These Eggless Cakey Brownies are the most amazingly delicious brownies ever! They’re made completely from scratch with pantry staples. Easy to make and easier to eat. If you prefer SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe.
Table of contents: Everything You Need for This Egg-Free Cakey Brownies
Egg-Free Cakey Brownie Recipe Highlights
You would not believe how delicious these eggless cakey brownies are. They’re less dense and less fudgy than my Ultimate Fudgy Brownies without Eggs recipe.
Due to my daughter’s egg allergy, common things like eating brownies, cakes, cookies, or even pancakes are challenging, especially during special occasions, such as parties, when kids usually eat treats. So having all these eggless recipes is a blessing.
These eggless cake-like brownies are super easy to make and come together in minutes. There’s also a good chance you already have the ingredients on hand.
They’re so easy to make that you can even get your kids to help you out with the measuring and mixing to get them involved in the kitchen. There’s also no fancy equipment needed; everything is hand mixed. No stand mixer is needed!
FOR SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe
Ingredients You’ll Need & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the brownies.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]
- Vinegar: You can use apple cider vinegar or white vinegar.
How To Make Eggless Cakey Brownies Step by Step
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Preheat the Oven & Prepare the Pan
Preheat the oven to 350º F (180º C). Line a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.
Step 2 – Make the Egg-Free Brownie Batter
Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2-3 more times until the mixture looks glossy and the butter is completely melted. Allow mixture to cool slightly.
Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
Add 1 cup of flour, baking powder, baking soda, and salt; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT over-mix the batter.
Step 3 – Bake
Pour the mixture into the prepared pan and bake for 35 -40 minutes.
Let cool completely before cutting. Use a large serrated knife to cut brownies to the desired size.
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Recipe Tips
Do not over-mix the brownie batter. When over-mixed, the brownies will come out dense and heavy instead of soft and fluffy.
It’s important to follow the instructions and ingredients exactly.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.
Be sure to let the brownies cool before you cut and serve them.
Storing & Freezing Instructions
These egg-free brownies are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
Leftovers
The eggless brownies will stay fresh in an airtight container at room temperature for up to 4 days.
Freeze
If you plan on freezing the brownies, skip adding frosting/toppings to them. Unfrosted brownies freeze well for up to 2 months when stored correctly. To freeze brownies, make sure that they are suitably wrapped to reduce the risk of freezer burn. Wrap them individually in plastic wrap and then with foil.
To thaw the brownies, unwrap them from the foil and plastic wrap and let them stand at room temperature for 3-4 hours before eating.
Frequently Asked Questions
Yes, you can! Half all the ingredients and bake in an 8×8-inch baking pan in 350º F (180º C) oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
More Eggless Chocolate Recipes You’ll Love!
- The Best Eggless Chocolate Cake Ever
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Bundt Cake
- No-Bake Eggless Chocolate Cream Pie
- Moist & Fluffy Eggless Chocolate Cupcakes
- Browse more recipes…
Recipe Card 📖
Best Eggless Cakey Brownies
Ingredients
- 12 tablespoons (170 g) unsalted butter
- 2 1/2 cups (500 g) granulated sugar
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (250 ml) plain yogurt (I used full fat)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (100 g) unsweetened cocoa powder
- 2 cup (280 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup (240 ml) buttermilk
- 1 teaspoon (5 ml) apple cider vinegar
Instructions
- Preheat oven to 350º F (180º C). Lin.e a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.
- Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2-3 more times until the mixture looks glossy, the butter is completely melted and the sugar is dissolved.
- Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
- Add 1 cup flour, baking powder, baking soda and salt; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT overmix the batter.
- Pour the mixture into the prepared pan and bake. Bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.
- Do not over-mix the brownie batter. When over-mixed, the brownies will come out dense and heavy instead of soft and fluffy.
- It’s important to follow the instructions and ingredients exactly.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.
- Be sure to let the brownies cool before you cut and serve them.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in March 2018, the post content was edited to add more helpful information, no change to the recipe in August 2022.
These were excellent! Made these to accommodate an egg and nut allergy and so pleased with how they turned out. They were dense and fudgy (I added ~ 1 cup of allergen-free semi-sweet chocolate chips to the batter) – I will definitely make these again!
Hello Emily! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi how do i get a glossy texture for the butter and sugar if i dont have a microwave thnks
Hello Liza! You can do it in a sauce pan over low heat. Hope that helps!
Hi if i dont have a microwave how do i melt the butter and sugar nicely thnks
Hello Liza! You can do it in a sauce pan over low heat. Hope that helps!
Great recipe I made them and they lasted a week delicious
Hello Helen! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi, the recipe says All purpose flour, but many people have been asking about self raising flour in the comments.. Can you pls clarify if this recipe is with All purpose flour or Self raising flour. I’m planning to make them tomorrow.
