The flavor of these easy brownies is surprising with such minimal ingredients. With a melt-in-your-mouth, chewy, fudgy texture.
Easy Quick Brownies Overview
These brownies have a classic chewy taste. The recipe has 9 simple ingredients, but no eggs or nuts. This is great for anyone with an egg allergy or nut allergy, or if you don’t have any at home.
If you’ve got 10 minutes to spare, you can prep this recipe! In two separate bowls, mix the dry and wet ingredients. Add all the ingredients together, pour into a baking dish, sprinkle on chocolate chips and bake!
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 cup sugar – brown sugar, coconut sugar, or white sugar
- ½ cup cocoa powder
- ¼ tsp salt
- 1 cup milk – regular dairy or plant-based will work
- ½ cup cooking oil – vegetable or canola
- 1 tsp vanilla extract
- ½ cup chocolate chips
How To Make Brownies Without Eggs
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat oven to 350°F and lightly grease a square pan or line it with parchment paper.
STEP 2: In a large bowl, add the dry ingredients. 1 ¾ cup all-purpose flour, 1 tsp baking powder, 1 cup sugar, ½ cup cocoa powder, ¼ tsp salt. Mix ingredients.
STEP 3: In a small separate bowl, add the wet ingredients.1 cup milk, ½ cup cooking oil, 1 tsp vanilla extract. Mix ingredients.
STEP 4: Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix to form brownie batter.
STEP 5: Pour the batter into the greased pan – it will be sticky. Run a spatula under water, then use it to help spread the batter to the edges.
STEP 6: Sprinkle ½ cup chocolate chips on top and bake for 30 minutes. Let cool for 20 minutes before slicing into squares. If you want chocolate chips to harden, place them in the fridge to cool completely before slicing. Serve and enjoy!
Recipe Tips
- Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined.
- For a different flavor, you can Add ½ cup chopped walnuts or pecans straight to the batter. This will give the brownies a nice crunch.
- Experiment with milk, white, or even butterscotch chips.
- For a gluten-free version, try my nut butter oat brownies (which can also be made nut-free using sunflower butter).
How to store leftovers
- Refrigerate – Place in an airtight container or zip-top bag and store at room temperature or in the fridge for 4-5 days.
- Freeze – Place each brownie slice on a baking sheet in the freezer for 1-2 hours. Once they’re slightly frozen, you can pop them into a freezer bag and freeze up to 3 months. The baking sheet method prevents them from sticking together.
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Easy Brownies (Without Nuts or Eggs)
Ingredients
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- 1 cup sugar - brown sugar, coconut sugar or white sugar
- ½ cup cocoa powder
- ¼ tsp salt
- 1 cup milk - regular dairy or plant-based will work
- ½ cup cooking oil - vegetable or canola
- 1 tsp vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a square pan or line it with parchment paper.
- In a large bowl, add the dry ingredients. 1 ¾ cup all-purpose flour, 1 tsp baking powder, 1 cup sugar, ½ cup cocoa powder, ¼ tsp salt. Mix ingredients.
- In a small separate bowl, add the wet ingredients.1 cup milk, ½ cup cooking oil, 1 tsp vanilla extract. Mix ingredients.
- Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix to form brownie batter.
- Pour the batter into the greased pan – it will be sticky. Run a spatula under water, then use it to help spread the batter to the edges.
- Sprinkle ½ cup chocolate chips on top and bake for 30 minutes. Let cool for 20 minutes before slicing into squares. If you want chocolate chips to harden, place them in the fridge to cool completely before slicing. Serve and enjoy!
Recipe Notes:
Nutrition
The nutritional information provided is an estimate and is per serving.