Fudgy Brownies without Eggs or Milk
If you've ever needed a rich, fudgy brownie but were working around food allergies or an empty fridge, these Fudgy Brownies Without Eggs or Milk are going to be a lifesaver. They bake up chewy, gooey, and extra chocolatey-you'd never guess there's no milk, butter, or eggs in them! And to make them even better, they're finished with a rich, creamy chocolate frosting that's completely dairy- and egg-free, but still tastes like the real deal.
Looking for more dairy free, egg free inspiration? Check out our Healthier Coconut Macaroons!
Quick Look: Fudgy Brownies Without Eggs or Milk
- ⏱ Prep Time: 30 minutes
- 🔥 Bake Time: 30 minutes
- ⏳ Total Time: 60 minutes
- 🍽 Servings: 9
- ⚡️ Calories: 548 calories per frosted brownie
- 🍫 Flavor Profile: Rich, chocolatey, fudgy & indulgent
- 👌 Difficulty: Easy, perfect for allergy-friendly baking and last-minute chocolate cravings.
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Jump to:
- Quick Look: Fudgy Brownies Without Eggs or Milk
- Why You'll Love This Recipe
- What you'll need for the brownies
- step-by-step instructions for the brownies
- what you'll need for the Egg & Milk Free Chocolate Frosting
- step-by-step instructions for the frosting
- expert tips for perfect fudgy brownies and frosting
- faq's
- more delicious brownies to try
- don't forget to check out our full dessert library!
- Fudgy Brownies without Eggs or Milk
Why You'll Love This Recipe
- Decadent frosting option: The dairy-free chocolate frosting takes them over the top and makes them feel extra special for birthdays or celebrations.
- No eggs, no milk, no problem: These brownies are completely dairy- and egg-free, but still bake up rich, fudgy, and full of chocolate flavor.
- Perfect for allergies and empty fridges: Great for kids (or adults) with dairy/egg allergies-or those nights you're out of staples but still want dessert.
- Simple pantry ingredients: No specialty items required; just basic baking ingredients you probably already have on hand.
What you'll need for the brownies
Key ingredients
Here are some of the ingredients you need for these fudgy brownies:
- Flour: Forms the base of the brownies and gives them structure so they hold together while staying fudgy.
- Sugar: Sweetens the brownies and helps create that classic shiny, crackly top.
- Unsweetened cocoa: Adds deep chocolate flavor-use a good-quality cocoa for the best taste.
- Baking powder: Gives the brownies just a little lift so they're not overly dense.
- Almond milk (or dairy-free alternative): Provides moisture and replaces traditional dairy, keeping the batter smooth and allergy-friendly.
- Oil (neutral): Keeps the brownies extra moist and fudgy-vegetable, canola, or avocado oil all work well. Coconut oil works great, too, if you like the coconut flavor.
- Vanilla extract: Adds warmth and enhances the overall chocolate flavor.
- Dairy-free chocolate chips: Stirred into the batter for pockets of melty chocolate-mini chips work especially well in every bite (these are my favorite mini chocolate chips!).
step-by-step instructions for the brownies
- Step 1: Mix the dry ingredients in a mixing bowl.
- Step 2: Add the almond milk, oil & vanilla with the dry ingredients and mix well. Fold in the chocolate chips.
- Step 3: Spread the mixture into an 8x8 pan that's either lined with parchment paper or sprayed with a non-stick spray.
- Step 4: Bake at 350 degrees for 30-40 minutes, or until a toothpick comes out mostly clean.
what you'll need for the Egg & Milk Free Chocolate Frosting
key ingredients
Here are some of the ingredients you need for the frosting:
- Sugar: Sweetens the frosting and helps it set with a glossy, smooth finish.
- Cornstarch: Thickens the mixture so it turns into a spreadable, pudding-like chocolate frosting.
- Unsweetened cocoa: Provides rich chocolate flavor and a deep cocoa color.
- Oil: Adds silkiness and helps the frosting stay smooth and creamy without butter.
- Water: Creates the liquid base that cooks with the cornstarch and cocoa to form the frosting.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
step-by-step instructions for the frosting
- Step 1: Mix the sugar, cornstarch, cocoa, and salt in a saucepan.
- Step 2: Whisk the water into the sugar mixture.
- Step 3: Heat over medium heat until boiling, whisking constantly, and then 1-2 minutes beyond that. Do not boil for too long, or it will get too thick.
- Step 4: Remove from the heat and add the oil and vanilla, and mix well. Spread over the brownies and enjoy!
expert tips for perfect fudgy brownies and frosting
- Don't overmix the batter: Stir just until the dry ingredients disappear. Overmixing can make the brownies tougher instead of fudgy.
- Use good cocoa: A higher-quality unsweetened cocoa powder will give you deeper chocolate flavor and a prettier dark color.
