Eggless Baking, Vegan
comments 60

The Ultimate Eggless Brownies

eggless/vegan brownies

This. Is. It. You can stop the search. It has arrived: the ultimate eggless brownie. Oh, and did I mention that they can be made vegan too?

Oh happy day.

In other news, I would like to inform you that I will be absent for a short period of time due to education commitments. Bad times. Of course I would rather blog about my one true love in life (yes, I’m talking food) day in and day out but to get to where I want to be in the future, I must engage with the whole academic shebang. So I’m told.

So please don’t be offended if I’m not here to ‘ouhh’ and ‘ahh’ at your glorious recipes, for I will be drowning in the misery of English literature and would obviously prefer to be ‘ouhh-ing’ ‘and ahh-ing’.

I’m working on an essay at the moment regarding this extract from Edwidge Danticat; it is the Epilogue to ‘Women Like Us’, Krik? Krak! I would just like to share some pertinent lines with you:

Are there women who both cook and write? Kitchen poets, they call them. They slip phrases into their stew and wrap meaning around their pork before frying it. They make narrative dumplings and stuff their daughter’s mouths so they say nothing more. […] No, women like you don’t write. They carve onion sculptures and potato statues. They sit in dark corners and braid their hair in new shapes and twists in order to control the stiffness, the unruliness, the rebelliousness.

Are there women who both cook and write? Is it a myth that women who cook are chained to their stovetops, their husbands and a life of misery? Why has cooking been perceived as a ‘female role’ for so long and why has it taken so much time for this notion to become less of a worldly opinion? Or do these ideas still exist? Do we really live in a world free of stereotypes, or do we just think we do? And if there are women who both cook and write, then I assume I must be a Kitchen Poet. Although in writing I, and many other food writers aim to unshackle the mind and shine new light on ideas, not push them into the darkness. Open your eyes, your minds, your mouths and unleash the ‘rebelliousness’ because that’s real cooking. Then write about it. This is my liberation.

Now I must love you and leave you… With these purely decadent, dense and delectable brownies.

Parting is such sweet sorrow.


1 cup plain flour
1/2 cup cocoa powder
3/4 cup icing sugar
1 teaspoon baking soda
1/2 teaspoon salt
5 tbsp melted butter (for a vegan recipe use oil)
1 cup buttermilk (or 2 tsp yogurt dissolved in 1 cup water with 1 tbsp lemon juice mixed in) or for a vegan recipe use 1 cup soy milk with 1 tbsp lemon juice mixed in
2 tsp instant coffee, dissolved in 1 tablespoon water
1 tbsp chopped nuts of your choice (I used pecans). Hazelnuts would be perfect too
2 tbsp chocolate chips dusted in a little plain flour (optional)


1. Mix all of the dry ingredients together and then add all of the wet ingredients. Mix thoroughly and transfer into a greased, lined tin.

2. Bake at gas mark 4 for 20-25 minutes. Poke with a skewer- it should come out semi-clean for a fudgy brownie or bake for a little longer for a cake.

3. Allow to cool for 10 minutes then turn out onto a wire rack.

4. Allow to cool thoroughly for maximum chocolaty taste.

eggless/vegan brownies 2





  1. MaryMoh says

    Wow…looks dense, moist, rich, beautiful and delicious! Fabulous! I love it. Love the presentation.

  2. Vegetable Matter says

    Yummy brownies. Too bad about educational requirements — we'll miss you! You should read Laurie Colwin's fiction when you have time. She has food imagery everywhere — my kind of author!

  3. Viviane, Taste-Buds says

    Yep even women who can cook can write. I can write poetry as well as I can cook. I think only the simple minded frame women in stereotypical roles and try to confine them into a canned role. BTW most of the chefs are men, how can it be a woman's role to cook? Something to ponder.
    I absolutely love the look of your brownies… Drool material!

  4. My Experiments with Food says

    Lovely lovely brownies. We sure will miss you, but I know acads are important!
    If people can know how to eat and read, why cant we cook and write?

