Tag: brownies

Salted Fudge Brownies – Simply Scratch
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These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and flavor, sending these brownies over the top! Yields 9 to 16 brownies depending on how you cut them.

Craving rich fudgy brownies? I’ve got you!

Growing up, I did not care much for brownies. Yet now? I love them. In fact, I have 9 (nine!!) brownie recipes on SS. From cabernet swirled and sea salt caramel espresso to the best frosted brownies and even a spicy chocolate truffle brownie. I’m not sure if it was the fudge in the title or the large flakes of sea salt that adorned the brownies.

My overall opinion of this recipe is that the brownies were definitely fudgy. However when you taste the salt hits your tong and with the chocolate it was unbelievable.

To Make These Salted Fudge Brownies You Will Need:
- unsalted butter – Adds moisture, richness and flavor.
- unsweetened chocolate – I use Ghirardelli Premium 100% cacao (not sponsored).
- unsweetened cocoa powder – Using unsweetened cocoa powder allows you to control the sweetness in the recipe.
- granulated sugar (white) – For sweetening and flavor.
- eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
- flaky salt – I use Maldon (not sponsored)
Preheat your oven to 350°F (or 180°C).

Then, line an 8 x 8 aluminum pan with parchment and then spray with a nonstick spray (I use a spray that contains flour).

Combine Dry Ingredients:

In a bowl, measure and add 1 cup unbleached all-purpose flour and 6 tablespoons unsweetened cocoa powder.

Whisk to combine and set off to the side.

Prepare the Wet Ingredients:

In a medium sauce pan, add 2 ounces of (chopped) unsweetened chocolate with the 3/4 cup (1½ sticks) of unsalted butter. Heat on the low, stirring often until melted.

Once melted, remove off the heat.

Next, measure and add in 2 cups granulated white sugar.

Measure and add in 1½ teaspoons pure vanilla extract.

Use a rubber spatula to mix until combined.

Then add in the 3 large eggs, one egg at a time, whisking after each one.

The mixture should be thick and glossy.

Add in the flour/cocoa mixture and stir until incorporate.

I wish you could smell this!

Transfer the batter to the prepared baking pan. Using the spatula, spread evenly. Then sprinkle with 1/2 teaspoon of flaky sea salt evenly over top.

Using a butter knife, swirl the salt into the batter.

Bake on the middle rack of your preheated oven for 35 to 40 minutes – for me and my oven, 4o minutes yielded the best results. But a good rule to follow is that the brownies are done when you insert a cake tester (toothpick) and it comes back with a trace of the batter on it.

Once baked, remove and let cool for 30 minutes. Using the parchment, carefully lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling.

Once the brownies have cooled, cut into squares and sprinkle with more flaky salt!

Let me tell you, these brownies are something else! The rich, chocolaty flavor and fudge-y texture with the salt is *chef’s kiss*.

How To Store Brownies:

Store the brownies in an air-tight container at room temperature for 5 to 6 days. Or wrap tightly in plastic wrap and then foil, and freeze for up to 1 month.

Enjoy! And if you give this Salted Fudge Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9 servings

Salted Fudge Brownies

These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and bursts of flavor, sending these brownies over the top!Yields 9 to 16 brownies depending on how you cut them.

Prep Time: 20 minutes

Cook Time: 40 minutes

Cool Time: 1 hour

Total Time: 2 hours

1 cup all-purpose flour

6 tablespoons unsweetened cocoa powder

3/4 cup unsalted butter

2 ounces unsweetened chocolate, chopped

2 cups granulated sugar

1½ teaspoons pure vanilla extract

3 large eggs

1/2 teaspoon flaked sea salt, plus more for sprinkling

Preheat oven to 350°F (or 180℃).

Line a 8×8 metal pan with parchment paper, draping the foil over the edges. I like to use binder clips to secure the parchment. Then spray with nonstick baking spray.

In a bowl, add the flour and cocoa powder, whisking to combine.

In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Once melted, remove from the heat and add in the sugar and vanilla, stirring to combined. Next, add one egg at a time, stirring after each one.

Pour the batter in the prepared pan and spread evenly.

Sprinkle with flaky salt evenly over batter. Using a butter knife, swirl the salt into the batter. Bake in the center of the oven for about 35 to 40 minutes, or until the edges are set and a toothpick comes back with only a trace of the batter once inserted into the middle.

Once baked, remove and let cool for 30 minutes. Using the parchment, lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling. Cut into squares, sprinkle with more flaky salt (if desired) and serve.

See blog post for storage instructions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1brownie, Calories: 422kcal, Carbohydrates: 59g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 158mg, Potassium: 147mg, Fiber: 3g, Sugar: 45g, Vitamin A: 563IU, Calcium: 27mg, Iron: 3mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was adapted from Food & Wine Magazine’s 2010 “Our Best New Classics” issue and was originally posted on December 10th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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February 5, 2026
Can’t Choose Between Brownies or Cookies? These Eggless Brookies Give You Both
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These Eggless Brookie Cookies give you chewy chocolate chip cookie edges and a fudgy brownie center using one simple dough. Built with pantry staples and tested until foolproof, they solve the “too many bowls, too many steps” problem. Rich chocolate flavor, soft centers, and zero eggs—so everyone at the table can enjoy them. Cozy, reliable, and made for busy family kitchens. Perfect for busy families, allergy-friendly kitchens, and anyone who can’t choose just one dessert.
Oriana’s Thoughts On The Recipe

This recipe exists because sometimes I don’t want to choose between a brownie and a cookie—and honestly, no one at my table wants to either. After 12+ years of egg-free baking, I’ve learned that texture matters just as much as flavor. These brookies deliver both on purpose: chewy edges, a gooey middle, and that deep chocolate payoff we all crave.

What I love most is that it’s truly one dough, not two recipes pretending to be easy. I know how overwhelming extra steps can feel—especially when baking with kids or squeezing it into a busy day. This one keeps things simple without sacrificing anything.

And yes, this recipe is eggless by design. Not adapted. Not “good for being egg-free.” Just really good cookies that happen to be safe for families like mine—and hopefully make more people feel included at the table.

Why You’ll Want to Try My Recipe

One dough, zero fuss: This is truly one recipe—not two separate recipes.

Reliable results: Tested and retested so it works on busy days.

Easy to make: Simple steps that work even on busy days or when baking with kids.

No mixer needed: Two bowls and a spatula are all you need—no stand mixer, no hand mixer.

Two flavors in one bite: Chocolate chip cookie flavor on the edges with rich brownie flavor in the center.

Pantry staples: Simple ingredients you likely already have on hand.

Eggless by design: Built to work without eggs, so results are consistent every time.

Easy to Adapt for More Allergies: With a few smart swaps, these can be dairy-free or gluten-free too.

Family-approved: Kid-friendly to make and even better to eat.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Unsalted Butter: Melted butter gives these cookies their chewy texture. Dairy-free butter works just as well — choose one that melts smoothly.

Granulated & Light Brown Sugar: The combination creates the perfect balance of crisp edges and soft centers.

Salt: Essential for balancing all that chocolate and sweetness.

Milk: Helps replace the moisture normally provided by eggs. Any dairy-free milk works here.

Vanilla Extract: Adds warmth and depth — don’t skip it.

All-Purpose Flour: Provides structure. See allergy swaps below for gluten-free options.

Baking Soda & Baking Powder: Using both helps create lift without eggs.

Cornstarch: This is key for softness and that bakery-style chew.

Chocolate Chunks or Chips: Use dairy-free if needed. Chunks give bigger pockets of chocolate, which I love here.

Cocoa Powder (for chocolate dough): Natural unsweetened cocoa gives that brownie-like richness.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Base Egg-Free Cookie Dough
Whisk the melted butter, brown sugar, granulated sugar, and salt until smooth and lump-free. Stir in the flour, baking soda, baking powder, and cornstarch until a thick, soft dough forms.
Divide the Dough into Two
Transfer half of the dough to a separate bowl. 480 g approximately each portion.
Make The Chocolate Chip Dough
Gently mix in 1 cup of chocolate chunks or chips to one half, making sure the dough isn’t too warm; mix until evenly distributed.
Make The Brownie Cookie Dough
To the other half of the dough, add cocoa powder and extra milk; mix until fully combined. Then, mix in 1 cup of chocolate chunks or chips; mix until evenly distributed.
Portion Out The Doughs
Portion each dough into 2 tablespoons (50 g approx.) Tip: You can make smaller cookies is you prefer.
Form the Brookies
Take one portion of chocolate chip dough and one portion of chocolate dough, press them together, and roll them into one taller dough ball. Repeat until you shape all the cookies. Refrigerate the dough balls for at least 2 hours so they bake up thick and chewy, or up to 3 days.
Get Ready to Bake
When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats. Place the chilled dough balls on the prepared baking sheet, spacing them about 3 inches apart.
Bake
Bake for 8–10 minutes, until the edges are lightly golden and the centers look soft and puffy. Do not overbake; the cookies will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Tip:

Right after baking, you can bang the baking sheet firmly on the counter 2–3 times for a crinkly, rippled look. If desired, reshape the cookies into neat rounds using a spoon or round cookie cutter while they are still hot, and press extra chocolate chips on top for a bakery-style finish.
Recipe Tips For Success

➤ Troubleshooting Tips:

Cookies Spread Too Much: This usually means the dough wasn’t chilled long enough. Pro Tip: Chill the dough balls for at least 2 hours so the butter firms up properly.

