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Eggless Chocolate Brownies

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Eggless Chocolate Brownie Recipe – Fudgy, chewy brownie made from semisweet chocolate and applesauce. Enjoy a piece of brownie with a glass of milk.

Eggless Brownie Recipe | Eggless Chocolate Brownies

I have used applesauce to make it moist and as an egg replacer. If you remember then I have used applesauce in eggless strawberry bread and eggless applesauce bread.

If you look at scientifically, Eggs work as a leaving agent and give richness and moistness to brownie. And for the same purpose applesauce is used. Applesauce has high amount of moisture in it which turn to steam in the oven and gives a lift to brownie as similarly egg does as a leaving

Who doesn’t like brownie? As Valentine day is coming up really fast and here is the brownie recipe for you. Make it for your loved ones and also for yourself. 🙂

I have tried so many eggless brownie recipes, and I have failed so many times. After doing so many experiments, finally I come up with this recipe. This is fudge like brownie. It is moist, chewy, gooey and very chocolaty Brownie. Here is the picture below with comparison of failed and successful experiments. The failed one was very dry and crumbly. But this one is very moist and fudgy.

Eggless Brownie Recipe | Eggless Chocolate Brownies

I have used lots of chocolate to make this eggless chocolate brownie more chocolaty and that’s why you won’t taste applesauce in it at all. I asked my husband to taste this brownie and he loved it. Then I told him that I have used applesauce in it and he thinks that I am joking.

Eggless Brownie Recipe | Eggless Chocolate Brownies

Check out more eggless brownies
Cocoa brownies  //  No bake brownies

How to make eggless chocolate brownie recipe:

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 1) Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) Lightly butter or spray with non-stick cooking spray 8×8 inch baking pan. Line it with parchment paper with sides up. So it will be easy to lift up after it bakes. Again butter  or spray the parchment paper.
Eggless Brownie Recipe | Eggless Chocolate Brownies

3) Take all purpose flour, baking powder, baking soda and salt in a bowl.
Eggless Brownie Recipe | Eggless Chocolate Brownies

4) Mix it well and keep it aside till needed.
Eggless Brownie Recipe | Eggless Chocolate Brownies

5) Take butter and chocolate in a bowl. Melt in the microwave for 40 seconds. (You can melt them by using double boiler method.)
Eggless Brownie Recipe | Eggless Chocolate Brownies

6) After that it will look like this. they are melted but by look they are not melted totally.
Eggless Brownie Recipe | Eggless Chocolate Brownies

7) Then whisk it with wire whisk till it gets smooth.
Eggless Brownie Recipe | Eggless Chocolate Brownies

8) Take apple sauce and sugar in large enough bowl. Whisk it till sugar dissolves. Then add hot water and vanilla extract. Mix it well.
Eggless Brownie Recipe | Eggless Chocolate Brownies

9) Then add melted chocolate.
Eggless Brownie Recipe | Eggless Chocolate Brownies

10) Whisk it well till it gets incorporated well. Do not over beat it because we don’t want to get air in the batter (because we want chewy brownie not like cake)
Eggless Brownie Recipe | Eggless Chocolate Brownies

11) Then add dry ingredients.
Eggless Brownie Recipe | Eggless Chocolate Brownies

12) And mix it with spatula till combined.
Eggless Brownie Recipe | Eggless Chocolate Brownies

13) Pour the batter into prepared pan. Even it out with butter knife and tap the pan on counter top few times to get rid of air bubbles.
Eggless Brownie Recipe | Eggless Chocolate Brownies

14) Bake it into preheated oven for 25-30 minutes. Check it by inserting a toothpick in the center and it will come with few moist crumbs.
Eggless Brownie Recipe | Eggless Chocolate Brownies

15) Let the brownie cool completely in the pan on wire rack. As it cools it will deflate a bit. But don’t worry it is perfectly fine.

16) Then pop it into the refrigerator for 1 hour before cutting.

