Chocolate Cookies Eggless

Eggless truffle brownies

“There is nothing better than a friend, unless it is a friend with chocolate.”- The Printwick Papers.

So here comes Brownie No.2 in my egg free brownie series ! Do you remember the cakey brownies that I shared a while back . While the perfect chewy eggless brownie still eludes me , I did manage to whip up these gorgeous truffle brownies .

Now I know some people (which may or may not include me ;-p) are pretty particular about how they like their brownies . This brownie tastes so smooth. I know they are called Truffle brownies but I’d say they are somewhere between a truffle and a piece of chocolate fudge.

If that sounds good to you, please read on….

They are thick , they are fudgy , and that tad bit gooey. They have those delicious edges and that elusive crinkly top. And the taste… Dark , intense chocolate and rich ! They really are gloriously and luxuriously delicious. Since they are so rich, it might be a good idea to slice them into smaller pieces. Which also means you can have 3 pieces without feeling guilty. Or maybe more!



Ta da ! The answer to every chocolate craving out there . Super rich but this is a no judgement zone ! You could add a handful of nuts or maybe berries to tone it down. As is , these are basically unapologetic , unadulterated chocolate indulgence!

Print Recipe
Eggless truffle brownies Yum
Deliciously indulgent eggfree brownies that taste somewhere between a chocolate truffle and a piece of chocolate fudge.
Prep Time 15 minutes
Cook Time 40 minutes
16 servings
Prep Time 15 minutes
Cook Time 40 minutes
16 servings
  1. Line a 8 inch square pan with parchment or foil , keeping enough overhang on the sides so you can pull the brownie slab out later . Preheat oven to 180 C / 350 F.
  2. In a bowl, whisk together the water , sugar, salt and vanilla. The sugar might not all dissolve, but it will be paste-like.
  3. In another bowl, melt the chopped chocolate and butter in the microwave or double boiler.
  4. Stir in the cocoa and coffee.
  5. Whisk in the sugar - water - vanilla mixture .
  6. Stir in the flour until combined.
  7. Pour the thin batter into the prepared pan.
  8. Bake for 35 to 40 minutes until a toothpick inserted has only a few wet crumbs.
  9. Cool completely in the pan , remove and slice with a sharp knife.
Recipe Notes

Step by step tutorial :

Also :

  • These can be stored for 3 to 4 days in an airtight container and frozen for 2 months.
  • These are quite thick , bake them in an 9 inch square pan for 32-35 minutes or so for thinner brownies.
  • These are quite soft while just baked. So cool completely. Atleast for 2 to 3 hours , overnight if possible and then cut for best slices.


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34 thoughts on “Eggless truffle brownies”

  1. Hi Dhruvi.. I whisked by hand , and the batter is quite thin. It ll bake up fine :-). Do keep me posted on how it turns out !

  2. Hi Ambika… Thank you ! I havent doubled the recipe yet so couldnt tell you exactly . But generally double an 8 x 8 inch should give enough for a 9 x 13 …

  3. Just wanted to let you know that I made these brownies and OMG, these are definitely some of the best brownies that I’ve ever made. I absolutely love brownies that are super fudgy and sticky, and these were perfect. They tasted just like some of my favorite from a bakery near me and had the same texture too 🙂 loved these.

  4. Hello! i tried out this eggless brownie recipe, and i t tasted very very good. it was very decadent too! 🙂 but it did not rise even a little. what should i do? or what mistakes can be rectified?

    1. Hey Sudha !! thanks for trying ! It rises a little but not too much , Like most brownies , it is thick and fudgy 🙂

    1. Hi Sangeetha.. most brownie recipes dont have any baking powder or soda in them as they don’t need to rise much.

  5. I dont normally comment but these were the most incredible brownies I have made! I’m always left slightly disappointed with the outcome of eggless recipes but i am making these again next week! They were creamy and tasted great warmed up with some ice cream! Vey impressed they turn out just like the picture! Thank you so much!!

    1. Thats so gratifying to hear Radhika ! I am glad the recipe didn’t disappoint . Many eggless recipes don’t turn up as per expectations for me too. Thanks for trying!

  6. This brownies are just mind boggling.. Decadent and melt in the mouth.. Thank you for generously sharing the recipe.
    But need a small tip my brownies turned out way too soft both times and would just break apart while slicing with a part of the Base sticking to the parchment paper despite cooling and refrigerating before slicing. What am I doing wrong possibly ?

    1. Thanks for trying Susanna and sharing that great feedback. If you are talking about these brownies , these are really moist and sticky . You could try buttering the parchment ot baking slightly more 🙂

  7. Awesome recipe, about to try now. Just had one question, how many cups is 200 gms of dark chocolate? And I have a packet of baking semi sweet chocolate chips, will those serve the purpose?

    1. Hi Pooja.. it’s about 1 1/4 cups chopped dark chocolate. Y9u could use the baking chips but they will take much longer to melt as the chips are meant to maintain their shape even after heating.

  8. Thank u for the recipe. It turned out yumm. My kids are enjoying every bite. I have a go to brownie recipe but since it’s Shravan and some of my colleagues are not eating egg, I tried your eggless recipe. But couldn’t tell the difference between both brownies. Thank u once again.

  9. loved this recipe, simple and easy….my daughter ( 12 yrs.) could follow the instructions and the brownies were awesome !! Thanks for sharing !!

  10. Best eggless recipe ever ! I had been looking over the Internet for an eggless fudgy brownie recipe . Although I did get a little worried about the thickness but it turned out just fine

  11. Its yum. But i would like it to be a little more thicker. So can i add some baking powder without changing taste or texture? Also if yes, how much baking powder?

    1. Hi Monica… thanks for trying the recipe , i am not entirely sure what you mean by thicker – but if you add baking powder , it will get more cakey. I have another recipe called Vegan brownies on the blog. You can try that ..hope this helps!

  12. Hi… Can we use powdered a or do we have to use sugar crystals? I am just concerned that the sugar crystals will not dissolve.

    1. Sorry for the late reply Apeksha… Do not use powdered sugar as it will change the texture of the brownies. If you are worried about crystals being there in the brownie , use castor sugar or grind your regular sugar in mixer once to get smaller granules…

  13. Hi Akshatha I have Australian measuring cups will it affect the recipes (NOT ONLY THIS , ALL YOUR RECIPES) in any way? 1 CUP =250ML. All your recipes are awesome 🙂

    1. hi… my measuring cup is 240 ml and i find that 250 ml and 240 ml cups can be interchangeably used without a noticeable change in the result. So feel free to use your cup in all these recipes. and thanks for the compliment !!

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