Chocolate Chips Melt Into the Dough: Warm dough can cause streaking instead of chunks. Pro Tip: Let the dough cool slightly before folding in the chocolate.

Centers Seem Underbaked: Brookies are meant to look soft in the middle. Pro Tip: Pull them out when the edges are set and trust the cooling time.

Cookies Don’t Look “Brookie Enough”: If the two doughs blend too much, the contrast gets lost. Pro Tip: Press the two dough balls together gently — don’t over-roll.

Measure the ingredients properly! A kitchen scale is always the best option, in my experience.

Let the butter-sugar mixture rest for a few minutes before adding flour — this helps prevent greasy cookies.

Don’t overmix once you add the flour—just stir until combined.

Shape the dough balls taller than wide to encourage thick, chewy cookies.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Don’t overcrowd the baking sheet; these cookies need space to spread properly.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.

For picture-perfect cookies, press a few extra chocolate chips on top before baking.
Variations & Additions
- Swirl in white chocolate chips for contrast
- Sprinkle flaky sea salt on top before baking
- Use dark chocolate chunks for a richer flavor
Storage and Freezing Instructions

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

Frequently Asked Questions

Try These Egg-Free Cookie Recipes Next!

Recipe Card
Eggless Brookie Cookies

Oriana Romero

These Eggless Brookie Cookies combine chewy chocolate chip cookie edges and a fudgy brownie center using one easy dough. Rich chocolate flavor, soft gooey centers, and simple steps make them perfect for allergy-friendly baking and busy family days.

Prep Time 20 minutes

Cook Time 10 minutes

Chilling Time: 2 hours

Total Time 2 hours 30 minutes

Servings 12 cookies

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make The Base Cookie Dough:

Divide the Dough into Two:

Make The Chocolate Chip Dough:

Gently mix in 1 cup of chocolate chunks or chips to one half, making sure the dough isn’t too warm; mix until evenly distributed.Important: Make sure the dough is not too warm before adding the chocolate, or it may melt and streak into the dough instead of staying in chunks. Keep mixing gently until everything comes together and the chocolate is evenly distributed.

Make The Brownie Cookie Dough:

To the other half of the dough, add cocoa powder and extra milk; mix until fully combined. Then, mix in 1 cup of chocolate chunks or chips; mix until evenly distributed and no dry spots remain.

Portion Out The Doughs:

Portion each dough into 2 tablespoons (50 g approx.) Tip: You can make smaller cookies if you prefer.

Form the Brookies:

Take one portion of chocolate chip dough and one portion of chocolate dough, press them together, and roll them into one taller dough ball. Repeat until you shape all the cookies. Refrigerate the dough balls for at least 2 hours so they bake up thick and chewy, or up to 3 days.

Get Ready to Bake:

When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats.

Place the chilled dough balls you wish to bake on the prepared baking sheet, spacing them about 3 inches apart.

Bake:

Bake for 8–10 minutes, until the edges are lightly golden and the centers look soft and puffy. Do not overbake; the cookies will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.Tip: Right after baking, you can bang the baking sheet firmly on the counter 2–3 times for a crinkly, rippled look. If desired, reshape the cookies into neat rounds using a spoon or round cookie cutter while they are still hot, and press extra chocolate chips on top for a bakery-style finish.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Troubleshooting Tips:

Cookies Spread Too Much: This usually means the dough wasn’t chilled long enough. Pro Tip: Chill the dough balls for at least 2 hours so the butter firms up properly.

Chocolate Chips Melt Into the Dough: Warm dough can cause streaking instead of chunks. Pro Tip: Let the dough cool slightly before folding in the chocolate.

Centers Seem Underbaked: Brookies are meant to look soft in the middle. Pro Tip: Pull them out when the edges are set and trust the cooling time.

Cookies Don’t Look “Brookie Enough”: If the two doughs blend too much, the contrast gets lost. Pro Tip: Press the two dough balls together gently — don’t over-roll.

➤ Extra Tips:

Measure the ingredients properly! A kitchen scale is always the best option, in my experience.

Let the butter-sugar mixture rest for a few minutes before adding flour — this helps prevent greasy cookies.

Don’t overmix once you add the flour—just stir until combined.

Shape the dough balls taller than wide to encourage thick, chewy cookies.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Don’t overcrowd the baking sheet; these cookies need space to spread properly.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.

For picture-perfect cookies, press a few extra chocolate chips on top before baking.

