These eggless brownies are moist, rich and completely vegan friendly! These small batch brownies are the perfect recipe to satisfy your chocolate craving and are the perfect combination of fudgy and cakey!
Brownies are one of my favorite desserts of all time. I could probably go through a whole pan of brownies in less than 48 hours if left to my own devices.
These small batch brownies are designed for those who live alone, are feeding a small group or just don’t want to make something super labor intensive!
They’re baked in a loaf pan and make a half batch of traditional brownies. They already have no egg and can be made with no dairy or gluten!
Butter. You can use either dairy free or regular butter for these eggless brownies! If you use dairy free, they will be fully vegan.
Sugar. A mix of brown and white sugar help create a rich flavor and fudgy texture since the brown sugar has a higher moisture content.
Milk. I opted to use soy milk mixed with apple cider vinegar to create a vegan buttermilk, but you can also just use regular buttermilk or regular milk here.
Flour. I used gluten free all purpose flour, but regular will also work! I do not recommend any other flour substitutes here.
Cocoa. A generous serving of cocoa powder creates a rich chocoalte flavor!
How to make eggless brownies
Combine the soy milk and apple cider vinegar and set aside for 5 minutes.
Whisk together the melted butter and both sugars. Add in the soy milk and vanilla.
Whisk in the flour, cocoa, baking powder and salt, making sure to spoon and level the flours and cocoa, don’t scoop from the bag.
Whisk until you get a smooth batter. Fold in the chocolate chunks or chips if using.
Transfer to your prepared pan and spread evenly. Top with additional chocolate chunks or chips if desired.
Bake for 25-32 minutes or until a toothpick comes out clean. Bake for longer for more cakey brownies, or less time for more fudgy brownies.
Let cool completely, then slice into 8 squares and enjoy!
Fudgy vs. cakey brownies
Everyone has their preference between cakey and fudgy brownies. I love them somewhere in the middle, which is what these eggless brownies are!
Funny enough, not using eggs helps create a fudgy texture because it prevents the brownies from rising too much and getting cakey. A second trick is the amount of baking powder. If you want more of a cakey texture, simply add 1/4-1/2 teaspoon more of baking powder!
One trick for fudgy brownies is to use fully melted butter and simply whisk it with the sugars to get a really fudgy texture.
Typically, you want to use softened butter than you beat with sugar when you want an airy texture, but for fudgy brownies, you don’t want to force too much air into the batter!
How to store and freeze
These eggless brownies will store at room temperature for bout 3-4 days after baking. I suggest letting them cool completely, then slice and store in a container or on a plate covered with foil.
To freeze these small batch brownies, slice once cool, then transfer to a freezer safe bag and freeze for up to 2 months.
Reheat at 300 Fahrenheit for about 5-10 minutes or until warm through the center. The texture will be a bit more dense when they defrost, but still completely delicious!
Frequently asked questions
What is a good egg replacer for brownies?
There are so many options for egg replacers such as applesauce, flax eggs, yogurt etc. For this recipe, we’ll be using a vegan buttermilk (or real buttermilk) which will help bind everything together.
I do not recommend using oil instead of eggs, but you can swap the butter with oil if you prefer, though the final flavor will be a bit different.
What pan is best?
I suggest a 9×5 aluminum loaf pan, since this makes a half batch of brownies. You’ll end up with 8 brownies total, whereas a traditional recipe will give you 16!
Should you use electric mixer for brownies?
If you’re going for a fudgy texture, I don’t recommend an electric mixer here. Instead, use a whisk to make the batter, then a rubber spatula to fold in the chocolate if you’re using.
More brownie recipes you’ll love!
Small Batch Eggless Brownies
by: claire cary
- ½ cup butter melted, dairy free or regular
- ½ cup white sugar
- ¼ cup light brown sugar
- 6 tablespoons soy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoons vanilla
- Combine the soy milk and apple cider vinegar and set aside for 5 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line a 9×5 loaf pan and set aside.
- Whisk together the melted butter and both sugars.
- Add in the soy milk and vanilla. Whisk well.
- Whisk in the flour, cocoa, baking powder and salt, making sure to spoon and level the flours and cocoa, don't scoop from the bag.
- Whisk until you get a smooth batter.
- Fold in the chocolate chunks or chips if using.
- Transfer to your prepared pan and spread evenly. Top with additional chocolate chunks or chips if desired.
- Bake for 25-32 minutes or until a toothpick comes out clean. Bake for longer for more cakey brownies, or less time for more fudgy brownies.
- Let cool completely, then slice into 8 squares and enjoy!