Eggless Chocolate Brownie Recipe
These eggless chocolate brownies are my “go-to” brownies made without eggs. They are fudgy, very moist and very chocolatey. Enjoy a piece of brownie with a glass of milk.
A chocolate lovers dream come true! They’re so easy to make and perfectly delicious. Watch how I make them in this quick video.
There are many different types of brownies with different textures. Everyone has their preference. To make it clear, it is not a dense fudgy brownie. It is more like a tender, gooey, fudgy brownies. You can see it in the pic below.
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 a fudge-like brownie. It is moist, chewy, gooey and very chocolaty Brownie. Here is the picture below with a comparison of failed and successful experiments. The failed one was very dry and crumbly. But this one is very moist and fudgy.
There is another version on the blog which has cake-like texture – eggless cocoa brownies.
Ingredients required to make eggless brownies:
This chocolate brownie recipe requires a few basic ingredients + applesauce. You can see all of them in the pic below.
Notes on some ingredients (worth reading)
– 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 (baking chocolate) will also work perfectly for this recipe.
– Applesauce – It is used as an egg replacer. I used them a lot in my baking e.g. eggless strawberry bread, eggless applesauce bread. If you look at scientifically, Eggs work as a leaving agent and give richness and moistness to the brownie. And for the same purpose applesauce is used. Applesauce has a high amount of moisture in it which turns to steam in the oven and gives a lift to brownie as an egg does as a leaving. It doesn’t provide richness like eggs but sure provides the moistness.
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 a potato masher until it gets smooth or use a blender/grinder.
– Butter – I always use unsalted butter because I like to control the salt in the recipe. But if you use salted butter then skip the salt in the recipe.
How to make Eggless Chocolate Brownies?
1) Preheat the oven to 350°F or 180°C for at least 10 minutes. Take 8×8 inch pan, lightly butter or spray with cooking oil spray. Line it with parchment paper with sides up. So it will be easy to lift after it bakes. Again butter or spray the parchment paper. Keep it aside.
2) Take butter and chocolate in a bowl. Melt in the microwave for 40 seconds. (You can melt them by using double boiler method as shown in the video)
3) After that it will look they are not melted totally but actually they have melted (pic 3). While melting chocolate, be very careful because they melt fast. If chocolate burns then it doesn’t taste good at all.
4) Stir or whisk till it becomes smooth.
5) Take apple sauce and sugar in large enough bowl. Whisk it till sugar dissolves. Then add water and vanilla extract and mix it well.
6) Then add melted chocolate.
7) Whisk it well till it gets incorporated well. Do not overbeat it because we don’t want to get air in the batter (because we want a chewy brownie, not like cake).
8) Then sift the dry ingredients (flour, baking powder, baking soda, and salt).
9) Again mix until everything is incorporated well.
10) Pour the batter into prepared pan. Even it out with a spatula and tap the pan on the countertop a few times to get rid of air bubbles.
11) Bake it into the preheated oven for 25-30 minutes.
Baking time:
25-27 mins – a toothpick inserted comes out with little sticky moist batter (not crumbs). Meaning you’ll get a super gooey brownie (won’t hold the piece properly).
28-30 mins – a toothpick inserted comes out with few moist crumbs with little sticky batter. Meaning you’ll get a moist, fudgy brownie (the my kind).
12) Let the brownie cool completely in the pan on the wire rack. As it cools it will deflate a bit. But don’t worry it is perfectly fine.
Then pop it into the refrigerator for 1 hour before cutting.
13) Then remove brownie out of the pan with the help of parchment paper. And cut them into 9 or 16 equal pieces or as per your desired size and serve.
14) Serve chilled.
I like to serve this eggless chocolate brownie cold just right from the refrigerator. I like to bite into them as it is. You can serve it with ice cream or a glass of milk.
Eggless Chocolate Brownie Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- ¾ cup All purpose flour (Maida)
- ¼ teaspoon Baking soda
- 1 teaspoon Baking powder
- a pinch Salt
- 3 tablespoons Unsalted butter
- 8 oz or 1 ½ cups Chocolate chips, or semi-sweet chocolate
- ½ cup unsweetened applesauce
- ½ cup White granulated sugar
- 2 tablespoons Water
- 1 teaspoon Pure vanilla extract
Instructions
- Preheat the oven to 350°F or 180°C for at least 10 minutes
- Take 8×8 inch pan, lightly butter or spray with cooking oil spray. Line it with parchment paper with sides up. So it will be easy to lift after it bakes. Again butter or spray the parchment paper. Keep it aside.
- Take butter and chocolate in a bowl. Melt in the microwave for 40 seconds. (You can melt them by using double boiler method). Once melted, stir to make it smooth. Keep it aside.
- Take apple sauce and sugar in large enough bowl. Whisk it till sugar dissolves.
- Then add water, vanilla extract and melted chocolate. Whisk it well till it gets incorporated well.
- Then sift the dry ingredients (flour, baking powder, baking soda, and salt). Again mix until everything is incorporated well.
- Pour the batter into prepared pan. Even it out with a spatula and tap the pan on the countertop a few times to get rid of air bubbles.
- Bake it into the preheated oven for 25-30 minutes. Baking time: 25-27 mins – a toothpick inserted comes out with little sticky moist batter (not crumbs). Meaning you’ll get a super gooey brownie (won’t hold the piece properly).28-30 mins – a toothpick inserted comes out with few moist crumbs with little sticky batter. Meaning you’ll get a moist, fudgy brownie (the my kind).
- Let the brownie cool completely in the pan on the wire rack. As it cools it will deflate a bit. But don’t worry it is perfectly fine.
- Most important: Pop it into the refrigerator for 1 hour before cutting.
- Then remove brownie out of the pan with the help of parchment paper.
- And cut them into 9 or 16 equal pieces or as per your desired size and serve.
Video
Notes
- While melting chocolate, be very careful because they melt fast. If chocolate burns then it doesn’t taste good at all.
- 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 a potato masher until it gets smooth or use a blender/grinder.
Is there a way to replace the applesauce and also how many sticks of butter is that
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
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!
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.
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!
The top is not crispy. As it chills in the refrigerator it looks that way.
My top came out perfectly crisp both last night and today. I read someplace, during my brownie research last week, that baking soda makes this happen. It’s in this recipe, so mine are crisp.
I should say “during my egg-free brownie research”.
I didn’t know that baking soda is the reason for that. Good to know that