Brownies so fudgy you’ll forget they’re eggless 💅🍫
Eggless Brownies for when you forgot the eggs at the store!! Better than the box brownies 🥰🥰
Ingredients
1/2 cup milk
1 tsp white vinegar
3/4 cups butter melted
3/4 cups light brown sugar or dark brown sugar
1/2 cup white sugar
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
1. Grease an 8x8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside. Preheat oven to 350 degree Fahrenheit!
2. Into a cup, add milk and vinegar. Allow it to sit on the counter for 5-10 minutes to activate while you prep the rest of your ingredients.
1/2 cup milk, 1 tsp white vinegar
3. In a medium bowl, whisk the hot melted butter and sugars. Whisk for 2-3 minutes until the mixture is homogenous and not oily on the sides.
3/4 cups butter, 3/4 cups light brown sugar, 1/2 cup white sugar
4. Whisk in the milk mixture. This has to be smooth in order for the brownies to turn out good. If it's clumpy, place into the microwave or use a double boiler method and heat for 2-3 minutes. Then continue whisking until smooth.
5. Whisk in the cocoa powder until well combined.
1/2 cup unsweetened cocoa powder
Mix in the flour, baking powder, cornstarch, and salt until no dry streaks are showing. Mix in chocolate chips.
6. 1 cup all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup semi-sweet chocolate chips
7. Transfer the batter into the prepared 8x8 pan and spread evenly. Top with extra chocolate chips.
Bake the brownies for 45-55 minutes at 350℉. Bake until a toothpick inserted into the batter (not chocolate chip) is fudgy and not batter-like. You'll know it's ready when you move the brownie pan and the center of it doesn't jiggle.
8. Cool, slice, and enjoy!
Eggless brownies have become a popular alternative for those who are allergic to eggs, vegan, or simply ran out of eggs but still crave a delicious chocolate treat. This recipe uses a combination of milk and white vinegar to act as a natural egg substitute, which helps provide moisture and structure to the brownies without compromising their fudgy texture. The activation of milk with white vinegar creates a buttermilk-like effect that reacts with baking powder to help the brownies rise slightly and maintain a soft consistency. This method is not only simple but also a reliable way to achieve that tender, dense, and rich brownie that melts in your mouth. Including melted butter and both brown and white sugar in the mixture adds depth of flavor and enhances the moistness, while the unsweetened cocoa powder delivers that classic chocolate punch. Cornstarch is added to improve the tenderness and prevent the brownies from becoming cakey; it works by softening the gluten formed in the flour. One valuable tip when making eggless brownies is ensuring the milk-vinegar mixture is smooth before incorporating it into the batter to avoid clumps. Warming the milk mixture slightly can help dissolve any lumps, leading to a better texture. When baking, using parchment paper in an 8x8 pan lined on the bottom and sides makes removing the brownies effortless and keeps the shape intact. The bake time of 45–55 minutes at 350°F ensures the brownies set properly but remain fudgy. A toothpick test helps determine doneness – it should come out with moist crumbs rather than wet batter. For extra indulgence, topping the batter with more semi-sweet chocolate chips before baking adds melty chocolate pockets throughout each bite. This eggless brownie recipe is perfect as a quick fix for eggless baking needs and is sure to impress friends and family. Whether you're a mom looking for a mom-friendly recipe, a beginner baker exploring baking ideas, or someone who loves rich chocolate brownies, this recipe combines convenience with irresistible taste.
