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Vegan Egg Free Brownies Recipe
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5 from 3 votes

Vegan Egg Free Brownies Recipe

Get all of the fudgy goodness you’re craving with these egg-free, dairy-free, or vegan brownies.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Desserts
Cuisine: Cakes & Baked Goods
Keyword: vegan egg brownie recipe
Servings: 16
Calories: 190kcal


  • Parchment paper
  • 9"x9" baking pan
  • Heatproof bowl
  • Small pot
  • Rubber spatula


  • ½ cup dairy free unsalted butter
  • ½ cup dark chocolate chips 90 g
  • 1 ¼ cup all-purpose flour 175 g
  • ¾ cup cocoa powder 60 g
  • ¾ cup white sugar 150 g
  • ½ cup brown sugar 100 g
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp vanilla
  • ½ cup dairy free milk 4 oz


  • Cut 2 sheets of parchment paper that are the same width as the bottom of a 9"x9" pan. Line the pan in different directions so that all 4 sides of the pan are covered. It's okay if you still see the corners.
  • Preheat the oven to 350°F and place a rack in the center of the oven.
  • Put the chocolate chips and vegan butter (or regular butter if you are using dairy) in a heat-proof bowl. Place the bowl over a small pot with about 1” of water in it to create a double boiler. Bring the water to a simmer over medium-low heat.
  • As the steam from the simmering water melts the chocolate and butter, stir them every 30-60 seconds with a rubber spatula to keep them from scorching. Once there are no more unmelted lumps in the bowl, remove it from the heat and set it aside.
  • In a separate small bowl, combine the flour, cocoa powder, white and brown sugar, baking powder, and salt and stir them until well combined. Add them to the melted chocolate and vegan butter and stir until the mixture just begins to come together.
  • When the dry ingredients are mostly incorporated, add the milk and vanilla and continue stirring until the brownie batter is smooth. It will be a fairly thick batter.
  • Spread the brownie batter in the parchment-lined baking dish. Then, bake for 35-40 minutes, or until a knife or toothpick inserted in the center comes out clean or with only a few moist crumbs on it.
  • Remove the brownies from the oven and allow them to cool. Cut them into 9 squares for large brownies or 16 squares for smaller servings.


  • Make sure that the chocolate chips you’re using are dairy-free if you want the brownies to be vegan. While all of them will be egg-free, even some dark chocolate chips contain dairy or are processed with dairy products.
  • You can use metal binder clips to help hold the parchment paper in place. They make it easier to spread the brownie batter in the pan and hold the paper in place while the brownies rise and bake.
  • This recipe works with either vegan butter and milk or regular dairy butter and milk. You can make it either way to fit your personal dietary guidelines.
  • After they’ve been cut up, store the brownies in an airtight bag or container at room temperature for 4-5 days. You can also wrap them well with plastic wrap and place them in a bag to freeze the brownies. Simply set them out at room temperature to thaw.


Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 154mg | Fiber: 2g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg