Eggless Brownies Recipe | Chocolate Brownie

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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.

brownie cut into wedges, staked on top of each other and served on a white plate.

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.

brownie wedges served on a white plate.

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.

Step-by-Step Guide

How to make Eggless Brownies

Preparation

1. Grease a 7 x 2 inches square baking pan with some oil or softened butter if you prefer.

baking pan greased with oil for making chocolate brownie.

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
ingredients measured and kept ready.

3. In a mixing bowl or pan, take ½ cup of the whole wheat flour, ½ teaspoon baking powder and 1 pinch of salt.

whole wheat flour, baking powder and salt added to a bowl.

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.

ingredients mixed well.

Make Cocoa Solution

5. Now, take 1 cup water in a pan and heat it on low to medium flame.

heating milk in a pan for making cocoa solution.

6. When the water turns hot (but not boiling), lower heat and add ⅓ cup sugar.

sugar added to hot water for making cocoa solution.

7. Next, add ⅓ cup of the leveled cocoa powder.

cocoa powder added to hot water for making cocoa solution.

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.

adding oil to cocoa solution for making eggless brownie.

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.

mixing ingredients to make cocoa solution for eggless brownie.

10. Let this mixture come to a boil on medium-low heat.

boiling cocoa solution for eggless brownie.

Make Brownie Batter

11. Switch off the heat and add the bubbling cocoa solution to the flour mixture.

adding cocoa solution to flour mixture for eggless brownie.

12. The liquid mixture will cover the entire flour mixture. Also, add ½ teaspoon vanilla extract.

cocoa solution added to flour mixture for eggless brownie.

13. With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.

mixing ingredients with a wired whisk for eggless brownie.

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.

hot batter mixture while mixing to make eggless brownie.

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.

making brownie batter.

16. Now, place the batter with the spatula in the baking pan.

brownie batter added to prepared baking pan.

17. Shake the pan, so that the batter spreads and evens out. Also, using a spatula spread and make the batter even.

evening the batter in the baking pan using a spatula.

Bake Chocolate Brownie

18. Here’s the brownie pan ready to go in the oven.

baking pan with brownie batter spread in it.

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.

baking brownie in the oven.

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.

baked brownie in the pan.

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.

brownie slab placed on a white plate.

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.

brownie wedges on a steel plate.

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.

brownie cut into wedges, staked on top of each other and served on a white plate.

Expert Tips

  1. For best results, make use of a fine quality cocoa powder for this recipe. The color also depends on this.
  2. In my recipe, I usually add sunflower oil. However, you can use olive oil or any other neutral flavored oil in this recipe.
  3. 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.
  4. 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.
  5. If you are baking using a convection oven, then make sure to preheat as well as bake it at 180° C/356 ° F.
  6. 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.

More Chocolate Recipes To Try!

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eggless brownie recipe, eggless chocolate brownie recipe

Eggless Brownies Recipe | Chocolate Brownie

An easy Eggless Brownies Recipe made with cocoa powder, whole wheat flour (or add atta that is used for making roti or chapati), sugar, baking powder and oil. So, the recipe is also a bit healthier and is vegan too.
4.80 from 44 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine World
Course Desserts
Diet Vegan
Difficulty Level Moderate
Servings 9 Chocolate Brownie
Units

Ingredients

Dry ingredients

  • ½ cup whole wheat flour (or atta), leveled – 60 grams
  • ½ teaspoon baking powder
  • 1 pinch salt

Wet ingredients

  • 1 cup water
  • cup raw sugar – 70 grams or add regular white granulated sugar
  • 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

Instructions
 

Preparation

  • 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.

Baking Brownie

  • 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.

Notes

  • 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)

Nutrition Facts
Eggless Brownies Recipe | Chocolate Brownie
Amount Per Serving
Calories 115 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5g
Sodium 7mg0%
Potassium 98mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 0.02mg1%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.03mg2%
Vitamin E 3mg20%
Vitamin K 1µg1%
Calcium 18mg2%
Vitamin B9 (Folate) 4µg1%
Iron 1mg6%
Magnesium 26mg7%
Phosphorus 63mg6%
Zinc 0.4mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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This Eggless Brownies recipe from the archives, originally published in August 2016 has been updated and republished on February 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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146 Comments

  1. Which cocoa powder is suitable for vegans? and is it sweetened or unsweetened? kindly guide4 stars

    1. soha, cocoa powder where any milk solids or milk powder is not added is suitable for vegans. while buying check the contents in the pack. most cocoa powder do not have any milk solids added, so they are suitable for vegans. the ones i get here are unsweetened.

  2. I made eggless chocolate brownie recipe. The taste was damn good but it didnt bake properly. There was liquid inside the cake . The measurements were perfect but it didnt bake propely.4 stars

    1. liquid means the brownie is not baked. more time was required for baking. no two oven has the same temperature and so the baking time varies. next time you allow to bake for some more minutes, than what is mentioned in the recipe. the only test for any baked cake, brownie or muffin is that the tooth pick should come out clean. but good to know you liked the taste.

    1. it depends on the size, litre capacity of the oven. so there can be no fixed time in baking recipes. sometimes some ovens bake in 10 to 15 minutes too and some take more time. so i cannot say how much time. you have to keep a check. the more you bake, you will get an idea as to how much of an average time your oven takes to bake.

    1. you mean the batter or the finished product. if its the batter, then just bake. don’t worry. it will come out good.

  3. Can we use maida instead of wheat flour? Will it affect the texture of brownie?5 stars

    1. maida can be used. but you will need to add less water. so you can add 2/3rd to 3/4th cup water.