Are you in need of a chocolate filled treat? These eggless Brownies might be just the solution! They only contain a few, basic ingredients and you can make a delicious dessert or snack in no time. Egg free brownies are the perfect dessert treat if you are out of eggs or if you need to restrict eggs for dietary reasons.
Made From Scratch Eggless Brownies
These little yummy chocolatey brownies come from my attempts at trying to make eggless brownies. 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.:)
If you are looking for more egg free desserts you have to check out this Eggless Yellow Cake that I’ve made as well!
If you love simple recipes you will definitely enjoy my book, Little House Living: The Make Your Own Guide to a Frugal, Simple, Self Sufficient Life. It’s filled with over 130 food and DIY recipes that you can all make from scratch!
Ooey Gooey Eggless Brownies
What you need:
- 1 1/3 cups All-Purpose Flour (my recipe for gluten-free flour will work also)
- 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
Before we start I have to show you my favorite-ever Measuring Spoons which you can get in our little online store. I found these several years ago and loved them so much that I tracked down the manufacturer so we could sell them in our store, Homestead Made. If you are looking for heavy-duty, stainless steel, long-handled measuring spoons, definitely check these out.
Mix together all the ingredients. Dry ingredients first and then the wet.
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 lightly greased 8×8 (or similar size) pan. My Le Creuset 8×8 baking pan which you can buy on Amazon has treated me well for over 10 years and always bakes these egg free brownies to perfection! Bake at 350F degrees for about 20 minutes or until a toothpick comes out clean.
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 9×13 pan because they won’t last long. They never do in my house. 🙂
You might also want to learn how to make my Butterscotch Sauce for something top them with!
See below to print the Eggless Brownies Recipe to add it to your Recipe Binder!
Homemade Eggless Brownies
You would never guess that these are egg free brownies! Deliciously soft and chewy and perfectly chocolatey.
Ingredients
- 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
Instructions
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Mix together all the ingredients. Dry ingredients first and then the wet.
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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.
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Pat the brownie batter into a lightly greased 8x8 (or similar size) pan. My Le Creuset has treated me well for many years and always bakes these egg free brownies to perfection! Bake at 350F degrees for about 20 minutes or until a toothpick comes out clean.
Need more brownies? You might want to give my Best Fudge Brownie Recipe a try. They are a thicker, fudgier brownie. Of course, in the summer I like to switch things up and make my Zucchini Brownies in the summer.
Looking 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 eggless brownies recipe? What add-ins do you put in your brownies?
Awesome! Added to my recipe box! My son’s allergic to eggs & dairy so this is perfect!
how much do they make
I cut it 4 by 4 so 16 brownies
I love your recipe! It was a big hit in my family. My sister especially loved it.
i would not make these i did the exact measurements
and it became very oily !
Yes mine is not thick at all.
So yummy but I doubled the time so 40 min instead of 20 and centre was still gooey but they were still super delicious
Sooo I should definitely bake then 40 mins?
Really??
Try replacing 1/2 cup of oil with 2/3 cup margarine, and cool have it off completely.
Same as mine! Not so promising!😠😠
What a wonderful recipe and easy breezy with ingredients we have readily available. Next I’m going to make the yellow cake recipe.
I love your postings. You are amazing!
Martha
I’m so glad you liked it!
Have not tried yet. Are in the oven. My son’s allergic to eggs, so this is perfect! Oh, and does 8 by 8 mean centimetres or inches?
8 inch by 8 inch pan
Perfect recipe to go into my food storage recipe binder. I love how the ingredients are shelf stable! Thank you 🙂
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!
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!
Thanks for catching that, it’s baking powder! I’ll go change that in the post now:)
Can I get recipes in grams please
If you get on internet and google recipe conversion you can easily find a table with the conversion for G! Or different measurements
The first batch I made came out like a thin sheet cake. I was so dissapped but made a thin chocolate icing for it. They were really good! But they were not brownies. It was a sheet cake. I actually liked it enough that I made it the following day.
But guess what! They came out correct this time as brownies! And they were not very good at all as a brownie. But as a cake they were light and perfect and a good flavor. Much less oily as a cake! But now I have no idea how I got them to a cake texture! You should play around with this recipe and see if you can make this into a cake recipe. I love recipes like this though! Fun to try!
Yum. We’re doing a low grain, no dairy diet, so this is almost there! Thanks.
YUMMY !!!!! First time I baked brownie. Kids loved it. THANKS FOR THE GREAT RECIPE
I don’t eat eggs so this was perfect. i substitutes the water for milk And it turned out really good.
It was amazing! No eggs or milk and yet it turned out to be the best brownie I’ve ever tired.
So glad you enjoyed them! 🙂
Yum! Added some chocolate chips and peanut butter and they were delicious!
Turned out great, just had to bake them longer
Did same before I saw this post😂
Thank you for this recipe I really don’t like bananas and alot of recipes substitute them for the eggs this mix is amazing and takes just like a normal brownie
Looks great Will try soon Thank you
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.
Yum, sounds good…enjoy!
These were great – perfect for my kids with dairy & egg allergies and they taste delicious! Thanks for sharing!
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!
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 🙂
Are the baking powder, salt and vanilla measured with tablespoons or teaspoons?
T = Tablespoon and t = teaspoon
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! 🙂
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 🙂
I love the yogurt addition idea!
I was wondering if i could make this recipe without vanilla. I do not have any
Yes you can.
I made the recipe for the first time and it was a hit!
Awesome!
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!!
I also used organic raw cane sugar. Your recipe was dairy free which I needed due to allergies so thank you!
Hi what sugar is this in UK? Normal granulated or caster sugar? Thanks
Hi Leanne, I know this is older post. Here in the U.S. it’s just regular sugar. Not a fine grain. Hope this helps happy holidays. Gina⛄
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!
I’m so glad your family enjoys them! 🙂
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!
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. 🙂
Thanks…yes, of course – applesauce. I will try that next time!
The pan is gone in less than 24 hours.
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.
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.
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?
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.
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.
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
I’m so glad you enjoyed this recipe! We love it too 🙂
How would using coconut oil affect the outcome? Hoping to make these tonight!
To replace the olive oil? It should work just fine 🙂
Can you use plain cocoa?
Plain cocoa should be unsweetened cocoa in general.
What brand of cocoa did you use?
My cocoa doesn’t have a brand on it so I’m not sure. I buy it in bulk from Azure Standard.
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!
Let me know how they turned out! Planning subbing the oil for butter
When doubling the recipe to 9×13 do I add more time or still the 20 min
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.
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!!
So glad you and your family enjoyed them! 🙂
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!
I’m glad you enjoyed the recipe! 🙂
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?
I guess I’m not sure, this recipe always comes out quite moist for us?
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 😉
This recipe is amazing I can’t believe I finally found something this good that was allergy friendly
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
We don’t use measuring cups here, is there any chance we could have measures in grams please? Would love to try this recipe
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.
🙂
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!
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.
hi,
First of all, I love this! I was also wondering if you knew (approximately) how many calories is in this?
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!!!!!!!!!
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!
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!
These were delicious! Very moist and quick and easy with crunchy corners. Yum!
We’re so glad you enjoyed them, Vanessa! Thanks for stopping by.
Christie
LHL Assistant
Instead of water could I use milk instead?
Sure, I don’t see why not.
Really moist! But next time I’m using more coco weren’t that chacolatey
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.
I haven’t tried them that way before but it’s worth a shot!
Hi..I want to try your recipe but my son is also allergic to vanilla. What is the substitute for vanilla??
Thanks
Are you able to use a different extract? You could try almond extract or even mint extract if so.
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 🙁 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 🙂 I just looked in at them they look BEAUTIFUL! I am beyond excited!
I really hope you enjoy them!
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 🙂
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 🙂 ) I add the water in with the oil.
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!
These were absolutely incredible and I will actually be saving the recipe. So rich and dense.
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!
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!
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…
I don’t have vegetable oil:/. Can I use olive oil or coconut oil instead?
Yes, I use olive oil in mine all of the time 🙂 It’s just a stronger flavor. Coconut Oil would work great too!
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.
I’m so glad you enjoyed them! And that sounds like a great substitution in this recipe.
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.
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!
When you doubled it, did you need to adjust any ingredient amounts or cooking time? Thanks!
This looks wonderful. Thanks for sharing with #smallvictorieslinkup
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!
I’m so glad you enjoyed the recipe!
Yummy I love making brownies and have always wanted to try making them from scratch – thanks for the recipe, found you the Creative Muster!
Looks so yummy. I love gooey brownies. Shared. Thanks for joining the Inspiration Spotlight party!
