Eggless Fudgy Brownies
Rich, deeply chocolatey, and genuinely fudgy — these brownies are the kind you'd never guess were made without a single egg. The secret is a flax egg: just ground flaxseed and water stirred together and left to thicken into a gel, which binds the batter beautifully and keeps every square dense and moist. Melting real semi-sweet chocolate with butter before building the batter is what gives these their glossy, brownie-shop depth, and a double hit of cocoa powder makes sure the chocolate flavor is anything but shy. Folding in optional chocolate chips takes them fully over the top. The recipe makes 16 squares, so there's plenty to share — or not. Let them cool the full 30 minutes before cutting and you'll get those clean, fudgy edges that make brownies worth making from scratch in the first place.
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Learn more →Ingredients
16 servings
For the flax egg
- 2 tbsp ground flaxseed
- 5 tbsp water
For the brownies
- ½ cup (1 stick) unsalted butter
- 4 oz semi-sweet chocolate, roughly chopped
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- ¾ cup all-purpose flour
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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