  5. AshKuku says

    It need not be stereotyped at all….. It is an art, which has been passed on to us from our ancestors… & which would continue too….. Be it a BPL(Below Poverty line) or APL…. It applies to all…

    And any work in hand would be a celebration in itself.. when we enjoy it to the core…. DEDICATION is the key to it….

    Similarly Life… Enjoy what u have & do…. You would leave 'repent-less' too…..


  6. Pretty brownies! I would not know they were eggless. Sanjana, you are a seriously cool, ultra supportive food blogger – you should get a Pulizter Prize for Food Blogging, really. Don't ever feel bad about spending time on school!

    Btw, I made your milk w/cardamom and it was amazing – I ended up adding some to a Dutch baby pancake, too and it was equally amazing. I took pics, I will try to post at some point.

    Now get back to studying! 🙂

  7. octopuspie says

    narrative dumplings and stuff their daughter’s mouths so they say nothing more. Love this line, must try it with your little brownie to silence the constant nagging I sometimes get from my children. I'm sure it will be quiet until the brownie is consumed. 🙂

  8. Priya says

    SUch an elegant brownies..looks fantastic..Sanjana thanks for sending the winner badge, i have added to my blog…U r such an excellent blogger thanks for that beautiful badge…really encouraging..

  9. Kathy Gori says

    Oh my oh my oh my!!!!! just what I did not need to see before lunch!!! I predict a Top 9 spot for you off of this post!
    As a woman who writes for a living and cooks also I never thought of myself as a kitchen poet..but why not. One of the best examples of a cooking writer is Virginia Woolf. Her diaries are filled with food.
    I'm going to try these brownies..god help me!

  10. 5 Star Foodie says

    These are such gorgeous and delicious brownies! Love the recipe without eggs!

  11. Mr. P says

    They are amazing-looking. I would always have thought that you needed eggs to make a brownie. Well done!

    I made your milk too. Well, a variation as it happens. With just rose water and cinnamon, when I was freezing to death in a cold kitchen making lamingtons! I think seeing the comment Mathea left made me think I should jump to the beat as well. It was a wholly successful experiment!

  12. Tasty Trix says

    Oh no! I hope you aren't leaving for good, or for long!! Though I do understand – I remember my English lit grad school days. Busy times indeed! I am impressed you find time to cook at all with that going on. Though I only did a Master's, not Ph.D. Madness!! Well, I for one will miss you! Come back soon please!

  13. A 2 Z Vegetarian Cuisine says

    I love your writing, and these brownies too…for now good luck studying..

  14. Jennifer@womanvfood says

    I might have to make those. If my waistline will forgive me.

  15. Janice says

    These looks so moist, chocolaty, and delicious. Love the presentation too. Good luck on your studies and look forward to reading more of your post

  16. Divina Pe says

    That looks fabulous even without the addition of eggs. We're going to miss you.

  17. Dear Sanjana,
    The brownies look absolutely great, will surely try my hand on these beauties.
    Very well written epilogue, such good imagination.
    All the best for ur academics and return soon my Kitchen poet.

  18. Hungry Jenny says

    Ooh, they look gorgeous! I fear over-eggness in cake recipes sometimes so this is definitely one I'm going to try.

    Hungry Jenny x

  19. Preeti Kashyap says

    Yup…we are all Kitchen Poets…ranting, rambling and reminiscing… yummy Brownies!

  20. Vaishali Sharma (Bhutani) says

    These Brownies looks delicious…will definiately try this soon…and congrats on being chosen for Top 9 on Foodbuzz….love ur space here!

  21. My Little Space says

    Hey Sanjana, this looks fantastic! & Congrats on your top 9 as well. You deserved it! And regarding your poet it's just so fun. Way to go girl!

  22. Kitchen Flavours says

    Wow…. brownies look extremely delectable….love that festive look given to them…

  23. Cooking Foodie says

    Great recipe Sanjana. I was looking for one. Good luck with studies!

  24. Ju (The Little Teochew) says

    You write so beautifully. SO beautifully. And you make equally beautiful eats too. Love the deep, earthy colour of these brownies. They are decadent and dangerous. Just the way I like them! Hope school's going well, dearie. I'm sure you're gonna ace everything! Keep well.

