Eggless Brownies Recipe | Chocolate Brownie

Chocolate Brownie is a timeless treat loved by all ages – because really, what’s not to love about rich, chocolatey goodness? In this post, I’m sharing a simple, delicious version of the classic: an Eggless Brownie made with cocoa powder and dark chocolate. This recipe uses whole wheat flour instead of all-purpose flour, giving it a wholesome twist. It’s also egg-free, easy to make, and just as satisfying as the traditional kind.

Why This Eggless Brownies Recipe Work

Brownies have long held their place as a beloved American treat, celebrated for their deep chocolate flavor and irresistible, dense texture – somewhere between a cookie and a cake. They’re soft and moist on the inside, often with a rich bite and that signature delicate, crackly top.

While traditional recipes rely on eggs and refined flour (maida), this particular version takes a more wholesome route. It’s inspired by the fudgy style of brownies but is made without eggs or all-purpose flour.

Instead, it calls for whole wheat flour, full-fat milk, butter, cocoa powder and rich dark chocolate to create a brownie that’s moist, soft, and bursting with flavor – without feeling overly heavy.

The whole wheat flour adds a subtle nuttiness and helps maintain a tender crumb. I’ve used Christopher brand dark cocoa powder and dark chocolate to bring in deep chocolate notes. Callebaut chocolate chips are mixed into the batter and sprinkled on top for soft, melty bites in every piece.

You can use any good-quality brand of dark chocolate and cocoa powder. It’s best to use couverture chocolate instead of compound, as couverture has more cocoa butter, which gives a richer taste and smoother texture.

That said, if you only have compound chocolate, you can still use it – just know the flavor and mouthfeel may be slightly different.

A key trick to getting that classic glossy crust? Melt the sugar into the hot milk-butter mixture. It’s a small extra step, but it makes all the difference and gives these brownies their elegant sheen without the need for frosting.

This recipe is an improved version of the one I had shared earlier. After training as a pastry chef and gaining more experience with eggless baking, I revisited my original recipe to make it more fudgy, softer, and richer in flavor. If you’ve tried the earlier version, I think you’ll enjoy this updated one even more.

It’s a simple, no-fuss recipe made with everyday pantry staples. There’s no all-purpose flour (maida), no eggs – yet the brownies turn out chocolaty, soft, and deeply satisfying.

Key Ingredients at a Glance

• Whole wheat flour: This gives structure to the brownies and also adds a light nutty flavor. It’s more wholesome than all-purpose flour but still keeps the texture soft and tender when used in the right amount.
• Dark cocoa powder: Adds that deep, rich chocolate taste. I’ve used Christopher brand, but any good-quality cocoa will work. It also helps give the brownies their color and deep chocolaty flavor.
• Dark chocolate: Brings in extra moisture and makes the brownies more fudgy. It also deepens the chocolate flavor. Choose couverture if possible; it melts better and has a smoother finish.
• Unsalted butter: Adds richness and helps to create a soft, moist crumb. Using melted butter also gives that dense, fudgy texture instead of a cake-like one.
• Full-fat milk: Acts as a liquid and also replaces eggs in this recipe. It binds everything together and helps keep the brownies soft and moist.
• Sugar (raw or white): Sweetens the brownies and plays an important role in forming that shiny, crackly crust when melted into the hot milk-butter mix.
• Vanilla extract (optional): Just a small amount brings warmth and enhances the chocolate flavor.
• Callebaut chocolate chips: I’ve added these for that extra chocolatey bite in every piece. They melt just enough to give little gooey pockets of chocolate, on the top.

Step-by-Step Guide

How to make Eggless Brownies

Before you begin, make sure all your ingredients are at room temperature. 

Preparation

1. Grease a 7 x 2 inches square baking pan with softened butter or oil if you prefer.

2. Measure all the ingredients and keep them ready:

• ½ cup whole wheat flour(atta), leveled – 60 grams
• ¼ cup cocoa powder, leveled – 22 grams
• ¼ teaspoon baking powder
• 60 grams butter – unsalted & softened, at room temperature

In a sieve, take ½ cup whole wheat flour, ¼ teaspoon baking powder and 1 pinch of salt.

3. Sift this flour mixture. Keep aside.

Preheat the oven at 180° C (356° F) for 15 minutes.

