The Next Big Thing in Eggless: Brownies!

привет (greeting in Russian) and hello again!

I’m back (for the third time in three days!) with ANOTHER post. Most of you all are probably tiring of me… but a girl’s gotta do what she’s gotta do!

Today I’m bringing you a recipe… a new, innovated egg-less brownie recipe! My family doesn’t buy eggs (we’re vegetarian but we eat eggs only in outside foods where there’s no other option because it’s NOT meat but sometimes chickens are harmed in the industry), so this is a great recipe for all of you out there like me… or if you’re just low on eggs but want a treat! It’s just as good as any other recipe with eggs. And filled with delicious fudge and sweet chocolate. I promise- the brownies will melt in your mouth and you won’t be able to resist having another piece! You can hold me to that promise!

person doing thumbs up
Photo by Donald Tong on

And here we go!


Egg-less Brownies for Chocolate Lovers (and everyone else)


  • 1 1/3 cups of flour (it really doesn’t matter as long as it’s made from wheat, but maybe rice/gluten-free will work?)
  • 1 cup of sugar (white or brown- I’ve used both. White works a lil’ better.)
  • 1/2 a teaspoon of vanilla extract
  • 1/2 a cup of vegetable oil
  • 3/4 cup of water
  • 1/2 teaspoon of baking soda
  • 1/3 cup of cocoa powder (I suggest unsweetened. I haven’t tried the other way, so I don’t know if it’s okay. I’d recommend staying on the safe side, though.)
  • a pinch of salt (add enough to bring out the flavors but not overpower the sweet)
  • optional: 5 tablespoons of applesauce (or just use a small container packaging. I like to use applesauce to thicken up the batter)
  • optional: nuts (I prefer walnuts) make the brownies even better in my opinion! It’s fine not to use it, especially for people with allergies.

First, preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius) and turn on the light if you can. Ask an adult to help you figure it out if you’re a minor or don’t know how to.

Mix up the ingredients. First the dry (flour, sugar, baking soda, cocoa powder, salt) and once it’s mixed, add the wet ingredients (vanilla extract, oil, water, applesauce).

Mix everything thoroughly so you get a smooth batter. Don’t worry, though, if it’s not perfect; I never got it super smooth either! It’ll taste just fine either way (as long as it’s relatively smooth) but for aesthetically oriented people, it tastes even better if it looks better!

You want to use a greased (I made this mistake once of not greasing it… it really stuck everywhere) pan that’s about 8 by 8 or something around that size. (Note: if you use a longer pan, your finished brownies will be thinner, and vice-versa)

Slide your pan into the oven (use mitts! Be safe!) and set the timer to 25 minutes. It might or might not be done in that time, so when you take the brownies off, don’t turn off the oven. That’s another mistake I made. Turn the oven on… and let it bake!

(I suggest that you don’t lie down in front of the oven and stare at the brownies. Find something else to do- time is valuable, and that’s not a good use of it!)

Check in every once in a while so you don’t burn down the home (JK. sorta…), and enjoy!

I hope you guys enjoy these egg-less brownies and comment below if you make them and have some feedback for me! I’d love to hear anything you say!

Love from CA,


2 thoughts on “The Next Big Thing in Eggless: Brownies!

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