These fudgy eggless brownies are proof you don't need eggs to make rich, chocolatey brownies with a dense, super fudgy texture. Made with whipped aquafaba (the liquid from a can of chickpeas), melted chocolate chips & cocoa, they bake up thick, glossy, and rich. If you've ever searched for brownies without eggs that still taste like the real thing, this is the recipe.
How to Make Egg-Free Brownies with Oreos
Egg-free brownies come together quickly, especially if you have a stand mixer. Here's quick rundown of the steps.
Mix Dry Ingredients
Weigh the flour. 175 grams works well. Mix it with about ⅜ teaspoon of salt and some good quality cocoa powder. Guittard's Cocoa Rouge is one of my favorites, but use whatever cocoa powder you've got. Natural should be fine too. Or swap in a couple of tablespoons of black cocoa for the red.
Melting Butter and Chocolate
Browning half the butter takes very little effort here and enhances the flavor. Melt half the butter first, and just as it starts to brown, add the chocolate chips, followed by the rest of the butter. Stir until everything is melted, then add the vanilla. Let cool while you get the chickpea liquid whipped.
Whipped Salted Aquafaba
I love watching chickpea liquid magically transform into what looks like whipped egg whites. Just put the aquafaba in the mixing bowl, add the sugar, attach the whisk attachment to the mixer and beat on high speed until thick and glossy. This could take anywhere from 3 to 5 minutes. Don't worry about whipping to stiff peaks, the goal is just a glossy, thickness. Feel free to use unsalted aquafaba if that's what you have. I use salted because we buy salted chickpeas.
Smooth and Glossy Batter
The batter will deflate quite a bit as you stir it, which is what you want. Once cooled, add some more chocolate chips and scrape it into your foil or parchment lined square pan.
Bake, Cool and Chill
The bake time in an 8-inch square metal pan should be around 37 minutes. It is difficult to determine when these are done, but I've baked them enough times to know anywhere from 35 to 38 minutes works. If you have a meat thermometer, pull the brownies when the thermometer registers around 200 to 205 degrees F. Let cool, then chill. The chill is important, as it sets the structure.
Egg-Free and Vegan Version
My version is egg-free, but not vegan. If you want a vegan version, just use vegan butter like Miyoko's and make sure your chocolate chips are vegan. It's hard to believe that Oreos are.
Recipe
Fudgy and Rich Eggless Brownies
Ingredients
- 1 ⅓ cups all-purpose flour (175 grams)
- ⅜ teaspoon salt
- 6 tablespoons unsweetened process cocoa powder (36 grams)
- 8 tablespoons unsalted butter, cut into chunks (114 grams)
- 1 ½ cup semisweet chocolate chips, divided use (170 grams) and (84 grams)
- 1 ½ teaspoons vanilla extract
- ½ cup aquafaba, from salted chickpeas (120 grams)
- 1 ½ cups sugar (295 grams)
- ¾ cup broken Oreos
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8-inch square metal pan with parchment paper or foil or a combo of both. If using foil, grease the foil.
- Whisk together the flour, salt and cocoa powder. Set aside.
- In a saucepan, heat half of the butter over medium until it just barely starts to turn brown and fragrant. Reduce heat to low and add 1 cup of chocolate chips. Stir until the chocolate chips begin to melt, then add remaining butter and stir over the lowest heat until smooth. Remove from heat and add the vanilla extract.
- In the bowl of a stand mixer with the whisk attachment (or with a handheld electric mixer), beat the aquafaba and sugar until thick and glossy.
- With a heavy duty scraper, fold the chocolate mixture into the aquafaba mixture until evenly blended, then add flour mixture and stir until batter is smooth. It will deflate quite a bit as you stir.
- Make sure the batter has cooled, then stir in the reserved ½ cup of chocolate chips and the Oreos. Scrape batter into the pan and spread evenly.
- Bake the brownies for 35 to 38 minutes or until a meat thermometer inserted in the center tops out just around 200F to 205F. The batter will still seem very fudgy in the center, but the sides will appear more done. The brownies will firm as they cool. You can't rely on the toothpick test for these, unfortunately.
- Let the brownies cool at room temperature for about 40 minutes, then transfer to the refrigerator and chill for several (at least 4) hours. This helps set the chocolate and improves the texture.
- Remove the brownies from the pan and peel away the parchment. They will be very thick. Cut into squares or bars and serve cold or at room temperature.
Leave a Reply