17) Then remove brownie out of the pan with the help of parchment paper.
Eggless Brownie Recipe | Eggless Chocolate Brownies

18) And cut them into 9 equal pieces or as per your desire size and serve.
Eggless Brownie Recipe | Eggless Chocolate Brownies

If you love chocolate then I am sure you will definitely like this eggless chocolate brownie. So what are you waiting for? Write down needed ingredients in grocery list, shop them this weekend and make it for this valentine day.

Serving suggestion: I would like to serve them cold just right from the refrigerator. I like to bite into them as it is. You can serve it with ice creams.

 Notes:

  • Chocolate chips – Instead of chocolate chips, you can use 8 oz Semi-sweet chocolate of your choice. I had some Hersey’s chocolate chips sitting in my pantry and I wanted to use that so I have used that. But semisweet chocolate bar will also works perfect for this recipe.
  • Applesauce – I have used store bought applesauce. But you use homemade too.  Let’s quickly go through how to make applesauce at home: peel, core and cut 3 medium apples. Cook them with 6 tablespoons of water on low heat till cooked (about 20 minutes). Mash it with potato masher until it gets smooth.
  • Always preheat the oven for 10 minutes before baking at mentioned temperature.
  • While melting chocolate, be very careful because they melt fast. If chocolate burns then it doesn’t taste good at all.
  • Do not whisk the brownie batter too much. As we don’t want to get air into the batter. If it gets airy then its texture is cakey not fudge like.

Eggless Brownie Recipe | Eggless Chocolate Brownies

Eggless chocolate brownie recipe
4.48 from 17 votes
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Eggless chocolate brownie recipe (How to make eggless brownie recipe)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 9 pieces (almost 2 ½ inches squares)
Author Kanan

Ingredients (1 cup = 240 ml)

  • ¾ cup All purpose flour (Maida)
  • ¼ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • a pinch Salt
  • 3 tablespoons Unsalted butter
  • 1 ½ cups Chocolate chips
  • ½ cup unsweetened applesauce
  • ½ cup White granulated sugar
  • 2 tablespoons Water (Boiling hot)
  • 1 teaspoon Pure vanilla extract

Instructions

Preparation:

  1. Preheat the oven to 350 degree F or 180 degree C.
  2. Lightly butter or spray with non-stick cooking spray 8x8 inch baking pan.
  3. Line it with parchment paper with sides up. So it will be easy to lift up after it bakes.
  4. Again butter or spray the parchment paper. Keep it aside.

Making eggless chocolate brownie recipe:

  1. Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well and keep it aside till needed.
  2. Take butter and chocolate in a bowl. Melt in the microwave for 40 seconds. (You can melt them by using double boiler method.)
  3. They are melted but by look they are not melted totally. Then whisk it with wire whisk till it gets smooth.
  4. Take apple sauce and sugar in large enough bowl. Whisk it till sugar dissolves. Then add hot water and vanilla extract. Mix it well.
  5. Then add melted chocolate.
  6. Whisk it well till it gets incorporated well. Do not over beat it because we don’t want to get air in the batter (because we want chewy brownie not like cake)
  7. Then add dry ingredients. And mix it with spatula till combined.
  8. Pour the batter into prepared pan. Even it out with butter knife and tap the pan on counter top few times to get rid of air bubbles.
  9. Bake it into preheated oven for 25-30 minutes. Check it by inserting a toothpick in the center and it will come with few moist crumbs.
  10. Let the brownie cool completely in the pan on wire rack. As it cools it will deflate a bit. But don’t worry it is perfectly fine.
  11. Then pop it into the refrigerator for 1 hour before cutting.
  12. Then remove brownie out of the pan with the help of parchment paper.
  13. And cut them into 9 equal pieces or as per your desire size and serve.
These easy to make homemade eggless chocolate brownies are ooye, gooye, chewy, fudgey. In short, the best brownies ever made from scratch, you will never need box mix again. #brownies #eggfree #baking #dessert #chocolate
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Comments

  1. Hello Kanan, thank you the this wonderful recipe. I have baked this cake several times and have always been showered with compliments. Thanks again.
    Love,
    Shweta

    Reply

  2. Hi! I tried your receipe today and substituted the plain flour with gluten free flour. It almost overflowed and did not solidify. The flavours are amazing! And we still enjoyed it! However how can I get the brownie texture with gluten free flour?

