brownie recipe no eggs

The Best brownie recipe no eggs

No-Egg Chocolate Brownie Bites

4.7 from 901 votes

A rich, fudgy brownie recipe without eggs, perfect for a quick treat or dessert. These bite-sized squares are easy to make and packed with chocolate flavor.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 12Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Dough

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ¼ cup cocoa powder
• 1 tsp vanilla extract

For the Filling

• ½ cup semi-sweet chocolate chips
• ¼ cup powdered sugar
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

👨‍🍳Directions

1. 1
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together flour, baking powder, and salt. Stir in melted butter, sugar, cocoa powder, and vanilla until fully combined.
3. 3
   Press the dough evenly into a 12-inch square pan, then refrigerate for 15 minutes to firm up.
4. 4
   In a small bowl, mix chocolate chips, powdered sugar, and butter until smooth. Spread this mixture evenly over the chilled brownie dough.
5. 5
   Bake for 18–20 minutes, or until the edges are set and the center is slightly underdone. Let cool completely before cutting into squares.

🔧Equipment

• Mixing bowls
• Baking sheet
• Parchment paper
• Spatula
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14💛Saturated Fat: 8❤️Cholesterol: 25🧂Sodium: 450🌾Total Carbs: 30🥦Dietary Fiber: 2🍬Sugars: 22🥩Protein: 4

📝Notes

Tips: For extra fudgy texture, slightly underbake the brownie. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

❓ Frequently Asked Questions About No-Egg Chocolate Brownie Bites

1. What makes this eggless brownie recipe so rich and fudgy? The absence of eggs is balanced by using a combination of melted butter and a small amount of flour to create a dense, moist texture. The high ratio of cocoa powder also contributes to that signature fudgy bite, while the brown sugar adds natural sweetness and moisture retention.

2. Can I substitute any of the ingredients if I don’t have them on hand? Yes, you can replace the butter with vegetable oil or melted coconut oil, but the texture may vary slightly. For the flour, you could use almond flour or a mix of all-purpose flour and cornstarch to maintain structure. If you lack baking powder, skip it entirely—this recipe relies on the natural leavening from the cocoa and sugar, so it will still bake but may be slightly denser.

3. How do I know when the brownies are done? Brownies are ready when the edges are set and the center looks slightly underdone—it will firm up as it cools. Insert a toothpick into the center; if it comes out with moist crumbs (not wet batter), they’re done. Overbaking can make them dry, so keep an eye on them in the last 5–10 minutes.

4. Can I make these brownies ahead of time? Absolutely! Brownies taste even better after resting at room temperature for 1–2 hours or overnight in the fridge. Store them in an airtight container for up to 5 days, or freeze for longer shelf life. To reheat, warm them in a 300°F oven for 5–10 minutes until melted and gooey again.