- Line the pan: Line your baking pan with parchment and leave a little overhang so you can lift the brownies out easily for clean cuts.
- Let them cool completely: Egg-free, milk-free brownies need time to set. Let them cool in the pan before frosting and cutting so they hold their shape and stay fudgy.
- Adjust for pan size: A smaller pan (like 8x8) will give thicker, fudgier brownies and may need a few extra minutes; a larger pan (like 9x9) will bake a bit faster.
- Whisk the frosting constantly while cooking: As the sugar, cornstarch, cocoa, and water heat up, keep whisking so the frosting thickens smoothly without lumps or scorching on the bottom of the pan.
faq's
Can I use a different dairy-free milk?
Yes. Oat milk, soy milk, or another unsweetened dairy-free milk will work in place of almond milk. Just avoid strongly flavored milks (like coconut) if you don't want that flavor to come through.
What kind of oil works best?
Any neutral-tasting oil works well-vegetable, canola, avocado, or light-tasting olive oil. Strong oils like extra-virgin olive oil can compete with the chocolate flavor.
Can I make these brownies gluten-free?
Absolutely! You can swap the all-purpose flour for a 1:1 gluten-free baking blend. Texture may be slightly different, so keep an eye on the baking time and don't overbake.
Do I have to use dairy-free chocolate chips?
If you're baking for someone with a dairy allergy, stick with dairy-free chocolate chips. If dairy isn't an issue, regular chocolate chips work just fine and will still give you melty chocolate pockets.
How should I store these brownies?
Store cooled brownies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 4-5 days.
don't forget to check out our full dessert library!
If you tried these Fudgy Brownies without Eggs or Milk or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Fudgy Brownies without Eggs or Milk
These chewy, gooey brownies are so delicious and chocolaty that you would never know they didn't contain milk, butter, or eggs.
Equipment
Ingredients
Brownie
- 1 ½ Cup Flour
- 1 Cup Sugar
- ¾ Cup Unsweetened Cocoa
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 ½ Cup Almond Milk or another non dairy alternative
- ½ Cup Oil any neutral oil will work
- ½ Teaspoon Vanilla
- ¾ Cup Non-Dairy Chocolate Chips
Frosting
- 1 Cup Sugar
- 6 Tablespoons Cornstarch
- 4 Tablespoons Unsweetened Cocoa
- ½ Teaspoon Salt
- 2 Tablespoons Oil
- 1 Cup Water
- ½ Teaspoon Vanilla
Instructions
Brownie
- Mix the dry ingredients together in a bowl
- Add the almond milk, oil, & vanilla with the dry ingredients and mix well. Fold in the chocolate chips.
- Spread the mixture into an 8x8 pan that's either lined with parchment paper or sprayed with a non-stick spray
- Bake at 350 degrees for 30-40 minutes
Frosting
- Mix the sugar, cornstarch, cocoa and salt together in a saucepan.
- Whisk the water into the sugar mixture.
- Heat over medium heat until boiling, whisking constantly, and then for 1-2 minutes beyond that. Do not boil for too long or it will get too thick.
- Remove from heat and add the oil and vanilla and mix well. Spread over the brownies and enjoy!
Notes
- For the best flavor and color, use a good-quality unsweetened cocoa powder.
- Line your pan with parchment and let the brownies cool completely before cutting so they stay fudgy and hold their shape.
- Start checking doneness a few minutes early; a toothpick should come out with moist crumbs, not wet batter.
- To make them gluten-free, try a 1:1 gluten-free baking blend in place of the all-purpose flour and avoid overbaking.
- For the frosting, whisk constantly as it cooks so it thickens smoothly without lumps, and let it cool slightly before spreading over the brownies.
Nutrition
Calories: 548kcalCarbohydrates: 81gProtein: 5gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 1mgSodium: 343mgPotassium: 279mgFiber: 6gSugar: 52gVitamin A: 10IUCalcium: 92mgIron: 4mg
Tried this recipe?Let us know how it was!
Has good texture. Taste wise, brownies are not chocolaty enough. Missing something in the taste. You don't taste the apple sauce but it is lacking something ....more chocolate...
Thank you for the feedback! We have updated the brownies and added more cocoa, as well as non-dairy chocolate chips :). We’d love for you to give it another try!
Just made it now. I used vegetable oil since I don't have an applesauce and reduced the amount of sugar since i dont want too sweeet. And I think the amount of water is interchanged. Should be 1 cup for the brownie and 1/2 cup for the frosting. And omg! It turned out great. How I wish I could post a photo. By the way, i ended up of baking this recipe because of food sensitivity /allergy of my baby. I am a nursing mother. And no egg/butter/milk for me this time.
Is this any good
This is totally awesome! I didn't know you could make it without both of those! Thanks for linking up to The Wednesday Roundup and I'm pinning this!
These sound AMAZING!! Pinned!
Yumm! This looks so good!