Egg Free Fudgy Brownies
After countless failed attempts, I finally achieved the perfect Egg Free Fudgy Brownies! Cookies, muffins, scones, and breads are all so easy to make without eggs, but brownies? Oh no, without eggs they quickly become a bubbly, oily mess that hardens into a tooth-breaking slab.
I’ve tried various recipes over the years with flax, aquafaba, fruit purée, and even commercial substitutes, but none could achieve the fudgy brownie consistency I was going for. That is until I tried using cream cheese–my default “egg” for cookies. On the first attempt, it worked pretty well, but the brownies were still more oily than I was hoping for.
That’s when I learned that eggs actually absorb oil, so without them, the brownies become excessively greasy. Then I tried the same cream cheese recipe with a little less butter and voila! The cream cheese contains enough fat that reducing the butter is no problem and the result is a gooey, fudgy brownie that’s just like the traditional ones.
This recipe has even been approved by my brownie-connoisseur husband who knows a good brownie when he eats one. This is especially helpful since I’ve never actually experienced a traditional egg brownie, but he said that if he hadn’t made them with me, he wouldn’t have known then were eggless!
Ingredients
Here’s the short and sweet list of everything you’ll need to make the best Egg Free Fudgy Brownies:
- Organic Valley cream cheese (room temperature)
- Granulated sugar
- Spice House pure vanilla extract
- Organic Valley unsalted butter
- All purpose flour
- Spice House Dutched cocoa powder
- Celtic sea salt
- Dark chocolate chips
How to Make Egg Free Fudgy Brownies
Preheat the oven to 350℉ and line a 9×13 baking dish with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, sugar, and vanilla. When they are well mixed, add the melted butter.
In a separate bowl, sift the flour, cocoa, and sea salt. Add the dry ingredients to the wet and continue mixing until all the ingredients are combined. Fold in the chocolate chips.
Press the batter into the prepared baking dish and spread it out evenly. Bake for about 23 minutes, or until the edges are visibly baked and the center is set. Remove from oven and let cool before slicing to serve with homemade vanilla ice cream.
I hope you enjoy these Egg Free Fudgy Brownies! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!
More Recipes to Try
- SCOTCHEROOS WITHOUT CORN SYRUP
- CHEWY CHOCOLATE GINGER COOKIES
- EGG FREE CHOCOLATE CHIP COOKIES
- EGG FREE OATMEAL CHOCOLATE CHIP COOKIES
Egg Free Fudgy Brownies
Ingredients
- 8 oz Organic Valley cream cheese room temperature
- 2 cups granulated sugar
- ½ Tbsp Spice House pure vanilla extract
- ½ cup Organic Valley unsalted butter melted
- 1½ cups all purpose flour
- ¾ cup Spice House Dutched cocoa powder
- 2 tsp Celtic sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350℉ and line a 9×13 baking dish with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, sugar, and vanilla.
- When they are well mixed, add the melted butter.
- In a separate bowl, sift the flour, cocoa, and sea salt.
- Add the dry ingredients to the wet and continue mixing until all the ingredients are combined. Fold in the chocolate chips.
- Press the batter into the prepared baking dish and spread it out evenly.
- Bake for about 23 minutes, or until the edges are visibly baked and the center is set.
- Remove from oven and let cool before slicing to serve. Enjoy!
That looks great, nicely done
Thanks so much!