Eggless Brownies

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

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

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 – 1/2 cup
  2. Unsweetened Cocoa Powder – 1/2 cup
  3. Ground Flaxseeds – 2 tbsp
  4. Butter – 1/2 cup (melted)
  5. Sugar – 1/2 cup
  6. Semi-Sweet Chocolate Bar – 170 grams or 6 oz (chopped)
  7. Vanilla Extract – 2 tsp
  8. Baking Powder – 1 tsp
  9. Salt – 1/2 tsp (skip if you’re using salted butter)
  10. Water – 6 tbsp.

PS: 1 Cup = 250 ML.

How to make Eggless Brownies:

  1. In a bowl add ground flaxseeds and water. Mix and let it rest for 10 mins
  2. Pre-heat the oven to 350 degrees fahrenheit or 175 degrees celsius. Line a 8×8 baking tray with parchment paper. Keep aside
  3. Melt half quantity of chopped chocolate bar, keep aside
  4. In a large mixing bowl add butter and 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 chopped chocolate bar
  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.


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