Brownie is an evergreen favorite of all ages, when it comes to Chocolate Recipes. I mean what is actually not to love in it – there’s chocolate and all things decadent in a Chocolate Brownie recipe. Here, on this post, I have shared a similar, yet easy and yummy Eggless Brownies recipe that you can make with cocoa powder. This variation of this quintessential dessert also makes use of whole wheat flour and not all-purpose flour. So, the recipe is also a bit healthier and is vegan too.
About Eggless Brownies Recipe
A Brownie is one of those sweet dishes that has nothing hidden about it – from the name to its flavors and texture. I mean what can be more obvious than calling a dish by the name of what its color is.
Also, as the chocolate is one of the main ingredients, it is also commonly termed as Chocolate Brownie or Cocoa Brownie.
The recipe of an Eggless Brownies had been requested by many readers. In fact, there are more eggless cake and muffin recipes that have been requested by readers and I will add them gradually.
For this particular recipe of Brownies minus eggs, I wanted the recipe to be made easily by everyone. So, I have used cocoa powder in this one.
Just like any other recipe, this recipe of Eggless Brownies too has some more ingredients that are common and easily available. You really don’t need to go hunting for them.
Divided into dry and wet ingredients, these are, whole wheat flour (or add atta that is used for making chapati or roti), baking powder, salt, water, sugar, oil and vanilla extract or essence.
I also add organic raw sugar in this recipe of Brownie to make it all the more wholesome. But you can easily make it with your regular granulated sugar as well.
Make sure to use a good quality of cocoa powder for this Chocolate Brownie recipe. The color and quality of the cocoa powder also decides the color of this Eggless Brownies.
My dish turned a dark chocolate color and not a brown one because of the variety of cocoa powder I used.
This Brownie is not chewy, but is soft, moist and cake-like. I have not added any nuts or dry fruits in this Chocolate Brownie. However, some chopped roasted almonds, cashews or walnuts would really elevate the flavors in it.
The inspiration for my recipe of Eggless Brownies lies loosely in this Brownie Recipe. In the recipe I have swapped a neutral flavored oil with butter.
Instead of heating and melting butter, I have heated water and added sugar, cocoa powder, oil and cooked this mixture till it came to a boil. Then, added it to the dry ingredients.
The whole wheat flour softens due to the heat. This results in the soft texture of this Chocolate Brownie. The original recipe calls for eggs. So, if you want to make this Eggless Brownies with eggs, you can check the original recipe.
How to make Eggless Brownies
1. Grease a 7 x 2 inches square baking pan with some oil or softened butter if you prefer.
2. Measure all the ingredients and keep them ready, namely
- ½ cup whole wheat flour or atta, leveled – 60 grams
- ⅓ cup cocoa powder, leveled – 30 grams
- 4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
3. In a mixing bowl or pan, take ½ cup of the whole wheat flour, ½ teaspoon baking powder and 1 pinch of salt.
4. With a whisk, mix everything very well. You can even sift this flour mixture, if you prefer. Keep aside.
Preheat the oven at 200° C/392° F for 15 minutes.
If using, stone ground or roller milled whole wheat flour (or chakki ground atta), then do sift it twice with the baking powder.
Make Cocoa Solution
5. Now, take 1 cup water in a pan and heat it on low to medium flame.
6. When the water turns hot (but not boiling), lower heat and add ⅓ cup sugar.
7. Next, add ⅓ cup of the leveled cocoa powder.
8. Then, add 4 tablespoons oil. Here I have added the entire 4 tablespoons of oil with a measuring cup.
You can use any neutral flavored oil or olive oil. I used sunflower oil.
9. With a spatula, begin to mix everything well, so that the sugar dissolves and the cocoa powder mixes well with the water. Break the lumps of cocoa powder, if any.
10. Let this mixture come to a boil on medium-low heat.
Make Brownie Batter
11. Switch off the heat and add the bubbling cocoa solution to the flour mixture.
12. The liquid mixture will cover the entire flour mixture. Also, add ½ teaspoon vanilla extract.
13. With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
14. The mixture will be hot. So, be careful while mixing and also mix lightly. Do not over do as you do not want a chocolate wheat dough. A few tiny flour specks in the batter are fine.
15. Below is a photo showing the consistency of the batter. It is a very thick batter and does not flow freely but still loose.
If the batter looks too much thick, then add a few tablespoons of hot water and mix again.
Note that the water required depends on the quality of whole wheat flour. So, please keep some hot water handy, if you need to add it.
16. Now, place the batter with the spatula in the baking pan.
17. Shake the pan, so that the batter spreads and evens out. Also, using a spatula spread and make the batter even.
Bake Chocolate Brownie
18. Here’s the brownie pan ready to go in the oven.
19. Bake in the preheated oven at 200° C/392° F for 30 to 40 minutes, with both top and bottom elements on.
Keep the pan on the center rack. Do not open the oven door till ¾ᵗʰ of the Chocolate Brownie is done.
Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.
20. Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven. Do not over bake the Eggless Brownies as then the top will get dried out and become crusty.
21. Once the Brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.
22. Slice and serve Chocolate Brownie. If not serving immediately, then store in an air-tight container in the refrigerator.
In a cool and cold climate, you can keep it outside at room temperature for 1 to 2 days.
23. While serving Brownie, you can sprinkle some powdered sugar on top. You can even serve them with some chocolate or caramel syrup on top. Or make a dessert of Vanilla Ice Cream served with these.
- For best results, make use of a fine quality cocoa powder for this recipe. The color also depends on this.
- In my recipe, I usually add sunflower oil. However, you can use olive oil or any other neutral flavored oil in this recipe.
- The consistency of the batter in this recipe is a thick one that does not flow freely, but is loose. Just like a Halwa. In case your batter has turned extremely thick, then add some hot water and mix to get the right consistency.
- Quantity of water that goes to make the batter also depends on the quality of whole wheat flour or atta you are using in this recipe.
- If you are baking using a convection oven, then make sure to preheat as well as bake it at 180° C/356 ° F.
- You can easily store these Brownies in air-tight containers and refrigerate. If you live in colder climates, these also stay good at room temperature for 1 to 2 days.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Eggless Brownies Recipe | Chocolate Brownie
- ½ cup whole wheat flour (or atta), leveled – 60 grams
- ½ teaspoon baking powder
- 1 pinch salt
- 1 cup water
- ⅓ cup raw sugar – 70 grams or add regular white granulated sugar
- ⅓ cup cocoa powder – leveled, 30 grams
- 4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
- ½ teaspoon vanilla extract – optional
- Grease a 7 x 2 inches square baking pan with some oil or softened butter if you like.
- First measure all the ingredients and keep them ready.
- In a mixing bowl or pan, take whole wheat flour, baking powder and a pinch of salt.
- With a whisk, mix everything very well. You can even sift this flour mixture if you want. Keep aside. Preheat the oven at 200° C/392° F for 15 minutes.
Making cocoa solution
- Take 1 cup water in a pan and heat it on a low to medium flame.
- When the water become hot (but not boiling), lower the heat and then add sugar, cocoa powder and then add oil.
- With a spatula begin to mix everything very well. The sugar should dissolve and the cocoa powder should mix evenly with water. With the spatula or whisk, break the lumps of cocoa powder if any.
- Let this mixture come to a boil on medium-low heat.
Making chocolate brownie batter
- Switch off the heat and add the bubbling hot cocoa mixture to the dry flour mixture.
- Also add vanilla extract.
- With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
- The mixture will be hot, so be careful while mixing and also mix lightly. Do not over do. A few tiny flour specks in the batter are fine.
- The brownie batter has a thick consistency and does not flow freely but loose (much like a halwa consistency).
- If the batter looks too much thick, then the one showed in photo at step 15 above, then please add a few tablespoons of hot water and then mix again.
- The water required depends on the quality of whole wheat flour. So please keep some hot water handy, if you need to add it.
- Now place the brownie batter with the spatula in the baking pan.
- Shake the pan, so that the batter spreads and evens out. Also using a spatula spread and make the batter even.
- Bake brownie in the pre heated oven at 200° C/392° F for 30 to 40 minutes. Do not open the oven door till ¾ᵗʰ of the brownie is done. Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.
- Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven.
- Do not over bake the brownie as then the top will get dried out and become crusty.
- Once the brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.
- Slice and serve chocolate brownies. If not serving immediately, then store in an airtight container in the fridge. In a cool and cold climate, you can keep these brownies outside at room temperature for 1 to 2 days.
- While serving brownies, you can sprinkle some powdered sugar or confectioner's sugar on the top layer.
- You can even serve the brownies with some chocolate or caramel syrup on top. Or make a dessert of vanilla ice cream served with the brownies.
- Instead of oil, you can add 4 tablespoons of softened butter.
- Use a good quality of cocoa powder.
- Add more sugar if you prefer for a more sweeter tasting brownie.
- Opt to make the chocolate brownie recipe with all-purpose flour instead of whole wheat flour.
- I usually add sunflower oil. But, you can use olive oil or any other neutral flavored oil.
- The amount of water to be added will vary with the quality and texture of whole wheat flour.
- If using, stone ground or roller milled whole wheat flour, then do sift it twice with the baking powder.
Nutrition Info (Approximate Values)
This Eggless Brownies recipe from the archives, originally published in August 2016 has been updated and republished on February 2023.