Eggless Brownies

An easy recipe for “melt in mouth” Eggless Brownies. These are delectable, enjoy as a dessert with a dollop of ice cream or as is.

Also try: Upside Down Pineapple Cake, Berry Cake or Brownie Cookies.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 15 mins, Baking – 30 mins, Total – 45 mins.

Servings: yields a 8 x 8 square pan.


  1. All-Purpose Flour – 3/4 cup 
  2. Unsweetened Cocoa Powder – 1/4 cup
  3. Ground Flaxseeds – 2 tbsp
  4. Unsalted Butter – 1/2 cup (melted)
  5. Sugar – 1/2 cup
  6. Brown Sugar – 1/2 cup
  7. Semi-Sweet Chocolate Chips – 225 grams or 8 oz (chopped)
  8. Vanilla Extract – 2 tsp
  9. Baking Powder – 1 tsp
  10. Salt – 1 tsp (skip if you’re using salted butter)
  11. Water – 6 tbsp.

PS: 1 Cup = 250 ML.

How to make Eggless Brownies:

  1. In a small bowl add ground flaxseeds and water. Mix and let it rest for 10 mins
  2. Pre-heat the oven to 350 F or 175 C. Line a 8×8 baking tray with parchment paper. Keep aside
  3. Melt half quantity of chocolate chips, keep aside
  4. In a large mixing bowl add butter, sugar and brown sugar. Whisk until smooth
  5. Add the flaxseeds-water mix, melted chocolate and vanilla extract. Whisk to combine
  6. Sift and add all-purpose flour, cocoa powder, salt & baking powder. Switch to a big spoon and mix until no flour is visible
  7. Gently fold the remaining half quantity of chocolate chips
  8. Pour the batter into the pan and smooth the top. Bake for around 25-30 mins or until a toothpick inserted comes out with a few crumbs
  9. Let it cool down in the pan for at least half an hour, transfer it to a cutting board and slice it. Your Eggless Brownies are ready.

Tip: You can use 1 cup regular sugar as well instead of 1/2 cup regular + 1/2 cup brown sugar.


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