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.
When we double the quantity even the oil must b doubled??
yes everything can be doubled
Lovely
Can we use ghee instead of oil?
no that won’t work. it will be too rich
Thanks a ton it came out beautiful.
Thanks!glad you liked them 🙂
Lovely. I tried it. Came out wow. Thanks for the lovely recipe.
Hi, I always bake oil cake bt brownie bake wth butter, first time I used oil turn out very very nice on top spreed ganache. Thank you.
Hi there – is powdered sugar the same as icing sugar? My understanding of powdered sugar is the very very fine, dusty sugar, that creates a bit of a sugar storm when mixed in with a beater! It’s used to create icing. Is this what you mean by powdered sugar?
they are the same but icing sugar is much finer
I halved the recipe but by mistake added double the cocoa powder…. Amazing recipe..it was my first attempt at baking brownie.. . Came out so well. So better than outside brownies
wow i am glad! happy mistake 🙂
Hi,
I made the above brownie and came out very nice. But i used dark cocoa powder and brownie came out very dark also taste wise it was less in sugar.. what to do? How to stop my brownie to rise in the middle? Though it was little by why in middle only? Pls i am curious to know. Thanks in advance.
if you use dark cocoa powder, you need to increase amount of sugar. if the brownie is rising too much, decrease soda powder to 3/4 tsp
I’m just about to make this but wanted to double check. When you say powdered sugar, do you mean caster sugar or Icing sugar?
powdered regular white sugar