    Thanks Pooja

    Reply

  3. Hi ! These brownies look delicious! Can you tell me which Hersheys choc chips did u use? Are they compound or couverture? Milk or dark choc? Semi sweet variety? I am from Pune, India and we dont these easily here so I am looking for a replacement of these 🙂

    Reply

  4. Hi ! Can you please elaborate the kind of chocolate u used? I understand Hersheys choc chips but were they compound or couverture? Also were they dark or milk chocolate? Thank you! The brownies look fabulous!

    Reply

    • I have use hersey’s semi-sweet chocolate chips. This is not compound chocolate.
      You can use any semi-sweet baking chocolate or chocolate chips.
      Or you can use compound chocolate too. But the taste will be little different,

      Reply

  5. They were good, i had to subsitute the applesause for maynoise and it was ok, i made less then the recipe, i put it in for less than 25 minutes and it was burnt 🙁

    Reply

  7. i made this recipe but almost 3/4ths into baking i inserted a toothpick to check and the cake immediately sank and toothpick came out wet. It eventually got baked in couple of minutes and tasted good. However it had a sunken centre which looked terrible.Also, I used flax egg (2tbsp flaxmeal + 6tbsp water) instead of applesauce. Please let me know what caused it to sink- inserting the toothpick before it was done or using flaxmeal. Thank you.

    Reply

    • I guess flax egg cannot be an issue. Looks like you have opened the oven way earlier and it was not cooked. Opening the oven door drops the temperature. The cake/cupcake/brownies will sink from the center if there is sudden temperature change in oven.

      FYI, this brownies are dense and chewy, so it does deflate as it cools. You can see that in the step by step photos and I have also mentioned that.

      Reply

  9. We have been trying to make brownies for our child with allergies for years. He has an egg and milk allergy. Nothing worked. When I came across this we were so excited. Tried it and they were amazing!! Thank you. We were all so excited!!

    Reply

  10. Hi! Can’t wait to try this out. However, could you tell me how much would 1.5 cups of chocolate chips be in grams, since I only have a big block of chocolate at the moment ? Thank you!

    Reply

  11. Hi.. I made this brownie today..the taste turned out to be pretty good.. But wen I demoulded it..it was very crumbly.. It did not set properly.. I used convection for about 25 mins..pls help!!

    Reply

    • overcooking makes it crumbly. but it is really strange since it is fudge brownie, it is quite moist from inside.

      Next time try to check the brownies, 5-10 minutes earlier and see if it cooked or not. Every oven is different, so yours might take less time.

      Reply

  13. This recipe has something wrong. It tastes as if its uncooked..It is too moist and tastes raw as though the flour is uncooked.

    Reply

  14. Hey,

    I have recently bought a Morphy Richards OTG and couldn’t wait to bake something in it. I came across your recipe and found it really nice and went ahead with baking. My brownie looked nothing like yours. The crust got burnt, i baked it at 180 degrees for abt 23mts in the middle shelf. . Im not saying there is any fault in the recipe, probably there is something i have done wrong. Can u help?

    Reply

    • Everybody;s oven works differently. Please follow the oven manual to operate it. Make sure that oven it pre-heated at mentioned temperature.
      Please give me more details about the batter consistency or you have substituted anything or you have eyeballed ingredients (did not measure with spoon/cup). After that I can comment. Without any info how would I know what is wrong.

