Looking for an easy brownie recipe without eggs, that is soft yet chewy and has a wrinkled top too?  Then this recipe is for you!

Sharing with you all an easy but yummy recipe for chocolate brownies. A brownie which is actually a brownie and is nowhere like a chocolate cake. I have added walnuts to this brownie but you can make it without these also. 

Eggless Brownie

Chocolate BrownieEggless Brownie recipe, with or without walnuts, the name, immediately sets the juices rolling in the mouth. Am I right?

 Brownie is a sumptuous dessert that is sinful -  yes sinful because it contains a lot of calories and I find it very difficult to keep my hands away from it once I see it and I can go on and on eating it. Though the Brownie is usually consumed post-dinner but in my family, we consume it any time of the day.

Why am I calling it sinful? That's because it has butter, it has all-purpose flour, it has sugar. But isn't it okay to indulge once in a while? For the ones who are feeling guilty to have it, I may mention that it also brings with it the goodness and huge benefits of walnuts and chocolates.

If you are looking for healthy brownies then do try these:


What Is A Brownie?

A Brownie is a baked dessert that is square in shape and is a cross between a cake and a soft cookie.

The Brownie was first made in Chicago for an event attended by ladies only. It is believed that Brownie was actually a baking disaster wherein the baker presented his not so fluffy chocolate cake in an appetizing way, which eventually became a hit. Whatever the story maybe, but it's true that Brownie today is an exotic and much-loved dessert.

Brownie is different from a Chocolate cake. You can read the difference between Brownie and Chocolate Cake here.


Types Of Brownies

Brownies are classified into three categories, namely, Fudgy, Chewy and Cakey.

  • Fudgy brownies: Made with melted chocolate.
  • Cakey brownies: Made with cocoa powder
  • Chewy brownies: With a  combination of both melted chocolate and cocoa powder
Chocolate Brownie

I earlier used to make brownies using eggs but as I have now evolved into eggless baking, I discovered one could make very tasty and yummy brownies as an eggless recipe too. The proof of the pudding is in eating, as they say.

Though I have not tried all the variants of brownies but the one me and my family is obsessed with is Walnut Chocolate brownie. The love for this variant is probably the reason why my family has remained stuck with it most of the time and not moved on to try various variants. Though this Brownie can be consumed with cream or just plain, we like to consume it with scoops of vanilla ice cream. A warm brownie with cold vanilla ice cream scoop - tastes so awesome and quickly vanishes.  The best part is that it is so easy to make.

Don't be alarmed if brownies turn out differently every time even when you are using the same recipe.


Tips for Making Brownies:

  • Ideally, no leavening agents are added in Brownies, but since we are making eggless ones, therefore, Baking Powder has been added.
  • No Baking Soda is added. If you add, it will be like a chocolate cake.
  • Brownies are supposed to have crumbled rough-looking crust but shiny at the same time.
  • It's better to add brown sugar also as it makes them moist.
  • Also, brownies are slightly underbaked which means that unlike cake when a skewer is inserted then some crumbs stick to it. Remember, only the crumbs and not the batter.
  • Also, remember that Brownies do not rise much. They remain more or less at the same level as before baking.
  • Unlike cake, Once baked, keep the pan as it is in the refrigerator.
  • Once cooled then lift by holding the parchment paper or the aluminium foil laid in the tin.

Tip: Unlike cake, brownies are not inverted. 

  • Cut slices and enjoy with ice cream or cold coffee.

You can even prepare Brownie Mix and keep it in your pantry or gift it to your loved ones. A quick way to prepare brownies.


How To Make 

  • The first and foremost step in making a brownie is to prepare the baking tin.  For this, aluminium foil or parchment paper is laid in the baking tin so that it hangs outside the tin or at least is there till the top. This is because once baked. brownies are not inverted. Rather they are lifted by holding the parchment paper or the aluminium foil laid in the tin.
  •  After this, I mix butter, sugar, melted chocolate and curd and beat this really well, starting with butter and sugar and eventually mixing other things. Thereafter, flour and cocoa powder are added. I make Brownies using both melted chocolate as well as cocoa powder. This combination gives perfect results.
  • However, if you don't have chocolate then increase the quantity of cocoa powder and sugar as well. (See Note 3). 
  • Also, I don't add vanilla essence, actually don't feel the need so maybe because of the dark chocolate. But you may add if you want.
  • Lastly, walnuts are added and then the batter is put in the prepared tin for baking.


As you can see in the pic, I have sprinkled walnuts only on one half, so that you can have a feel of the crumbly and shiny crust on the plain part.

Chocolate Brownie


 Step By Step Recipe

  • Line aluminium foil/parchment paper in the baking dish as shown in the pic below.
Eggless Brownie


  • Beat melted butter and sugar for approximately 2 minutes.

