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Egg-Free Chocolate Brownies

Egg-Free Chocolate Brownies

Rich and fudgy brownies made without eggs, perfect for an easy bake or chocolatey treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 Brownies
Course: Snack
Ingredients Method Notes

Ingredients
  

  • 200 g plain flour
  • 50 g cocoa powder
  • 200 g light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 120 ml vegetable oil
  • 200 ml dairy-free milk
  • 1 tsp vanilla extract
  • 100 g dairy-free dark chocolate melted
  • 75 g dairy-free chocolate chips optional

Method
 

  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a square baking tin with baking paper.
  2. In a large bowl, mix together the plain flour, cocoa powder, light brown sugar, baking powder, and salt.
  3. In a separate bowl or jug, whisk together the vegetable oil, dairy-free milk, vanilla extract, and melted dairy-free dark chocolate.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the dairy-free chocolate chips if using.
  6. Spoon the mixture into the prepared tin and spread it out evenly.
  7. Bake for 22–25 minutes until the top is set and the centre still has a slight softness.
  8. Leave to cool in the tin before slicing into squares.

Notes

  • For fudgier brownies, avoid overbaking.
  • These brownies slice more neatly once fully cooled.
  • Check that your cocoa powder, chocolate, and chocolate chips are suitable for your own allergy or dietary needs.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.