FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
brownie recipe without eggs
- Total Time: 175 minutes
- Yield: 12 servings 1x
- Diet: Egg-Free
Description
This fudgy brownie recipe without eggs is a perfect comforting treat for busy days. It delivers moist, rich, chocolatey results, ideal for those seeking an (allergy-friendly) or (egg-free) baking option.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 cups granulated sugar, for brownies
- 0.5 cup granulated sugar, for caramel
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 0.5 cup vegetable oil (or melted butter)
- 0.75 cup water (or milk)
- 1 teaspoon alcohol-free vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.25 cup tahini
- 0.5 teaspoon flaky sea salt, plus extra for garnish
Instructions
- Prep Your Pan: Preheat your oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the parchment paper.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, 1.5 cups granulated sugar, 1 teaspoon fine sea salt, and baking soda until light and airy.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, 0.75 cup water, and alcohol-free vanilla extract until fully combined and smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; visible streaks of dry flour should disappear. Do not overmix. Then, fold in the semi-sweet chocolate chips. If your batter seems too thick to spread, add 1-2 tablespoons of water until it’s spoonable.
- Add First Layer: Pour half of your prepared brownie batter into the lined 8×8 inch baking pan and spread it evenly to cover the bottom.
- Swirl in Caramel: If making the Tahini Caramel, dollop half over the first batter. Spoon remaining brownie batter on top. Dollop the rest and swirl gently with a butter knife for distinct ribbons.
- Bake Until Set: Bake for 30-35 minutes, or until a toothpick inserted into the center (avoiding a caramel pocket) comes out with moist crumbs, not wet batter. The edges will look set and slightly puffed.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 2 hours before lifting them out.
Notes
Cooling completely for at least 2 hours is crucial for achieving an ultimate fudgy texture and ensuring clean, beautiful cuts. The recipe can be adapted to be (gluten-free), (dairy-free), or (lower sugar). A pinch of instant espresso powder (0.25 teaspoon) can deepen the chocolate flavor without tasting like coffee.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 370 calories
- Sugar: 33 g
- Sodium: 233 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg