Easy & Fudgy Eggless Brownies From Scratch – Using Butter or Oil

These easy, fudgy eggless brownies are homemade and require just basic ingredients! All you need is a little butter or oil to create gooey, chewy, and delicious brownie recipe without eggs from scratch!

You also don’t need any yogurt for this recipe!

These brownies are moist, rich, and require no weird ingredients! The whole family agreed – this is the best brownie recipe and a delicious dessert for get togethers!

This eggless brownie recipe doesn’t use any weird egg substitutes, and they’re so much better than boxed brownie mix!!  We adapted this recipe by using our traditional brownie recipe and playing with the amounts of oil and butter.

It took us a little time to find how to make the perfect brownies — but now we have an easy recipe to help suit your preferences and any dietary restrictions you may have!

What happens when you bake brownies without eggs?

A lot of baking recipes require eggs because they help bind the other ingredients and bring moisture to cakes, brownies, and cookies. Without them, or a good substitute, bake goods can be hard, dry, or crumble easily. You’ll need to use a substitute like oil or butter to help bind the other ingredients together,

What You’ll Need for egg-free bROWNIES

• 1 1/3 cups self rising flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup vegetable oil or 1/2 cup melted butter
• 1/2 teaspoon vanilla extract
• 1/2 cup water

Next time we’re going to add in 1/2 cup of chocolate chips for rich chocolate brownies! Yum!

How to Make Fudgy Eggless Brownies Using Oil or Butter

1. Turn the oven on to 350 degrees and sift your flour into a large mixing bowl.
2. Add in your other dry ingredients to the flour until mixed through.
3. Once they’re mixed, add in your wet ingredients (choose oil OR melted better).
4. Mix with a mixer until you have a smooth, thick brownie batter (don’t over-mix; just go for no lumps)
5. Pour into a greased 8×8 pan. Bake for 30 minutes or until a toothpick comes out clean.

Note: The cook time may be less if you’re using a dark baking pan. We used a glass 8×8 dish, and 30 minutes was perfect.

Our Favorite brownie recipe without eggs – Oil or bUTTER?

We’ve listed out two options to replace the eggs in your brownie recipe — oil and butter. So which one is better? Honestly, it depends.

When we used 1/2 cup of oil, the brownies had a crackly top and a cake-like texture.

If you’re sensitive to oil or prefer a fudgy texture brownie, we preferred the 1/2 cup butter option. These offer chewy edges and a fudgy center.

It may also depend on what you have in your pantry or fridge! Both the oil or butter option make a great brownie recipe without eggs!

How to Cut fudgy Brownies

1. You’ll want to let your brownies cool completely before cutting.  (If you can wait, you can even cut them the next day!)
2. Once the brownies are room temperature, spray a long, sharpe knife with non-stick spray or under hot water then make your first cut.
3. After each cut, clean off your knife and repeat the step #2.

You may also like the homemade buttercream frosting we made for our birthday brownies! While the homemade brownies call for eggs, the frosting is egg free! Another option is to top them with a little bit of powdered sugar!

Either way, grab a glass of milk and enjoy!

Storing Your baked Brownies

You can store this batch of brownies in an airtight container or cover with plastic wrap for up to 5 days at room temperature!

Love this fudgy brownie recipe without eggs?

You may also like these simple recipes:

• Yummy Chocolate Protein Donuts [Gluten-Free & Dairy-Free Recipe]
• Healthy Avocado Brownies
• The Best Easy Pumpkin Pie Recipe Without Eggs
• Gluten Free Chocolate Chip Cookies

Continue to Content

Yield: 9

Easy & Fudgy Brownie Recipe Without Eggs

Print

These easy, fudgy eggless brownies are homemade and require no weird ingredients! All you need is a little butter or oil to create gooey, chewy, and delicious brownie recipe without eggs!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 1/3 cups self rising flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup vegetable oil OR 1/2 cup melted butter
• 1/2 teaspoon vanilla extract
• 1/2 cup water

Instructions

1. Turn the oven on to 350 degrees and sift your flour into a mixing bowl.
2. Add in your cocoa powder and sugar to the flour until mixed through.
3. Once they're mixed, add in your wet ingredients (choose oil OR melted better).
4. Mix with a mixer until you have a smooth, thick batter (don't over-mix; just go for no lumps)
5. Pour into a greased 8x8 pan. Bake for 30 minutes or until a toothpick comes out clean.

Notes

Time may be less if you're using a dark baking pan. We used a glass 8x8 dish, and 30 minutes was perfect.

Choosing Oil or Butter:

When we used 1/2 cup of oil, the brownies were more cake-like and turned out really pretty. 

If you're sensitive to oil or prefer a fudgy brownie, we preferred the 1/2 cup butter option.

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• 
  Pyrex Easy Grab 8" Glass Bakeware Dish

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 362Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 27mgSodium: 302mgCarbohydrates: 38gNet Carbohydrates: 37gFiber: 1gSugar: 22gProtein: 3g

Nutrition information isn’t always accurate.

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