Our youngest has allergies to milk, nuts, eggs, and coconut. This recipe has been such a blessing to our family. My girls (5 &2) love to help make them and I feel good about letting them lick the spoon. 🙂
Great recipe! Love brownies, anxious to try this one. Visiting from Creative Ways party.
These look so fudgy and delicious. I am pinning for later.
Oh these sound so tasty!
I would love for you to share this with my Recipes, Crafts, Tips and Tricks Facebook group.
Thanks for joining Cooking and Crafting with J & J!
Thank you for this recipe. I used a gluten free flour mix. They turned out great!! Will definitely be making these more often.
There are no dietary reasons for me to make brownies without eggs or dairy, but this is my go to recipie. It’s the absolute best there is. Plus it contains ingredients I always have on hand.
These are amazing! I’ve made this brownie recipe repeatedly. It’s been my go-to dairy free dessert to bring to get togethers. I use canola oil or coconut oil to keep it completely soy free as well. I’ve been sharing it with many. Thanks!
I am 13, and had a sweet tooth, but no eggs! First recipe I looked at, I read the reviews and tried it the same day! It was good, but very crumbly… what did I do wrong? I would still recommend it if it’s just for an at home snack! DELICIOUS! ?
I made these brownies and they turned out terrible 🙁 I followed the recipe to a T and they taste bad. What did I do wrong?
I would suggest looking at the kind of oil you used. In this recipie I find it makes a huge difference. For my family, a light olive oil is the favorite.
This is a keeper! Made this for a friend whose son has an egg and diary allergy; it reminded her of whole food’s vegan brownie. I don’t have allergies and I’m making this again since I tend to want brownies when I don’t have eggs in the fridge. The only thing I added was a tbs of expresso instant coffee to bring out the chocolate. Yum!!!
These are incredibly bad. They have zero flavor. I taste tested them with different people and no one liked them. To me, they taste like the fake play-doh my mom used to make when I was a kid. Sorry my comment is unsupportive but the recipe is missing something, probably several things.
Great quick recipe! Needed a quick night study snack for my partner and I. I did substitute the vegetable oil with 1/2 cup of tahini, ditched the sugar, used 3 tbsp of honey instead and adjusted the water content accordingly due to less dry ingredients. Turned out really good.
I was out of eggs and needed a brownie fix! I added some pumpkin puree and cinnamon to the recipe! Came out pretty good 🙂
Pinned!! Oh, I wish I had a smell-phone!
I love baking from scratch! I appreciate the time and effort and love that goes with it. Thanks for sharing this recipe 😀
Worst brownies I have ever had. I make brownies all the time and thought why not try a vegan brownie… My god why!!!
My son is allergic to eggs. These brownies are amazing! I ended up adding about an 1/8 of a cup more water and oil, and tons of chocolate chips. They end up so nice a chewy. This recipe is so good.
These are amazing. I substituted organic brown sugar, cacao instead of cocoa, coconut oil, hot strong black coffee for the water, and added half a teaspoon of almond extract with the vanilla. Whisk the flour, cacao, baking powder, and salt and set aside. In a microwave safe measuring cup combine the coffee and coconut oil, warm in microwave if necessary to melt oil. Whisk in brown sugar until disolved and then mix into dry ingredients. I also melted about 1/2 cup of chocolate chips with 2 teaspoons of coconut oil and spread it over the top when I pulled them out of the oven. My new favorite recipe, thanks so much.
This recipe is amazing!! I have a dairy sensitivity so these are perfect! I tried a vegan recipe I found on Pinterest and didn’t like the rubbery texture they had. These brownies are just right!!! Thanks for sharing!
I just found this recipe and it is great. I needed one with no eggs and milk and I am so surprised this came out so good.The last few times I tried to make brownies they were disasters. I did have to bake them a little longer but it was probably my oven. But they did turn out great.
I’m glad you enjoyed them!
THANK YOU, THANK YOU, THANK YOU Merissa! My son has multiple and severe food allergies, egg being just one of them and he’s having a brownie craving. I usually buy a very expensive box mix which is hard to find or make a very different, complicated recipe. These are amazingly simple and delicious looking (they’re baking right now). The batter was yummy so the cooked version ought to be great too. I sprinkled some chocolate chips on top and popped them in the oven. Today you made my day. 🙂
Oh, I’m so glad to hear that you could use this recipe! Unfortunately, we deal with multiple food allergies in our family too so I know the struggle very well. I do have a few more egg free recipes here: Egg Free Recipes, the Chocolate Cake recipe on that page is also dairy free. I’ve also been working on an eggless/dairy free Pumpkin Pie recipe that is SO SO good!
