Eggless Brownies (Gluten Free, Vegan)
These Eggless Brownies are soft, chewy and so chocolaty! These easy fudge brownies are a great healthy dessert option. You’d never realize they are made gluten free, dairy free, Vegan, and egg free!
Why You’ll Love This Recipe
- Turns out you don’t need gluten, dairy or eggs to make brownies!
- These brownies are soft and cake like. If that’s your thing, you will love them.
- They are made without eggs for those will allergies or dietary restrictions.
- For more Vegan recipes, check out this Vegan Recipes page.
- Since they are made without eggs, they are safe to eat raw or undercooked!
- They are not dry.
- The flaxseed adds a nutritional boost!
- This recipe is Paleo, grain free, gluten free, Vegan and dairy free.
Ingredients & Substitutions
The flax eggs are imperative to these gluten free Vegan brownies. Do not substitute chia eggs or a Vegan egg replacement. If you are looking for brownies with eggs, check out my Gluten Free Dairy Free Brownies.
Use Vegan dark chocolate chips. My favorite brand is Enjoy life dark chocolate chips. They melt well and taste great.
Any creamy nut butter works. I recommend using creamy almond butter or creamy cashew butter because they are more neutral tasting than peanut butter.
Pure maple syrup can be replaced by honey.
If you are looking for nut free brownies, check out my Cassava Flour Brownies!
How to Make
First, make flax eggs. Combine ground flaxseed and water in a small bowl. Let sit for 15 minutes to gel together.
Preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
Melt coconut oil in microwave. Stir in chocolate chips until smooth and creamy.
Add melted chocolate and remaining wet ingredients to a mixing bowl.
Then, stir in dry ingredients.
Fold in dark chocolate chips.
Spread batter into one even layer in pan.
Next, bake for 18 to 21 minutes or until toothpick inserted comes out clean.
Finally, cool fully before slicing and serving.
Expert Tips & Tricks
Allow flax eggs to fully set. This takes about 15 minutes. They will start to resemble a gel (similar to an egg white) texture.
Fully melt coconut oil before stirring in chocolate chips. Then, stir until all chocolate is melted and smooth.
Use a creamy nut butter. Do not use crunchy nut butter unless you want nuts in your brownies.
Bake until middle is just set. Do not overbake!
These brownies are fragile. Slice and serve only when completely cooled.
Additional Mix Ins & Flavors
These egg free brownies are a great starting place for additional mix ins!
Add in walnuts, pecans or sliced almonds for some added crunch.
Add in a drop of mint extract for mint chocolate Vegan brownies.
Drizzle some melted chocolate on top for extra chocolaty eggless brownies!
How to Serve & Store
Serve brownies when they are cooled and sliced.
Store leftovers covered at room temperature for up to 4 days. They will be somewhat cakey.
Store in fridge for a fudgy and firmer texture!
If desired, freeze individual brownies and thaw as needed.
Frequently Asked Questions
No, brownies do not taste bad without eggs. These are rich and chocolaty!
Sure! Freeze individual brownies in a baggie. Thaw as needed.
I have only tested these with coconut oil, but I think butter or Vegan butter would work fine.
These eggless brownies taste like a rich chocolate brownie with a slight nutty flavor. This is thanks to the flaxseed.
Gluten Free Dairy Free Egg Free Recipes
It can be tough to find allergy friendly desserts and recipes! Whether you have dietary restrictions or allergies, these recipes are great healthy options! These are all gluten free, dairy free, egg free, and Vegan.
These desserts are like hitting the jackpot! They are both healthy AND delicious! Check out this Vegan Chocolate Fudge for the ultimate chocolaty treat. These Peach Cobbler jars are equally fun and tasty.
Cookies without gluten, dairy or eggs? Check out these Almond Flour Thumbprint Cookies!
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Get the Recipe: Eggless Brownies (Gluten Free, Vegan)
- First, make flax eggs. Combine flaxseed and water in a small bowl. Stir to combine. Allow this mixture to sit for 15 minutes to thicken.
- Preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
- In a microwave safe bowl, melt coconut oil. Stir in ¼ cup dark chocolate chips. Stir until smooth and creamy.
- Pour melted chocolate mixture into mixing bowl. Stir in creamy nut butter, maple syrup and vanilla extract.
- Once combined, add almond flour, cocoa powder and baking soda. Stir to combine.
- Fold in remaining dark chocolate chips.
- Pour batter into lined baking pan.
- Bake for 18 to 21 minutes or until a toothpick inserted comes out clean.
- Finally, allow brownies to cool completely before slicing and serving.
- I do not recommend a replacement for the flax eggs. Chia eggs or a Vegan egg replacer will yield much different results.
- Use ground flaxseed, not regular flax seeds.
- Use creamy almond butter or creamy cashew butter for best results. Look for brands that use just nuts and salt. Added sugars and oils will alter the brownies.
- Use Vegan dark chocolate chips, such as Enjoy Life dark chocolate chips.
- Brownie batter will be thicker than traditional brownie batter.
- Bake until middle is set and toothpick inserted comes out clean. Do not over bake!
- Allow brownies to fully cool before slicing into.
- Store leftovers covered at room temperature for up to 4 days or in the fridge for up to 6 days.
- Room temperature brownies are more cake like, whereas chilled brownies are more fudge like.
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