Eggless Cakey Brownies are soft, moist, and double chocolatey with a cakey and slightly fudgy texture! These cake-like brownies taste amazingly delicious and make you believe you can bake decadent brownies without eggs.

Making these Cakey Brownies is easy and requires only pantry staples. They perfectly complement brownies and chocolate cake, giving the experience of both desserts.

However, if you like seriously fudgy and dense brownies, check out my Eggless Fudgy Brownies recipe. Or, if you want to make a single-serve brownie for a quick treat, check out Brownie in a Mug (Eggless).

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Decadent Eggless Cakey Brownies
Why You Will Love These Brownies
Ingredients and Notes
How To Make Eggless Cakey Brownies
Serving Suggestions
Storing Suggestions
Baking Tips For Eggless Cakey Brownies
More Chocolatey Desserts
Recipe Card

Decadent Eggless Cakey Brownies

If you love cakey brownies as much as you love fudgy and dense brownies, you should try this one before going away! These brownies are super chocolatey, soft, cakey, slightly fudgy, and moist, with the experience of both brownies and chocolate cake.

The great thing about these cake-like brownies is that we do not need store-bought egg replacers, and there is no need for flax or chia eggs.

I added chocolate chips to the batter for a double chocolatey treat and topped the brownies with chocolate chips. However, you can skip adding chocolate chips or replace them with finely chopped nuts.

The recipe is easy to follow, using pantry staple ingredients. The batter comes together quickly without an electric mixer, and you will have your cakey brownies without eggs within an hour.

Why You Will Love These Brownies

Eggless Cakey Brownies are moist, soft, and double chocolatey.
They are cake-like brownies but still have a fudgy and gooey texture.
It is an easy and quick recipe with pantry staple ingredients.
The batter comes together easily without an electric mixer.
This recipe will make you believe you can make brownies from scratch without eggs.

Ingredients and Notes

All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
Baking Powder and Baking Soda: These leavening agents lift the brownies, making them soft and light.
Salt: I like to add salt to give a nice contrast to the sweetness.
Butter: Use unsalted, good-quality butter for the best flavor. It adds a delicious buttery taste to the Eggless Cakey Brownies. We have not tried this recipe using oil.
Sugar: Sugar adds sweetness, structure, and moisture to the brownies. I used granulated white sugar, but you can use half white sugar and half brown sugar.
Buttermilk: You can use store-bought buttermilk or a buttermilk substitute by mixing milk and white vinegar. Check out this Homemade Buttermilk Substitute post to learn how to make buttermilk at home.
Cocoa Powder: I used unsweetened Dutch-process cocoa powder, which gives the brownies a darker color and mellow taste. However, you can also use natural cocoa powder.
Vanilla: It provides sweet and warm flavors to the brownies. If possible, use pure vanilla extract.
Chocolate chips: I have used semi-sweet chocolate chips, but dark chocolate can also be used.

How To Make Eggless Cakey Brownies

Preheat the oven to 350°F (180°C).
Grease a 9×9-inch square pan with nonstick oil spray or butter.
Line the pan with parchment paper, keeping the parchment paper hanging over both sides.
Set it aside.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Set it aside.

Melt the butter in a saucepan or microwave and transfer to a large mixing bowl.

Add sugar and stir until well combined for about a minute.

Add buttermilk and whisk well until sugar is completely dissolved.

If the sugar does not dissolve, microwave the butter mixture for a few seconds.
Remove the bowl from the microwave and whisk well until the sugar is dissolved and the mixture is smooth.
To check, rub a little mixture between your first finger and thumb.
If it feels smooth without any grain, the mixture is ready.

Add cocoa powder and vanilla, and stir well for a minute or until cocoa powder is fully incorporated.

Then, add the flour mixture and stir until it is just combined.
Do not overmix.

Add chocolate chips and mix gently to incorporate them into the batter.

Transfer the batter to the prepared baking pan and spread it evenly.
If desired, top it with more chocolate chips.

Bake the brownies for 25-28 minutes or until a toothpick inserted in the center comes out clean.
Let it cool completely in the pan and gently remove it by lifting the edges of the parchment paper.
Then, slice the brownies into the desired size of squares.

Serving Suggestions

Serve these Eggless Cakey Brownies with a scoop of vanilla ice cream. After all, who can resist the combo of brownies and ice cream?

You can also serve it with a dollop of whipped cream.

Otherwise, these brownies are absolutely delicious on their own.

Storing Suggestions

Store the brownies in an airtight container at room temperature for 3-4 days.

You can refrigerate the brownies for a week.

Baking Tips For Eggless Cakey Brownies

Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.

Cocoa Powder: I used Dutch-processed cocoa powder, which gave the brownies a deeper chocolatey flavor. However, you can also use natural cocoa powder if you have only that one.

Chocolate Chips: I added semi-sweet chocolate chips to the batter, but you can use dark chocolate chips or chunks instead of semi-sweet chocolate chips. Or, replace the chocolate chips with finely chopped nuts.

Baking the Brownies: Do not overbake the brownies. After 24 minutes of baking, keep an eye on them. Ensure you check the center using a toothpick for doneness; the toothpick should come out almost clean. Overbaking will make the brownies dry and crumbly.

Cooling the Brownies: It is essential to let the brownies completely cool in the pan. Then, carefully remove them by lifting the edges of the parchment paper and cutting them with a sharp knife.