Ultimate Fudgy Brownies without Eggs

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. 
• Cornstarch
• Baking powder: Make sure it’s not expired or too old.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
• Vinegar: You can use apple cider vinegar or white vinegar.
• 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: You will need brown sugar and white granulated sugar.
• Unsweetened cocoa powder: I use unsweetened natural cocoa powder, which is more acidic and reacts with baking powder, allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.
• Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
• Instant espresso powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
• Chocolate chips or chunks: I recommend using high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%. 

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1 – Preheat the Oven and Prepare the Baking Pan

Preheat the oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper.

2 – Mix Dry Ingredients

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside. 

3 – Combine Milk and Vinegar

In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

4 – Melt Butter

Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.

5 – Add Sugars

Stir in the sugars, mix until well combined. The mixture must be homogeneous and glossy. 

6 – Add Milk Mixture

Add milk mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

7 – Stir in Cocoa

Add cocoa powder, mix to incorporate; continue stirring constantly, for 2 more minutes. Add vanilla and instant expresso powder (if using), mix to incorporate. 

8 – Add Dry Ingredients

Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains. 

9 – Pour into Prepared Pan

Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired. 

10 – Bake

Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!

Storing & Freezing Instructions

Store 

Cover and store leftover brownies at room temperature for up to 7 days.

Freeze

Brownies freeze well up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.