Eggless Fudgy Brownies

Fudgy eggless brownies of your dreams! These brownies are chewy, gooey, and out of this world delicious. They are seriously the best.

I've finally perfected my eggless fudgy brownies recipe and let me tell you, it was worth the wait.

These brownies have everything you love about a brownie and more. They are gooey, soft, fudgy brownies. They also have that perfect crinkle top we all love in brownies too.

Dare I say these brownies are better than brownies with eggs in them!?

My favourite part about this recipe is that all of the ingredients used are simple, everyday ingredients that you probably already have in your pantry. No odd ones here!

For more brownie recipes, try Small Batch Espresso Fudgy Brownies, Fudgy Butterscotch Brownies, and Fudgy Oreo Brownies.

Jump to:

• why this recipe works
• ingredients notes
• step by step instructions
• Expert Baking Tips
• FAQ
• Storing & Freezing
• Check out these recipes
• Eggless Fudgy Brownies

why this recipe works

Eggless - There are no eggs in this recipe!

Gooey chewy brownies - These brownies have gooey centers and crisp edges.

Rich chocolate flavour - Two types of chocolate is used in them.

ingredients notes

All-purpose flour - Standard all-purpose flour works best here. Any other flour won't work.

Vinegar - I used pure white vinegar, but any type of vinegar will work.

Butter – I always use unsalted for baking. Make sure it is cooled back down to room temperature. If it is too warm, the cookies will spread too much in the oven.

Brown sugar – I used light brown sugar. Dark brown sugar works as well.

Cocoa powder - Unsweetened cocoa powder is used in this recipe. Make sure to use a high quality one as it really does affect the brownies chocolate outcome.

Cornstarch - Helps to thicken up the batter and overall improve the texture of the brownies.

Chocolate chips - Semi-sweet chocolate chips are used in this recipe. They are added both into the batter and on top of the brownies before baking. You can also use milk or dark chocolate chips, or omit it completely.

Milk - I like using whole milk in my recipes. You can use any milk you'd like.

White sugar - Adds to the structure and sweetness of the brownies. This is my favourite white sugar to used.

step by step instructions

Here is how to make and bake these eggless fudgy brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk. Preheat the oven to 350°F/180°C.

Step 1 - Mix milk and vinegar. Into a cup, add milk and vinegar. Allow it to sit on the counter for 5-10 minutes while you prep the rest of your ingredients.

Step 2 - Whisk the butter and sugars. In a medium bowl, whisk the hot melted butter and sugars. Whisk for 2-3 minutes until the mixture is homogenous and not oily on the sides.

Step 3 - Add milk mixture. Whisk in the milk mixture. This has to be smooth in order for the brownies to turn out good. If it's clumpy, place into the microwave or use a double boiler method and heat for 2-3 minutes. Then continue whisking until smooth.

Step 4 - Add in cocoa powder. Whisk in the cocoa powder until well combined.

Step 5 - Add in dry ingredients. Mix in the flour, baking powder, cornstarch, and salt until no dry streaks are showing. Mix in chocolate chips.

Step 6 - Pour and bake. Transfer the batter into the prepared 8x8 pan and spread evenly. Top with extra chocolate chips. Bake the brownies for 45-55 minutes or until a toothpick inserted into the batter (not chocolate chip) is fudgy and not batter-like.

You’ll know it's ready when the center does not jiggle when the pan is moved.

Cool, slice, and enjoy!

Expert Baking Tips

• It's better to underbake, than overbake your brownies. Brownies continue to bake as they cool on the pan. You’ll know it's ready when the center does not jiggle when the pan is moved.
• Use a gram scale for the most accurate measurements while baking.
• Make sure the liquids are all homogenous before moving onto the next steps while baking. This is key to these eggless fudgy brownies turning out perfect.
• Use high-quality chocolate chips. These ones are my favourite.

FAQ

Do I have to use cornstarch?

Yes! Cornstarch is necessary in this brownie recipe.

Do I have to add vinegar?

Yes! The vinegar reacts with the milk creating a thick buttermilk that replaces the eggs in this recipe.

My mixture is all clumpy?

Heat the bowl in the microwave for 1-2 minutes OR using a double boiler method for 2-3 minutes. Then whisk. It should be smoother! Keep doing this until fully smooth.

Why aren't my brownies crinkly on the top?

Undissolved sugar will prevent you from getting the crackly top on the brownies. You want everything to be smooth. To test if it is smooth, simply rub the mixture between your fingers and feel if it is grainy or not.

Can you taste the vinegar?

No. The cocoa and chocolate overpowers it.

Storing & Freezing

Store these eggless fudgy brownies on your counter or in the fridge for up to 3 days in an airtight container.

These brownies freeze well for up to 3 months. Place into an airtight freezer-safe ziplock bag. When craving, remove from freezer and allow to thaw at room temp or heat up in the microwave or oven/air-fryer at 300℉ for 3-5 minutes.

My favourite way to eat warmed up brownies is with a scoop of vanilla bean ice cream! So good.

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