➤ Variations & Additions:

Swirl in white chocolate chips for contrast

Sprinkle flaky sea salt on top before baking

Use dark chocolate chunks for a richer flavor

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 521kcalCarbohydrates: 62gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 388mgPotassium: 331mgFiber: 5gSugar: 34gVitamin A: 494IUCalcium: 77mgIron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 521

Keyword chocolate Chocolate Chips cookies Eggless recipe
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Oriana Romero

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February 1, 2026
Lunch Lady Brownies: The Secret Recipe They Never Shared
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This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

If you’ve been searching for the best brownie recipe, these Lunch Lady Brownies are it. These brownies are rich, chewy, and unapologetically fudgy! The kind with crackly tops that melts in the middle. Made with simple pantry staples and a silky cocoa frosting, they taste like the brownies your grandma should’ve made.

No fancy tricks, no boxed mix, just pure, old-school chocolate perfection.

Lunch Lady Brownies are moist, full of chocolate flavor, and feed a crowd! My roommate taught me the power of brownies with frosting, and they totally remind me of the ones I had as a kid that the lunch ladies served in elementary school, but this homemade version is better, thanks to one secret! These are rich and fudgy brownies, not crumby and cakey brownies.

Ingredients For Lunch Lady Brownies

Cake
- Unsweetened Cocoa: Adds deep chocolate flavor
- Butter, melted: Makes the brownies rich and fudgy
- All Purpose Flour: Provides structure
- Salt: Balances sweetness. The secret!
- Sugar: Sweetness that caramelizes beautifully
- Eggs, large: Adds richness and helps set the brownies
- Vanilla Extract: Enhances chocolate flavor
Frosting
- Evaporated Milk: Makes frosting creamy and smooth
- Butter, softened: Adds richness and fluff
- Powdered Sugar: Sweetens and thickens the frosting
- Unsweetened Cocoa: Intensifies chocolate punch
These ingredients come together to make the ultimate fudgy brownies topped with rich, chocolate frosting.

Fun Add Ins!

Want to take this easy brownie recipe up a notch? Use milk chocolate chips for a richer chocolate flavor, white chocolate chips for a sweet contrast, or fold in a handful of chopped pecans or walnuts for a little crunch. Each variation adds its own twist, but they all deliver the same gooey, chocolate-loaded bite.

How to Make Lunch Lady Brownies

If you’ve been searching for the best brownie recipe, this is it. We’re talking a thick, fudgy texture that comes together fast and tastes like they’re straight from a bakery. No fancy steps, no waiting overnight, just pure, chocolatey, from scratch bliss in under an hour.
1. Preheat: Set oven to 350°F. Line a 9×13 baking dish with foil or parchment and spray with non-stick cooking spray.
2. Mix: Combine cocoa and melted butter in a bowl and mix until smooth.
3. Add Dry Ingredients: Stir in the dry ingredients, flour, sugar, and salt, until thick and combined.
4. Eggs & Vanilla: Whisk eggs and vanilla into the mixture and stir until just combined. The brownie batter will be thick and fudgy.
5. Bake: Spread evenly using a rubber spatula in a prepared pan. Bake 25-30 minutes or until a toothpick or fork comes out clean. Cooking times will vary based on your oven. Let cool 15 minutes before frosting.
6. Frost: Beat together evaporated milk, butter, powdered sugar, and cocoa until smooth. Spread over slightly warm brownies in the baking pan.
7. Cool & Serve: Let frosted brownies cool completely before slicing. Enjoy every rich, chocolatey, fudgy bite!
Can I Use Dutch-Process Cocoa?

Yes, you can use Dutch-processed cocoa powder rather than unsweetened cocoa powder or natural cocoa powder in this brownie recipe! It’ll give the brownies a deeper, smoother chocolate flavor and a darker color. Just keep in mind that Dutch cocoa is less acidic than natural cocoa, so the flavor will be a little more mellow and rich rather than sharp and classic “chocolatey.”

Storing and Making Ahead

These brownies keep beautifully, so don’t stress about timing. Once cooled, cover tightly with plastic wrap (unfrosted), aluminum foil, or store in an airtight container at room temperature for up to 3 days, though they rarely last that long. For longer storage, keep them in the fridge for up to 5 days, letting them come to room temperature before serving so they stay soft and fudgy.

For make-ahead magic, bake and cool completely, then freeze unfrosted brownies for up to 2 months. When the craving hits, thaw, frost, and enjoy that just-baked, chocolatey goodness all over again. Skip the microwave; it can dry the brownie out, melt the frosting, and ruin that perfect chewy texture.