Hello Shenba! For best results, I recommend following the recipe exactly. That means using all-purpose flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
As the name says these are “the best eggless brownies”!
Hello Patricia! WOOHOO…So glad you enjoyed this, thanks so much for trying my recipe!
OMG, These were the best brownies EVER! I tried substitutes and vegan recipes and had just about given up when I saw this and said why not. They were easy to make and Oh, so good!
Hello Caryn! WOW…what a compliment =) I’m so glad you enjoyed it. Thank you so much for taking the time to come back and let me know!
Hello Oriana, Your “Eggless Brownies” recipe is awesome. I made it in a house party all of them love it & congratulate me. But original credit goes to you. Thank you for giving such good idea.
Hello Emily! It sounds like you nailed it! I am glad everyone enjoyed the brownies. Thanks so much for trying my recipe and taking the time to come back and let me know.
Such a lovely recipe. I made it vegan and gluten free by replacing:
Butter with coconut oil
Sugar with 1 cup caster sugar (too sweet if you use more)
Oil with olive oil
Yogurt with coconut cream
All purpose flour with rice flour
Buttermilk with milk alternative like soy milk (add the apple cider vinegar to the milk an set aside for 5 minutes)
I baked everything for 32 minutes at 180°. They are delicious!
Other than using less sugar, I used the exact same ratios as the recipe and followed all the steps.
Hello Tavy! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
ooo these look so good! How on earth do they keep their shape without eggs? Bookmarking!
Hello Melissa! These are delish. I hope you give them a try soon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana! I’m not too big of a butter fan and in my other baking experiences I’ve lean Renee that I can substitute it with coconut oil. Since coconut oil is a bit more runny I tend to add a little less. How much coconut oil do you think I should use? Thanks!
Hello Bhakti! I haven’t tested with coconut oil, but I would love to hear how it goes if you do! Thanks for your interest in my recipe.
These are so delicious! I’m standing here eating them from a cooling rack. I wonder if I can turn these into an easy birthday cake
Hello Diana! So glad you enjoyed this recipe. Sure you can! Please check my eggless cake recipes to get more ideas https://mommyshomecooking.com/category/recipes/cakes/ xoxo
Hola! If I want to make self raising flour at home, it should be 280grams of All Purpose Flour + 3 tsp Baking Powder. Right??
Hello Srishti! That is correct. You also need to add salt, about 1/2 teaspoon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thankyou very much! 🙂
You are very welcome!
Hi,
I rarely write a review but I had to for these brownies. I haven’t tried any recipe till now which comes so good in the first attempt itself.
I just halved the ingredients as it was only my husband and I who would be eating and used olive oil instead of butter as I didn’t have any at home. Also added chopped walnuts on the top before baking. It turned out amazing! We have already finished half of them in one go 🙂
I am so glad I found your blog!
Hello Swati! I am glad you are here =) It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
This is a truly great egg-less brownie recipe. Be sure to pay attention to the self-rising flour and the butter/sugar instructions. I was concerned when I saw how much butter and sugar was being used, but it turned out delicious. And…the brownies actually rose in height quite a lot in the oven for the first time in my no-egg baking experience. They’re even better lightly frosted and I recommend a light scattering of choc chips into the mix for a perfectly fudge-cake texture.
I’ll definitely be trying more of your recipes. Thank you!!
Hello Stephanie! Sounds like you nailed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know.
Thank you so much Oriana. We tried this Brownies today. And they are one of the best.
Hello PB! Sounds like you nailed it! Thanks so much for trying my recipe and for taking the time to come back and let me know.
I gave it a try. What a delicious looking and tasting brownie. A MUST TRY FOR ALL BROWNIE LOVERS!! Thanks for this foolproof recipe 🙂
Hello Jeya! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hola, I know you have a blog post on how to make buttermilk. but can you please guide me how to make 225ml buttermilk?
Hello Srishti – to make buttermilk you just have to follow the instruction in this post. You can adjust the quantities accordingly. To make 225 ml of buttermilk, mix 225 ml of milk with 15 ml of apple cider vinegar, white vinegar or lemon juice.
I don’t have plain yogurt at home. Is there a substitute that I can use instead?
Hello Abby! You can use sour cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What is self rising flour ,is it same as all purpose flour.
Hello Anju! Self-rising flour and all-purpose are not the same. Self-rising flour is a mixture of all-purpose flour, baking powder, and salt that enables baked goods to rise without additional leaveners. If you are using all-purpose flour in a recipe that calls for self-rising flour you need to add 1 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe. Hope that helps!
I have been searching for the perfect eggless brownie recipe and this one just hit the tastebuds! Amazing! Thank you!!