I want to update my previous post because these brownies are worth it! They were a hit with my son – he even ate more than usual (which makes me happy as he’s a picky eater). I couldn’t wait to taste test myself and finally got to try what was left over… Oh they are perfectly delicious. Even better than other recipes that use eggs and milk! Mmmm mmmm mmm! This is my new go-to Brownie Recipe!!!
My batter is not thick like yours, and I think I’ve read the recipe 7 times now trying to figure out why. 🙂 Is it really 1/2 cup of oil AND 1/2 cup of water?
My son has egg allergies and I want to try this recipe out for a party. How long should the brownies be baked if we double up the recipe for 9 X 13 pan?
I haven’t tried them in a 9×13 so I’m not sure of an exact time but you should be able just to keep an eye on them and do the toothpick test to see when they are cooked.
Attempting these tonight! Thanks for this recipe.
I hope you liked them!
This is so bizarre! I made these. Delicious !! However I lowered ge sugar to 3/4 cup.
My batter was runny! It was not firm like pictured in this post.
Delicious brownies though. This recipe is a keeper!
Hi! I just tried your eggless brownies tonight! Yummy! I am going to go over your website and look at all the recipes. I use Evernote for my Electronic Cookbook. Love it! Anyways, thank you for the recipe!
Much Love From Michigan,
Carla
Should I preheat the oven or start it when i put the batter in it?
You can pre-heat. If you place the brownies in before pre-heating just add a few extra minutes of cook time.
I use many of your recipes I have not made these yet ,yet ,lol.Just made a big chocolate cake today.
Are you going to have a good oven to bake while you are in your new abode.I hope so nothing like a good oven.
I look forward to your recipes .
I have to say how wonderful it is that you were listening in order to chose this new life ,bless you all,you will be rewarded.
Will be looking forward to your future posts
We have a regular propane RV oven here. It’s not bad but takes some getting used to 🙂
Way too doughy for me 🙁 maybe the sauce will help
Great recipe and very quick to make but something has changed for me in the recipe. Earlier the batter used to be nice and thick just like the pics but now it’s quite runny and take more than 20 mins to bake. I checked and rechecked the recipe and my measurements so many times but can’t find where I’m going wrong. Though, end result is still yummy :)!
Hi Merissa!
Your recipe is awesome! Just great! Though I have not tried it out yet but I am sure that I will :)! Its sooo simple but looks great! That was a really easy one. I had been searching for simple, yet delicious, butter-less brownie recipe and at last I have come across it! I have just one question for you… I don’t have unsweetened cocoa powder so I will be using semi-sweet cocoa powder. Then will I need to decrease the amount of sugar ? If so, then by how much ? Please give me some advice!
Thanks!
I haven’t tried this with that particular product but yes, I would assume you would not add as much sugar. I’m not sure how much though since I haven’t tested it.
Thanks for the advice!
These are great! One of the easiest and most successful vegan brownie recipe I’ve made. My batter was runny but these still came out perfect.
I’m so glad you enjoyed the recipe!
It was my luck to decide to use your recipe among all the choices for eggless brownies. I just was craving them and had no eggs, what to do! The photo looked like such a yummy brownie and all the necessary ingredients were in my pantry. Oh my, were these delish. Thanks so much for an easy and reliable recipe that I know I will use often. (Some of the similar recipes out there are so complicated and the results in their accompanying photos do not seem to resemble a traditional brownie.) And, I had some vanilla ice cream in the freezer, double yay! Thanks, again.
I’m so glad that you enjoyed the recipe! 🙂
I’m not allergic to anything but decided to try out your recipe – and I’m glad I did! It tastes excellent, and the texture of the brownie is lovely! I was slightly worried with my batter because it was so thick, but it turned out perfect. Thanks for the recipe!
I’m so glad you enjoyed it!
I have made this recipe a bunch of times now. So easy and I love that water is one of the ingredients yet you wouldn’t be able to tell.
Is there a printer friendly version? I made these tonight and they’re a hit!