And there you have it… the best brownie recipe you’ll ever bake. Whether you’re serving them with a scoop of ice cream or sneaking one straight from the pan, these brownies hit every craving just right. Bake once, and you’ll never go back to the Ghirardelli box mix again.

Other Dessert Recipes You’ll Love!

Watch How To Make Lunch Lady Brownies
Cook ModePrevent your screen from going dark

Preheat the oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment and spray with a non stick cooking spray.

In a mixer, combine cocoa and melted butter and mix until smooth.

½ Cup Unsweetened Cocoa, 1 Cup Butter

Next, add flour, salt and sugar and continue to beat together until very thick.

2 Cups All Purpose Flour, 2 Cups Sugar, ½ teaspoon Salt

Crack in the eggs and pour in the vanilla. Mix until combined, but don’t over mix. The batter will be crazy thick.

4 Eggs, 4 teaspoons Vanilla

Spread into prepared baking dish and spread evenly. Bake for 25-30 minutes or until fork inserted in center comes out clean.

You will want to add the frosting to slightly warm brownies, so begin the frosting now. Let the brownies cool for about 15 minutes and the spread on the frosting.

For the Frosting

Beat together all frosting ingredients until smooth. Pour and spread over brownies. Let them completely cool before cutting.

¼ Cup Evaporated Milk, ¼ Cup Butter, 3 Cups Powdered Sugar, ¼ Cup Unsweetened Cocoa

Or 1.5 times for cookie sheet

Serving: 1brownie, Calories: 401kcal, Carbohydrates: 62g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 208mg, Potassium: 112mg, Fiber: 2g, Sugar: 48g, Vitamin A: 512IU, Vitamin C: 0.1mg, Calcium: 29mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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November 20, 2025
The Christmas Brownies Everyone Begs Me to Make
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These Peppermint Brownies are rich, fudgy, and layered with a cool burst of mint. The perfect chocolate-mint dessert for holidays or anytime you crave a sweet treat!

Chocolate and peppermint just belong together, don’t they? These Peppermint Brownies are a holiday favorite at our house—thick, fudgy brownies topped with a creamy homemade peppermint layer and finished with the most irresistible chocolate glaze. They’re the treat my kids beg to help with every December, and honestly, I don’t mind one bit because they disappear just as fast as we can make them.

Perfect for parties, cookie plates, or sneaking with a cup of cocoa by the Christmas tree.

Family is Everything

I’ve had some serious reflecting while making these peppermint patties brownies and I hope you’ll indulge me. Cooking and baking has always been a part of my life, but I never really realized it. My family has 5 children, and I fall right in the middle. Because all us kids were all in totally different stages of life my parents made it a big deal that every single night we had dinner together. No matter if we had to eat a little earlier or a little later we made it happen. So many memories made in that kitchen!

My mom’s KitchenAid became a symbol to me of those memories and the love felt around our dinner table. It is where my dad and I made my first batch of oatmeal raisin cookies, where mom taught me to make cookie cake and where I started playing around with recipes. Now that I’m older I’ve learned that when you want to know who you are you look to your family and the answer is provided.

I have my own white KitchenAid now as well as my own children to be in the kitchen with and I’m reminded that I come from a home that was centered on love and I hope to have the same for my children. I pulled it out to make these peppermint brownies and was flooded with all these thoughts and feelings and just needed to share!

These peppermint patty brownies are so crazy easy to make. This is my new go-to recipe for brownies because although Ina’s Outrageous brownies are amazing, these are fast and taste fantastic. They can easily be cut in half too. And the peppermint patty topping is just like the real deal, only it truly is even better. These are so fantastic!

