Plant-based Perfection: Eggless Brownies are a perfect vegan treat.
Inviting friends or family over, and you want to be inclusive on food choices? Or maybe you yourself are vegan and have a hankering for chocolate? Look no further: Eggless Brownies are an easy, plant-based treat that are simple to make. Brownies, as a dessert, have a murky backstory. Several competing legends claim to have originated what we now call Brownies. But the common threads are: they are American (either Maine, Boston, or Chicago-take your pick on your story) and came about sometime around the turn of the twentieth century. Regardless of their origin story, they are delicious!
As the one animal product in traditional brownie recipes (aside from the versions that have butter), eggs add moisture and height to brownies but are not irreplaceable. The key is replacing the liquid of eggs with something else. Mashed bananas work, but there’s definitely a banana taste. For a pure chocolate flavor, simply replace the eggs with some water, which is what this recipe does.
Eggless Brownies should really just be called Yum Brownies, because they are. Yummy, that is. The chocolate-forward flavor satisfies any sweet tooth cravings, and they are tender and moist. Bonus factor: you don’t need a mixer or any fancy equipment to whip up a batch. While they are not as fudgy and dense as some brownies, they hit just right for dessert, snack, or even breakfast!
Cocoa Powder 101
Cocoa powder, is essentially a ground-up version of unsweetened chocolate, without the fat. It is a staple for bakers, and you can use it in baked goods and frostings alike. So what are the different types of cocoa powder, and which one is used in Eggless Brownies? There are basically three types of cocoa powder: Dutch process, black, and unsweetened (you can find other types within these three categories, though). Essentially, Dutch Process is alkalized. What this means for the taste is that the raw cocoa powder has been treated with potassium carbonate to reduce acidity, so it’s a really smooth taste. Black cocoa powder is also alkalized, but through a slightly different process that results in black cocoa powder—this is what gives Oreos their black color! Unsweetened is the most common and comes in the ubiquitous brown Hershey’s tub (although store brands are usually fine too). Our Eggless Brownies call for this type, because of its strong chocolate flavor.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
How to Make Eggless Brownies
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
Step 3: Pour in the water, vegetable oil, and vanilla extract. Stir the mixture until just combined and there are no dry patches. Avoid over-mixing to ensure your brownies stay tender.
Step 4: Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Step 5: Transfer the brownie batter to the prepared pan and smooth the top with a spatula.
Step 6: Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Step 7: Allow the brownies to cool in the pan before slicing into squares.
FAQs & Tips
How to Make Ahead and Store?
You can make Eggless Brownies ahead and store them at room temperature (in a resealable bag or container) for up to 2 days. If you want to freeze them ahead, they freeze well, as long as they are wrapped first in plastic wrap and then wrapped in a layer of foil. You want to keep any air out while they’re in the freezer so they retain their moisture. Keep any leftovers at room temperature in a resealable bag for up to 4-5 days or frozen according to the make-ahead directions.
What can I substitute for the water, for more flavor?
If you want to slightly alter the flavor, you can use 1/2 cup of strong brewed (cooled) coffee instead of the water or 3T (tablespoons) of vegan peanut butter (do not use peanut butter powder). Alternatively, you can try using up to 3/4 cup of unsweetened applesauce in place of the water. It won’t really add an apple taste but gives these brownies a slightly denser texture.
How can I jazz up Eggless Brownies?
While these brownies are delicious plain, you can add 2/3 cup of vegan chocolate chips right before adding the batter to the pan. Or you can sprinkle them on top of the warm brownies, so they melt into the top layer. Walnuts are an easy mix-in as well. Just dump 1/2 cup of walnuts in before pouring batter into the pan. Powdered sugar sprinkled on brownies is always a quick and easy topping, as well.
Serving Suggestions
As mentioned above, Eggless Brownies are perfect for dessert, birthday treats, or even breakfast! For dessert or special occasions, serve with a vegan ice cream like Eclipse brand or your favorite vegan frozen dessert. Other topping ideas include powdered sugar or a non-dairy whipped topping. Sprinkles are always a good idea as well! They make everything better, right?
Eggless Brownies
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
- Pour in the water, vegetable oil, and vanilla extract. Stir the mixture until just combined and there are no dry patches. Avoid overmixing to ensure your brownies stay tender.
- Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Transfer the brownie batter to the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Allow the brownies to cool in the pan before slicing into squares.
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