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Eggless Brownies

Square slices of baked chocolate brownies sitting on a metal wire cooling rack.

These dense baked squares combine melted butter, cocoa powder, and chocolate chips without using any eggs.

Ingredients

Scale
  • 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

  1. 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.
  2. In a large mixing bowl, combine the granulated sugar, light brown sugar, and cocoa powder. Whisk until all clumps are broken apart.
  3. Pour the melted butter and vanilla extract into the sugar mixture. Whisk until smooth.
  4. In a small bowl, stir together the all-purpose flour, baking powder, and salt.
  5. 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.
  6. 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.
  7. Fold the semisweet chocolate chips into the batter.
  8. Spread the batter evenly into the prepared baking pan.
  9. 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