Once you check out this recipe, you’ll realize making your favorite dessert has never been easier!
This brownie mix is made without any eggs or oil, but it leads to yummy, fudgy brownies every single time.
It’s also easy to modify since it can be made with a few different egg substitutes.
However, the best part about this brownie mix is that it takes no more than 10 minutes to fully cook.
Read on to find out how you can turn these unbelievable eggless brownies into a reality.
How to make brownies with a brownie mix without using eggs?
Most traditional brownie recipes are made with eggs since they act as a binder that keeps the dry ingredients together. However, this isn’t the only way eggs affect brownies.
They also provide moisture and act as a leavener that helps the batter rise during baking. Therefore, when I’m making brownies without eggs, I look for substitutes that ideally add moisture, bind ingredients and act as a leavener all at the same time.
Unfortunately, the list of ingredients that fits this bill is quite slim. Most egg replacers typically act as a binder, without providing enough moisture or leavening.
In my opinion, the best alternative to eggs remains flax seed. It provides structure, volume and can even emulsify fats and liquids.
However, I decided to use milk instead of eggs for these brownies since it leads to a softer crumb and enriches their flavor.
It’s worth noting that you can also use a tablespoon of mayonnaise in place of eggs when you’re making brownies. This however will make their texture more moist, so if you prefer fudgier brownies you should stick with milk.
If you want to check out other egg substitutes, you can check my article on the topic here.
- Butter. Using butter instead of oil will lead to a tender crumb. You can use both salted and unsalted butter for this recipe. If you opt for unsalted butter, you should add a pinch of salt to bring out the flavor of the chocolate.
- Milk. We’re going to use whole milk as an egg substitute for this recipe. It will provide moisture and bind the dry ingredients together. If you’re vegan, you can substitute it with plant based or nut milks.
- Flour. Since these no egg brownies are made in the microwave, you’ll need to work the flour extra hard to develop its gluten strands.
- Cocoa powder. This brownie recipe without eggs is made with unsweetened cocoa powder, but you can also use the sweetened variety. If you use the latter, you might want to reduce the amount of sugar.
- Espresso powder. Espresso powder is completely optional, but it will kick the flavor of your brownies up a notch.
- Chocolate chunks. Chocolate chunks are the main source of sweetness for these brownies. I like to fold some of them in the batter, but you can leave them out and increase the amount of sugar instead.
- Granulated Sugar. No brownie recipe can be complete without sugar. However, for this one we only need a small amount since the chocolate chunks will provide plenty of sweetness.
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
- Fill a large bowl with warm water until it’s partway full.
- Put the butter in a smaller bowl and place it in the water bath. For faster results, you can cut the butter into small pieces and let it soften at room temperature before placing it in the water bath. I prefer to melt butter using a water bath since it prevents it from burning, but you can also do it over the stovetop if you choose to.
- Whisk the melted butter and milk in a glass bowl. After the liquids are well combined, add the sugar and lightly stir the mixture.
- Sift the cocoa powder and flour into the mixture. This will prevent the formation of clumps in the batter. At this point, you can also add the espresso powder if you’ve included it in your recipe.
- Stir the batter using a spatula or a wooden spoon for at least one minute to develop its gluten network. For chewier brownies, stir the batter for a few minutes longer.
- Once the batter is ready, fold in half of the chocolate chunks with your spatula. Then line a microwavable glass pan with parchment paper and pour in the batter.
- Sprinkle the rest of the chocolate chunks on top and microwave for 2 minutes.
- Let the batter cool off for a few minutes, then lift it up from the pan and cut it into squares.
- Vegan – To make these brownies vegan, just replace the milk with a flax egg and use oil instead of butter. You can also use other egg alternatives such as pureed banana or applesauce, but this will slightly alter the texture of the brownies.
- Dairy Free – If you’re lactose intolerant, you can use a dairy-free alternative such as almond milk. Do note that this might alter the flavor and texture of the final product.
- Nutty – You can add some chopped walnuts or almonds to give your brownies extra crunch.
And as a side yet related note, here’s an idea for an eggless baked good: Egg Substitutes in Banana Bread Recipes
If you have any leftover brownies, you can store them at room temperature for up to three days.
Alternatively, you can wrap each brownie separately and store them in the freezer for three months.
To preserve their taste, it’s best to defrost them at room temperature instead of using the microwave.
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How to Make a Brownie Mix Without Using Eggs
- 1/2 cup melted butter
- 3/4 cup milk
- 1/2 cup whole wheat flour
- 6 tbsp cocoa powder
- 1/2 cup chocolate chunks
- 2 tbsp sugar
- Place the butter in a warm water bath. This will allow the butter to melt without burning.
- Stir the melted butter and cold milk into a glass cup.
- Lightly stir the sugar into the mixture.
- Sift the cocoa powder and the flour and fold the batter with a spatula.
- Stir in half of the chocolate chunks into the batter.
- Line a glass pan with parchment paper and pour in the batter.
- Sprinkle the rest of the chocolate chunks on top of the batter.
- Microwave the batter for 2 minutes.
- You can obviously melt the butter however you wish but I've found doing it with a water bath is more controlled.
- I used dark couverture chocolate for this recipe and it works great. I recommend trying it with couverture chocolate before experimenting with other varieties.
- Sifting the cocoa powder and the flour is important for a better texture afterward.
- If you prefer a more "melting" experience consume the brownies warm. I prefer mine fudgier so I always let them rest well.
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I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.