Eggless Brownies

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These eggless brownies are proof that following a plant-based diet does not mean missing out on classic desserts. I use dark chocolate, coconut oil, and applesauce for a rich, fudgy dessert that tastes even better than a boxed mix. It only takes  50 minutes for me to have a batch of warm brownies that satiate my chocolate cravings.

This recipe for eggless brownies is a perfect example of how a simple swap can still deliver a classic dessert with an incredible texture and familiar flavor, just like my tofu chocolate mousse. The combination of plant-based ingredients and mindful swaps ensures that my brownies are fudgy and chocolatey while remaining accessible. 

I am always looking for ways to turn everyday baked goods and desserts into vegan-friendly recipes that do not compromise on flavor or texture. After a few test batches, I felt confident enough to take a tray to my book club meeting. My one friend has a severe egg allergy and initially declined a brownie. But once she learned it was egg-free, she grabbed 3 squares. For another decadent dessert, try making my eggless donuts, which I plan on taking to my next meeting. 

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🥘 Ingredients

I keep these eggless brownies simple, using wholesome ingredients I almost always have in my kitchen. Here is a list of everything I use:

Coconut oil: I use this in place of butter to create a fudgy texture.

Applesauce: This adds moisture and a natural sweetness. You can use store-bought, or you can make my Instant Pot applesauce and leave out the cinnamon. 

Dark chocolate: I melt good-quality dark chocolate for an intense flavor. If you prefer it slightly sweeter, try semi-sweet chocolate instead. Dairy-free chocolate also works well. 

Coconut sugar: This adds a caramel-like sweetness without relying on refined sugar. Other sugars could also be used in this recipe if that is what you have. 

Flax eggs: I mix flaxseed meal with water to create a plant-based binding agent that holds the brownies together. 

Vanilla extract: This enhances the chocolate flavor and rounds out the sweetness in the brownies.

All-purpose flour: I use a small amount of flour to ensure the texture remains dense.

Sea salt: A pinch of sea salt balances out the richness of the dark chocolate.

Walnuts: For a bit more crunch and texture, I fold in some chopped walnuts. 

🔪 How To Make

These eggless brownies are easy to make and follow a straightforward process. This is how I make them:

Prepare baking pan: I start by preheating my oven to 350F, and line an 8×8 pan with parchment paper, and mist it with a neutral cooking spray.

Melt the chocolate and coconut oil: Next, I melt the coconut oil and dark chocolate together in the microwave at 20-second increments, stirring until smooth.

Mix sugar and wet ingredients: Then I use an electric mixer or stand mixer to beat the sugar, applesauce, flax eggs, and vanilla until thick and creamy. 

Add chocolate: I stir the melted chocolate mixture into the wet ingredients until fully combined. 

Add dry ingredients: Then I add in the flour and salt, mixing until just incorporated, keeping the batter soft.

Stir in walnuts: At this point, I stir in the walnuts or any other mix-ins I may decide to include.

Bake: I pour the batter into the prepared tin and use a spatula to spread it evenly, then bake for 30 minutes.

Cut and serve: Once baked, I remove it from the oven and let it cool in the tin for 5 minutes. Then I remove the brownies from the tin, and allow them to cool for a few more minutes before cutting and serving.

📖 Variations

Just like any other brownies, these eggless brownies can be tweaked and upgraded for some delicious variations. These are 3 my family enjoys most often:

Peanut swirl: I swirl in 1/4 cup of peanut butter before baking for a rich, layered flavor that my kids absolutely adore.

Marbled chocolate chips: Instead of walnuts, I fold in 1/4 cup dark chocolate chips and 1/4 cup white chocolate chips. This creates an even richer and gooey marbled filling. My husband loves having this version with an ice-cold glass of oatmilk. 

Salted caramel: Once the brownies have cooled and are out of the pan, I drizzle over some of my vegan caramel sauce and sprinkle with a pinch of flaky sea salt. This is great for parties. 

🍽 Serving Suggestions

Whenever I make these brownies, I like to follow with other strictly vegan drinks and desserts that complement the rich chocolate flavor. I recommend serving them with a bowl of crunchy vegan caramel popcorn and a tall glass of strawberry milk tea. The brownies can hold their own when it comes to flavors, and these sides simply enhance the overall experience. 

In my house, everyone has come to love their own unique way of enjoying these eggless brownies. Some ways are typical and expected, like my husband enjoying his brownies with a mocha latte. Or my eldest, who prefers it with a scoop of tofu ice cream. And then there is my youngest, who enjoys eggless brownies the most when they have been smothered in my vegan vanilla pudding. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the brownies in an airtight container in the fridge for up to 2 weeks.

Freezing: I cut the brownies into squares, wrap them tightly, and freeze them for up to 3 months.

Reheating: To warm slightly, I heat up individual pieces in the microwave for 10-15 seconds, or allow them to sit at room temperature until soft. 

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