Note: If using stone ground or roller milled whole wheat flour (or chakki ground atta), then sift it twice with the baking powder.

4. Transfer the sifted ingredients in a mixing bowl.

Make Cocoa Solution

5. Now, take 1 cup whole milk or full-fat milk in a saucepan and heat on low to medium flame.

6. When the milk turns hot (but not boiling), lower heat and add ⅓ cup sugar.

7. Add 60 grams unsalted butter. The butter must be at room temperature and softened.

8. Next, add ¼ cup leveled cocoa powder.

9. With a whisk, begin to mix everything well, so that the sugar dissolves and the cocoa powder mixes well with the milk.

Break the lumps of cocoa powder, if any. Mix to a smooth and glossy mixture.

10. Turn off heat and add chocolate chips or chopped dark chocolate.

In the photo below, you’ll notice the chocolate chips are partly melted. After adding them, they sank into the liquid, so they weren’t visible on the surface.

To show that I did add them, I scooped some out with a spoon for the photo. Most of them partly melted into the hot mixture, adding even more chocolatey depth to the batter.

11. The chips will begin to melt. Using a whisk mix the chips with the rest of the liquid mixture.

Make Batter

12. Add the hot cocoa and chocolate solution to the sifted flour mixture in the bowl. Also, add ½ teaspoon vanilla extract.

13. With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly. Do not overmix.

The batter is a medium consistency flowing batter. It is not thick or thin.

If your batter looks too thick, add a few tablespoons of hot milk and mix again. If its too thin, add a few tablespoons of flour.

Note: The milk required depends on the quality of whole wheat flour. So, do keep some hot milk handy, if you need to add it.

14. Now, pour the batter in the greased baking pan.

Tap the pan on the countertop a few times to release air bubbles.

15. Place chocolate chips on top of the batter

Bake Chocolate Brownie

16. Bake in the preheated oven at 180° C (356° F) with both top and bottom elements on for about 28 to 35 minutes.

In a convection oven, bake at 170° C (340° F). In a slow oven with less heat on top, bake at 190° C (355° F).

Keep the pan on the center rack. Do not open the oven door till ¾ᵗʰ of the Eggless Brownie is done. Since oven temperatures vary, keep a check.

Once done, check with a tooth pick or bamboo skewer. If the tooth pick or skewer comes out clean, the brownie is baked well.

Keep in mind not to over bake the brownie as then, the top will dry out and turn crusty.

Serving & Storage Suggestions

Once the brownie has cooled down or reached room temperature, you can either lift it out of the pan or slice it directly in the tray for easy serving.

Cut the brownie into squares and enjoy right away; or store the pieces in an airtight container in the fridge if you’re saving them for later. In cooler weather, they’ll stay fresh on the counter for a day or two without refrigeration.

When it’s time to serve, feel free to dress them up! A light dusting of powdered sugar or confectioner’s sugar adds a charming touch.

You can also drizzle some chocolate or caramel sauce over the top, or go all out and pair them with a scoop of Vanilla Ice Cream for an indulgent dessert.

Expert Tips

1. Measure accurately: Use leveled cups or a scale. Too much flour or cocoa can make the brownies dry.
2. Use good quality chocolate: Pick a rich dark cocoa and couverture chocolate for better taste and texture. Compound works too, but won’t melt as smoothly.
3. Melt sugar into the butter-milk mix: This helps form the signature shiny top; heat just enough to melt, don’t boil.
4. Stick to full-fat whole milk: It adds richness and helps replace eggs for a moist texture.
5. Mix gently: Stir just until combined as over mixing can make the brownies dense and chewy.
6. Don’t skip the chocolate chips: They melt into the batter, adding richness. Place a few on top so they stay visible after baking.
7. Preheat the oven and line the pan: Always preheat and line or grease the pan well for even baking and easy removal.
8. Bake just right: A skewer should come out with moist crumbs, not wet batter. Over baking will dry them out.
9. Cool before slicing: Let them cool completely to set. You can chill them briefly for neater slices, but bring to room temperature before serving for the best texture.

FAQs

More Chocolate Recipes To Try!

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

Eggless Brownies Recipe from the blog archives was first published on August 2016.