Eggless brownie recipe – I like brownies no matter what texture or form they come in. I’ve tried them all – chewy, cake-y, sponge-y, moist, dense, light, you name it. One of my favourite kinds to make at home is the softer cake-like brownies. I usually use my easy basic brownie recipe with different variations when I bake brownies at home but a couple of months back, I needed to bake some eggless brownies for a friend. A quick search brought me to this wonderful recipe, truly no-fail and super easy to make. Thank you Radhika!
Since my oven has hotspots, I usually cover my baking tray loosely with some aluminium foil and leave a small slit on top. I did the same while baking these brownies and feel that it made the top a bit too moist and more cake-like, without that crinkly cracked top usually found on brownies. Fret not! They tasted great and much like brownies!
This is yet another eggless brownie recipe you can adapt to your heart’s content. Add some chopped walnuts or other nuts, throw in some chocolate chips, add some chocolate ganache on top and make it richer, go crazy! I just chose to add some chopped walnuts on top for texture, packed them up to give away, and these eggless brownies were good to go!
Other Brownie Recipes you may like:
Plain Chocolate Brownies (with egg)
Katherine Hepburn Brownies
Triple Chocolate Brownies
Twix Brownies
Eggless Biscuit Brownies (no oven or baking needed)
Eggless Brownie Recipe
Ingredients
- 1 cup of all-purpose flour or maida
- 1/2 cup of cocoa powder
- 3/4 cup + 2 tbsp of powdered sugar measure after powdering
- 1 tsp of baking soda soda bi carb
- A pinch of salt
- 1/3 cup of oil I used vegetable oil
- 1 cup of milk
- 1 tsp of vinegar
- 1/2 tsp of instant coffee powder
- 1/2 tsp of vanilla extract
- A fistful of walnuts chopped
Instructions
- Pre-heat oven to 350F / 180C.
- Mix the milk at room temperature with the vinegar and set aside (Side-note: if a recipe calls for buttermilk and you don't have any in hand, this milk + vinegar mixture acts as a great substitute for buttermilk)
- In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. Mix the powdered sugar with this and stir well to combine
- Mix the oil and vanilla to the milk + vinegar mixture that's been set aside
- Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left
- Transfer the batter to a greased 8x8 pan and add chopped walnuts on top
- Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
- Let the baked brownies sit in the pan and cool completely before you cut into squares
- Keeps well for up to 2 days outside or 4 days refrigerated
Step by Step Eggless Brownie Recipe
Pre-heat oven to 350F / 180C.
Mix the milk at room temperature with the vinegar and set aside
In a bowl, sift together the flour, soda powder, cocoa powder, coffee powder, and salt.
Mix the powdered sugar with this and stir well to combine
Mix the oil and vanilla to the milk + vinegar mixture that’s been set aside
Now add the wet ingredients to the dry ingredients
Gently fold to combine until there are no more streaks of flour left
Transfer the batter to a greased 8×8 pan and add chopped walnuts on top (I didn’t use any for the step by step photos)
Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
Let the baked brownies sit in the pan and cool completely before you cut into squares. Keeps well for up to 2 days outside or 4 days refrigerated
Notes:
- You can add chocolate chips, caramel chips, chocolate chunks, other nuts, pretty much anything you prefer to change up the flavour of the brownies
- Adding a layer of chocolate ganache would really fancy up the brownies
- You can replace the oil with melted butter
- You can replace the milk+vinegar mixture with buttermilk
For eggless brownie recipe in Hindi, Tamil, Telugu, Urdu, Kannada, etc please use the Google translate button in the sidebar.
Hi I tried this brownie recipe , baked for about 30 mins . But my brownies are too soft . The are too soft to handle . can you tell me what has gone wrong
may be too much butter or butter was too moist
The brownies didn’t turn out to be very airy and soft. They were sorta packed, I guess you could say. Why so? Otherwise, they were a hit! 😀
Brownies are meant to be a bit dense, unlike cakes which are spongy and airy. Glad you liked the taste! 🙂
Hi nags thank you for sharing a great recepie. My browine turned out awesome, everyone at home loved it. Your brownie recepie made my ‘valentine’s day special…
thank you so much, that means a lot 🙂
Would they keep well for longer than 4 days in the freezer? For how long would they still be good to eat if I freeze them?
they should be fine up to two weeks if you freeze them immediately after baking and cooling completely.
Can I use apple cider vinegar
If I don’t want to use vinegar n milk can I use curd n hw much
you can try using 1/2-3/4 cup of curd. Haven’t tried this before myself so please try at your own discretion
Which vinegar
regular white vinegar
I replaced the cocoa powder with balls of “tabliya”; milk with evaporated milk; I also preheated the pan before purring the batter for smooth surface.
Still baking…. Let’s see how it taste 🙂
Thanks !
hope it turned out well!
Hi,I made it using curd.while baking it rise very well but after sometime it sank. please let me know why this happened.
Hi Preeti, maybe because the amount of curd wasn’t enough, or it can also be oven temperature. If your oven knob and the actual temperature are not aligned, that creates issues with sinking cakes and bakes too
Can v use lemon juice instead of vinegar
Ur brownie looks yummy
I want to try…help me
yes, definitely. let me know how it turns out 🙂
Tried this recipe today. Followed the given measurement exactly, but the texture was too cakey and not chewy like that of brownies. Furthermore it was less sweet. Guess this recipe needs modification. Maybe more oil or the addition of condensed milk?
This recipe does yield a softer texture than the dense chewy brownies.