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.

egg-free brownies pingraphic

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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.

Overhead view of a stack of chocolate chip egg-free brownies

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.

Tall stack of gooey, chocolatey egg-free brownies

Budget-Friendly Egg-Free Brownies Baking Tips:

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.

Pyrex baking dish

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:

  • Allergy-free
  • Dairy-free
  • Egg-free
  • Vegan (with dark chocolate and coconut oil)
  • Vegetarian
  • Delicious
  • Budget-friendly
  • Make-ahead

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram. 

Egg-Free Brownies

Egg-Free Brownies

Yield: 24
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Time: 15 minutes
Total Time: 45 minutes

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.

Recipe adapted from the MOMYS Cookbook


  • 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)


  1. Preheat oven to 350 F. 
  2. In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter (maybe a little thinner).
  3. 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.
  4. Place butter in the saucepan over medium-low heat. When the butter melts, remove the pan from the heat and stir in cocoa powder until the mixture is smooth with no lumps. 
  5. Remove saucepan from heat and set aside. 
  6. Add sugar, salt, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth. 
  7. Add cocoa and butter to the mixing bowl and stir to combine. 
  8. In a medium-sized mixing bowl, stir together flour and baking powder. 
  9. Add flour mixture to the large mixing bowl and stir together. 
  10. Pour batter into a greased 9x13-inch baking pan. 
  11. Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake. 
  12. 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.

Fudgey 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 Information
Yield 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.

Did you make this recipe?

If you try this recipe, let me know! Leave a comment, rate it, and tag your photo @cheapskatecook on Instagram.

More Egg-Free Dessert Recipes:

egg-free brownies

Okay, important question: Brownies with nuts or without nuts?

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