Brownie is an evergreen favorite of all ages, when it comes to Chocolate Recipes. I mean what is actually not to love in it – there’s chocolate and all things decadent in a Chocolate Brownie recipe. Here, on this post, I have shared a similar, yet easy and yummy Eggless Brownies recipe that you can make with cocoa powder. This variation of this quintessential dessert also makes use of whole wheat flour and not all-purpose flour. So, the recipe is also a bit healthier and is vegan too.
About Eggless Brownies Recipe
A Brownie is one of those sweet dishes that has nothing hidden about it – from the name to its flavors and texture. I mean what can be more obvious than calling a dish by the name of what its color is.
Also, as the chocolate is one of the main ingredients, it is also commonly termed as Chocolate Brownie or Cocoa Brownie.
The recipe of an Eggless Brownies had been requested by many readers. In fact, there are more eggless cake and muffin recipes that have been requested by readers and I will add them gradually.
For this particular recipe of Brownies minus eggs, I wanted the recipe to be made easily by everyone. So, I have used cocoa powder in this one.
Just like any other recipe, this recipe of Eggless Brownies too has some more ingredients that are common and easily available. You really don’t need to go hunting for them.
Divided into dry and wet ingredients, these are, whole wheat flour (or add atta that is used for making chapati or roti), baking powder, salt, water, sugar, oil and vanilla extract or essence.
I also add organic raw sugar in this recipe of Brownie to make it all the more wholesome. But you can easily make it with your regular granulated sugar as well.
Make sure to use a good quality of cocoa powder for this Chocolate Brownie recipe. The color and quality of the cocoa powder also decides the color of this Eggless Brownies.
My dish turned a dark chocolate color and not a brown one because of the variety of cocoa powder I used.
This Brownie is not chewy, but is soft, moist and cake-like. I have not added any nuts or dry fruits in this Chocolate Brownie. However, some chopped roasted almonds, cashews or walnuts would really elevate the flavors in it.
The inspiration for my recipe of Eggless Brownies lies loosely in this Brownie Recipe. In the recipe I have swapped a neutral flavored oil with butter.
Instead of heating and melting butter, I have heated water and added sugar, cocoa powder, oil and cooked this mixture till it came to a boil. Then, added it to the dry ingredients.
The whole wheat flour softens due to the heat. This results in the soft texture of this Chocolate Brownie. The original recipe calls for eggs. So, if you want to make this Eggless Brownies with eggs, you can check the original recipe.
How to make Eggless Brownies
Preparation
1. Grease a 7 x 2 inches square baking pan with some oil or softened butter if you prefer.
2. Measure all the ingredients and keep them ready, namely
- ½ cup whole wheat flour or atta, leveled – 60 grams
- ⅓ cup cocoa powder, leveled – 30 grams
- 4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
3. In a mixing bowl or pan, take ½ cup of the whole wheat flour, ½ teaspoon baking powder and 1 pinch of salt.
4. With a whisk, mix everything very well. You can even sift this flour mixture, if you prefer. Keep aside.
Preheat the oven at 200° C/392° F for 15 minutes.
If using, stone ground or roller milled whole wheat flour (or chakki ground atta), then do sift it twice with the baking powder.
Make Cocoa Solution
5. Now, take 1 cup water in a pan and heat it on low to medium flame.
6. When the water turns hot (but not boiling), lower heat and add ⅓ cup sugar.
7. Next, add ⅓ cup of the leveled cocoa powder.
8. Then, add 4 tablespoons oil. Here I have added the entire 4 tablespoons of oil with a measuring cup.
You can use any neutral flavored oil or olive oil. I used sunflower oil.
9. With a spatula, begin to mix everything well, so that the sugar dissolves and the cocoa powder mixes well with the water. Break the lumps of cocoa powder, if any.
10. Let this mixture come to a boil on medium-low heat.
Make Brownie Batter
11. Switch off the heat and add the bubbling cocoa solution to the flour mixture.
12. The liquid mixture will cover the entire flour mixture. Also, add ½ teaspoon vanilla extract.
13. With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
14. The mixture will be hot. So, be careful while mixing and also mix lightly. Do not over do as you do not want a chocolate wheat dough. A few tiny flour specks in the batter are fine.
15. Below is a photo showing the consistency of the batter. It is a very thick batter and does not flow freely but still loose.
If the batter looks too much thick, then add a few tablespoons of hot water and mix again.
Note that the water required depends on the quality of whole wheat flour. So, please keep some hot water handy, if you need to add it.
16. Now, place the batter with the spatula in the baking pan.
17. Shake the pan, so that the batter spreads and evens out. Also, using a spatula spread and make the batter even.
Bake Chocolate Brownie
18. Here’s the brownie pan ready to go in the oven.
19. Bake in the preheated oven at 200° C/392° F for 30 to 40 minutes, with both top and bottom elements on.
Keep the pan on the center rack. Do not open the oven door till ¾ᵗʰ of the Chocolate Brownie is done.
Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.
20. Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven. Do not over bake the Eggless Brownies as then the top will get dried out and become crusty.
21. Once the Brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.
22. Slice and serve Chocolate Brownie. If not serving immediately, then store in an air-tight container in the refrigerator.
In a cool and cold climate, you can keep it outside at room temperature for 1 to 2 days.
23. While serving Brownie, you can sprinkle some powdered sugar on top. You can even serve them with some chocolate or caramel syrup on top. Or make a dessert of Vanilla Ice Cream served with these.
Expert Tips
- For best results, make use of a fine quality cocoa powder for this recipe. The color also depends on this.
- In my recipe, I usually add sunflower oil. However, you can use olive oil or any other neutral flavored oil in this recipe.
- The consistency of the batter in this recipe is a thick one that does not flow freely, but is loose. Just like a Halwa. In case your batter has turned extremely thick, then add some hot water and mix to get the right consistency.
- Quantity of water that goes to make the batter also depends on the quality of whole wheat flour or atta you are using in this recipe.
- If you are baking using a convection oven, then make sure to preheat as well as bake it at 180° C/356 ° F.
- You can easily store these Brownies in air-tight containers and refrigerate. If you live in colder climates, these also stay good at room temperature for 1 to 2 days.
More Chocolate Recipes To Try!
Cake Recipes
Cake Recipes
Dessert Recipes
Dessert Recipes
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Eggless Brownies Recipe | Chocolate Brownie
Ingredients
Dry ingredients
- ½ cup whole wheat flour (or atta), leveled – 60 grams
- ½ teaspoon baking powder
- 1 pinch salt
Wet ingredients
- 1 cup water
- ⅓ cup raw sugar – 70 grams or add regular white granulated sugar
- ⅓ cup cocoa powder – leveled, 30 grams
- 4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
- ½ teaspoon vanilla extract – optional
Instructions
Preparation
- Grease a 7 x 2 inches square baking pan with some oil or softened butter if you like.
- First measure all the ingredients and keep them ready.
- In a mixing bowl or pan, take whole wheat flour, baking powder and a pinch of salt.
- With a whisk, mix everything very well. You can even sift this flour mixture if you want. Keep aside. Preheat the oven at 200° C/392° F for 15 minutes.
Making cocoa solution
- Take 1 cup water in a pan and heat it on a low to medium flame.
- When the water become hot (but not boiling), lower the heat and then add sugar, cocoa powder and then add oil.
- With a spatula begin to mix everything very well. The sugar should dissolve and the cocoa powder should mix evenly with water. With the spatula or whisk, break the lumps of cocoa powder if any.
- Let this mixture come to a boil on medium-low heat.
Making chocolate brownie batter
- Switch off the heat and add the bubbling hot cocoa mixture to the dry flour mixture.
- Also add vanilla extract.
- With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
- The mixture will be hot, so be careful while mixing and also mix lightly. Do not over do. A few tiny flour specks in the batter are fine.
- The brownie batter has a thick consistency and does not flow freely but loose (much like a halwa consistency).
- If the batter looks too much thick, then the one showed in photo at step 15 above, then please add a few tablespoons of hot water and then mix again.
- The water required depends on the quality of whole wheat flour. So please keep some hot water handy, if you need to add it.
