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Decadent Eggless Chocolate Brownies That Everyone Will Love

SABA
Jul 1, 2024
6 min read

Updated: Sep 23

1 .''Irresistible Eggless Chocolate Brownies at Home"

Ingredients:

- 1 cup all-purpose flour

- 1/2 cup unsweetened cocoa powder

- 1/2 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 3/4 cup granulated sugar

- 1/2 cup unsweetened applesauce

- 1/3 cup vegetable oil

- 1 teaspoon vanilla extract

- 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

2. sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

3. In another bowl, whisk together the sugar, applesauce, oil, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients and mix until combined. Be careful not to overmix.

5. If using chocolate chips, fold them into the batter.

6. Pour the batter into the prepared baking pan and spread it out evenly.

7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Allow the brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Enjoy your delicious eggless chocolate brownies!

2 .Classic Eggless Fudgy Brownies (Yogurt + Oil)

Yield: 9–12 squares • Time: 10 minutes of prep + 25–30 minutes of baking

Ingredients

120 g (1 cup) granulated sugar
90 g (¾ cup) all-purpose flour, sifted
40 g (⅓ cup) unsweetened cocoa powder, sifted
½ tsp baking powder
¼ tsp salt
60 ml (¼ cup) neutral oil (vegetable or light olive type)
120 g (½ cup) plain yogurt (Greek or regular) — at room temp
1 tsp vanilla extract
60 ml (¼ cup) milk, or any plant milk of your choice
75 g (½ cup) dark chocolate chips or chopped chocolate (optional, for extra fudginess)

Method

Preheat oven to 175°C (350°F). Using parchment paper, line an 8×8 inch pan; ensure enough paper hangs on either side for pulling out brownies later.
Whisk the dry ingredients in a large bowl.
In another bowl, whisk the oil, yogurt, milk, and vanilla.
Pour wet ingredients into the dry ingredients and fold gently until all streaks disappear. Fold in chocolate chips if using. The batter will be thick.
Spread batter evenly into prepared pan and smooth the top.
Bake for 25-30 minutes. For fudgy brownies, take them out when a toothpick inserted comes out with moist crumbs (never wet batter). Overbaking will result in cakey texture.
Allow to cool completely in the pan, then lift out using the parchment and cut into squares.

Tips & swaps

For a richer flavor, replace 20 ml milk with strong brewed coffee.
Use whole-milk or whole-fat yogurt for authentic fudginess.
Cake variation: add a tablespoon of baking powder and bake for an additional 5 to 7 minutes.

Storage

Will keep well for 2 days in an airtight tin at room temperature; 1 week if in the fridge; and up to 2 months if frozen.

3 .Ultra-Fudgy Vegan Eggless Brownies (Aquafaba method)

Yield: 9–12 • Time: 15 min prep + 25 min bake

Ingredients

120 g (1 cup) sugar
85 g (2/3 cup) all-purpose flour
45 g (½ cup) cocoa powder, sifted
¼ tsp salt
120 ml aquafaba (liquid from 1 can chickpeas)
90 ml (6 tbsp) vegetable oil or melted coconut oil (cooled)
1 tsp vanilla extract
100 g dark vegan chocolate, chopped (optional, for pockets of melt)

Method

Preheat oven to 175°C (350°F). Grease 8×8 pan.
Beat aquafaba in bowl with electric mixer until holds soft peaks (3–6 min). This is a replacement for egg aeration.
In different bowl mix sugar, flour, cocoa, salt. Whisk in oil and vanilla and create glossy batter.
Fold the whipped aquafaba in two stages into the chocolate batter, keeping most air. Fold in chopped chocolate.
Bake 22–28 minutes. Remove when edges set and center still slightly wobbly. Cool fully for best slicing.

Tips

Aquafaba whipping can vary by brand—if it’s not whipping, reduce to 90 ml and proceed; you’ll still get dense brownies.
Use vegan chocolate and plant milk for fully vegan.

4 .Chewy Eggless Brownies (Applesauce binder)

Yield: 9–12 • Time: 10 min prep + 30 min bake

Ingredients

120 g (1 cup) sugar
60 g (½ cup) unsweetened applesauce
60 ml (¼ cup) vegetable oil
1 tsp vanilla extract
85 g (2/3 cup) flour
45 g (½ cup) cocoa powder
½ tsp baking powder
¼ tsp salt
75 g chopped nuts (optional)

Method

Preheat oven 175°C. Line pan.
Whisk sugar, applesauce, oil, vanilla until combined.
Add sifted flour, cocoa, baking powder, salt and mix smooth. Fold nuts.
28–32 minutes to bake. Remove when some moist crumbs stick to a toothpick to have chewy texture. Cool completely.