Yes, there should be a green button at the bottom of the post that says “Print Friendly” if you click that a page will pop up where you can select only the text or images that you really want to print 🙂
I didn’t have any baking powder on hand so I subbed 1/8 tsp. baking soda instead and they still came out perfect and delicious!
I made a batch f these and they were so good! I went to make a double batch another night and discovered i didn’t enough cocoa! Oh no! What to do? So I added a couple tablespoons of cinnamon. Amazing!
Yummy, great substitution!
Making these as I type as a late evening chocolate fix!! Lol. I did omit the water and oil and replaced them with with Butter and root beer.. Hopefully they turn out yummy!!
This is just what I was searching for! Dairy free and egg free without having unusual ingredients. I added 1/2 cup dairy free chocolate chips to make it a little more chocolately, but I loved them! Thank you!
There’s a puddle of water in the middle of the brownies. I keep adding more time, but now the sides are burned.
Hi thanks for the recipe. What cup size did u use . 240 or 250ml
Thank you!
For 2 years I’ve tried countless egg-free brownie recipes and they were all terrible- either totally inedible or not really brownies. These were great! I made the recipe exactly as is, but now that I have the basic one down I’ll definitely be using it as a jumping off point for different variations.
Seriously- thanks!
I’m so glad you enjoyed it! Yes, this recipe is super easy to modify or add to. Have fun!
Hi I made the brownies and my friends daughter who has a milk allergy loved it…
Thank you so much.
Just wanted to know what cup size did u use
A US cup is 240ml.
Tried this recipe and it turned out terribly in so many ways. It did not have a good taste, was hard around the edges but fell apart completely in the middle, and there were oil puddles on the top. I followed the recipe exactly so I’m not sure what went wrong.
These are amazing! I’m always running out of random ingredients and this time it was eggs! These tasted delicious and I even had to substitute honey for the vanilla because I was out of that too! Thank you!
Is this recipe in your book?
Tasty but crumbly.
This is my current favourite treat to make with my kids! It’s great for baking with a 5 yr old because it’s simple and he can do most of it himself. We bake them as cupcakes using silicone liners. They come out clean every time without greasing a pan and then they are portioned for me already! We call them the “Four Bite Brownies”. I use coconut oil because I like its texture the best and I always put in a healthy dose of cinnamon with the dry ingredients (adds diversity of flavour without sweetness).
I double it to make about 24-30 cupcake portions. The cooking time appears to be about the same.
Thanks we love it!
Which flour do you use to make it gluten free? My sister is dairy and gluten free, and has a son allergic to rice. I’m always on the look out for treats for her house.
Hi Shani, thanks for sharing your tips and comments! We use my gluten free flour blend to make them gluten free, you can find it here. Gluten Free All Purpose Flour.
These were awesome! Thank you. I’ve tried several and this is the best. Really!!
Hey this is my first time making this kind of a thing,so can i use refined olive oil,it has pomace oil mixed in it. Otherwise i have extra virgin peanut oil. So can i use either of this or i have to buy vegetable oil?
I’ve made this several times. Thank you so much!! I add a half cup of vegan chocolate chips for an extra treat;)
I made these and yes they were very easy and very very tasty. I would like to add that they did take just over 30 minutes to finish. I am not in a high elevation and do have a oven thermometer.
Finally, a great eggless brownie recipe! I’ve botched so many brownie attempts since finding out about my egg allergy 10 years ago. Thank you, thank you!
We had a rare cool summer day today and I got the urge to bake – baking is my therapy in a way and boy have I been missing that with the heat so far lol. Normally every spring I go on a baking frenzy to fill the freezer for the summer months and this year spring flew past me so fast I didn’t even realize it. I went to get the ingredients out to make my usual recipe and to my horror I realized that I forgot to buy eggs yesterday – figures! Looked for an eggless recipe and found yours. I made a triple batch of these and baked them on a jelly roll pan. Took about 25 minutes to cook through. I now have 4 packages of these in the freezer and I’m a very happy girl! They won’t last the whole summer but….who knows, we may get another cool day in the near future lol
I love how easy these were to make! So simple and less fatty than ordinary brownie recipes. They came out nice and moist.
The brownies were amazing! I didn’t have any eggs and I was like I want brownies! Soooo all of the ingredients were in the kitchen I was so happy! Thanks for an amazing treat recipe!
These brownies are better than Betty crocker, and any other recipe I’ve found online. They’re the perfect amount of moist and very fudge like at the bottom.
