These Eggless Brownies are rich and chocolatey with the perfect crackle top! You won’t believe how amazing these brownies taste with no eggs or dairy!

looking down close at brownies with crackle top

I’m no stranger to a great vegan brownie. Made with chocolate chips, walnuts, raspberries, or peanut butter, chocolate brownies made without eggs or milk never have trouble coming out of the oven tasting amazing.

Enter these vegan Eggless Brownies, my new favorite brownie! Made with whipped aquafaba, melted chocolate, and cocoa powder, this eggless and flaxseed-less dessert turns out moist and rich. Even without eggs or a traditional binding agent, aquafaba works its magic and transforms the chocolatey brownie batter into a vegan dream.

I won’t be surprised if this becomes your new go-to brownie recipe because they’re:

  • Thick, chewy, and fudgy.
  • Easy to make and flexible.
  • Ready to eat in about an hour.
  • A must-have for any vegan chocolate lover!
showing the texture inside of eggless brownies, very fudgy

Aren’t all vegan brownies eggless?

Technically, yes! All of my brownie recipes are made using flour, flaxseed, chocolate, and a handful of other vegan ingredients. There’s just one separating this recipe from the rest: aquafaba! 

Whereas flax eggs (made with water and flaxseed) are my usual egg replacer in baking, aquafaba (the water from a can of chickpeas) is a great binder and can be more accessible than flaxseed. When whipped like meringue, the aquafaba keep your brownies held together without messing with their rich chocolatey flavor. No little pieces of flaxseed to be found!

bite taken out of a brownie

How to make brownies without eggs

Find the complete recipe with measurements below.

Whip the aquafaba and cream of tartar together until stiff peaks form. Slowly beat in the sugar until incorporated and the mixture is fluffy. Afterward, beat in the vanilla.

Melt the chocolate chips and vegan butter together in a microwave. Pour it into the aquafaba mixture and gently fold it all together using a spatula.

Whisk the dry ingredients together in a separate bowl. Pour them into the bowl of the wet ingredients and stir until combined. Lastly, fold in the chocolate chips before baking.

Bake the brownies until the top is shiny. Leave them to cool completely, then dig in!

collage of how to make eggless brownie batter with aquafaba

Baking with aquafaba

Aquafaba needs to be whipped well in order to be used in vegan baking (just like egg whites for meringue). The liquid aquafaba is beaten together with cream of tartar and sugar so it can stabilize and stiff peaks form. Not only does this prevent your brownies from tasting like beans, but it helps the them turn out soft and moist.

brownie batter in a pan before baking


  • Gluten free – Use a 1:1 gluten free flour blend instead of all purpose flour. It works pretty well. Or go make my Gluten Free Brownies.
  • Coconut oil – Use melted coconut oil instead of vegan butter.
  • Without cream of tartar – You can leave it out of the recipe but the stiff peaks will take longer to form.
  • Add ins – Instead or in addition to the chocolate chips, fold in walnuts, raisins, shredded coconut, peanuts, peanut butter chips, or sprinkles.
  • Coffee – For a deeper chocolatey flavor, pour 1 ounce of brewed espresso or coffee into the brownie mix.
stack of 3 fudgy brownies

Looking for more vegan brownies to try?

square image of cut brownies
4.96 stars (23 ratings)

Eggless Brownies

These Eggless Brownies are rich and chocolatey with the perfect crackle top! You won't believe how amazing these brownies taste with no eggs or dairy!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 12 brownies


  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup vegan chocolate chips
  • 1/2 cup vegan butter (1 stick or 8 tablespoons)
  • 1 1/2 cups all purpose flour
  • 1/2 cup dutch processed cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup additional vegan chocolate chips, optional


  • Line a 8×8 inch pan with parchment paper and preheat the oven to 350 degrees F.
  • Beat aquafaba with cream of tartar for 5 minutes until stiff peaks form. I use my stand mixer with whisk attachment, but you can use an electric hand mixer. Slowly add in the sugar, about 1/4 cup at a time, until it's all incorporated. It should be very fluffy at this point with stiff peaks. Beat in the vanilla and set aside.
  • In a microwave safe bowl, add the chocolate chips and vegan butter. Melt in the microwave in 30 second intervals, whisking well at each interval, until melted.
  • Pour the melted chocolate/butter mixture into the aquafaba mixture and stir gently with a spatula. The aquafaba mixture will shrink at this point but that is fine.
  • To a medium bowl, whisk the flour, cocoa, baking powder and salt together until combined and no clumps remain. If your cocoa is really clumpy, use a sifter.
  • Add the dry ingredients to the wet and stir until combined using a spatula. Fold in the additional chocolate chips, if using. Pour the brownie batter into the prepared pan, even it out with a spatula or your hands and bake for 35-37 minutes until the top is shiny.
  • Let cool for at least 30 minutes as the brownies will firm up as they cool. Enjoy!