Tips

Applesauce gives chew and moisture; use unsweetened so sugar can be regulated.
For strong chocolate use 2 tbsp instant espresso in oil dissolved.

5 .Eggless Walnut Brownies (classic nutty)

Yield: 9–12 • Time: 10 min prep + 28–32 min bake

Ingredients

125 g (1 cup) packed brown sugar
90 g (⅔ cup) flour
45 g (½ cup) cocoa powder
½ tsp baking powder
¼ tsp salt
60 ml (¼ cup) oil + 30 g (2 tbsp) melted butter (or vegan butter)
120 g (½ cup) plain yogurt
1 tsp vanilla
120 g chopped walnuts (save some for top)

Method

Preheat 175°C, line pan.
Mix sugar, oil, butter, yogurt, vanilla. Fold in dry ingredients and add walnuts.
Spread in pan, top with available walnuts. Bake 28–32 minutes. Cool and cut.

Tips

Lightly toast walnuts for extra aroma.
Brown sugar gives deep caramel flavor.

6 .Eggless Peanut-Butter Swirl Brownies

Yield: 9–12 • Time: 15 min prep + 28–30 min bake

Ingredients — Brownie batter

120 g sugar
90 g flour
40 g cocoa powder
¼ tsp salt
60 ml oil
120 g plain yogurt
1 tsp vanilla

Peanut-butter swirl

100 g smooth peanut butter
2 tbsp powdered sugar
1–2 tbsp milk (or plant milk) to thin

Method

Preheat 175°C; line pan. Prepare brownie batter as in Classic recipe.
Whisk peanut butter with powdered sugar and milk until spreadable.
Pour half the batter into pan, dollop half of peanut butter in spoonfuls, pour remaining batter and dollop remaining peanut butter. Swirl patterns with skewer.
Bake 28–30 min or until firm at edges. Cool completely before cutting.

Tips

Use natural peanut butter for strong flavor; reduce sugar if using salted PB.
Add chopped roasted peanuts for textural contrast.

7 .Gluten-Free Eggless Almond-Flour Brownies

Yield: 9–12 • Time: 15 min prep + 25 min bake

Ingredients

170 g (1 ½ cups) almond flour
60 g cocoa powder
120 g sugar or coconut sugar
¼ tsp salt
60 ml oil or melted butter (or vegan butter)
2 tbsp flaxseed meal + 6 tbsp warm water (flax "egg")
1 tsp vanilla
75 g chocolate chunks (optional)

Method

Mix flax meal and warm water; set aside 5 min to gel. Preheat oven to 175°C; grease pan.
Mix almond flour, cocoa, sugar, salt in large bowl. Add oil, flax gel, vanilla and mix to thick batter. Fold in chocolate.
Press batter into pan and bake 22–28 minutes. Almond-flour brownies will be fudgy; don't overbake. Cool completely before cutting.

Tips

Almond flour gives moist, fudgy texture. Press batter well to avoid crumbly slices.
To prepare nuts-flavored toast, lightly toast the almond flour.

8 .Salted Caramel Eggless Brownies

Yield: 9–12 • Prep: 20 min + baking time: 28–32 min

Ingredients — Brownie

120 g sugar
90 g flour
40 g cocoa
¼ tsp salt
60 ml oil
120 g yogurt
1 tsp vanilla

Quick caramel (vegan option)

120 g brown sugar
60 ml coconut cream (or heavy cream)
30 g vegan butter (or butter)
½ tsp salt (plus flaky sea salt to finish)

Method

Rapid caramel: in small pan melt brown sugar, coconut cream, and butter, heat 3–5 min or until glossy and thickened. Cool slightly.
Preheat oven to 175°C; pan line. Prepare brownie batter. Pour half batter into pan, drizzle half caramel, pour remaining batter and dot remaining caramel on top. Swirl with knife. Top with light sprinkle of flaky sea salt.
Bake 28–32 minutes or until edges are firm. Let cool completely so the caramel hardens before slicing.