Egg-free Brownies Recipe - Allrecipes.com
Egg-free Brownies Recipe
  • READY IN 45 mins

Egg-free Brownies

Recipe by  

"These yummy brownies can be made vegan, just use margarine in place of butter."

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Ingredients Edit and Save

Original recipe makes 20 brownies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
  2. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2006

For those of us who are unable to use eggs in our baking, this is a winner! I have tried many times to make a brownie using different egg replacers and have never suceeded. Usually, it ends up a googey mess or just like a cake. This is great. I made 2 batches, the first exactly to recipe - came out a little cakey, but great taste. The second lot, I followed other reviewers suggestions and add enough milk to be able to "pour" the batter into the pan and also added about 1/2 cup of choc chips. This was fantastic!!!! (Not exactly like brownie made with eggs but very very close). Thank you for this recipe.

 
Most Helpful Critical Review
Jul 06, 2006

This recipe was very good but I felt that some changes could be made to improve the taste and texture. I substituted 4 squares unsweetened chocolate, melted with the margarine, for the cocoa, and cut the flour down to 1 1/2 cups. I added the 1 cup chocolate chips and to produce a more fudgy product, I also cut the baking powder down to 1 tsp. The result is amazing and hard to believe that they are egg free. I have tried for years to develop a suitable brownie recipe for my son who is allergic to eggs. This recipe, with the changes I suggest, is far superior to any I have tried previously. They definitely pass the brownie test!

 

130 Ratings

Jan 02, 2007

My kids have milk/egg allergies so I was looking for a good brownie recipe. This is NOT it. The texture and taste are terrible. It's definitely more crumbly-cakey than chewy and fudgy. It has an acidic aftertaste as well, and it requires several steps--Not worth it! Perhaps some serious tweaking would fix some of the issues, but as it stands, it's a waste of flour and sugar. We did really enjoy Vegan Brownies by SandyWifey31S. Try that instead.

 
Sep 21, 2003

Much to my surprise, these brownies were amazing! My son has a peanut and egg allergy, so we don't buy any baked goods. I was pleased to find a recipe that elimated eggs, and even more pleased that the children loved it. I made these brownies using mini muffin tins. I also topped them with chocolate chips prior to baking.

 
Jan 29, 2003

Hey I'm VERY *glad* there was an egg-free brownie recipe!!!! I searched ALL OVER the brownie recipes till I found this one, because I wanted to make brownies, but I had NO EGGS!!! And I can't drive and I couldn't walk to the store at 11:30pm so I was stuck with no eggs. Luckily this recipe came to my rescue!!!hehe It wasn't that hard to make, it just took a little while because you have to cook a couple things on the stove before mixing all the ingredients together. I also added extra cocoa and a little milk, but if you're vegan and you need it thinned out a little you could always use soy milk, I'm sure it'd work just as well. Anyways they were DELCIIOUS!!! They tasted like REALLY GOOD BOXED BROWNIES!!! I *always* make boxed brownies, but I might just make these from now on!!! My brothers sure loved them they've been gobbling them up like hungry monsters!!!hehehehe :P Well MAKE SURE to follow the directions and *enjoy*!!! God Bless ~Amy

 
Aug 29, 2008

These baked up into surprisingly moist cake-like brownies. I upped the cocoa powder to a whole cup but they still weren't fudgy enough; next time I'll add some brewed espresso and maybe chocolate chips or something to make the chocolate flavor more intense.

 
Jan 11, 2007

*** AWESOME *** The best egg-free brownies ever. Next time I'll try them with 1/2 cup of chocolate chips.

 
Jan 29, 2003

Great Brownies! My daughter is allergic to eggs, and thanks to you she was able to enjoy brownies that actually taste like brownies. Crunchy on the outside, chewy on the inside! Perfect!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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