- Now place the brownie batter with the spatula in the baking pan.
- Shake the pan, so that the batter spreads and evens out. Also using a spatula spread and make the batter even.
Baking Brownie
- Bake brownie in the pre heated oven at 200° C/392° F for 30 to 40 minutes. Do not open the oven door till ¾ᵗʰ of the brownie is done. Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.
- Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven.
- Do not over bake the brownie as then the top will get dried out and become crusty.
- Once the brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.
- Slice and serve chocolate brownies. If not serving immediately, then store in an airtight container in the fridge. In a cool and cold climate, you can keep these brownies outside at room temperature for 1 to 2 days.
- While serving brownies, you can sprinkle some powdered sugar or confectioner's sugar on the top layer.
- You can even serve the brownies with some chocolate or caramel syrup on top. Or make a dessert of vanilla ice cream served with the brownies.
Notes
- Instead of oil, you can add 4 tablespoons of softened butter.
- Use a good quality of cocoa powder.
- Add more sugar if you prefer for a more sweeter tasting brownie.
- Opt to make the chocolate brownie recipe with all-purpose flour instead of whole wheat flour.
- I usually add sunflower oil. But, you can use olive oil or any other neutral flavored oil.
- The amount of water to be added will vary with the quality and texture of whole wheat flour.
- If using, stone ground or roller milled whole wheat flour, then do sift it twice with the baking powder.
Nutrition Info (Approximate Values)
This Eggless Brownies recipe from the archives, originally published in August 2016 has been updated and republished on February 2023.
Hi mam…Ur blog is awesome…Almost all recipes hav come out well…I had a query…Can I use microwave mode for these brownies??
Thanks Madhu for your kind words. Please don’t use microwave mode as it will not work.
Hi can i add milk in this recipe..??
If yes than how much and when..??
Prachi, add the same amount of milk as water. in the same step. then skip adding water.
Thanku.. i made it.. it was yummy????
Welcome Prachi
Can we reduce proportion of oil? Since I am bit health conscious..
Muskaan, You can add about 2-3 tablespoon oil.
I used the exact measurements given in the recipe… Yet the brownie didn’t turn out well ????… Even after baking it for 1 hr, the brownie was not cooked from the inside… And there was a lot of oil… So much that eventually I had to dispose the whole thing off … I have standard measuring cups and a weighing machine as well… But no idea why this happened. I baked the brownie on convention mode at 180 C… Pls help because I’m a strict vegetarian… I don’t use eggs in my recipes… And I have great interest in baking eggless recipes at home… But I’m not at all satisfied with this one????
pratiksha, looks like the brownie mixture has got fried in the oven. meaning there has been no even mixing or too much mixing of the batter. as a result the oil is released from the sides. one hour is a long time. its not that the brownie has not got baked. either due to uneven mixing or too much mixing, the texture has got ruined. these brownies are soft. if the batter is under mixed or over mixed, it will spoil the texture of the brownies. care has to be taken when mixing or folding eggless cake batters. always mix with light pressure from the hands. hope this helps.
Hi dassana, I tried this recipe today the exact measurements( using a cup as a reference) but it did not turn out well. I baked it in convection mode in microwave ( 180 C) but even after nearly 50 min it was bubbly. The oil separated. The top layer did get a bit cooked but the inside the batter almost retained the original consistency. I took it out after 50 min and when I tilted the tin, some oil actually trickled out. The surface too was very oily. Any suggestions? I was wondering is 1/2 cup flour too less ?
pooja, with a cup the measurements would change drastically. for baking recipes its always better to go by the gram measurement or use the exact cup measure as given in the recipe. the oil does not separate in the recipe. looks like the cup reference you used yielded less flour. 1/2 cup is not less as cocoa powder is also added. in brownies less flour is used as compared to cakes. i would suggest to get a good set of measuring cups and spoons if you plan to bake often. better to buy steel cups as they are sturdy and strong. you can buy them online on amazon.in
Thanks for you reply. Will try it with exact measurements and let you know how it turns out.
welcome pooja and do let me know.