  1. May add in some chopped walnuts, if desired (1/2-3/4 cup).
  2. You can substitute coconut oil for the vegan butter if needed, but vegan butter tastes better here.
  3. You can try using a gluten free all purpose flour, but it will change the outcome slightly.
  4. I prefer dutch processed cocoa for these brownies, aka dark cocoa. 
  5. Inspired by Rainbow Plant Life’s Vegan Brownies.


Serving: 1of 12 brownies | Calories: 295kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 159mg | Potassium: 119mg | Fiber: 3g | Sugar: 32g | Vitamin A: 360IU | Calcium: 41mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi, Nora. Thank you so much. These are absolutely delicious. I just have one question! My brownies sunk down quite a bit after taking them out of the oven. Is this normal? They’re still delicious, but I’ve had this same thing happen with other af based brownie recipes as well…and I’m wondering if it’s normal or if I’ve done something wrong. Would under baking cause this, or anything else? Or is it just what’s supposed to happen? Thank u so much!

    1. Hi Lauren! I find that they do sink down a bit in the middle after baking, with the edges being a little bit higher. But not too much. Sometimes I just cut off the edges to make even brownies (but I still eat the edges), if that makes sense. Hope that helps!

      1. Thank you! Mine seem to be sinking down too much. I can’t figure out what I’ve done wrong. I tried both whipping the af to stiff peaks and also whipping it a bit less…but both sunk a lot. I am using a 7” pan so I baked a little extra. Around 40 mins. I took them out when the toothpick came out just a little bit wet with a few crumbs. And I used melted dairy butter instead of vegan butter. I would appreciate your insight! I love this recipe…I want to make it work. Thanks ?? 

  2. Idk maybe you should change the name of these to “the best vegan brownies” because they are the GOAT! Vegan or not EVERYONE who I have made them for says they are the best brownies they’ve ever made. THANK YOU

  3. I have been looking for a good brownie recipe since going vegan, and this one seriously is the best! I am super picky about my brownies, so I am so glad I found this amazing recipe. I double it every time I make it now!

    1. Hi Spencer. I’m thrilled that you love the brownies! Thank you for taking time share your review and wonderful feedback! Happy cooking!

  4. These were the best eggless brownies I’ve tried! And I have tried so many. My daughter has a life threatening egg allergy and having mastered so many other baked goods without eggs, I became convinced great eggless brownies were impossible. I’m so glad I gave this recipe a shot anyway! I have plenty of experience using aquafaba but had only ever used the chickpea version. With this recipe I decided to use the drained water from a can of black beans since the dark color wouldn’t be an issue here (aquafaba is technically the drained (unsalted/unseasoned) water off of any variety of canned/cooked beans, but chickpeas are most common since they don’t tint the water’s color much). It worked beautifully! The top was crackly, the center fudgy— my family was over the moon! The only other things I did differently were to use regular butter and I did cut the baking powder down to 1/4 tsp knowing I wanted them extra fudgy. They were as I said far and away some of the best brownies I’ve made— eggless or otherwise. THANK YOU for this recipe, seriously so so much!

    1. Hi Lena. You are welcome. Thank you for sharing your amazing comments and review! It means a lot to me! I’m so glad your daughter was able to have brownies, and that your family loved them! Wishing you lots of happy cooking!

  5. Oh my God these are so good! I didn’t have any cream of tartar on hand so I used a splash of lemon juice cause that’s what the Google’s told me to do, otherwise I followed the recipe as written. The crackle is everything and so hard to do in a vegan brownie! Fantastic recipe!!!!!!

    1. Hi Sarah! I’m thrilled you love the brownies! Thank you for sharing your fantastic review and feedback! Go crackle!

  6. These are fudgy on the inside and crackly on the outside just as promised! The aquafaba whipped up nicely even without a mixer and was super marshmallow-y before the chocolate was added. I mixed coconut shreds and walnuts into mine and they are delicious! I baked mine in a 4X8 deeper pan and needed to cover the pan for the last 10 minutes.

  7. How many ounces of chocolate would be equal to 1 cup of chocolate chips? I’d like to use baker’s chocolate squares since that’s what I have. Thanks!

    1. I think they brownies will keep for about 2-3 days at room temperature, or a little longer in the refrigerator. They also freeze well.

    1. There is no substitute, but you can leave it out if needed. The aquafaba will take a bit longer to whip into stiff peaks.

  8. I took the brownies out of the oven after 37 minutes and let cool for 30 but was left with brownies that were not firm at all. After another thirty minutes in the oven I still don’t have firm brownies. Where did I go wrong??

