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Fudgy Brownies (Without Eggs)

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The flavor of these easy brownies is surprising with such minimal ingredients. With a melt-in-your-mouth, chewy, fudgy texture.

Three brownies piled on top of eachother with chocolate chips on top.

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!

Recipe ingredients on a counter including bowls of milk, vanilla, oil, sugar, salt and chocolate chips.

Ingredients

Three overhead images in one: 1. Clear baking dish with spray can of avocado oil. 2. Dry ingredients added to a white bowl. 3. Dry ingredients mixed.

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.

Three overhead images in one: 1. Wet ingredients added to a small white bowl. 2. Wet ingredients added to large bowl of dry ingredients. 3. Ingredients are mixed.

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.

Two overhead images in one: 1. Batter is poured into baking dish. 2. Batter is spread level.

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.

Two overhead images in one: 1. Chocolate chips are added to the batter. 2. Brownies are baked and cut into squares.

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!

Close up of brownies with chocolate chips on top sitting on a plate.

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.
Close up of a few brownies with slightly melted chocolate chips on top and a few chips sprinkled around the brownie squares.

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closeup side view of stacked brownies with chocolate chips

Easy Brownies (Without Nuts or Eggs)

These chewy fudgy brownies are made with a simple brownie base and topped off with delicious chocolate chips!
4 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings

Ingredients

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:

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.
Reheat – Heat in the microwave using intervals of 15-20 seconds until heated.

Nutrition

Calories: 268kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 101mg | Potassium: 153mg | Fiber: 2g | Sugar: 20g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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