Need brownies but don’t have eggs? These gooey, fudgy, homemade egg-free brownies contain no weird ingredients, but they’re perfect for egg-allergies and budget-friendly baking.
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When you’re on a tight budget and you like baking, eggs and oil are like kryptonite. Both ingredients are some of the most expensive parts of baked goods.
I used to buy 1 dozen eggs a week. Since I tried to do all our baking from scratch, I had to decide. Were we going to eat scrambled eggs for breakfast or could I make brownies tonight?
Not exactly a life-altering dilemma, but it was still frustrating. Chris voted brownies. I voted scrambled eggs. We took turns winning.
Until this recipe. Now we eat both.
Egg-Free Brownies Recipe
Whether you have egg-allergies, ran out of eggs, or are simply trying to save money and eat dessert, these egg-free brownies fit the bill.
You may know flax eggs make a great egg-replacement in baked goods. But flax can be hard to find and expensive. Try these egg-free brownies instead. No weird ingredients – just some extra flour!
This egg-free brownies recipe feels a little bit like a science experiment at the beginning. However, if you can make cream of wheat from a box, you can make this no problem.
Budget-Friendly Egg-Free Brownies Baking Tips:
- Save money on Natural Sweeteners
- Save money on Healthy Fats
- How to replace oil in baked goods with real food alternatives
Dairy-Free Vegan Brownies
Are you dairy-free or vegan? Here are some budget-friendly tips:
If you don’t have chocolate chips (or need something allergy-friendly,) we use dark chocolate from Aldi (dairy-free and fair trade!) and chop it into chunks for our egg-free brownies. Far less expensive than allergy-friendly chocolate chips.
Instead of butter, use half coconut oil and half of another neutral-flavored oil, like avocado or palm shortening.
- Check out these tips (and the video) for budget-friendly allergy-friendly baking.
- And go here for more tips on real food substitutions!
Helpful Equipment for Making Egg-Free Brownies:
You probably already have all the necessary stuff – bowl, whisk, pan, etc. However, When it comes to storing leftover egg-free brownies or bringing them to a party, I avoid plastic wrap. It’s wasteful, disposable, bad for the environment, and an unnecessary expense.
For several years, I stored leftover brownies (or anything in my baking pans) by placing a towel over the top of the pan and setting a cutting board on top. It totally worked. But eventually, I got a few Pyrex baking pans with lids. They’re easy to use, dishwasher safe, and I never have to buy plastic wrap – or try to find my cutting board and a clean towel.
This Egg-Free Brownie Recip is:
- Vegan (with dark chocolate and coconut oil)
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram.
- 1/3 cup flour, (white, whole wheat, and spelt all work)
- 1 cup water
- 1/2 cup butter or oil, (coconut oil or palm shortening work great)
- 2/3 cup cocoa powder
- 1 3/4 cup sugar*
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups flour
- 2 1/2 tsp baking powder
- 1-2 cups dark or semi-sweet chocolate chips, to taste, (optional)
- 1/2 cup walnuts, chopped, (optional)
- Preheat oven to 350 F.
- In a small saucepan, use a whisk to stir together 1/3 cup flour and water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter.
- Remove pan from heat and use a rubber spatula to scrape flour and water into a large mixing bowl. Set aside and let it cool completely.
- Place butter in the saucepan over medium-low heat. When the butter melts, stir in cocoa powder until mixture is smooth with no lumps.
- Remove saucepan from heat and set aside.
- Add sugar, salt, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth.
- Add cocoa and butter to the mixing bowl and stir to combine.
- In a medium-size mixing bowl, stir together flour and baking powder.
- Add flour mixture to the large mixing bowl and stir together.
- Pour batter into a greased 9x13-inch baking pan.
- Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake.
- Cool for 15-20 minutes, then cut into squares and serve.
*You can substitute the sugar for 1 cup honey or maple syrup. It will slightly change the taste and texture of the brownies.
If you prefer fudgier brownies, reduce the 2 cups flour to 1 1/2 cups and the baking powder to 1 1/2 teaspoons.
Nutrition InformationYield 24 Serving Size 1 square
Amount Per Serving Calories 139Total Fat 4.3gSaturated Fat 2.6gTrans Fat 0gUnsaturated Fat 0gCholesterol 10mgSodium 79mgCarbohydrates 25.4gFiber 1.1gSugar 14.7gProtein 1.7g
Please note: The actual calories and nutrition of this dish will change depending on what ingredients you use. Nutrition information is not always accurate.
More Egg-Free Dessert Recipes:
- Chocolate Peanut Butter No-Bake Bars
- Mix-in-the-Pan Oat & Fruit Bars
- Healthier Pumpkin Bread
- Chocolate Chip Peanut Butter Dessert Hummus
- Real Food Apple Crisp
- Healthier Banana Bread
- 3-Ingredient Frozen Berry Whip
- Apple Crisp Bars