Ingredients for Peppermint Brownies

Brownies
- Sugar: Sweetens and helps create a tender texture by trapping moisture.
- Brown Sugar: Adds moisture, chewiness, and a deeper caramel flavor.
- Canola Oil: Provides fat for richness and keeps the brownies soft and moist.
- Vanilla Extract: Enhances chocolate flavor and rounds out sweetness.
- Eggs: Bind ingredients together, add structure, and give brownies a fudgy texture.
- Cocoa Powder: Main chocolate flavor; also adds structure and balances sweetness.
- Flour: Provides the framework (structure) by developing gluten when mixed with liquid.
- Baking Powder: Leavening agent that gives a little lift, preventing brownies from being too dense.
- Salt: Balances sweetness and enhances chocolate flavor.
- Chocolate Chips: Add bursts of rich chocolate and extra texture.
Peppermint Topping
- Powdered Sugar: Sweetens and creates a smooth, creamy consistency.
- Peppermint Extract: Delivers the cool, refreshing peppermint flavor.
- Corn Syrup: Adds smoothness and shine while preventing crystallization.
- Shortening: Provides stability and a creamy texture without adding strong flavor.
- Evaporated Milk: Adds richness and helps bind the topping into a spreadable consistency.
Chocolate Glaze
- Semi Sweet Chocolate Chips: Melt into a smooth glaze with deep chocolate flavor.
- Butter: Adds silkiness, shine, and richness, keeping the glaze soft enough to cut through.
How to Make Peppermint Patty Brownies
1. Prep: Preheat the oven to 350℉ and line a 9×13″ pan and spray with cooking spray.
2. Make the Brownies: Beat the wet ingredients together in a stand mixer. Whisk the dry ingredients together in a separate bowl. Fold the chocolate chips into the dry ingredients, then add the dry ingredients to the wet ingredients and mix until combined. Pour into the prepared pan and bake.
1. Make the Peppermint Layer: Add all the ingredients for the peppermint layer to the bowl of stand mixer and mix until well combined. Press the mixture together and place on a large piece of saran wrap. Fold the saran wrap over the top and use a rolling pin to roll out the peppermint layer until it’s about the size of your pan.
1. Make the Chocolate Glaze: Add the chocolate chips and butter to a microwave safe bowl and melt in 30 second intervals, stirring in between, until smooth.
2. Assemble the Brownies: Once the brownies have mostly cooled, place the peppermint layer on top. Pour the chocolate glaze over the top and let it set up. Slice and serve.
Why You’ll Love This Brownie Recipe
- Festive flavor combo – rich chocolate and cool peppermint are a holiday classic.
- Three irresistible layers – fudgy brownies, creamy peppermint topping, and a smooth chocolate glaze.
- Crowd-pleaser – perfect for parties, cookie exchanges, and holiday gift trays.
- Make-ahead friendly – the flavors get even better after chilling overnight.
- Kid-approved – little hands love helping spread the peppermint layer and drizzle the glaze. Make those memories!
- Beautiful presentation – the layers look impressive without a lot of extra work.
- Customizable – sprinkle crushed candy canes on top for extra crunch and color.
How Do You Know When Brownies Are Done?

The easiest way to check brownies for doneness is to stick a toothpick in the center right around the time your recipe says it should be done.

A few moist crumbs on the toothpick means you will have moist and chewy brownies. If it comes out clean, it’s done to a cake-like brownie.

If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean.

FAQs

How to Cut Clean Slices

Let the brownies cool completely. Even chilling them in the fridge will help them set up well for cutting. Then use a hot knife to make clean cuts. Heat the knife by dipping it into a pot of hot water and then drying it off completely and make the cut. Wipe off the knife, dip in the hot water, dry it and cut, and keep repeating.

Can I use a box mix instead of making the brownies from scratch?

Yes absolutely! Follow the instructions for a 9×13 baking dish of brownies and then follow the instructions in this recipe for making the peppermint layer and chocolate ganache layer.

can these brownies be frozen?

These peppermint patty brownies also freeze extremely well. Let them cool completely and let the chocolate glaze harden. Place them on a baking sheet and flash freeze them for 30 minutes to an hour. Then place them in a ziploc bag with parchment paper separating each layer. They will keep for 2-months. This makes them a great make-ahead holiday treat!!

How to store peppermint brownies

Leftover brownies can be stored at room temperature or in the fridge in an airtight container. They will keep for 4-5 days. I honestly love them a little bit chilled!

There’s just something magical about the mix of rich chocolate and cool mint, isn’t there? These Peppermint Brownies are the kind of dessert that feels special without being complicated, which is exactly how I like it.

Whether you’re baking them up for the holidays, a party, or just a cozy night at home, they’ll disappear fast. So grab a glass of cold milk, cut yourself a big square, and enjoy every fudgy, minty bite—you deserve it!

More Holiday Desserts:
For the Peppermint Topping

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For the Brownies

In a standing mixer, beat together the sugars, oil and vanilla until smooth.

2 ¼ Cups Sugar, ¾ Cup Brown Sugar, 1 teaspoon Vanilla, 1 ½ Cup Canola Oil

Add the eggs one at a time with the mixer on low speed.

6 Eggs

In a separate bowl, whisk together the cocoa, flour, baking powder and salt.

1 Cup Cocoa Powder, 1 ½ Cups Flour, ¾ teaspoons Baking Powder, ½ teaspoon Salt

Add the chocolate chips and fold them in so they don’t sink to the bottom of the brownies during baking.

1 Cup Chocolate Chips

Add the dry ingredients to the wet ingredients and mix on low until combined.

Pour into the greased pan.

Bake for 35-45 minutes or until the center is set.

Allow the brownies to cool for 20-30 minutes and then opening the saran wrap, gently lay the peppermint on the brownies.