Tip: I used a food prcessor, but can be whipped with a hand mixer too.

Eggless Brownie


  • Add melted but cooled dark chocolate and beat for 30 seconds.
Eggless Brownie


  • Add curd and again mix well.
Eggless Brownie


  • Thereafter add sifted flour and cocoa powder in 2-3 batches.
Eggless Brownie
Eggless Brownie


  • Pour the batter into the baking dish. (I have purposefully sprinkled walnuts only on a half side)
Eggless Brownie


  • Bake for 15 minutes at 200 degrees C.
Chocolate Brownie
  • Let it remain like this till it cools down slightly.
  • Keep the pan as it is in the refrigerator for an hour or so.
  • Thereafter, lift it as it is with the foil from the baking pan. Do not invert it. 
  • Cut pieces and serve.
Chocolate Brownie


Q) I do not have dark chocolate. How can I make this brownie then?

If you do not have dark chocolate, then adjust the quantities as under:     

    • 1/2 Cup (100 g) Brown Sugar
    • 1/4 Cup (50 g) White Sugar
    • 6 Tbsp (30 g) Cocoa Powder 


Q) How To Get Shiny Crust In Brownie?

Normally, while baking a cake we don't beat the batter once the flour has been added but for brownies beat it well. This will give your brownies a chewier texture along with a shiny crust. When you beat the batter, gluten develops which in turn makes the brownie chewy and the crust gets shiny. This is the reason why the cake batter is not beaten whereas the brownie batter is beaten. You can beat with a whisk but better with a hand blender.

Q) Why do my brownies break while cutting? Can I avoid this?

Once the brownies are baked and are cooled slightly, then you need to keep these in the refrigerator as it is in the pan itself. After an hour or so, remove from the refrigerator, take out from the baking pan and then cut these. You will have neat slices then.

Q) This is an eggless recipe, still baking soda is not added. Is it not required?

Yes. This is because brownies are made without any leavening agents. Still, we have added baking powder as this is an eggless version. But no baking soda is used. (Read Tips above)


Related Recipes 


Let's Connect!

I hope you have liked this chocolate brownie recipe without eggs and will surely try it out for your loved ones.

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Brownie Recipe Without Eggs

A sumptuous dessert which sets the juices rolling in the mouth.

  • 1/2 Cup (100 gms) Melted Butter
  • 1/4 Cup (50 g) White Sugar, Granulated (See Note1)
  • 1/4 Cup (50 g) Brown Sugar
  • 1/2 Cup (100 gms) Dark Chocolate, Melted (See Note 2)
  • 1/2 Cup (120 gms) Curd
  • 1 Cup (120 gms) All-purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt (See Note 3)
  • 4 Tbsp (20 gms) Cocoa Powder
  • 1/2 Tsp Vanilla Essence (Optional)
  • 1/2 Cup Walnuts (crushed (Optional))
  1. Take a 5" by 5" square baking dish and line it with parchment paper or aluminium foil. (See Note 4 & 5)

  2. Preheat your oven to 200 degrees for 15 minutes. While the oven is getting ready, you do the following preparations.
  3. Sift flour, baking powder, salt and cocoa powder.
  4. Heat butter, either in the microwave or on the gas stove. ( See Note 6 )
  5. Add granulated sugar in it and beat for 1 to 2 minutes.
  6. After that add melted but cooled dark chocolate and again beat for 30 seconds or so. ( See Note 7 )
  7. Add Curd and mix it well.
  8. Add sifted flour in two or three batches.
  9. Now beat everything for roughly 2 minutes. (See Note 8)
  10. Mix walnut kernels.
  11. Pour the batter into the baking dish and bake for 20-25 minutes or till a skewer inserted comes out with some crumbs stuck to it. If the skewer comes out clean then it is overbaked.
  12. Take it out of the oven and let it cool slightly.

  13. Keep the pan as it is in the refrigerator for an hour or so.

  14. Thereafter, lift it as it is with the foil from the baking pan. Do not invert it. 

  15. Cut pieces.

  16. Serve with a smile, Vanilla Ice cream optional.

  • Take normal granulated sugar, don't powder it.
  • Skip salt, if using salted butter.
  • Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
  • Ideally, Brownie is made in a square tin. In the absence of square tin, go for a rectangular or circular one.
  • Heat butter so that it melts slightly.
  • Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
  • Gluten is developed when the batter is beaten, this, in turn, makes brownies chewy.
  • In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
  • Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
  • You can serve it with whipped cream or chocolate sauce also.
  • If you are not using dark chocolate, then adjust the quantities as under:     
    • 1/2 Cup (100 g) Brown Sugar
    • 1/4 Cup (50 g) White Sugar
    • 6 Tbsp (30 g) Cocoa Powder       


Eggless Chocolate Brownie Recipe, Eggless Walnut Brownie Recipe