Fudgy Eggless Chocolate Brownies You’ll Hoard, Not Share

You want brownies so rich they practically whisper “treat yourself,” but without eggs, fuss, or weird ingredients? Good.

Because these Fudgy Eggless Chocolate Brownies slam dunk that craving in 40 minutes flat. Think shiny, crackly tops with a molten interior and a flavor that leans dark, not cloying.

No hand-holding, no pastry-chef secrets—just a reliable method that works every time. Bake once, flex forever.

The Secret Behind This Recipe

Let’s talk texture.

Eggs add structure and moisture, so when we skip them, we replace their superpowers with a trio: yogurt for tenderness, oil for moisture, and a cornstarch-cocoa combo for that dense, fudgy chew. Brown sugar intensifies chocolate flavor and adds stickiness—yes, that’s a technical term now.

Finally, blooming cocoa in hot coffee deepens the chocolate like a pro move. No coffee?

Hot water works, but coffee makes it sing.

Fudgy Eggless Chocolate Brownies You’ll Hoard, Not Share

Recipe by Wendy CarterCourse: Dessert

Servings

16 squares

servings

Prep time

15

minutes

Cooking time

22

minutes

Calories

220

kcal

Ingredients

• All-purpose flour: 1 cup (120 g)

• Unsweetened cocoa powder: 1/2 cup (50 g), sifted

• Cornstarch: 2 tablespoons

• Baking powder: 1/2 teaspoon

• Fine salt: 1/2 teaspoon

• Granulated sugar: 1/2 cup (100 g)

• Light brown sugar: 1/2 cup (100 g), packed

• Plain yogurt (or coconut yogurt): 1/2 cup (120 g), room temp

• Neutral oil (canola/vegetable/avocado): 1/2 cup (120 ml)

• Dark chocolate chips or chopped dark chocolate: 3/4 cup (125 g), divided

• Pure vanilla extract: 2 teaspoons

• Hot brewed coffee (or hot water): 1/3 cup (80 ml)

• Optional add-ins: 1/2 cup walnuts/pecans, flaky sea salt for topping

Step-by-Step Instructions

• Prep the pan: Line an 8-inch square pan with parchment, leaving overhangs as handles. Lightly grease the sides. Heat oven to 350°F (175°C).
• Bloom the cocoa: In a medium bowl, whisk cocoa with hot coffee until smooth and glossy. This unlocks major flavor. Let it cool 2–3 minutes.
• Mix wet ingredients: Whisk in granulated sugar, brown sugar, oil, yogurt, and vanilla until fully combined and shiny.
• Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
• Fold it together: Add dry mixture to wet. Stir gently with a spatula until just combined—streaks disappearing is your cue. Don’t overmix unless you like rubbery brownies (why?).
• Add chocolate: Fold in half of the chocolate chips. Batter will be thick—good sign.
• Pan and top: Scoop batter into the pan, smooth the top, and sprinkle the remaining chocolate chips. Add nuts or flaky salt if using.
• Bake: 22–28 minutes. You want a set edge, glossy top, and a center that still looks slightly soft. A toothpick should come out with moist crumbs, not wet batter.
• Cool for the win: Let the pan cool on a rack for at least 45–60 minutes. For super-clean cuts, chill 30 minutes after cooling, then slice. Yes, waiting is painful. Do it anyway.

Storage Instructions

• Room temp: Store in an airtight container for 3 days.
  

  They actually get fudgier on day two—magic.

• Fridge: Up to 1 week. Bring to room temp or microwave 10–15 seconds to re-soften.
• Freeze: Wrap individual squares in parchment and freeze in a zip-top bag for up to 2 months.
  

  Thaw at room temp or warm briefly.

Benefits of This Recipe

• No eggs, zero compromise: Fudgy texture without specialty substitutes.
• One-bowl simplicity: Minimal mess, maximal payoff—IMO, the best combo.
• Reliable crackly top: Thanks to sugar balance and melted chocolate chips.
• Customizable: Add nuts, espresso powder, orange zest, or swirl with nut butter.
• Budget-friendly: Pantry staples, no exotic flours or fancy gear.

Nutrition Stats

Per brownie (1 of 16), approximate:

• Calories: ~220
• Total fat: ~11 g
• Saturated fat: ~4 g
• Carbohydrates: ~30 g
• Sugars: ~20 g
• Protein: ~3 g
• Fiber: ~2 g
• Sodium: ~120 mg

Stats will vary based on chocolate percentage, yogurt type, and add-ins. If you use coconut yogurt or higher-cacao chocolate, expect a small shift in macros.

What Not to Do

• Don’t overbake: If you wait for a clean toothpick, you’ll get cake.
  

  Aim for moist crumbs.

• Don’t skip the cocoa bloom: Hot liquid + cocoa = deeper chocolate. Skipping it = weaker flavor.
  

  FYI, it takes 60 seconds.

• Don’t overmix: Stir just until combined. Overmixing toughens the crumb.
• Don’t cut while hot: The structure sets as it cools.
  

  Slice too soon and you’ll have lava squares. Delicious, chaotic, messy.

• Don’t swap oil for butter 1:1 without adjustments: Butter firms when cool; you’ll lose fudginess.
  

  If you must, use half oil, half melted butter.

Switch It Up

• Triple Chocolate: Use half milk chocolate, half dark in the batter, then drizzle with melted white chocolate after cooling.
• Mocha Crunch: Add 1 teaspoon instant espresso powder and 1/2 cup chopped chocolate-covered espresso beans.
• Salted Tahini Swirl: Dollop 1/4 cup tahini over the batter and swirl gently; top with flaky salt.
• Orange Dark Chocolate: Add 1 tablespoon finely grated orange zest and 1/2 teaspoon orange extract.
• Gluten-Free: Swap flour for a 1:1 gluten-free blend with xanthan gum. Bake time may vary by 2–3 minutes.
• Vegan: Use dairy-free chocolate and non-dairy yogurt.
  

  Everything else is already plant-friendly.

FAQ

Can I make these without coffee?

Yes. Use hot water instead.

Coffee just enhances chocolate flavor and won’t make the brownies taste like a latte, promise.

Why did my brownies turn cakey?

They were likely overbaked or overmixed. Pull them when the center is slightly soft and a toothpick shows moist crumbs.

Also, stick to yogurt and oil—those are your fudgy friends.

How do I get that shiny, crackly top?

Two things: proper sugar ratio and chocolate chips on top that partially melt, then set. Don’t reduce sugar drastically; it affects the finish.

Can I bake this in a 9-inch pan?

Yes, but reduce bake time by 3–5 minutes.

The brownies will be slightly thinner. Keep an eye on the edges.

Can I double the recipe?

Absolutely.

Use a 9×13-inch pan and bake 26–32 minutes. Check at 24 minutes because ovens love surprises.

What’s the best way to cut clean squares?

Chill the cooled brownies for 30 minutes, then use a warm knife and wipe between cuts.

It’s a little extra, but the results look bakery-level.

Do I need a mixer?

No. A whisk and spatula are perfect.

The batter is thick but manageable; a mixer can tempt you to overmix, which we’re not doing today.

Wrapping Up

These Fudgy Eggless Chocolate Brownies hit that sweet spot: simple method, elite texture, big chocolate energy. They’re weeknight-easy and celebration-worthy—a rare combo.

Make them once and they’ll crash your regular dessert rotation. Your only real problem?

Keeping enough for tomorrow.