Fudgy Eggless Brownies

Updated: Dec 1, 2025 by christina.marsigliese · 29 Comments

This recipe for Eggless Brownies might just change your life with its incredibly fudgy texture and rich chocolate flavor. They are so simple to make and there is no special egg substitute required. You can make eggless brownies with simple wholesome staple ingredients. A combination of milk and yogurt adds the moisture, protein and fat necessary to replace the egg, and my secret technique of making a gluten/flour paste adds structure to help hold in some air and act add as a binder. You'll be hard-pressed to notice that these are any different than traditional brownies.

Of course this recipe is ideal for those who have an egg allergy or other dietary restrictions that don't allow them to eat eggs, but it is also just great in a pinch for when you've run out of eggs. There is also an option to make these vegan by using dairy alternatives. Be sure to read down below in the post to learn about brownie science and see my expert baking tips for achieving a fudgy texture with a shiny crinkly top. If you also want to try traditional brownies, then check out my most popular Perfect Shiny Crust Brownies and these Better Than Box Mix Brownies, and if you want more eggless recipes, try my Eggless Chocolate Chip Cookies.

fudgy eggless brownies sliced on cutting board showing fudgy texture and melted chocolate chips

WHY THIS RECIPE WORKS

Rich chocolate flavor - the lack of eggs means these brownies have intense chocolate taste! There isn't anything interfering with the chocolate, so its flavor really shines even more!
Simple egg substitute - to replace egg in this brownie recipe, you simply need milk and plain yogurt. These ingredients add moisture while my secret flour premix adds structure.
Secret ingredient - it's not really a secret ingredient as it is a secret blend. Mixing some flour with some yogurt to build gluten adds some strength and structure to the batter in the absence of eggs to help hold a bit of air so these brownies have a soft texture.
Easy to make - the recipe is simple and the best results come from when you mix it by hand with a whisk and a spatula.
No mixer - you can make these brownies with just a bowl and a whisk!
Fudgy chocolate brownies - these are not cakey at all! They have the fudgiest texture and stay moist for days without drying out.
Dark chocolate chips - puddles of melted dark chocolate chips are such a delight in every bite.

fudgy eggless brownies sliced on cutting board

WHAT MAKES THE SHINY TOP ON BROWNIES?

The shiny crust that forms on top of baked brownies is a result of dissolved sugar crystals that recrystallize as they dry at the surface during baking and reflect light. The crust can only form once the sugar is sufficiently dissolved, or if there is enough very finely milled sugar in the batter from melted chocolate which can dissolve very readily. This is why box mix brownies form that crust so easily: because they contain very fine sugar in addition to powdered sugar. Brownies made with melted chocolate form this shiny crackly top much easier than brownies made with cocoa powder only. In this recipe it is important to use warm milk to help dissolve the sugar first.

WHAT IS A SUBSTITUTE FOR EGGS?

There are many different ways to substitute eggs in baking and deciding which substitute method or ingredient to use depends on the recipe. Some common egg substitutes include:

Flax egg - blending 1 tablespoon of ground flax seeds with 3 tablespoons of water is sometimes used to replace 1 large egg. Flaxseed meal contains fat and has strong thickening properties to bind moisture and thicken a batter, however it does not have structural or emulsification abilities.
Applesauce - unsweetened applesauce contains carbohydrates and soluble polysaccharides like pectin which can bind moisture and add some structure to baked goods. It will add a lot of moisture, but will not help with browning.
Mashed banana - mashed ripe banana contains a lot of starch and has great binding properties, however it will definitely lend a strong banana flavor to whatever you use it in.
Yogurt - full fat yogurt with at least 6% milk fat contains protein, reducing sugars and fat which makes a great substitute based on the composition of an egg. It does not have the lift properties, but it adds moisture and helps with browning.
Oil + water + baking powder - a combination of 2 tablespoons of water + 2 teaspoons of baking powder + 1 teaspoon vegetable oil can substitute 1 large egg in some cake and muffin recipes. The oil mimics the fat from an egg yolk while the activation of double acting baking powder in water helps to provide some initial rise in the batter before it even hits the oven.
Aquafaba - this is the liquid drained from a can of chickpeas. It contains a lot of protein and has great thickening properties which can help provide structure to recipes such as cakes and muffins. It is often used as a substitute for egg whites to make vegan meringue.

stack of eggless brownies on cutting board

HOW TO SUBSTITUTE EGGS IN BROWNIES?