    1. I’m sorry to hear that! Did you make any substitutions at all, such as using a different flour, etc? Did you whip the aquafaba until stiff peaks formed and follow all the other instructions exactly? These brownies are chewy and moist but should not be undercooked like raw batter. They are also not cakey at all.

  9. OMG these are AMAZING!!!

    I didn’t have cream of tartar and after several minutes of google searching alternatives, I subbed it for 1/4 tsp of white vinegar and it worked great!

    Thank you for always having the BEST recipes! ❤️

  10. Hi Nora,
    We absolutely love your recipes.  I usually stick with the Best ever vegan brownie recipe you have but my sister in law can’t have flax, so needed a flaxless, eggless, diary free brownie recipe and this one was the bomb!  I will never go back. I increased to one and a half times the recipe and baked for 5 minutes longer in a 8×13 pan. Perfection!  Thank you for such a great recipe and great step by step description.


    1. Hi Claudia. I’m so thrilled that you loved this recipe, and it’s your new go to! I like to know that the instructions are easy to follow! Thanks for sharing your comments!

  11. Absolutely live up to their name! Super rich and fudgy. I may have added the sugar too quickly after whipping the aquafaba and cream of tartar to stiff peaks, as I couldn’t get it back to stiff peak consistency after adding the sugar, but it didn’t seem to matter. I still achieved a crackly top and very gooey consistency. Mine took the full 37 minutes in the oven.

    1. I’m glad the brownies turned out amazing for you! Thank you for taking your time to share your wonderful review!

  12. Hi!! How would these compare with best every brownie recipe?
    Ill be making for fathers day and I was wondering which recipe to use?

  13. Holy moly! I followed this recipe to a T (except I omitted a little less sugar) and it was PERFECT. Everyone in my household said these were the best brownies they’ve ever had! You did it again, thank you, Nora!

  14. Hi Nora! I’m wondering what kind of pan you bake your brownies in? These never got shiny for me and after 35 minutes were definitely overcooked. I followed the recipe to the letter and I use an oven thermometer so I don’t think the problem came from either of those. Im thinking it might have been my brownie pan (Fat Daddios brand—possibly cooks things faster?). 

    1. I bake all my brownies in metal pans. I’m not familiar with that brand of pan, but it’s possible that it cooked them faster. Also, make sure to bake in the center rack of your oven, and next time take them out a bit sooner. Did your vegan butter and chocolate get warm and melt completely? Did you whip the aquafaba well and not make any substitutions to the recipe? These are other things to consider. They should get that crackle top just like the photos, I’ve made them several times and it always happens for me. 🙂

      1. Hi! I figured I’d add to this thread since I just made this recipe and the top of mine didn’t get crackly either. My only substitute was monk fruit sweetener for sugar. I also don’t have an 8″x8″ pan so used a 9″ round pan. Looking forward to hearing your thoughts! Haven’t even gotten to eat them yet but the batter was DELICIOUS!

        1. Hi there! Yes, if you substituted the sugar you likely won’t get a crackly top like the photos. The sugar is a crucial part of this. However, I hope you enjoy them anyhow! Thanks!

  15. I love this recipe. I’ve made “The Best Ever Vegan Brownie”recipe of yours many times and tried to adjust it for my preferences, but prefer a less gooey brownie. I love, love this recipe!  I noticed that it’s  easier to cut the next day, even after letting it cool for more than 45 minutes. I think that’s typical of brownies.  I left out the additional chocolate chips and added 1/2 c. of walnuts. Thanks for such a great recipe!  I appreciate the time you spent to create another brownie recipe for us!  Delicious!

    1. I’m thrilled you love my new brownie recipe! Thanks for taking your time to share your great review and comments!

      1. Hey Nora,

        amazing recipe, thanks so much!
        I tried it out for the first time and had 2 little issues.
        One was my own fault, instead of chocolate chips I used home-made chocolate. Due too the cocoa butter in that the brownies got way to oily. Since I am not a big baker I don’t know how to properly ajust for that. Maybe less/no butter?
        The other issue was (maybe related?) that some of the dough got out of the pan.

        But despite all that they tasted incredible!

        1. Homemade chocolate can be very different and melt quicker than other chocolate, causing baked goods to become oily. I would not use them personally, if you know they are doing that. Adjusting for anything else might throw off the entire recipe. Glad they still tasted incredible!

  16. Well there are only two left. My next door neighbor (also vegan) said she could smell them baking (I’d borrowed the cream of tarter from her:-) and my Godson just woofed another one down.
    Best brownies ever. Followed recipe to a t. Was worried I didn’t get aqua/ tarter mixture stiff enough but turned out fine!
    thanks Nora, YUM

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