Egg-Free Brownies (No Weird Ingredients!)
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.
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram.
Recipe adapted from the MOMYS Cookbook
Makes One 9×13-inch pan
- 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 degrees Fahrenheit.
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 9×13-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.
Please note: These nutrition facts use white flour and butter. The actual calories and nutrition of this dish depend on what ingredients you use. 1 serving = 1 brownie.
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
What You Can Do Now:
Okay, important question: Brownies with nuts or without nuts?
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