These Eggless Fudgy Brownies are seriously fudgy, super chocolatey, chewy, and moist with crackly, shiny tops and crispy edges! They taste amazing and make you believe you can bake irresistible fudgy brownies without eggs.

eggless fudgy brownies on the cutting board

The recipe for eggless Fudgy Brownies is easy and quick to follow with only a few ingredients; you do not need an electric mixer! It can be made for a quick dessert treat for any occasion or simply for a brownie craving.

However, if you like cake-like brownies, check out my Eggless Cakey Brownies. Or, if you want to make a single-serve brownie for a quick treat, try Brownie in a Mug (Eggless)!

Jump to:

About Eggless Fudgy Brownies
Why You Will Love These Brownies
Ingredients
How To Make Eggless Fudgy Brownies
Serving Suggestions
How To Store Eggless Fudgy Brownies
Not To Overbake The Brownies
Helpful Tips
More Bars and Brownies
Recipe Card

About Eggless Fudgy Brownies

If you are looking for the Eggless Fudgy Brownies recipe, you should try this one before going away! These brownies are super fudgy, chocolatey, chewy, and moist with shiny tops.

The great thing about these brownies is that we do not need to use any store-bought egg replacers. And there is not even any need for flax or chia eggs.

I have added chocolate chips to the batter for a double chocolatey treat. Also, I have topped the brownies with chocolate chips.

The recipe is easy to follow with pantry staple ingredients. Also, the batter comes together quickly, and you will have your homemade fudgy brownies within an hour.

Why You Will Love These Brownies

These brownies are super fudgy and double chocolatey.
They are moist, chewy, and dense with crispy edges.
These Eggless Fudgy Brownies have signature crackly and shiny tops.
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 bake fudgy brownies without eggs.

Ingredients

All-Purpose Flour: I have used unbleached all-purpose flour to make these eggless fudgy brownies and recommend using the same.
Cornstarch: It improves the texture of brownies; however, if you do not have it, use one tablespoon of flour.
Cocoa Powder: I have used unsweetened Dutch-process cocoa powder, providing a darker color and mellow taste to the brownies. However, you can also use natural cocoa powder.
Salt: I like to add salt to give a nice contrast to the sweetness.
Butter: Use unsalted and good-quality butter for the best flavors. It adds a delicious buttery flavor to the eggless, fudgy brownies. We have not tried this recipe using oil.
Sugar: It adds sweetness, structure, and moisture to the brownies. I have used light brown and white granulated sugar for the recipe. Instead of light brown sugar, you can use dark brown as well.
Buttermilk: I have used DIY buttermilk, a mixture of milk and white vinegar. If you have store-bought buttermilk, you can use it instead of making it homemade.
Vanilla: It provides a sweet flavor to the brownies. Try to use pure vanilla extract if possible.
Chocolate Chips or Chunks: I have used semi-sweet chocolate chips, but dark chocolate can also be used.

How To Make Eggless Fudgy Brownies

Preheat the oven to 350°F (180°C). Grease an 8×8 inch square pan with a nonstick oil spray or butter.
Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside.
Whisk flour, cornstarch, and salt together in a medium bowl.
Set it aside.

In a bowl, combine milk and vinegar, stir, and let it rest.

Melt the butter in a saucepan or microwave and transfer to a large mixing bowl.
Add the sugars to melted butter and stir until well combined, for about a minute.

Now add the milk + vinegar mixture to the butter mixture.
Whisk well to incorporate. Now, microwave this mixture for a minute.
Remove the bowl from the microwave and whisk well until the sugar is completely dissolved and the mixture is smooth.
We need to microwave the mixture so the sugar can dissolve completely and give the brownies a shiny and crackly top.
Rub a little mixture between your first finger and thumb to check if the sugar is completely dissolved. If it feels smooth without any grain, the mixture is ready.
But if you find some grains, microwave the mixture again and stir well until the sugar is dissolved.

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

Then add the flour mixture and chocolate chips and stir until just combined.

Transfer the batter to the prepared baking pan and spread it evenly.
Top it with more chocolate chips or chunks if desired.

Bake the eggless fudgy brownies for 32-35 minutes or until a toothpick inserted in the center comes out almost clean.
Every oven is different, so keep an eye on the oven after 28 minutes of baking.

Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper.
Then, slice the eggless fudgy brownies into desired-sized squares.

Serving Suggestions

Serve these delicious 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.

How To Store Eggless Fudgy Brownies

Store the brownies in an airtight container at room temperature for 3-4 days.
Brownies are kept in the fridge for up to a week.

Not To Overbake The Brownies

It is essential not to overbake the brownies. These Brownies should be fudgy, soft, and moist with a gooey texture. Overbaking can turn these brownies dry and crumbly. So keep an eye on the oven after 28 minutes of baking time. Brownies are baked when the inserted toothpick in the center comes out almost clean or with some soft crumbs stuck to it.

Helpful Tips

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

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

Chocolate Chips: I added semi-sweet chocolate chips to the batter and topped it with them. Instead of semi-sweet chocolate chips, you can use dark chocolate chips or chunks.

Baking The Brownies: Do not overbake the brownies. So, keep an eye on the brownies after 28 minutes of baking. Be sure to check the center using a toothpick for doneness; the toothpick should come out almost clean or have some soft crumbs stuck to it.

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