Baking a batch of chocolate treats is easy even when you run out of eggs. This recipe relies on whole milk and a mix of granulated and brown sugars to bind the batter and create a dense texture.
The process takes about an hour from start to finish. You only need a few basic pantry staples and an eight-inch square baking pan to get started.
Why You'll Love This Recipe
- Using melted butter instead of oil adds a richer flavor to the chocolate base.
- Whisking the sugars directly into the cocoa powder prevents dry lumps from forming in the batter.
- Alternating the dry ingredients with the milk keeps the batter smooth and easy to mix by hand.
Ingredients You Need
- Unsalted butter: Melt the butter and let it cool slightly so it does not melt the chocolate chips later.
- Cocoa powder: Use standard unsweetened baking cocoa rather than Dutch-process for the right rise.
- Sugars: A mix of light brown and granulated sugar provides moisture and a chewy edge.
- Whole milk: Full-fat milk helps replace the fat and structure normally provided by egg yolks.
- Chocolate chips: Semisweet chips balance the sweetness, but you can use dark chocolate chunks if you prefer.
Exact amounts are in the recipe card below.
How to Make It
Mix the wet base: Combine the granulated sugar, brown sugar, and cocoa powder in a large bowl. Whisk them together until no clumps remain. Stir in the melted butter and vanilla extract until the mixture forms a thick paste.
Add the dry ingredients and milk: Whisk the flour, baking powder, and salt in a separate small bowl. Add a third of the flour mixture to the chocolate paste, followed by half of the milk. Repeat this process, ending with the dry ingredients, and mix gently until no dry streaks remain.
Fold and bake: Stir in the chocolate chips with a rubber spatula. Pour the batter into a lined eight-inch square pan and smooth the top. Bake at 350°F (175°C) for about 40 minutes.
Baking Tips
- Use the parchment paper overhang to lift the cooled slab out of the pan for easier slicing.
- Do not overmix the batter once the flour is added to keep the texture soft.
- If you use salted butter, omit the extra half teaspoon of salt from the dry ingredients.
Serving Ideas
Serve these warm with a scoop of vanilla ice cream or a cold glass of milk.
Storing and Freezing
Store leftovers in an airtight container in the fridge for up to a week. Freeze wrapped squares in a freezer bag for up to 3 months. Thaw at room temperature and reheat in the microwave for 10 seconds until warm.
FAQ
Why are my brownies crumbly?
Can I use a different type of milk?
Can I double this recipe?
Eggless Brownies
These dense baked squares combine melted butter, cocoa powder, and chocolate chips without using any eggs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (107 g) packed light brown sugar
- 1/2 cup (43 g) unsweetened cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup plus 2 tablespoons (110 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) salt
- 3/4 cup (180 ml) whole milk
- 1/2 cup (85 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a bit of overhang on the sides.
- In a large mixing bowl, combine the granulated sugar, light brown sugar, and cocoa powder. Whisk until all clumps are broken apart.
- Pour the melted butter and vanilla extract into the sugar mixture. Whisk until smooth.
- In a small bowl, stir together the all-purpose flour, baking powder, and salt.
- Add one-third of the flour mixture to the large bowl and stir gently. Pour in half of the whole milk and stir to combine.
- Repeat with another third of the flour and the remaining milk. Finish by stirring in the last of the flour until no dry streaks remain.
- Fold the semisweet chocolate chips into the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 40 to 45 minutes. A toothpick inserted into the center should come out clean. Let the pan cool on a wire rack for at least one hour before slicing.
Notes
- Use the parchment paper overhang to lift the cooled slab out of the pan for easier slicing.
- Do not overmix the batter once the flour is added to keep the texture soft.
- If you use salted butter, omit the extra half teaspoon of salt from the dry ingredients.
Keywords: eggless brownies, dessert, baking, chocolate, egg-free
