Simple Eggless Brownies (No Weird Ingredients!) • Cheapskate Cook

These eggless brownies are gooey, fudgy, and made with simple ingredients you probably already have at home.

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When you’re on a tight budget and get a craving for brownies, I have the perfect recipe for you.

These gooey, flavorful brownies are made without eggs and use pantry-friendly ingredients you likely already have on hand. Perfect for anyone who’s vegan or avoiding eggs due to allergies, they’re also surprisingly easy to whip up. Give them a try the next time you’re craving brownies—you just might fall in love with them like we did.

Why You’ll Love These Eggless Brownies

Unlike traditional brownie recipes, you won’t need eggs to get that delicious fudgy texture we love in our brownies. And unlike many vegan or allergy-free recipes, you won’t need any weird ingredients to make the perfect brownies.

Healthier & Whole Grain – Sure, it’s a dessert. But you can make it with whole grains, your preferred sweeteners, and other simple, real food ingredients.
No Weird Ingredients – This recipe uses all of the same ingredients that normal brownies use – without the eggs.
Budget-Friendly – With basic ingredients and no eggs, this recipe literally helps you have your cake and eat it too!
Simple to Make – This egg-free brownie recipe feels a little bit like a science experiment at the beginning. However, if you can make cream of wheat from a box, you can make this no problem.

Ingredients

1/3 cup flour (white, whole wheat, and spelt all work)
1 cup water
1/2 cup melted butter or oil, (avocado oil, coconut oil, or palm shortening)
2/3 cup cocoa powder
1 3/4 cup sugar*
1/2 tsp salt
1 tsp vanilla
2 cups flour (white, whole wheat, and spelt all work)
2 1/2 tsp baking powder

Optional:

1-2 cups dark or semi-sweet chocolate chips, to taste
1/2 cup walnuts, chopped
1/2 cup pretzels, diced
1 cup white chocolate chips
1 cup peanut butter chips

Instructions

This recipe feels a little bit like a science experiment at the beginning. However, if you can make cream of wheat from a box, you can make this no problem.

Prepare the Egg-Replacer:

Mix Flour & Water: In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat the saucepan over medium heat, stirring frequently and cooking until the mixture grows as thick as muffin batter (this isn’t super thick – it’s in between pancake batter and biscuit dough).
Let Mixture Cool: Remove pan from heat and use a rubber spatula to scrape the flour and water mixture into a large mixing bowl. Set aside and let it cool completely.

Mix the Brownie Batter:

Preheat the oven to 350°F.
In a medium-sized mixing bowl, stir together the 2 cups of dry flour and baking powder.
Now, grab the bowl of flour and water mixture that has been cooling. Add the sugar, salt, cocoa, melted butter, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth.
Add the dry flour mixture to the large mixing bowl and stir together.
Stir in any optional ingredients.
Pour batter into a greased 9×13-inch baking pan.
Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake.
Cool for 15-20 minutes, then cut into squares and serve.

Notes

*Honey-Sweetened Brownies

You can substitute the sugar for 1 cup of honey or maple syrup. It will slightly change the taste and texture of the brownies, but it’s still good!

Fudgey Brownies:

If you prefer fudgier brownies, reduce the 2 cups flour to 1 1/2 cups and the baking powder to 1 1/2 teaspoons.

Top Tips for The Best Eggless Brownies

These brownies have been one of my most popular recipes for years. Here are some of our best tips for egg-free brownies!

Storage

Room Temperature – Store covered, on the kitchen counter, for 3-4 days
In the fridge – These eggless brownies taste great stored in the fridge for up to one week.
Freezer – Allow the brownies to cool completely (preferably overnight), then wrap them in plastic wrap and store them in a plastic or glass container or freezer bag. Remember to label it with the contents and date!

Special Diets

Dairy-Free Brownies:

For dairy-free brownies, substitute the butter with oil. Avocado oil, melted palm shortening, or a combination of half coconut oil and half another oil have all worked well for me in the past.

If you are using any kind of optional mix-ins like chocolate chips, make sure they are dairy-free.

Vegan Brownies:

Since these brownies are egg-free, you’re already halfway to making vegan brownies! Simply use the dairy-free substitutions I shared above and check any other ingredients for animal products.

I recommend icing your vegan brownies with the dessert variations of my simple Cashew Cream.

FAQs & Troubleshooting

Fudgier Brownies – For fudgier brownies, reduce the 2 cups of flour to 1 1/2 cups and the baking powder to 1 1/2 teaspoons.
Brownies Turned Out Too Dry or Too Gooey? – It’s probably the flour and water mixture from the beginning. It can be a bit tricky at first. Remember, you want the mixture to be as thick as muffin batter. This isn’t super thick – it’s in between pancake batter and biscuit dough.
Batch Didn’t Turn Out? – Don’t worry! Eat your brownies with ice cream, or chop and store them in the freezer for ice cream toppings in the future.

More Quick Tips For Healthier Baking:

This Pyrex baking dish with a lid is perfect for storing eggless brownies

Helpful Equipment for Making Eggless Brownies

You probably already have all the necessary supplies – bowl, whisk, pan, etc. However, when it comes to storing leftover egg-free brownies or bringing them to a party, I avoid plastic wrap. It’s wasteful, disposable, bad for the environment, and an unnecessary expense.

For several years, I stored leftover brownies (or anything in my baking pans) by placing a towel over the top of the pan and setting a cutting board on top. It worked great. But eventually, I got a few Pyrex baking pans with lids. They’re easy to use, dishwasher safe, and I never have to buy plastic wrap.

More Popular Dessert Recipes

Try these healthier dessert recipes – many of which are also egg-free!

Tall stack of gooey, fudgy eggless brownies

Egg-Free Brownies Recipe

Whether you have an egg allergy or are simply trying to save money and eat dessert, these eggless brownies are the perfect answer. You may know flax eggs make a great egg-replacement in baked goods. But flax can be hard to find and expensive. Try these egg-free brownies instead. No weird ingredients – just some extra flour and water!

I hope you get to try these brownies soon. If you have any questions, ask me in the comments, and I’ll try to help!

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