Egg Free Nutella Swirl Brownies
- Total Time: 45 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
Fudgy, rich brownies swirled with creamy Nutella and made without eggs, perfectly gooey centers, crisp edges, and an irresistible swirl in every bite.
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white sugar
- ½ cup packed brown sugar
- ½ cup plain Greek yogurt (or unsweetened plant-based yogurt)
- ½ cup melted butter or neutral oil
- ¼ cup milk of choice (dairy or plant-based)
- 1 tsp vanilla extract
- ¾ cup Nutella or chocolate hazelnut spread (softened slightly)
- Optional: ½ cup chocolate chips or chunks
- Optional: Pinch of espresso powder for deeper chocolate flavor
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and optional espresso powder.
- In a large bowl, combine white sugar, brown sugar, yogurt, milk, melted butter or oil, and vanilla extract. Mix until smooth.
- Stir dry ingredients into the wet mixture until fully incorporated. Fold in chocolate chips if using.
- Spread batter evenly into prepared pan. Spoon Nutella in dollops across the surface and swirl gently with a knife or skewer.
- Bake for 28–32 minutes or until the center is set and a toothpick comes out with moist crumbs.
- Cool completely in the pan before slicing into squares.
Notes
Microwave Nutella slightly to make it easier to swirl. Don’t overbake—brownies continue to set as they cool. Chill before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
There’s something magical about cool autumn evenings, where the scent of cinnamon, cocoa, and warm vanilla fills the air. That’s when I reach for one of my all-time favorite seasonal bakes, Egg-Free Nutella Swirl Brownies.
I created this recipe on a crisp fall weekend after discovering I was out of eggs but had a jar of Nutella just begging to be used. The result? Fudgy, chocolate-packed brownies with ribbons of creamy hazelnut spread swirled throughout.
They quickly became a hit with friends and family, especially those with egg allergies or dietary restrictions. And even if you can eat eggs, you won’t miss them here. These brownies are just that good, dense, moist, slightly gooey in the center with perfectly crisped edges. The swirl adds a visual wow factor and a burst of flavor in every bite.
Let’s walk through how to make these decadent squares at home, whether you’re baking for the holidays, a weekend treat, or a last-minute dessert.
Ingredients for Egg-Free Nutella Swirl Brownies
You only need a handful of pantry staples to make this rich treat:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white sugar
- ½ cup packed brown sugar
- ½ cup plain Greek yogurt (or unsweetened plant-based yogurt)
- ½ cup melted butter or neutral oil
- ¼ cup milk of choice (dairy or plant-based)
- 1 tsp vanilla extract
- ¾ cup Nutella or chocolate hazelnut spread (softened slightly)
Optional but Recommended:
- ½ cup chocolate chips or chunks
- Pinch of espresso powder for deeper chocolate flavor
If you’re in the mood for more creative sweets, you might also love these Gooey Lava Cookies or this Strawberry Danish Recipe for brunch.
How to Make Egg-Free Nutella Swirl Brownies, Step by Step
This recipe is beginner-friendly and perfect for a spontaneous bake.
- Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder if using.
- Mix Wet Ingredients
- In a separate large bowl, combine the sugar, brown sugar, yogurt, milk, melted butter or oil, and vanilla extract. Mix until smooth and glossy.
- Combine Wet and Dry
- Slowly stir the dry mixture into the wet, mixing until no streaks of flour remain. Do not overmix.
- Fold in chocolate chips if using.
- Pour and Swirl
- Pour the batter into your prepared pan and spread evenly.
- Spoon dollops of Nutella on top, then use a knife or skewer to swirl it gently into the batter. Don’t overdo it, you want visible ribbons.
- Bake
- Bake for 28–32 minutes. The center should be just set and a toothpick should come out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan before slicing. They set more as they cool.
Right after baking these, I highly recommend browsing some cozy fall treats like these Healthy Pumpkin Donut Holes or these Pumpkin S’mores Cookies for your next autumn weekend.
Tips for the Perfect Egg-Free Nutella Brownies
To make sure your batch turns out picture-perfect and delicious every time:
- Don’t skip the yogurt: It gives structure and moisture, replacing eggs without sacrificing texture.
- Soft Nutella swirls: Microwave it for 10–15 seconds if it’s too firm. You want it pourable, not runny.
- Avoid overbaking: The center may look soft, but these brownies firm up while cooling.
- For neat swirls: Add Nutella after smoothing the batter and swirl gently, deep swirls can mix it in too much.
Variations You’ll Want to Try
These brownies are already crowd-pleasers, but feel free to put your own spin on them.
Gluten-Free Option
- Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Check that your hazelnut spread is certified gluten-free.
Double Chocolate Delight
- Add ½ cup chopped chocolate chunks or drizzle melted chocolate on top post-bake.
Nut-Free Swap
- Use a chocolate spread made with seeds (like sunflower butter chocolate spread) instead of hazelnut spread.
Spiced Fall Twist
- Add ¼ tsp cinnamon and 1/8 tsp nutmeg to the batter for cozy fall vibes.
Streusel-Topped Version
- Top with a quick crumble made from 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp oats, and 1 tbsp softened butter. Bake as usual for added texture.
If you’re in the mood to try more fun variations, check out these Zucchini Brownies or Nectarine Brown Sugar Crisp, both have unique flavor twists that balance sweet and earthy notes.
How to Store & Freeze Egg-Free Nutella Swirl Brownies
Once cooled, these brownies keep beautifully:
Room Temp:
- Store in an airtight container for up to 4 days.
Fridge:
- Store up to 7 days. Warm slightly before eating for best texture.
Freezer:
- Wrap individual brownies in parchment and store in a freezer-safe bag. Freeze up to 3 months.
- To serve, thaw at room temperature or microwave for 20–30 seconds.
Want to make dessert prep even easier? Bake a double batch and stash extras for surprise guests or sudden cravings.
FAQs About Egg-Free Nutella Swirl Brownies
1. Can I use applesauce instead of yogurt?
Yes, you can swap in ½ cup unsweetened applesauce, though the texture will be slightly softer and a bit cakier.
2. Are these brownies vegan?
They can be! Use a plant-based yogurt, dairy-free milk, and check that your chocolate spread and chocolate chips are dairy-free.
3. Why did my brownies come out dry?
Most likely, they were overbaked. Keep a close eye and remove them once the edges are set but the middle is still soft.
4. How do I get clean cuts?
Let brownies cool completely, then use a sharp knife wiped clean between each slice. You can also chill them briefly for ultra-neat cuts.
If you’re hunting for more indulgent inspiration, the Elvis Presley Cake Recipe and this Chocolate Tiramisu Recipe will give you more reasons to turn on the oven.
Conclusion
Egg-Free Nutella Swirl Brownies prove you don’t need eggs to create a moist, rich, bakery-worthy treat. With their deep chocolate flavor and beautiful Nutella ribbons, they’re a perfect companion for a cozy fall afternoon, potluck dessert table, or late-night cocoa session.
So the next time you’re craving brownies and find your egg carton empty, don’t stress, just reach for this recipe. You may even find it becomes your new go-to.