      Reply

  15. I cannot thank you enough. I baked a batch last night and again today, partly because my family loved it so much and partly because I under-baked the first batch (25min) and noticed that it didn’t set, long after it sat out to cool. I returned to the oven for a few minutes, and it was fine. My son has multiple food allergies, and egg is one. I’ve tried following my favorite hershey’s brownie recipe, using flaxseed as an egg replacer, but the butter floats on top (gross!). My first attempt was four years ago, using a recipe that requited cooking flour and milk; it wasn’t that fudge-like brownie I’m used to. I’ve tried a few other recipes that didn’t have that crispy, sugary top and fudge-like texture that comes to mind, when I envision brownies. BUT THIS RECIPE… It’s absolutely PERFECT! I added chocolate chips to the batter for fun. My husband fell in love, and my food-allergic 8yo and 14 and 16yo girls fell in love, as well. I was so pleased, that I, despite my fitness goals, the fact that I haven’t wanted to eat a brownie in YEARS, and such, ended up eating a WHOLE piece, although I meant to sample it. LOL! (The Turkey Hill salted caramel ice cream I served it with was tasted a few too many times, too.) THANK YOU for a PERFECT BROWNIE RECIPE!!! I copied the link and shared it on FB.

    Reply

    • Sorry to hear about your son’s allergies, but you can make many dishes without eggs. You will find many recipes on the blog.
      Once in a while it is ok to indulge, right? 😉
      I am very happy to hear that you everyone liked this brownie recipe. Thanks for sharing the link and spreading the words.

      Reply

    • If you eat eggs, then use 2 large eggs in place of applesauce.
      It is only 3 tablespoons of butter. take it this way – half stick of butter is 4 tablespoons. Recipe calls for 3 tablespoons of butter

      Reply

      • I made this recipe a couple of weeks ago but doubled the recipe for my doctor’s office. I followed the instructions as its written and the brownies came out looking great! I chilled it for about an hour before cutting it into serving pieces. There upon I discovered not all the flour dissolved into the wet mixture. Using a spatula, I thought I folded/mixed it in pretty well being careful not to put a lot of air into the batter. It still tasted wonderful but the little specs of white ‘powder’ (which was the dry ingredients mixture) was a bit disturbing in spite of the fact it tasted great.

        I’m afraid using a fork would incorporate too much air in the batter. I’m willing to try it again but not sure exactly what I’ll do to avoid getting the little specs of flour in the finished product. Any suggestions? Thanks so much!

        p.s. In spite of it all, the brownies tasted wonderful!

        Reply

        • Hi Rose, sorry for late reply.
          It’s ok, You can mix little more till everything is incorporated well.
          I meant to say that no need to whisk or stir too vigorously.

          Reply

  17. Hey thanks for this wonderful recipe! I loved it! Only thing I didn’t get a crisp top.. The taste and feel was perfect but how do I get the crispy top??
    Please reply soon thanks!

    Reply

  18. I just made this. Loved the results…. The only thing I wld have loved if u wld have given the measurements in gms. But seriously, this was one of the best recipes I ever tried!

    Reply

  20. Hello,

    I was planning on trying to make s’mores brownies for my daughters birthday. I found a recipe, but the brownie recipe has eggs (and she is allergic to them). The brownies bake on top of a graham cracker crust. Do you think I would be able to substitute your brownies in? Do you think they would bake the same?

    Reply

  22. I tried it just now! ^^ but i over beat some ingredients so it got cakey.. i i think i need to use more chocolate .. (i used cooking choc bar) but still delicious.. its my first time baking by myself ^^ glad to choose ur recipe, my mom also thinks its good, she prefers the apple taste tho hehe mom also wanna try it baking it herself , gonna make it again soon.. thank you for sharing this wonderful recipe. greetings from brunei ^^

    Reply

  25. Loved tbese! I wanted brownies, was out if eggs and also trying to get rid of the last of the baby food–which includes applesauce. I half – expected very thin brownies, but mine came out reasonably thick while still being super fudgy. Great recipe.

    Reply

  27. Eureka! I never leave comments, but I feel this recipe is deserving of one. I have been looking for ages, years even to find the perfect eggless brownie recipe. One that doesn’t use too much butter, one that has applesauce, one that isn’t full of sugar, one that has chew, and one that has goo, and finally my search is over. This recipe has it all. Five stars! Thank you Kanan, I’m looking forward to exploring your site further.

