Eggless Brownies (Vegan + Dairy Free!)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
A decadent treat that is indulgent, sweet and satisfying, egg free brownies are way better than the boxed kind! Fudgy eggless brownies are kid-friendly and easy to make too! Vegan with a gluten-free option!
Who can resist gooey, decadent, fudgy brownies? It outshines all other treats in both its simplicity and sheer chocolatey goodness. Traditional brownies require lots of butter and eggs though, which can be off-limits if you have allergies. This egg free brownie recipe checks all the boxes, plus it’s allergen-friendly with no eggs or dairy!
Box mix brownies are hard to beat, but these easy egg free brownies are even better! They’re healthy, kid-friendly, and undeniably decadent. And they’re easy to make too! This is the only homemade brownie recipe you’ll ever need.
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👩🍳 Why This Recipe Works
- Best vegan brownies ever!
- Better than brownie mix
- No weird ingredients
- Crackly top & fudgy texture
- Intense chocolate flavor
- Perfect brownies if you have an egg allergy
- Best recipe for any chocolate lover
- The whole family will devour them!
This dairy free egg free brownies recipe requires simple ingredients found at your local grocery store. Find the full list of ingredients and nutrition facts at the bottom of this post within the recipe.
- Coconut Oil: Coconut oil replaces butter to achieve a fudgy texture. Olive oil, vegetable oil, or vegan butter all work if you don’t have coconut oil on hand. If you’re not dairy-free, melted butter can be used too.
- Applesauce: Applesauce adds moisture, natural sweetness, and a gooey texture!
- Dark Chocolate: Not only is dark chocolate decadent, but it’s full of disease-fighting antioxidants too! Dark chocolate chips work great, or you can chop up a dark chocolate bar. Enjoy Life brand chocolate chips are gluten-free & dairy-free!
- Coconut Sugar: I prefer plant-based coconut sugar because it’s less likely to cause blood sugar spikes. These eggless brownies also don’t use as much sugar as Feel free to swap it out for white sugar though.
- Flax Eggs: Flaxseed meal and water create an egg replacer that provide structure for baked goods. You can’t even taste it, but it keeps the egg free fudge brownies from falling apart.
- Vanilla Extract: It may seem odd to add vanilla to such an intense chocolatey treat, but it’s not. Vanilla enhances the chocolate flavor and only makes it better!
- All-Purpose Flour: Regular brownies require a small amount of flour, about 1/2 cup. That’s what gives you a dense, chewy, and fudge-like texture. Cakey brownies have less fat and more flour.
- Sea Salt: A small amount of sea salt balances the bitter taste of the chocolate.
- Walnuts: Optional, but delicious!
This eggless brownie recipe is easy to customize! Here are a few simple variations.
- Mix-ins: Walnuts in homemade brownies give a nice added crunch and are a match made in heaven, but feel free to add any mix-ins you like! Chocolate chips, pecans, pretzels, white chocolate, caramel, peanut butter, dried fruit, almond butter, and M&M’s are all delicious!
- Sugar: Swap out the coconut sugar with your choice of sweetener. Dark brown sugar, white sugar, and maple syrup are great options. For a sugar-free version, use a 1:1 sugar replacement.
- Gluten-Free Egg-Free Brownies: Swap the all-purpose flour for a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. My favorite gluten-free all-purpose flour is Bob’s Red Mill’s 1:1 All-Purpose Gluten-Free Flour in the blue bag. Gluten-free, dairy-free, egg-free brownies taste just like the real deal!
- Healthy Eggless Brownies: Swap the all-purpose flour for whole-wheat pastry flour and reduce the sugar from 3/4 cup to 1/2 cup.
- Sweet Potato Brownies: Swap the applesauce for sweet potato puree!
🔪 How To Make Eggless Brownies
Egg free chocolate brownies are a breeze to make! Here’s step-by-step instructions for how to make them.
Spray Baking Pan: First, preheat your oven to 350 degrees. Line an 8×8 inch baking pan with a couple sheets of parchment paper, and grease with nonstick cooking spray. This will prevent the brownies from sticking to the pan.
Melt Chocolate: While the oven preheats, melt the coconut oil and chocolate. I like to melt the chocolate in the microwave to make it quick and easy. Place the coconut oil and chocolate in a microwave-safe bowl then heat in 20-second increments until the chocolate becomes melty. Stir until smooth.
