These chewy, fudgy brownies with crinkly tops are the best eggless brownies! Whether you have an egg allergy, are looking for the perfect vegan brownie recipe, or just don’t have any eggs left in the house, this is a recipe you’ll love.
Ingredients in Brownies With No Egg
- Milk: whole milk or use a plant-based substitute to make this recipe vegan.
- Vinegar: any kind of vinegar that isn't strongly flavoured. I like malt, apple cider or white vinegar.
- Unsalted butter: or use a plant-based butter substitute to make this recipe vegan.
- Caster / superfine sugar: this finer form of sugar dissolves more easily and will help you get a crackly top more easily. You can substitute with regular granulated white sugar.
- Brown sugar: this will make your brownies rich and fudgy. Substitute with more caster sugar / superfine sugar or white sugar, if needed.
- Vanilla: use liquid vanilla extract or essence.
- Unsweetened cocoa powder: NOT hot cocoa powder. I like Hershey’s or Nestle brand.
- Plain / all-purpose flour: eggless brownie recipes need a touch more flour than regular brownie recipes to get the same fudgy result.
- Cornstarch / cornflour: helps to get a delicious fudgy texture and bind the batter together without eggs.
- Baking powder: NOT baking soda. Make sure it's in date.
- Salt: leave out if using salted butter.
- Chocolate chips or chopped nuts: or any add-ins you like! Completely optional.
How Do I Make Brownies Without Eggs?
These eggless brownies are quick and easy to make with just a few simple steps. The main replacement for eggs in this recipe is milk and vinegar, which thickens when combined.
Step 1. Stir together milk and vinegar and set aside for 5 minutes.
Step 2. Meanwhile you can melt your butter and sugars together in the microwave. You want the butter to be hot enough to melt the sugar. This is the secret to crinkly tops!
Step 3. Whisk in your milk and vanilla.
Step 4: The mixture should be smooth and glossy. If it's oily or separated, keep whisking.
Step 5. Whisk in the cocoa powder.
Step 6. It should start looking glossy and shiny, just like regular brownie batter.
Step 7. Add your flour, cornstarch, baking powder and salt. Whisk until just combined.
Step 8. Fold in chocolate chips or nuts, if using. Scrape your batter into the tin and bake until set!
How Do I Get Egg Free Brownies with Crinkly Tops?
The secret to the perfect crinkly tops on eggless brownies is to make sure the butter is heated enough to dissolve the sugars. This then creates a thin crust on the top of the brownie when it is baking and – ta-da – crinkly tops!
To test if your sugar has dissolved while you are heating the butter mixture, rub a small about of the mixture between your thumb and finger (be careful if it’s hot). It should feel smooth and glossy, not gritty.
Top Tips to Get Perfect Egg Free Brownies
Fold the dry ingredients in until JUST combined. Overmixing the batter will give you heavy, cakey brownies. Just fold or stir the dry ingredients in until there are no streaks left. A few lumps are okay.
Wait until the brownies are cool before slicing: brownies taste the best a couple of hours after baking. Let them cool before you eat them. The texture will firm up a couple of hours after baking.
How Do You Know When Brownies are Done?
Unfortunately you can’t just poke the brownies with a skewer to see if they are done, but there are some other methods you can try.
- Gently move the brownie pan: the brownie should only have a very slight or no wobbly. If it’s jiggling too much, pop it back in for a bit longer.
- The top of the brownie should be set: there should be an even crust which is somewhat matte. If you see any blobs or shiny brownie batter which still haven’t set, you’ll need to bake the brownie for longer.
- The brownies have puffed up evenly: you should notice the brownies are somewhat evenly puffed up.
Troubleshooting the Brownies with No Egg
Why did my eggless brownies crack on top? This is usually because you overmixed the brownie batter or overbaked the brownies. Make sure to gently fold in the dry ingredients. If your oven runs hot, reduce the temperature and start with 25 minutes.
Why did my brownies sink in the middle? This could be because the brownies are underbaked or because you opened the oven too many times or for too long during cooking. See above for tips on how to check when your brownies are done.
Storage
Keep the brownies in an airtight container at room temperature for up to 1 week.
Can I freeze brownies? Yes, wrap the cooled brownie slices (or the whole slab) in plastic wrap then place in an airtight container. Freeze for up to 6 months. Defrost for 6 hours or overnight and enjoy. You can also pop a frozen square in lunchboxes and it will defrost by lunch time!
Eggless Brownies
These eggless brownies taste just like regular brownies! They're fudgy, full of chocolate flavour and made with only simple ingredients.
Ingredients
- ½ cup (125 mL) milk
- 1 teaspoon (5 mL) vinegar, any kind
- 175 g (¾ cup / 6 oz) unsalted butter, roughly chopped
- ¾ cup (130 g) brown sugar, packed
- ½ cup (120 g) caster / superfine sugar or white sugar
- 1 teaspoon (5 mL) vanilla
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (150 g) plain / all-purpose flour
- 1 tablespoon (12 g) cornstarch / cornflour
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (2 g) salt
- ½ cup (100 g / 3.5 oz) chocolate chips or nuts, optional
Instructions
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the brownie.
- In a small jug or bowl, stir together milk and vinegar. Set aside for 5 minutes or until slightly thickened.
- Meanwhile, place butter and sugars in a large heat-proof bowl. Microwave for 1 minute. Stir well. Microwave for another 30 seconds or until the butter is melted. Stir well. Microwave for another 30 seconds and give it a good stir — this last burst of heat will help dissolve the sugar and give you crackly tops.
- Whisk milk into butter mixture. Whisk in vanilla. It should be smooth and glossy, not oily. Whisk in cocoa powder.
- Add flour, cornstarch, baking powder and salt. Whisk until just combined. Fold in chocolate chips or nuts, if using.
- Scrape into the prepared tin and bake for 25-30 minutes or until the brownie is set and doesn't wobble when moved gently.
Notes
Measurements
Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Substitutions
- Milk: substitute with any plant-based alternative.
- Vinegar: I used malt but you can use any vinegar that isn't strongly flavoured.
- Sugar: you can use all brown sugar or all caster / superfine sugar. You can also use white sugar.
- Salt: omit if using salted butter.
Storage
Keep in an airtight container at room temperature for up to 1 week.
Nutrition Information:
Yield: 16 Serving Size: 1 square (no chocolate chips)Amount Per Serving: Calories: 189Total Fat: 9.6gSaturated Fat: 6.1gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 0.8mgSodium: 163mgCarbohydrates: 24.7gFiber: 1.5gSugar: 16.1gProtein: 1.8g
Leave a Reply