Classic Fudgy Eggless Brownies take me back to chilly October afternoons in my grandmother’s kitchen. The aroma of chocolate, the clink of a mixing bowl, and a warm square fresh from the oven, that’s comfort in edible form. My journey with brownies began young, and I’ve made them in street kitchens in Istanbul and cozy bistros in Berlin. But this version? It’s always the one people ask for. With no eggs, a rich cocoa base, and that signature chewy center, it’s ideal for anyone baking on a whim, with limited ingredients, or accommodating dietary needs.
Fall is brownie season in my book. The weather calls for something cozy, chocolatey, and deeply satisfying. And this recipe? It’s one that ticks all those boxes. You don’t need fancy tools or obscure ingredients. Just a few pantry staples and 45 minutes. Whether you’re whipping these up for a bake sale, a cozy movie night, or just because, these brownies will never let you down.
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Classic Fudgy Eggless Brownies
- Total Time: 45 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
These Classic Fudgy Eggless Brownies are a nostalgic, chocolatey treat perfect for cozy fall baking. With a rich cocoa base and chewy center, they’re ideal for those baking with limited ingredients or avoiding eggs.
Ingredients
- 1 1/2 cups + 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/2 cup fine sugar (caster or blended granulated)
- 1 can (14 oz) sweetened condensed milk
- 5 tbsp neutral oil (sunflower or canola)
- 1/4 cup + 1 tbsp milk (plant-based or regular)
- 1 cup + 2 tbsp chocolate chunks or chips, divided
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper.
- In a large bowl, sift together flour, cocoa powder, and sugar. Mix well.
- Melt 1 cup chocolate in microwave-safe bowl in 20-second bursts, stirring in between.
- Whisk in condensed milk, milk, and oil until smooth.
- Combine wet ingredients with dry mixture until just mixed. Fold in remaining 2 tbsp chocolate chunks.
- Pour batter into prepared pan. Smooth the top.
- Bake 30–35 minutes or until a toothpick comes out with moist crumbs.
- Cool in pan on a wire rack for 2 hours before slicing.
Notes
Avoid overmixing the batter to keep texture chewy. Use quality chocolate with cocoa butter for the best fudgy result. Cool completely before cutting for clean slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need to Make Classic Fudgy Eggless Brownies
Simple pantry ingredients come together to deliver that rich chocolate flavor and signature fudgy texture.
Dry Ingredients
- 1 1/2 cups + 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/2 cup fine sugar (caster or blended granulated works well)
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 5 tbsp neutral oil (like sunflower or canola)
- 1/4 cup + 1 tbsp plant-based or regular milk
- 1 cup + 2 tbsp chocolate chunks or chips (divided)
Bonus tip: You can also use chopped dark chocolate bars. Want more cozy fall treats? Try our Brown Sugar Pumpkin Loaf or Pumpkin S’mores Cookies!
Step by Step: How to Make These Classic Fudgy Eggless Brownies
1. Prep Your Pan & Oven
- Preheat your oven to 350°F (180°C).
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix the Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, and sugar. Stir until well combined.
3. Melt Chocolate and Combine Wet Ingredients
- In a microwave-safe bowl, melt 1 cup of chocolate in 20-second bursts, stirring between each.
- Add in the condensed milk, milk, and oil. Whisk until smooth.
4. Bring It All Together
- Pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined.
- Fold in the remaining 2 tbsp chocolate chunks for extra gooey bites.
5. Bake and Let Cool
- Pour the batter into your prepared pan, smoothing the top.
- Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack for 2 hours before slicing.
Looking for more gooey desserts? Check out these Gooey Lava Cookies for an irresistible option!
Pro Tips for Fudgy Perfection Every Time
Want that perfect crackly top and dense center? These tricks make all the difference.
Don’t Overmix
Once wet and dry ingredients meet, stir until just combined. Overmixing toughens the texture.
Watch the Bake Time
Eggless brownies keep cooking after removal. Pull them when a skewer comes out with moist crumbs, not dry.
Cool Completely
Letting them set for a full two hours ensures clean cuts and maximizes the fudgy texture.
Use the Right Chocolate
Avoid chocolate labeled “baking chips” if possible, they hold shape rather than melting smoothly. Choose semi-sweet or dark chocolate with cocoa butter in the ingredients.
Delicious Variations for Your Classic Fudgy Eggless Brownies
One of the best parts of this recipe is how versatile it is. Here are some popular twists:
Gluten-Free Version
Swap the flour with a 1:1 gluten-free baking blend that includes xanthan gum for structure.
Nutty Crunch
Add 1/2 cup chopped toasted walnuts or pecans into the batter with the chocolate chunks.
Swirl Toppings
Spoon in peanut butter, dulce de leche, or raspberry jam before baking. Use a knife to create beautiful swirls.
Streusel Topping
Mix together 1/4 cup flour, 2 tbsp brown sugar, and 2 tbsp softened butter. Sprinkle on top before baking for a sweet crunch.
Love layered textures? Try our Cranberry Brie Puff Pastry Bites next, sweet and savory in every bite!
How to Store and Freeze Eggless Brownies
Room Temperature
Store in an airtight container for up to 3 days. Use parchment paper between layers to prevent sticking.
Fridge
Brownies stay good for up to 7 days when stored chilled. The texture becomes even fudgier!
Freezer
Wrap individual squares in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature for about an hour.
Need a make-ahead dessert for holidays? Our Cookie Croissants also freeze beautifully and pair perfectly with hot drinks.
FAQs About Classic Fudgy Eggless Brownies
1. What can I use instead of eggs in brownies?
Condensed milk works wonderfully in eggless brownies because it provides both moisture and structure. Applesauce, yogurt, or flaxseed meal are also common replacements.
2. How do I make my eggless brownies more fudgy?
The key lies in melted chocolate, a touch of oil, and avoiding overbaking. Letting them cool completely before cutting also helps them set to the perfect fudgy consistency.
3. Can I make eggless brownies vegan?
Absolutely. Use vegan condensed milk and plant-based chocolate. Swap dairy milk with oat or almond milk.
4. Why are my eggless brownies too cakey?
You might be using too much flour or overbaking. Stick to the recommended amounts and baking time for best results.
Final Thoughts
Classic Fudgy Eggless Brownies are everything a fall treat should be, rich, chocolaty, and deeply comforting. Whether you’re baking for dietary needs or just because you’re out of eggs, this recipe delivers every time. From cozy evenings with a cup of tea to birthday parties and potlucks, these brownies bring smiles. So go ahead, gather your ingredients, and create something special in your kitchen today.
Want more warm chocolate inspiration? You’ll also love our Spider Web Chocolate Ganache Cake or this ultra-moist Zucchini Brownies Recipe.