Mix Wet Ingredients & Sugar: Use a stand mixer or an electric hand mixer to beat the sugar, applesauce, flax eggs and vanilla until the mixture is thick and creamy. A whisk and a large mixing bowl works too, but it takes some muscle!
Add Chocolate: Add the melted chocolate to the sugar mixture and stir to combine for about a minute.
Add Dry Ingredients: Add the all-purpose flour and salt to the mixture and mix until just combined. No need to overmix or it will change the texture.
Stir In Mix-ins: If you’re going to add in any “mix-ins” now is the time! I chose to add walnuts, but you can add anything you like.
Bake Dairy and Egg-Free Brownies: Use a spatula to evenly spread the batter in the prepared pan and bake for 30 minutes.
Cut & Enjoy: Let the milk and egg-free brownies cool for a minute before you cut them. Enjoy with a glass of almond milk!
❓ Recipe FAQs
Eggs double as a binder and leavening agent for brownies and baked goods. There are so many vegan-friendly egg substitutes for brownies! Flax eggs, arrowroot starch, aquafaba, greek yogurt, silken tofu, chia eggs, and mashed banana are great vegan-friendly replacements.
At the end of 30 minutes, open the oven and insert a toothpick in the center. If it comes out clean, your brownies are done and ready to go.
These brownies will keep in an airtight container at room temperature for about 5 days. To extend their shelf life, store in the fridge in an airtight container – they will last in the fridge for 2 weeks.
Yes, brownies freeze well! Let the brownies cool in the baking pan, then cut them into squares. Wrap the brownies in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Reheat in the microwave in 10-second increments until warm.
💭 Expert Tips
- Chewy brownies don’t need a leavening agent like baking powder. This is what keeps them moist and gooey!
- Make sure you let these easy dairy egg-free brownies rest and completely cool before you cut into them. Room temperature brownies are dense and fudgy!
- Be sure not to over mix the batter – that will change the consistency and make your treats dense.
- Don’t forget about mix-ins! They make these eggless brownies so much more fun!
- Don’t overbake these delicious brownies. Overbaked brownies tend to be dry. It’s better to underbake than to overbake! The middle of the brownies should look slightly underdone.
- For a cleaner cut, place the pan in the refrigerator before you cut these treats.
- For vegan gluten-free brownies, swap the all-purpose flour for gluten-free flour.
🍧 More Sweet Eggless Recipes!
- Vegan Chocolate Mousse
- Peanut Butter Bliss Balls
- Apple Curd Recipe
- Pumpkin Protein Balls
- Eggless Donuts
- Healthy Pumpkin Brownies
- Tofu Ice Cream
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Peach Cobbler
- Beet Brownies
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🎥 Watch How to Make It
Eggless Brownies Recipe
- First, preheat your oven to 350 degrees.
- Line an 8×8 inch baking pan with parchment paper, and use cooking spray to spray the parchment paper so it’s coated.
- While your oven is preheating, melt the coconut oil and chocolate over low heat, stirring frequently.
- Meanwhile, combine the sugar, applesauce, flax eggs and vanilla until the mixture is creamy. You can use a stand mixer for this, or a whisk. This can take about 3-5 minutes. If you're using a stand mixer, start on a slower speed and then speed up as the ingredients get more combined so it doesn't splatter.
- Add the chocolate mixture to the sugar mixture and stir to combine for 1 minute.
- Add the flour and salt and stir to combine gently: stir until the flour is mixed in but be careful not to over mix.
- If you’re going to add in any “mix-ins” now is the time! I chose to add walnuts, but you can add any type of nut, chocolate chips, or even dried fruit if you’d like.
- Spread the batter in the pan and bake for 30 minutes.
- At the end of 30 minutes, open the oven and insert a toothpick in the center. If it comes out clean, your brownies are done and ready to go.
- Let the brownies completely cool before serving
- Make sure you let these brownies rest and completely cool before you cut into them! You will end up with a much more dense and fudgy brownie.
- Be sure not to over mix the batter – that will change the consistency of your brownie and will make it TOO dense.
- Don’t forget about mix-ins! They make these brownies so much more fun!
- To make this gluten free, use a gluten free baking flour.
- You could replace all of the coconut oil with applesauce, as long as you are ok with a denser brownie
- Reduce the amount of sugar by 1/3 or 1/2!
- Try whole wheat pastry flour instead of all purpose flour.
- Switch to 80% dark chocolate chunks (from a dark chocolate bar) vs. the dark chocolate chips.