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Easy Brownies (Without Nuts or Eggs)

This is an easy brownie recipe without eggs or nuts.

These chewy fudgy brownies are made with a simple brownie base of ingredients you probably already have in your pantry, except that these brownies have no eggs or nuts. They’re topped off with delicious chocolate chips!

They’re a classic, chewy-style brownie and are so easy to make from scratch.

Three brownies piled on top of eachother with chocolate chips on top.

Easy Fudgy Brownies

Sometimes we just need a fast and easy fudgy brownie recipe to put together, am I right!? Whether it’s for a kid’s school event, party, or because sometimes we just want a dang brownie. Whatever it is, this recipe will come to the rescue for you. No eggs are required for this one either.

  • These brownies are fast, easy and fudgy.
  • They’re piled with chocolate chips which are the perfect topping.
  • This is a nut-free brownie recipe, but nuts can easily be added to the batter if you prefer.
  • The brownie has a wonderful chewy fudgy texture. Once baked, these brownies store well in the freezer.
  • For a gluten-free version, try my nut butter oat brownies (which can also be made nut-free).
Recipe ingredients on a counter including bowls of milk, vanilla, oil, sugar, salt and chocolate chips.

Ingredients & Substitutions

DRY INGREDIENTS – All-purpose flour, baking powder, salt, and chocolatey cocoa powder are the base. For sugar, you can use brown sugar, granulated sugar or coconut sugar which has a caramel-like flavor (and is my personal favorite).

WET INGREDIENTS – No eggs are used in this brownie recipe, just milk, cooking oil and vanilla. Use a light-tasting oil like canola or vegetable. These can also be made dairy-free by using a plant-based milk alternative.

ADD-INS – These are nut-free brownies, but can easily be customized to your preference. Add chopped walnuts or pecans straight to the batter if preferred. Dark chocolate chips are sprinkled on top of these brownies which makes them extra delicious (I also used this method with my double chocolate beet brownie recipe).

Feel free to try with milk chocolate chips, white chocolate chips or even butterscotch chips.

Four images showing steps to make recipe: first a bowl of dry ingredients and whisk, second is brownie batter with spatula, third is wet brownie ingredients in square glass dish, four is baked brownies sliced into squares in glass dish.

How To Make Brownies Without Eggs

A dessert that everyone will enjoy.

  1. In two separate bowls, mix together dry and wet ingredients.
  2. Make a well in dry ingredients and add in wet – mix together until just combined.
  3. Pour into a greased baking dish, sprinkle with chocolate chips, and bake according to the full recipe instructions below.

Let cool 20 minutes before slicing into squares. The chocolate chips will still be warm and soft. If you want them to be hard, place the brownies in the fridge for 45 minutes to chill before slicing.

Close up of brownies with chocolate chips on top sitting on a plate.

Recipe Tips

  • Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
  • Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
  • The brownie batter is sticky. Use a spatula dipped in water to help spread it more easily.
  • It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.

Freezing Leftovers

Ok so yes, you might want to gobble these all up in one sitting. But these easy fudgy brownies also freeze really well! Consider cutting them into smaller squares and freezing them for a quick treat to curb that sweet tooth craving.

To freeze, place each brownie slice on a baking sheet in the freezer for 1-2 hours. Once they’re slightly frozen, you can pop them into a freezer bag and freeze up to 3 months. The baking sheet method prevents them from sticking together.

Close up of a few brownies with slightly melted chocolate chips on top and a few chips sprinkled around the brownie squares.

More Brownie Recipes

Did you love this brownie recipe? Be sure to leave a rating below!

Easy Brownies (Without Nuts or Eggs)

These chewy fudgy brownies are made with a simple brownie base and topped off with delicious chocolate chips!
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings

Ingredients

Instructions

  • Preheat oven to 350°F and lightly grease a square pan or line it with parchment paper.
    Glass square baking dish and nonstick cooking spray.
  • In a large bowl, mix together dry ingredients: flour, sugar, baking powder, cocoa powder and salt.
    Two images of a white bowl and whisk: first with ingredients dumped in, second with ingredients mixed together.
  • In a small bowl mix together milk, cooking oil and vanilla extract.
    Bowl with wet ingredients and a spatula inside.
  • Make a well in the center of dry ingredients and pour wet ingredients in. Mix together to form brownie batter.
    Two images of white bowl: First with dry ingredients and wet ingredients poured in center, second image with brownie batter in bowl and spatula.
  • Pour the batter into the greased pan – it will be sticky. Run a spatula under water, then use it to help spread the batter to the edges.
    Two images of square glass dish: first with batter dumped in, second with batter spread out and spatula.
  • Sprinkle chocolate chips on top and bake for 30 minutes. Let cool 20 minutes before slicing into squares. If you want chocolate chips to harden first, place in fridge to cool completely before slicing.
    Serve and enjoy!
    Two images of glass dish: first with uncooked brownies and chocolate chips on top, second with cooked brownies sliced and a knife beside.

Recipe Notes:

  • Leftovers can be stored in an airtight container in the fridge up to 5 days.
  • To freeze, place each brownie slice on a baking sheet in the freezer for 1-2 hours. Once they’re slightly frozen, you can pop them into a freezer bag and freeze up to 3 months. The baking sheet method prevents them from sticking together.
  • Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
  • Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
  • It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.
 
Nutrition
Sodium: 101mg | Calcium: 75mg | Vitamin C: 1mg | Vitamin A: 34IU | Sugar: 20g | Fiber: 2g | Potassium: 153mg | Cholesterol: 3mg | Calories: 268kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 10g | Fat: 13g | Protein: 4g | Carbohydrates: 38g | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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