Tried the eggless choclate brownie following the exact recipe but to my disappointment, didn’t come out as I expected☹️. I’ve tried some of your other recipes too , they turned out rather nice.The brownie batter doesn’t rise AT ALL. Not even a bit. Rather disappointed
anuradha, brownies do not rise much like cakes. they do rise, but less as compared to cakes. since you mention that the batter did not rise at all, the issue can be baking powder which is not fresh or which has expired. when only one ingredient like baking powder or baking soda is used, its always better to check its freshness. add a bit of it in a vinegar+water solution and it should fizz and bubble immediately. if not then the baking soda is not fresh. another issue for the batter not rising, is too much mixing. any eggless cake or brownie batter if mixed too much, will form gluten strands in it and this will ruin the texture of the cake. it will be atta like – there won’t be any lightness or sponginess in it. hope this helps.
I completely followed the recipe. But my brownie went crisp like biscuit in sides and uncooked inside.
What should I do to make brownie ?
what temperature you baked and did you preheat the oven. looks like the temperature in the oven which you are using is very hot and thats why the brownies are too much cooked from outside. oven temperatures should be calibrated over a period of time. its basically you set one temperature but the actual temperature inside the oven is different. it can be less or more. on google you can find methods on how calibration is done.
Hey Dasana,
I have tried tawa pulao, rajma and few other recipes. Everything was too good. Pictures and description are very precise. I am it takes lot of effort to do all work. Wonderful blog.
This recipe (brownie), how can I adjust ingredients for American cup measurements . 1 cup – 237 ml
sushmitha, thanks a lot. for the cup measurements, you can easily use 1/2 and 1/3rd cup of the measuring cup you have. only change the teaspoon and tablespoons measurements to these – 2.5 tablespoons oil, a light pinch of salt and 1/3rd teaspoon vanilla extract.
Hi mam… I ‘ve tried so many of your recipes .. and all turned out so well.. my kids love brownies and I saw this version of white chocolate brownie.. and I would like you to please guide us doing this your way… please do consider my request
thanks a lot malathy. i will give a try. need to get white chocolate first from the market.
Hi. I tried making this recipe but my cocoa solution was very thin. What should I do to make it thicker?
Thanx
just cook it for some more time and it will thicken.
Hi ma’am,
I’ve tried many of your recipes and so far all of them have come out very well. In fact, I’ve developed a taste for cooking after following your blog. Thanks a ton there!
As regards this recipe, I have a BAJAJ MAJESTY 28L OTG, wherein both the top and bottom elements are ON in the TOAST option while in the BAKE option only the bottom elements remain ON. So, do I need to TOAST the brownies?
Welcome Sampada. that is the option they mention. but it does not literally mean that the brownies will get toasted. even i have the bajaj oven at home. but since your oven is slightly smaller, i suggest you to only use the bottom heating element.
Hi Dassana,
What would be the temperature to bake if I double the quantity of the ingredients??
Judith, same temperature. timing will vary from oven to oven. so can’t say about timing.
Hi Dassana ,
I want to make this brownie in a 13 * 9 inch pan. Can you please help me with the exact measurements? Thank you in advance !!! Btw I love all of your recipes and the website for the design , detailed recipes and photos. I keep trying them every now and then.
paps, a 13*9 inch pan will be large for this amount of brownie batter. they will get flattened too much. while baking this can affect the texture. for this size pan, you can double the recipe. but add less oil in it. so you can add about 5 to 6 tbsp oil overall in the doubled recipe. sugar can be added less or more depending on your choice. i think the recipe if doubled will work. also add water less or more, depending on the quality of flour. keep some hot water handy. thanks a lot paps.
Tried this recipe just now..it came out really good..Your website/application is beautifully presented and inspiring me to cook varieties ???
thanks supreetha for your appreciation and positive feedback.
Would like to try this recipe with dark cooking chocolate instead of cocoa powder. Could you please tell me the quantity of the same and if there will be any change in the procedure.
khaitan, i am not sure how much dark chocolate can be used. since the proportions of other ingredients will change. as i always add tried and tested recipe, it is difficult for me to tell exactly how much dark chocolate will be required.