed them, Vanessa! Thanks for stopping by.

Christie
LHL Assistant

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66 Dev September 3, 2015 at 12:17 pm

Instead of water could I use milk instead?

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67 Merissa September 3, 2015 at 4:29 pm

Sure, I don’t see why not.

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68 Barb sneed September 13, 2015 at 6:49 pm

Really moist! But next time I’m using more coco weren’t that chacolatey

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69 Jas October 16, 2015 at 9:47 pm

Would it be okay if I made these in a cupcake tray? Would they turn out alright because I’ve seen other brownies be made that way. I had the idea of adding a different kind of chocolate surprise in each one. Like m&ms or a little hershey’s bar and others in the spirit of Halloween. I haven’t previously made this recipe before but thought about giving it a try. I haven’t had success in making good egg-free brownies in the past and I’ve tried several different recipes.

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70 Merissa October 17, 2015 at 7:38 am

I haven’t tried them that way before but it’s worth a shot!

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71 maya November 3, 2015 at 9:59 pm

Hi..I want to try your recipe but my son is also allergic to vanilla. What is the substitute for vanilla??

Thanks

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72 Merissa November 4, 2015 at 4:38 pm

Are you able to use a different extract? You could try almond extract or even mint extract if so.

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73 joy November 25, 2015 at 12:40 pm

Hi Merissa,
I have a son with multiple food allergies. He was diagnosed at 3 months old and is now 11. Needless to say I have become quite the baker since his diagnosis and there isn’t much I can not make…but brownies eluded me. Every time he sees brownies he says I wish I could have a brownie πŸ™ so I have tried recipe after recipe and searched and experimented but nothing really came out close. I just found your recipe and so many wonderful reviews…I have a double batch baking right now. I can not wait to see how they come out. I did sub the water with cold coffee for a richer flavor, and added 1 cup of mini Chocolate chips into the batter. Thank you so much for sharing your recipes πŸ™‚ I just looked in at them they look BEAUTIFUL! I am beyond excited!

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74 Merissa November 25, 2015 at 3:31 pm

I really hope you enjoy them!

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75 Narayani December 5, 2015 at 7:19 am

Thank you for this recipe! I’ve made it a few times and we really like it. Three things, though, is that when I make the batter it doesn’t look like yours; it’s not as doughy. Is that a problem?
And, I normally take them out at about 15 minutes, and they are already a bit cakey. Do you have any suggestions for me to make them more moist?
Lastly, do you add the 1/2 cup of water in one go along with the oil, or do you add it bit by bit as you are mixing?
I’m sorry for asking so many Qs, just not very experienced (only 16). Thank you so much πŸ™‚

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76 Merissa December 5, 2015 at 1:18 pm

It could be that you are at a different altitude than I am (we are very low) so they may not turn out exactly the same and you may need to adjust your baking time (which it sounds like you already did πŸ™‚ ) I add the water in with the oil.

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77 Tessa December 7, 2015 at 12:21 pm

I loved these, though next time I’ll add less salt. I personally loved the dense texture, not too gooey. Great recipe for those monents when you need a brownie but you have no eggs!

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78 Emily Morris December 14, 2015 at 2:54 pm

These were absolutely incredible and I will actually be saving the recipe. So rich and dense.

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79 Hyacinth Bucket December 19, 2015 at 3:31 pm

Thanks for the recipe! I had a rough day and was dying for some brownies, but I didn’t have any eggs on hand. Googled “egg-free brownie recipe” and found this page. I’m a chocolate lover, so I think I might increase the cocoa from 1/3 to 1/2 cup, but these are perfect otherwise–moist and crumbly!

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80 Hyacinth Bucket December 24, 2015 at 3:51 pm

Made a batch of these with 1/2 cup cocoa, and they are amazing. I’ve always used the Hershey’s Best Brownies recipe, but these are much better. And now that eggs are $3.28/dozen, they’re cheaper to make, too!

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81 Sammix February 20, 2016 at 10:03 am

I made these to the t, and the result was a dense chocolate cake. It was uniformly chocolate cake throughout, no cracked top, no layers as in your photos. A fine tasting cake, but not brownies. About a year ago, another Samantha had a similar result. Frankly, I cannot get a cracked top unless I slip in 2T of Crisco. Hmmm…

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82 Vee March 27, 2016 at 7:28 pm

I don’t have vegetable oil:/. Can I use olive oil or coconut oil instead?

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83 Merissa March 27, 2016 at 7:30 pm

Yes, I use olive oil in mine all of the time πŸ™‚ It’s just a stronger flavor. Coconut Oil would work great too!

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84 Calessa April 24, 2016 at 10:45 pm

Thank you so much for this recipe. I was a little skeptical at first because the batter looked so thick in the images. Not at all the consistency that I am used to brownie batter being. But oh my gosh they turned out AMAZING. I used brown sugar instead of white (since I was out of white) and they turned out perfect. I am never going to use another brownie recipe ever again. This one is hands down, the best.

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85 Merissa April 25, 2016 at 9:10 am

I’m so glad you enjoyed them! And that sounds like a great substitution in this recipe.

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86 Marilyn Lesniak April 29, 2016 at 3:33 pm

Thank you so much for linking at #ThursdayFavoriteThings! I look forward to seeing what you share every week. Please come back for #OverTheMoon on Sunday night. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured!

Pinned and shared.

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87 Our Home of Many Blessings May 1, 2016 at 11:20 am

These were so yummy!! I whipped up 2- 9×13 pans for my large family crew and we might of got 2 days out them! Thanks for sharing!

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88 Leigh Powell Hines May 1, 2016 at 5:28 pm

This looks wonderful. Thanks for sharing with #smallvictorieslinkup

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89 Samantha klein May 2, 2016 at 3:59 pm

I am eleven years old and I am allergic to eggs and nuts and coconut, and as a result, I have never been able to find a brownie I could have. I found this on the Internet and I tried it out the same day. It was delicious and I loved it-and so did my family! Thank you!

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90 Merissa May 3, 2016 at 7:52 am

I’m so glad you enjoyed the recipe!

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91 Katie May 3, 2016 at 8:39 pm

Yummy I love making brownies and have always wanted to try making them from scratch – thanks for the recipe, found you the Creative Muster!

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92 Theresa May 4, 2016 at 12:47 pm

Looks so yummy. I love gooey brownies. Shared. Thanks for joining the Inspiration Spotlight party!

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