Recipe of Brownie Eggless: Irresistibly Fudgy & Easy to Make

Why You’ll Love This Recipe of Brownie Eggless

Picture this: it’s a lazy Sunday afternoon, and you’re craving something sweet. Not just any dessert, but gooey, chocolatey brownies that make your kitchen smell like heaven. But oh no—no eggs in the fridge! Sounds like a baking disaster, right? Wrong! Let me tell you about my favorite recipe of brownie eggless. I stumbled upon it during one such eggless emergency, and now it’s my go-to for family gatherings, impromptu coffee dates, or even midnight cravings. Trust me, once you try these fudgy delights, you’ll never miss the eggs.

The Story Behind This Sweet Treat

Brownies have been around since the late 1800s, and they’ve always been a crowd-pleaser. The eggless walnut brownie recipe version? That’s a modern twist born out of necessity. My first attempt at this recipe was during a holiday when I realized I’d forgotten to buy eggs. Desperate times call for desperate measures, so I turned to pantry staples like oil, flour, and condensed milk. To my surprise, the result was outrageously good—fudgy, rich, and utterly irresistible. Since then, I’ve tweaked it into what I like to call my signature eggless fudgy brownie recipe.

Why This Recipe of Brownie Eggless is a Game-Changer

First off, no eggs mean no fuss. Whether you’re vegan, allergic, or just out of eggs, this recipe has got you covered. Plus, it’s super easy to make—even if you’re a beginner baker. The texture? Spot-on fudgy. The flavor? Pure chocolate bliss. And did I mention how quick it is? If you’re short on time, this eggless brownie recipe without oven can be made on the stovetop too. Versatile, simple, and downright delicious—it’s everything you want in a dessert.

When to Whip Up These Brownies

These brownies are perfect for potlucks, birthday parties, or cozy movie nights. I’ve served them at baby showers, paired with ice cream for summer barbecues, and even gifted them in cute boxes for holidays. They’re also a hit with kids because they’re soft, chewy, and packed with chocolate goodness. Honestly, there’s no bad time to bake these beauties!

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Prep Time 10

Cook Time 25

Total Time 40

Servings: 9 people

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup all-purpose flour
½ cup cocoa powder
1 cup sugar
½ cup vegetable oil
½ cup condensed milk
1 tsp vanilla extract
1 tsp baking powder
a pinch of salt salt
½ cup chopped walnuts optional

Equipment

Mixing bowls
Whisk or spatula
Baking pan
Oven or stovetop

Method

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan lined with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, whisk together the sugar, oil, condensed milk, and vanilla extract until creamy.
Gradually add the dry ingredients to the wet mix, stirring gently until just combined. Fold in the walnuts if using.
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes until a toothpick inserted comes out slightly gooey.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 55mgPotassium: 100mgFiber: 2gSugar: 10gCalcium: 2mgIron: 5mg

Notes

Don’t overmix the batter to avoid tough brownies. Use high-quality cocoa powder for the best flavor. Store brownies in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. You can reheat slices in the microwave for 10 seconds.

Tried this recipe?Let us know how it was!