Pour the chocolate all over the brownies.

Allow to set or just go for it. 😉

Set aside.

For the Peppermint Topping

In the bowl of a standing mixer with the paddle attachment, mix together the powdered sugar, peppermint, corn syrup, shortening and evaporated milk.

7 ½ Cups Powdered Sugar, 1 teaspoon Peppermint Extract, 5 Tablespoons Corn Syrup, 3 Tablespoons Shortening, 5 Tablespoons Evaporated Milk

The mixture will take a little time to come together and may be crumbly.

Press together into a disc and set on a long piece of saran wrap.

Fold the saran wrap over the patty and use a rolling pin to roll into a 9×13″ rectangle.

Set aside.

For the Chocolate Glaze

In a microwave safe bowl, add the chocolate and butter.

1 Cup Semi Sweet Chocolate Chips, ½ Cup Butter

Melt for 30 second intervals stirring in between until smooth.

Brownies can be frozen for 2-3 months.

Serving: 1brownie, Calories: 1174kcal, Carbohydrates: 168g, Protein: 8g, Fat: 56g, Saturated Fat: 17g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 213mg, Potassium: 421mg, Fiber: 6g, Sugar: 145g, Vitamin A: 387IU, Vitamin C: 0.1mg, Calcium: 89mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 10, 2025
Cobweb Brownies – Simply Scratch
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These Cobweb Brownies are so easy, incredibly fudgy and delicious. Thick homemade black cocoa brownies are topped with threads of stretched melted marshmallow for fun and spooky treat. This recipe will yield 16 brownies.

Looking for a super simple yet fun Halloween dessert?

Look no further than these cobweb brownies! A super simple homemade black cocoa brownie is topped with melted and stretch marshmallow giving the illusion of cobwebs. The flavor of the brownies is rich and chocolaty and reminiscent to the flavor of Oreos. Paired with the marshmallow, sends these decadent brownies over the top.

WHAT IS BLACK COCOA POWDER?

Black cocoa has a distinct and mild chocolate flavor and is processed in a way that makes it darker in color. It is lower in acidity, which allows its distinct flavor to shine. Love Oreos? That’s probably because of the black cocoa powder (and the cream filled middle!).

To Make These Cobweb Brownies You Will Need:
- nonstick baking spray with flour – For greasing the pan.
- unsalted butter – Adds moisture, richness and flavor.
- 60% cacao bittersweet chocolate – Lends rich, deep and balanced chocolate flavor.
- granulated white sugar – For sweetening and flavor.
- dark brown sugar – Also lends sweetness, subtle caramel-like flavor and gives the brownies a fudgy texture.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
- unbleached all-purpose flour – Adds structure and is the base of the brownie batter.
- black cocoa powder – Gives these brownies that dark black color and Oreo-like flavor.
- fine salt – Enhances the flavor of the brownies.
- marshmallows – I like to use mini but any will work.
Preheat your oven to 350°F (or 180°C).

Line a 9×9 metal baking pan with parchment and spray side and bottom of the pan with a nonstick baking spray with flour.

Make The Brownies:

In a 3-quart sauce pan, add 1 cup unsalted butter and 8 ounces of chopped 60% bittersweet chocolate baking bar.

Heat over low, stirring until melted. Remove off of the heat and let cool for a few minutes.

Meanwhile, in a medium bowl, measure and add in 2/3 cup unbleached all purpose flour, 1/3 cup black cocoa powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.

To the semi-cooled chocolate, add in 1 cup granulated white sugar and 3/4 cup dark brown sugar.

Stir until just mixed through a bit.

Add in 1 tablespoon pure vanilla extract.

Switch over to a whisk, and whisk until thoroughly combined.

Next add in the 5 whole eggs, one at a time.

Whisking well after each egg.

Lastly, add in the black cocoa/flour mixture.

Whisk until incorporated.

Switch back to a spatula and scrape the sides and bottom of the pan.

Pour the brownie batter into your prepared pan.

Spread the batter out evenly.

Bake on the middle rack for 35 to 40 minutes OR until desired doneness. I bake mine for 40 minutes. Remove and let cool for 15 minutes before using the parchment paper to lift the brownies out of the pan and transfer to a wire rack to cool completely.

Make the Marshmallow “Cobwebs”:

Once the brownies are completely cooled. Add 1 cup of mini marshmallows to a microwave-safe dish.

Microwave for 15 to 20 seconds or until melted. Be sure to test the marshmallows to make sure it isn’t too hot .

Using both hands, grab some of the warm melted marshmallow and stretch it out, draping the strings or “webs” over the top of the brownies.

There’s really no way to screw this up.

Slice and serve!