  25. Oraphan says

    Your brownies look exceedingly yummy! I really love your presentation, what a brilliant idea!!!

    Good luck on your study! Your blog is a great place to find great recipes, thanks for sharing:)

  26. Supriya Nair says

    The brownies look delectable….so tempting …wish I could grab these now…

  27. Anushruti says

    These brownies look delcious and I'm happy to find your space here.

  28. ivana says

    If I omit instant coffee, would it change the taste?

    Love, Indu

  29. Sanjana says

    Thanks for the awesome comments everyone!

    Indu- The instant coffee is added as it makes the chocolate taste somewhat chocolatier, however, if you don't want to add coffee then feel free to omit it. Hope that helps!

  30. sweta says

    hi…amazing recipe:)..i tried it out and except for maybe having a little less sugar it seemed wonderful..if you love dark chocolate as much as me i guess you would not mind the lack of sweetness..but i just needed to find out if we can increase the icing sugar or maybe just put in powdered sugar along with the icing sugar?

  31. Sanjana says

    Hi Sweta, I'm glad you liked the recipe. Icing sugar is indeed the same as powdered sugar, but yes of course… you could try adding 1 cup of icing (powdered) sugar instead of 3/4 cup. I'm sure it wouldn't make too much of a difference to the texture. Also, try adding some extra milk/white chocolate chips for extra extra sweetness! Enjoy 🙂 x

  32. mahalakshmi says

    lovely!, just made them and had them1 phew! all in an hour and 10 minutes they just disappeared betwen me and my other half!

  33. Anonymous says

    WOW! I tried it yesterday. It was so delicious. though it is cakey but still yummy! My older sister called it an "Eggless Brownie Cake"! Thank you a million, Sanjana for the recipe. It is definitely a keeper! and more more new recipes to come! GOD bless..philippines

  34. Chitra Nair says

    Thanks for sharing this recipe! Its fantastic!!I made it this afternoon…and its the most perfect eggless brownie recipe ever! And I don't think its going to last beyond dinner today-between my 5 year old and my husband! 🙂
    I added some condensed milk (abt 200 gm -1/2 a can) to add sweetness…and its still lovely -baked it for abt 10 minutes more!

  35. urmila says

    Hi !
    awesome blog! want to try this recipe.. could u tell me 1 cup = how many grams flour? and sugar..

  36. Hey Ko,
    I enjoy your recipes a lot and have tried many. But this one for some reason failed for me. I think the biggest problem was with the substitution for buttermilk (2 tsp yogurt, 1 tsp lemon juice and 1 cup water). It made my batter so runny and everything sunk to the bottom in the center.
    I am going to try this again with buttermilk and will let you know. Apart from this one issue, the taste was great. It was just cake-like rather than brownie-like.

  37. carolyn toldi says

    These look amazing. I found your blog via a link form Kurma’s …the fudge looks divine !

  38. CS says

    I just google gasmark and it had conversion for Celsius fan forced. Thnaks 🙂

  39. Hey, Great Recipes – Always so descriptive.
    Moreover, I love you for not mentioning the Ingredients which are not easily available in the Market.
    I am new to baking – Having a problem – i don’t understand this gas mark 4 concept – Can I bake it in a Microwave Oven at 180 celsius and 25 minutes. Please reply…..

      • Bhavya Jain says

        Yes, It did. My Batter is in Oven right now. So, Let’s hope for the best results. Well, Will tell you how it went.
        Let’s see….

        And, Yes, Thank You So Much, You have placed a smile on so many faces :).

  40. Nitya says

    Hey Sanjana, thank you for the excellent recipe! I did change one thing though – all brownie recipes call for plain flour, but when I make it with plain flour, it always turns out rubbery and too dense. I used Self-raising flour instead, and it came out so soft and delectable. I brought it to work, and it was a huge hit! Thanks 🙂

  41. krd h says

    Very good … i made this today.. awesome !!! i never thought brownies can come this good home made and even eggless ? Thanks

    Over i used 350 degree F

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