There is no single 1:1 substitute for eggs in brownies, rather a combination of ingredients and techniques I have developed to make perfectly fudgy chocolate brownies without eggs.

Milk - it adds moisture and protein to replace the moisture that comes with eggs. One large egg without the shell is 50g, so I have used ¼ cup (60g) milk to make up 1 egg in this recipe.
Yogurt - it adds fat and protein as well as thickening. One large egg without the shell is 50g, so I have used ¼ cup (60g) yogurt to make up 1 egg in this recipe.
Flour paste - the lack of eggs means the batter will lack strength and some ability to hold air. To replicate some of the functionality of eggs, I make a paste with flour and yogurt, stirring vigorously to build gluten. Gluten will add some emulsifying properties, strength and structure so that the batter can hold some air and fat. In my testing I found that this step creates softer brownies that feel less greasy.
Baking powder - I normally never add leavening agents to brownie batter since they are meant to be dense and eggs provide enough lift. In this eggless recipe, a bit of baking powder helps to add a bit of height and softness.

HOW TO MAKE VEGAN BROWNIES?

To make vegan brownies, you can substitute the butter, yogurt and milk with non-dairy alternatives such as vegan butter and non-dairy yogurt and oat milk or almond milk. You will also need vegan chocolate, however most dark chocolate is vegan since it does not contain dairy in the first place.

eggless brownie square with bite on cutting board showing fudgy inside

INGREDIENTS FOR EGGLESS BROWNIES

Butter - the best brownies that have a chewy fudgy texture are made with butter. You can use unsalted or salted butter. To make these vegan brownies, you can use a non-dairy vegan butter.
Dark chocolate - It is important to use bittersweet chocolate otherwise the brownies will be too sweet. Anything between 70 and 85% cocoa solids will work. I prefer bittersweet chocolate or extra dark chocolate, and these bittersweet chocolate callets are very convenient.
Pure vanilla extract - vanilla helps to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.
Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
Brown sugar - I like to use some brown sugar because its molasses content adds caramel-like undertones and enhance the chocolate. It will also make the brownies extra fudgy and sticky. You can use light or dark brown sugar.

eggless brownie batter in pan before baking

fudgy eggless brownies just baked in square pan

Yogurt - you'll need plain full fat stirred yogurt for this recipe. I use Balkan style yogurt with 6% milkfat. To make these vegan brownies, you can use a non-dairy alternative yogurt.
Milk - whole milk adds moisture, protein and some fat. To make these vegan brownies, you can use a non-dairy alternative milk.
All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
Cocoa powder - a bit of cocoa boosts the chocolate taste even more. This Dutch Process cocoa powder is really nice for brownies.
Salt - don't leave out the salt! It really elevates the chocolate taste and balances the sweetness.
Dark chocolate chips - this is optional, but the little pools of melted chocolate are such a treat in each bite.

HOW TO CUT BROWNIES CLEANLY

One of the most common questions that readers ask me is "how do you get such neat slices on your brownies?". Here are my 5 steps for cutting brownies so that you end up with clean edges. You can read this article here for the full detailed instructions, as well as watch a step-by-step video.

1) Line your baking pan with parchment paper.
2) Let the brownies cool completely.
3) Remove brownies from pan to a flat cutting surface, such as a large board or clean chopping block.
4) Use a sharp, straight, thin-bladed knife and run it under very hot water, then wipe it dry before slicing.
5) Carefully wipe the blade clean with paper towels or a kitchen cloth and repeat step 4 between each slice.