    Reply

  28. How thick are these after chilling in the fridge? Like, how tall are they? From the photos, I couldn’t tell. Thanks!

    Reply

  31. Hey,
    I always look for baking things on pinterest, but not a lot of them suit my diet, but then i came across your blog and i have not stopped raving about it. I’ve tried this recipe so many times now and everyone loves it. Just wanted to give feedback not ask a question.
    -Mansi 🙂

    Reply

  32. Hello Kanan,

    My husband is a strict vegetarian, and he just loved these brownies. His mom is visiting, and he has demanded that I make them for her. She’s a cranky old witch, but I’m sure these’ll soften her stone cold heart up. I made them with super dark chocolate and a quarter cup of sugar instead of a half, and they were spectacular.

    Thank you so much!
    ~Sarah Patel

    Reply

  35. This is a great recipe. I’ve tried many eggless brownie recipes before but they just wouldn’t come right,either the texture would be wrong or the taste wouldn’t be that great. This one is lovely both texture & taste wise.

    Reply

  40. Hi Kanan , your recipe is very helpful . Can you suggest for some substitute for applesauce and banana . My son is allergic to fruits . And most of his friends vegan . Can we use yogurt or buttermilk . If yes how much .

    Thanks ins advance . Shama

    Reply

    • No Janvi, I live in NJ, USA.
      If you eat eggs then you can replace applesauce with 2 large eggs and skip the vanilla extract. Honey is not good idea as we have used unsweetened apple sauce here while honey makes it more sweet. Alternately you can use mashed ripe banana in place of applesauce, but bananas are sweet so reduce the sugar accordingly. FYI, if bananas are used then you will get its flavor in brownie. so it will be chocolate banana brownie.

      Reply

  42. Super recipe…. I made it for the first time. Though it did not turn out chewy, it was awesome anyway. Thank u.

    Reply

  43. Hi. Ive tried your recipe. I loved it. Except that it is tooo sweet. Or i might do it wrongly but it turned out gd. So i tot of not using sugar at all.. is it possible? 🙂

    Reply

    • yes you can skip or reduce the sugar quantity. It is possible that semi sweet chocolate that you used is more sweeter than mine and thus yours came out more sweeter.

      Reply

  44. Hi Kanan
    I’ve been following your recipes for quite a while now and have had success with many of them. But this brownie recipe just ‘wowed’ me. It was unlike anything that I’d baked till date. Irresistible, delish, chewy, chocolaty….just a piece of heaven…so I had to thank you for this awesome recipe..Btw, thanks also for the applesauce details, t’was just perfect. Cheers, Anuja

    Reply

  47. These look fabulous! Your thoughts on replacing the butter and semi sweet choc –
    How would you change it to use cocoa powder and a substitute for butter (and not oil in place of butter)? Any thoughts?
    Thanks!

    Reply

  48. I have been searching for egg less cookie and brownie recipes for years! My son has a near fatal egg allergy, and feels left out when we eat certain goodies. I am beyond excited! Thank you!

    Reply

  49. I have been looking for baking recipes without using eggs. I just made these brownies, and they turned out amazing. Thank you for this recipe. I will be using it again.

    Reply

  52. I just made a cake out of this recipe just double everything and it came out so delicious. Thank you for this recipe.

    Reply

  53. hi, I baked these brownies twice in my convection oven but i dont know where i went wrong ….The brownies remain very sticky n doughy types even after 25 min of baking( at 170 degree ) ..while the top edges start turning black almost burnt….n also later when i try to de mould it …it didnt come out completely….the bottom stuck to the pan (though well greased) can u pls help me out urgently as i had planned to make them for a family gathering after a day or two ……

    Reply

    • I can’t say exactly what went wrong without seeing it. but as per your comment I can think of few things –

      you said, ‘brownie remains doughy and top starts to burn’. look like that your oven temperature might be too high. but you said you bake at 170 which is not high. uumm.. no clue. try to bake it at mentioned temp 180 degree C and keep rack in the middle of the oven while you bake.

