These easy to bake Eggless Brownies are soft, moist, full of chocolaty taste, and flavour. After having them, no one can guess that they’re egg-free. I’ve adapted the recipe from here. Give this a try, it’s a keeper! 🙂
Eggless Brownies
These easy to bake Eggless Brownies are soft, moist, full of chocolaty taste and flavour. After having them, no one can guess that they're egg-free.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- Unsweetened Cocoa powder
- ¾ cup + 2 tbsp- Caster Sugar/White powdered sugar
- 1 tsp- Baking soda (soda bi carb)
- A pinch of salt
- 1/3 cup- Vegetable oil/Olive oil (I used vegetable oil)
- 1 cup- Milk
- 1 tsp- White vinegar
- ½ tsp- Instant coffee powder
- ½ tsp- Vanilla extract
Instructions
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Preheat oven to 180 degrees C. At room temperature mix the milk and vinegar. Keep aside for 5 mins.
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In a bowl, mix all the dry ingredients (flour, soda, cocoa powder, coffee powder, salt, and powdered sugar).
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In another bowl, mix the oil and vanilla extract. Add the milk + vinegar mixture into this.
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Now add the wet ingredients to the dry ingredients and whisk gently to form a lump-free batter.
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Pour the batter into the greased square 8” X 8” pan. Bake for 25-30 (mine was ready in 30 minutes) minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool the baked brownies in the pan itself, and then run a sharp knife around the edges of the pan. Cut into squares after completely cooled, store in an airtight container.
Recipe Notes
- The milk+vinegar mixture is a great substitute for buttermilk. So, if you’re running out of buttermilk this can be used.
- This is a basic eggless brownie recipe. You can add any nut, chocolate chips or chocolate chunks to top the batter before baking.
- You can spread chocolate ganache on top for that extra chocolaty taste.
- The brownies will keep well outside in the winter but keep them refrigerated in the summer.
Hi,
I want to try ur receipe and I don’t have white vinegar can I used apple cider vinegar instead
Hi Jivika! Yes, you can use apple cider vinegar for this recipe. The idea is to use buttermilk for the brownie batter, store brought or home made buttermilk can also be used. I hope this will help.
Hello Chandrima, I made these brownies yesterday……. just awesome and perfect ….. I substituted coconut sugar for sugar and coconut oil for vegetable oil and added chocolate chips … Thanks for this eggless brownie recipe…… I am now experimenting with gluten free baking…. if you happen to make something ….please share …..
Hi Sheetal! Glad to know that you were happy with the Brownies. 🙂
What will be the temperature and cooking time for microwave
Hi Shagun, If you’re using the convection mode the temperature and timing would be same as mentioned in the recipe.
Hi Chandrima Ma’am, what will be the temperature of OTG or normal microwave ( not convection one). Please let us know both the temperature and timing.
Hi Ankita, This is not a microwave recipe. For OTG or in convection mode the temperature would be as mentioned in the recipe, 180 degrees C. I’ve already mentioned the timing also, please go through the recipe once again.
Can we bake this in cooker or microwave it
Hi Dharini, That you need to try on your own, I’ve not made this brownie in a cooker or microwave yet.
Perfect eggless brownie recipe without a hole.
Thank you for the amazing recipe. I was searching for a recipe that didn’t require baking powder and this recipe turned out perfect! Really soft and chocolaty!
This is the world’s best brownie recipe 👌😍 loved it.. thank you for sharing this recipe.
Can we use wheat flour insteaf of maida for the brownie
Hi, You can use wheat flour for this recipe but the texture of the brownies might turn dense.
Hi ! For how long these brownies can stay out in normal temperature. Want to make for commercial purpose. Also if l add some condensed milk/ milk powder what should be the measurement?
Hi Arpita, I’ve not made this recipe with condensed milk, so I cannot comment on that. Also, commercial recipes calls for some different ingredients which help them to retain their shape, taste for a longer period of time, it’s not a commercial recipe, but yes, if the ambient temperature is not warm, the brownies should stay good for a day in an airtight container.
Guessing this should work OK still with gluten free flour?
Hi Donna, The recipe must work with gluten-free flour. Please let me know the feedback if you try, Happy Baking! 🙂