I personally did not like them. Tried the double up method for the 9×13″ pan. The amount of oil was a bit gross. The oven temp may of been to low (350) therefore they didn’t bake thoroughly until the 40 minute mark. Which resulting in them being a bit dry. They weren’t chocolatey enough. I mean. That’s just my experience with them. It honestly isn’t decent enough to experiment with. Just my experience. No hate.
Best vegan brownie recipe I have found so far. I had choc chips and a swirl of peanut butter through mine. It was fairly fudgy in texture which I liked but next time I may add flaxseed to replace egg and maybe it’ll make it even more fudgy and gooey. Great recipe
I’m so glad you enjoyed it!
We love this recipe!!!!!!! Thank You!!! We can’t use dairy or eggs, and the other recipes called for egg so I would use applesauce and while that tasted good, THIS recipe without egg/egg substitute, is 100 times better!
I’m so glad you enjoyed it!
Thank you for this recipe.
Had to whip up something with minimal ingredients before grocery day for a small birthday party. I went a little less on the sugar but after tasting, i think it’s probably important for the caramalisation effect?
Covered with a super simple chocolate glaze of
2 Tbs cocoa
3/4 c powdered sugar
1 Tbs butter
Mixed into 2 Tbs boiling water.
Poured it over (sets almost instantly), covered with sprinkles and voila! Delicious brownie that no one ever noticed was made without ‘typical’ brownie ingredients.
Thank you for the help of such an easy and quick, lovely little treat. Enjoyed by all 🙂
Yum! Thanks for sharing the glaze recipe!
No worries.
I’ve tried plenty of frugal-type brownie recipes before. Unfortunately they didn’t turn out very nice, so I was extra pleasantly surprised this time around lol. So thank you for one I can keep and use again. Now me and my crowd can whip up brownies any time! 🙂
Good stuff. I’ve got a nephew who is allergic to eggs so being the good auntie who bakes, I try to find dessert recipes for family get togethers that he can eat too. This one came out prefect. Nice and moist and not too sweet but satisfies the chocolate craving.
Hi,
Thank you so much for this recipe! Sunday afternoon, no eggs in the house and a craving for a cake to go with afternoon tea! These brownies were delicious and so fuss-free to make!
Loved it!
Great recipe! I don’t like eggs and mostly eat vegan when at home (flexitarian)..but had some butter at home and needed a way to use it up. Ends up moist, but not in the totally usual way when using eggs…still has a different chewiness to it. Instead of oil I used the melted butter, instead of water I used homemade oat milk (tiny bit more than what the recipe suggested), a mix of brown and regular sugar (ran out of enough of the regular) almond extract (ran out of vanilla!), a bit more of baking powder, and a bunch of chocolate chips and walnuts.
I think next time (definitely will be a next time), I’ll cook for 5 minutes longer to get the edges more crisp.
This recipe was great! I thought the oil was to much so I reduced it to 1/3 cup and it was perfect!!! I also used less sugar since I’m trying to stay healthier. Thank you so much for publishing this eggless recipe bc I’m allergic to eggs!
I’m so glad you enjoyed this! I actually am posting another eggless brownie recipe on the blog tomorrow morning so be sure and check back 🙂
Flavor was not bad, but texture was not great in my opinion. Stuck to the roof of the mouth and felt quite heavy
looking to make this recipe today – can you use cane sugar and / or brown sugar? thanks!
Yes, either would work. I’d use cane sugar though.
Tasted delicious! But I had to add an extra 15 minutes to baking time and they fell apart on me. Don’t know if it was because I used SR flour and omitted baking powder, or maybe because I cut them immediately out of the oven? I would love for the recipe to work for me! Any advice?
I haven’t tried this recipe with self rising flour so I’m not sure if that would make the difference. They definitely would fall apart if not allowed to cool off a bit though. I know it’s hard to wait! 🙂
I love this recipe! Could I replace the oil with butter?
I haven’t tried it but I don’t see why not.
Oh my goodness. I didn’t have any eggs and I am not going to the store because of the Coronavirus. I made these and they are the best thing since sliced bread. The only thing is, like everyone else I had to cook them about 8 minutes longer then you said. I did however add 1/2 cup of milk chocolate chips to the recipe after mixing.
Great Recipe and I will be making again very soon. Thanks so much for posting.