eggless brownie square on cutting board showing fudgy inside

STEP BY STEP INSTRUCTIONS

STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
STEP 2). Dissolve sugar. Heat the milk in a microwave safe bowl for about 20 seconds until it is steaming. Combine the warm milk, half of the yogurt (2 tablespoons), both sugars and vanilla in a large bowl and whisk to blend well. It should look syrupy and you should feel that the sugar has mostly dissolved when you rub it between your fingers. It may still feel a little bit gritty, but it should feel less coarse.
STEP 3). Make the gluten paste. Combine remaining 2 tablespoons of yogurt with 2 tablespoons of the flour in a small bowl and stir vigorously until it tightens up, becomes thick and stringy like bread dough (watch the video below to see what it should look like). This forces gluten formation which will add structure to the brownies in the place of egg to hold a bit of air and make them softer.
STEP 4). Combine chocolate and milk mixture. Add the melted chocolate/butter mixture to the milk/sugar mixture and whisk well until evenly combined, smooth and glossy. Add gluten paste and whisk it in until well incorporated.
STEP 5). Add dry ingredients. Sift the flour, cocoa powder, baking powder and salt over the bowl and mix it in gently. Fold in chocolate chips. Spread the batter into the prepared pan and smooth out the surface.
STEP 6). Bake. Bake for about 35 minutes until it has risen evenly a skewer or toothpick inserted into the center comes out with some moist sticky crumbs attached. Transfer pan to a wire rack and let cool completely in the pan before lifting out using the excess parchment and slicing.

stack of eggless brownies on cutting board with bite from top square

EXPERT TIPS

Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.
Use warm milk. This is very important to develop the shiny top and make a fudgy texture. It's the same concept as using room temperature eggs in my Perfect Shiny Crust Brownie recipe which helps dissolve sugar.
Mix the milk with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in liquid.
Whisk the liquid and sugar thoroughly. This will help encourage the sugar too dissolve.
Measure flour accurately. Too much flour leads to dry brownies, while not enough will not give enough structure to this eggless recipe so be sure to use a scale or use the spoon and sweep method without packing the flour into the measuring cup.
Sift the flour to remove lumps which helps it incorporate evenly into this thick batter and minimizes how much you will need to mix it in.
Watch the baking time. Eggless brownies require more time than conventional brownies to bake since there are no eggs to set the batter quickly. Most standard 8-inch pan brownie recipes with 2 eggs take between 20 and 25 minutes when baked in a metal pan, but these will take closer to 35 minutes. A skewer should not come out clean. Instead it should come out with a few moist sticky bits attached. If it comes out clean then the brownies may be over baked, and if it comes out with wet batter then they are still a bit raw.
Let brownies cool completely. Although it might be tempting to eat them warm from the oven, brownies reach their maximum fudginess when completely cooled. This is because the cocoa butter in the melted chocolate needs time to recrystallize which gives these brownies that nice fudgy, stick-to-your-teeth texture.
Cool before slicing. If you cut your brownies while still hot, the steam will escape and the sliced brownies will dry out faster than if you let them cool before slicing.

close up of a stack of eggless brownies on cutting board

RECIPE FAQ

What type of chocolate should I use for eggless brownies?

Use 70% bittersweet chocolate for the best taste and sweetness level - just do not use unsweetened. If you choose to use semisweet chocolate, just note that they will certainly taste sweeter.

Can I use salted butter to make these brownies?

Yes, you can use salted butter and reduce the added salt by about half.

How can I make vegan brownies?

To make vegan brownies, you can use vegan butter and non-dairy milk and yogurt alternatives.

How to make brownies with a shiny crust on top?

Again, it's about dissolved sugar. Whisk the sugar into the warm milk first. This will help it dissolve. To help this along, always use warm milk (not cold from the fridge). The warmer temperature helps sugar dissolve.

Can I use cocoa powder to make eggless brownies?

This recipe requires melted chocolate. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe which have a chewier texture.

How do I know when my brownies are finished baking?

If your brownies turn out dry, then it is most likely because they are over-baked. These brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Also, take care to measure the flour accurately.

Why did my eggless brownies sink in the middle?

Brownies will sink in the middle if they are under-baked or there is not enough flour.

STORAGE AND FREEZING

How do I store brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

How to perfectly slice brownies?

To get neat clean squares when you slice the brownies, run a sharp knife under hot water and wipe it clean between each slice. Read my detailed 5 steps for how to perfectly cut brownies here.

How do I freeze eggless brownies?

To freeze these brownies, place cooled sliced brownies in a resealable freezer bag and store for up to 3 months. To keep them longer, wrap each brownie in plastic first.

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