This is an easy brownie recipe without eggs or nuts.
These chewy fudgy brownies are made with a simple brownie base of ingredients you probably already have in your pantry, except that these brownies have no eggs or nuts. They’re topped off with delicious chocolate chips!
They’re a classic, chewy-style brownie and are so easy to make from scratch.
Easy Fudgy Brownies
Sometimes we just need a fast and easy fudgy brownie recipe to put together, am I right!? Whether it’s for a kid’s school event, party, or because sometimes we just want a dang brownie. Whatever it is, this recipe will come to the rescue for you. No eggs are required for this one either.
- These brownies are fast, easy and fudgy.
- They’re piled with chocolate chips which are the perfect topping.
- This is a nut-free brownie recipe, but nuts can easily be added to the batter if you prefer.
- The brownie has a wonderful chewy fudgy texture. Once baked, these brownies store well in the freezer.
- For a gluten-free version, try my nut butter oat brownies (which can also be made nut-free).
Ingredients & Substitutions
DRY INGREDIENTS – All-purpose flour, baking powder, salt, and chocolatey cocoa powder are the base. For sugar, you can use brown sugar, granulated sugar or coconut sugar which has a caramel-like flavor (and is my personal favorite).
WET INGREDIENTS – No eggs are used in this brownie recipe, just milk, cooking oil and vanilla. Use a light-tasting oil like canola or vegetable. These can also be made dairy-free by using a plant-based milk alternative.
ADD-INS – These are nut-free brownies, but can easily be customized to your preference. Add chopped walnuts or pecans straight to the batter if preferred. Dark chocolate chips are sprinkled on top of these brownies which makes them extra delicious (I also used this method with my double chocolate beet brownie recipe).
Feel free to try with milk chocolate chips, white chocolate chips or even butterscotch chips.
How To Make Brownies Without Eggs
A dessert that everyone will enjoy.
- In two separate bowls, mix together dry and wet ingredients.
- Make a well in dry ingredients and add in wet – mix together until just combined.
- Pour into a greased baking dish, sprinkle with chocolate chips, and bake according to the full recipe instructions below.
Let cool 20 minutes before slicing into squares. The chocolate chips will still be warm and soft. If you want them to be hard, place the brownies in the fridge for 45 minutes to chill before slicing.
Recipe Tips
- Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
- Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
- The brownie batter is sticky. Use a spatula dipped in water to help spread it more easily.
- It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.
Freezing Leftovers
Ok so yes, you might want to gobble these all up in one sitting. But these easy fudgy brownies also freeze really well! Consider cutting them into smaller squares and freezing them for a quick treat to curb that sweet tooth craving.
To 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.
More Brownie Recipes
- These Chickpea Brownies are gluten-free with no refined sugar.
- Nut Butter Oat Brownies are extra chewy, chocolatey and gluten-free!
- Double Chocolate Beet Brownies use cooked beets to create a moist brownie with beautiful color.
Did you love this brownie recipe? Be sure to leave a rating below!
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
- In a large bowl, mix together dry ingredients: flour, sugar, baking powder, cocoa powder and salt.
- In a small bowl mix together milk, cooking oil and vanilla extract.
- Make a well in the center of dry ingredients and pour wet ingredients in. Mix together 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 chocolate chips on top and bake for 30 minutes. Let cool 20 minutes before slicing into squares. If you want chocolate chips to harden first, place in fridge to cool completely before slicing. Serve and enjoy!
Recipe Notes:
- Leftovers can be stored in an airtight container in the fridge up to 5 days.
- To 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.
- Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
- Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
- It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.
Nutrition
The nutritional information provided is an estimate and is per serving.