Hello Henna! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Is apple cider vinegar necessary? Can I substitute it with something else ?
Hello Sneha! yes, it is necessary. You can use regular white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
You made buttermilk by adding vinegar to milk or it’s normal buttermilk made out of curd
Hello Dhwani, if your buttermilk made with curd is not too thick you can use it. Otherwise, milk and vinegar will work great. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Love this recipe. Made some this morning!
Hello Yash! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi Oriana
Love your eggless baking recipes. Could you please tell why you are not using baking powder in the them, since most of the other baking recipes have baking powder for leavening. And could we add it in the recipe?
Thank you
Hello Ayesha! For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’m guessing that baking powder would not be necessary since it contains both the acid and leavening agent. The baking soda and vinegar in the recipe are leavening enough without making the brownie too cake-like.
Hello Alexis! This brownie turns out kind of fudgy. If you want a cakey brownie, you can add 1 teaspoon of baking powder. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Are they good
Hello Courtney! YES… these are super good. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey can I use all purpose flour instead of self rising flour?
Hello Keswami! Yes, you can just add 1 teaspoon of baking powder + plus a pinch of salt per cup of flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi when you say buttermilk do you mean the thinned down version of curd/yoghurt? In India that’s what we call buttermilk but I am not sure if that’s what you meant. If it isn’t, could you tell me how to make buttermilk? Thanks.
Hello Ramya! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.Thanks for your interest in my recipe. Please come back and let me know how you like it =)
So good!!! My husband can not eat eggs and it’s been hard for him having to avoid almost all baked goods. I’ve been able to make treats for him but the kids usually don’t like it so I wind up making multiple things. This recipe was a win-win! Everyone loved it!!! It made a generous amount too – so plenty to last a few rounds. I did modify a few things (added half yogurt and half sour cream because I didn’t have enough yogurt and a few tbsp of course coconut oil as I didn’t have enough butter and I added a tsp if salt to enhance the flavor) and it came out wonderful! This recipe is a keeper!
Hello Christine! I’m SO GLAD everyone enjoyed it. Thank you for trying my recipe and for taking the time to come back and let me know! ?
I am not a baker but tried this recipe and I stayed true to every item (except I did add some chocolate chips!). I have never lined a baking pan with parchment, and the end result was the sides baked higher than the middle which I wonder had something to do with the paper. Still delicious and I usually hate the crunchier edges of brownies but these stayed moist. Is there a trick with lining pans with parchment?
Hello Jules! In my opinion, the easiest way is to cut the parchment in two pieces along the crease (the same width as the pan). Place one of the pieces down into the baking pan, creasing in the corners so it sits in place. Place the second piece of parchment in the baking pan, perpendicular to the first piece, so that all 4 sides are covered. Thanks so much for your feedback and for trying my recipe.
I am allergic to egg whites and have always felt left out when it came to desserts. I came across your blog accidentally and have fallen in love :)) I just made these brownies for my kids and they are scrumptious. Thank you! I intend to try all your eggless recipes…
Hello Lekha! I am so happy you found my blog and that my eggless recipes are helpful for you. Be sure to shout out if you have any questions!
I made these brownies again for my kids’ playdate. It was a hit!
I do have one question – I do not have a 9x 13 inch pan. Can I use a half baking sheet instead? (I am hoping for thinner pieces with crispier edges) How would the cooking times vary?
Thanks!
Hello Lekha! I am sorry but I haven’t test making this recipe in a baking sheet. However, I would bake it for 10-12 minutes and check them for doneness. If you try, please let me know the outcome.
These brownies are amazing. I took them out a tad bit early and they turned out to be fudgy on the inside and crisp on the out.Perfect.
P.S I used the yougurt + milk mixture as buttermilk.
Hello Namya! I’m SO GLAD you enjoyed the brownies. Thank you for taking the time to come back and let me know!?
How many grams is 12 TBS of Butter?
Hello Akshara! 170 grams. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hey I tried a small batch of brownies today and it was great tasting can’t believe it’s egg free.awesome job? .the only thing is I found the texture cakey than fudgy.i used white vinegar in place of apple cider and regular flour with baking powder.What can be the reason for the texture?
Hello Spaj! I’m SO GLAD you enjoyed the brownies. To make them fudgier I would suggest substituting some cocoa powder with chopped chocolate. You can also pull them out of the oven before a toothpick comes out clean also ensures the center stays fudge-like and gooey. Thank you for taking the time to come back and leaving your feedback!?
Your brownies look great!! The recipe calls for 1 cup yogurt and 1cup buttermilk also vinegar..will it make brownies sour?
Hello Spaj! The brownies are not sour at all. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Oh my gosh these are so perfect for Halloween! You’ve got some serious brownie decorating skills!
Thanks Chris!! I had three wonderful helpers =)