Hi, I’m thirteen years old and kind of new to baking. I have two questions:
1. Can I sprinkle some chocolate chips on the top of my batter before putting it in the oven?
2. Can I use skim milk (1%) instead of water?
Thank you so much!
New Baker
I would mix the chocolate chips in the batter instead of putting them on top. And yes, you can use milk instead of water if you’d prefer. I hope you are enjoying baking!
We absolutely love this recipe and it doesn’t take long for them to disappear right out of the oven.
Also sometimes when i have some i’ll put walnuts in at the end i don’t mind that it takes 25 minutes to bake that’s cool but i changed the measurements of the cocoa powder from 1/3 to 1/4 cups i find that it evens out the one cup of sugar and it taste better.
And one more thing i also like to do is dash an even amount of powdered sugar on top. There delicious thank you for coming up with this recipe me and my family absolutely love these brownies.
I’m so glad to hear you like it and thanks for sharing your changes to the recipe!
Thank you so much for this recipe!
I love it, is no fuss, everething in one bowl and it comes out perfectly every time! I have done it already three times, my boyfriend loves it too, it’s become our go to for whenever we want something chocolately :-P. I love how you can use just long-lasting shelf products and can be done whenever we fancy! We add pecans and almonds too.
Thank you again,
Clara
I’m so glad you enjoyed the recipe!
Excited to make these! I have vegan friends so it’ll be nice for them to have a treat! I’m moving next week so I’m sure I’ll be making these soon as soon as a host my friends.
These were delicious but they weren’t like… the traditional brownie. It was just obvious that there was something missing for me.
Worked really well. I added more sugar but my hubby said it was too much 🤔
Used esspresso powder instead of cocoa powder and added walnut pieces and chocolate chips!
Yum! Great additions!
We got too much oil for this brownie. I think you might want to change it for others.
Very good recipe. Made them for my grandsons since they have egg allergies. I added chocolate chunks to mine and they turned out very fudgy. This recipe is a keeper.
I tried these brownies because I forgot I was out of eggs and had already promised brownies for desert.
These are some of the best brownies I have ever made! I used 1/4 top of instant espresso in the water and then sprinkled 1/2 cup of chocolate chips and chopped walnuts on top and pressed them in.
Thank you for sharing!!!
These are a house favorite!!!!
Great flavor but not so great consistency. I triple checked to make sure I had the exact right measurements according to the recipe. Followed the recipe exactly. But after 20min only the inch around the edge was the appropriate firmness for brownies. The rest was mushy. So I cooked longer. And longer. And longer. I gave up after a full 40 min in the oven. I did notice that the mix did not look as thick as your mix in the pictures you provide. So I’m wondering if maybe you’ve changed this recipe from when you first posted it to now (Oct 2020). The flavor is great but these need to be spoon eaten – they can’t be cut and picked up. Fortunately there’s no egg so it’s okay that they don’t seem cooked all the way through, but it’s not ideal.
I’m sorry this recipe didn’t turn out for you but it has not been changed since I originally posted it. If the middle was uncooked and the outside seemed cooked it’s possible that there was an inconsistency in the oven temp.
I followed the recipe exactly except that I replaced oil with applesauce. Unfortunately, I did not turn out well. It’s consistency is neither brownie like nor cake like. I can’t eat it. Sadly, will have to dispose the whole thing. I don’t know what went wrong as I followed the recipe exactly.
so made these couple of time, replaced 1/3 cup of flour with coconut flour, a bit of instant coffee with cocoa powder and added some choco chips… it’s amazing T_T
These are excellent! Promised my partner brownies before realizing we were out of eggs. Your recipe saved the day—thanks! Added some chocolate chips and subbed cold coffee for the water, because that felt fancy.
Delicious, but they took 40 minutes to bake. I used a Pyrex dish, I don’t know if glass heats differently?
10/10 perfect for a vegan desert .my family loved it!
After so many failed attempts at substituting eggs in other brownie recipe we tried this one and my son was so excited to have brownies for the first time! They are a good texture and delicious.
I think if you bake in a glass pan it could be why people are experiencing issues. I don’t have a metal 8×8 but I just put it in metal mini loaf pans and it baked well, I still did 350 for 18 minutes.
We are now needing to watch fat and carbs in our house. Do you have g of fat, carbs, etc. We love this recipe and it had rave reviews from people without food allergies in our circle.