      Just to let you know that this brownies are “look” uncooked and very very soft to touch when you remove from the oven. do not touch it or cut it. be patient and let it cool completely, then put in the refrigerator to set and chill then cut it.

      if not using parchment paper then grease well as you did. but do not de mould it. cut the pieces in the pan after it chills in refrigerator. and try to remove the cut and smaller pieces. this might be easy to remove smaller piece rather than removing the whole brownie upside down.

      this is the type of brownie that you have to chill in the fridge in order to let it set.

      Hope this helps.

      Reply

  54. They look wonderful.. I am a brownie fan and have tried a number of recipes.. but havent tried one with apple sauce.. bookmarked.. will surely try this one..

    Reply

  55. Hi,

    Thank u for lovely recipe… Today i baked brownies first time ever and it turned out yum… And you are absoultue right applesauce does make a lot of difference.. 🙂

    Reply

    • Glad to that you tried our recipe and it came out good. If you have seen my other baking recipe then you might know I do use applesauce in my baking a lot.

      Reply

  57. Hey! The recipe looks absolutely great and you’re step-by-step instructions make it look really simple to make. Am definitely going to try this one today, however I have a question. Am very clear until step 10 and its #11 that confused me. You’ve mentioned ‘mix dry to wet and bake’ followed by ‘add dry ingredients’. Haven’t you already mixed all dry and wet ingredients until step 10?

    Please clarify really soon because am very keen to try this out ASAP! Thanks in advance.

    Reply

    • Hi Krishnapriya, let me make whole procedure simple for you,
      steps 3 & 4 – mix only dry ingredients and keep it aside.
      steps 5 to 10 – prepare only wet ingredients and keep aside
      steps 11 & 12 – mix dry and wet both together
      and in next step bake in the preheated oven.
      Please let me know if still you didn’t get it.

      Reply

      • Thanks a ton Kanan!! I guess I was confused by a very silly misread. Will surely try this out and let you know how it turned 🙂

        Reply

        • Hi Kanan! I finally got a chance to try this recipe. Turned out great taste wise, however I did face a few problems.

          Firstly, I thought the texture was too goey/fudgy in the centre and at the bottom. Is that how it’s supposed to be, because I found it difficult to lift the pieces off the tray. The pieces started to crumble a little on doing do.

          Secondly, the color of my brownies turned out to be a dark chocolate as opposed to your brownies that appear fresh brown. Is that got to do with the kind of chocolate one uses? Can one use any flavour of chocolate (barring white) for this recipe? Also, how might I add nuts such as walnuts to this to make it a chocolate walnut brownie?

          Do write back to me so I can rectify my steps the next time.

          Thanks,
          Krishnapriya

          Reply

          • Hello Krishnapriya,
            1) did you let it chill in the refrigerator (Step 16)? if not then it will be difficult to lift because of that gooey part did not set properly. and yes it is too gooey and fudge like as mentioned in description

            2) the color and flavor of the brownies are purely depends on what kind of chocolate you used. all company has different flavor, quality and color. I have used Hersey’s chocolate. addition of walnuts would be a great idea, it will give nice crunch to the brownies. add it in step 12.

            Hope this helps. 🙂

          • Hey again Kanan! Can you suggest a good recipe for an eggless chocolate brownie? Not fudgy because there’s already this wonderful recipe of yours. I tried a recipe once but the cocoa taste was overwhelming. Strange because I followed the measurements to perfection.

            Do write back soon. Thanks!

          • I have not any cake like means no fudge like brownie recipe which is tried and tasted. I do need to try it and once I get success I will let you know and share the recipe here.

  58. I came across you website while looking for an eggless brownie recipe. You have described every important detail as simple as possible. Since the pictures were convincing, I decided to give this a try and it was gooooddd!!! And this is my first time making brownies! Turned out exactly like the ones in the picture except mine is slightly a bit oilier because I just eyeballed the butter but it still taste great, can’t believe how fudgy it is. =) Other than that, I’d like to say, thank you so much for sharing this recipe. Looking forward to trying out other recipes here!

    Reply
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