Click Here For More Halloween Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Cobweb Brownies

These Cobweb Brownies are so easy, incredibly fudgy and delicious. Thick homemade black cocoa brownies are topped with threads of stretched melted marshmallow for fun and spooky treat.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

nonstick baking spray with flour

FOR THE BROWNIES:

1 cup unsalted butter

8 ounces 60% cacao bittersweet chocolate baking bar, I use Ghirardelli

2/3 cup unbleached all-purpose flour

1/3 cup dutch black cocoa

1/2 teaspoon fine salt

1 cup granulated white sugar

3/4 cup dark brown sugar

1 tablespoon vanilla extract

5 large eggs, at room temperature

1 cup miniature marshmallows

Preheat your oven to 350°F (or 180°C).Line a 9×9 metal baking pan with parchment and spray side and bottom of the pan with a nonstick baking spray with flour.

In a 3-quart sauce pan, add unsalted butter and chopped bittersweet chocolate. Heat over low, stirring until melted. Remove off of the heat and let cool for a few minutes.

Meanwhile, in a medium bowl, measure and add in the flour, black cocoa powder and fine salt. Whisk to combine and set off to the side.

To the semi-cooled chocolate, add in both sugars, stir until just mixed through a bit. Add in vanilla extract, switch over to a whisk, and whisk until thoroughly combined.

Next add in the eggs, one at a time. Whisking well after each egg.

Lastly, add in the black cocoa/flour mixture and whisk until incorporated. Switch back to a spatula and scrape the sides and bottom of the pan.

Pour the brownie batter into your prepared pan and spread the batter out evenly. Bake on the middle rack for 35 to 40 minutes OR until desired doneness. I bake mine for 40 minutes. Remove and let cool completely.

Once the brownies are cooled. Add the mini marshmallows to a microwave-safe dish. Microwave for 15 to 20 seconds or until melted. Test the marshmallows to make sure it isn’t too warm and then using both hands, grab some of the warm melted marshmallow and stretch it out, draping the strings or “webs” over the top of the brownies.

Let sit for 15 mintues before slicing and serving.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1brownie, Calories: 323kcal, Carbohydrates: 38g, Protein: 4g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 89mg, Sodium: 118mg, Potassium: 163mg, Fiber: 1g, Sugar: 29g, Vitamin A: 440IU, Vitamin C: 0.1mg, Calcium: 67mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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October 29, 2025
Fudgy Eggless Pumpkin Brownies – Cozy, Chocolatey & Allergy-Friendly Fall Dessert
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These Eggless Pumpkin Brownies are pure fall comfort — rich, fudgy chocolate swirled with cozy pumpkin flavor in every bite. As an allergy mom with over 12 years of egg-free baking experience, I’ve tested this recipe until it was perfectly gooey, flavorful, and reliable for any home kitchen. Made with simple, everyday ingredients (no fancy substitutes needed!), these brownies are proof that allergy-friendly treats can taste just as amazing as the originals. Perfect for sharing, they’re a delicious way to bring everyone — allergies or not — to the table.
Oriana’s Thoughts On The Recipe

These Eggless Pumpkin Swirl Brownies are one of those treats that make everyone happy. You get the deep, fudgy chocolate flavor of a brownie and the sweet, spiced pumpkin swirl all in one bite. It’s truly the best of both worlds!

I’ve been baking egg-free for more than a decade now, and these brownies are a perfect example of how you don’t need eggs (or fancy ingredients) to create something decadent. The texture is soft, fudgy, and rich, just like a classic brownie should be — and no one ever guesses they’re eggless!

This recipe is also one of my family’s favorites when pumpkin season rolls around. My kids love helping swirl the pumpkin batter into the chocolate base — it’s fun, a little messy, and makes the prettiest pattern once baked. Whether you’re bringing them to a fall gathering or baking a cozy treat for home, these brownies are a delicious reminder that allergy-friendly baking can be simple, beautiful, and full of flavor.

Why You’ll Want to Try My Recipe

The Best of Both Worlds: Rich, fudgy chocolate meets warm pumpkin spice — it’s like two desserts in one!

Totally Egg-Free (and More!): This recipe is naturally eggless and super easy to adapt for dairy-free or nut-free diets, so everyone can enjoy it.

Simple Pantry Ingredients: No weird egg replacers or special products — just everyday ingredients you probably already have in your kitchen.

Perfect for Sharing: These brownies are a hit at family get-togethers, potlucks, and bake sales — they slice beautifully and disappear fast!
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Brownie Batter:

All-Purpose Flour: Gives structure to the brownies.

Cornstarch: Helps create that soft, chewy texture.

Baking Powder: Adds a bit of lift without making the brownies cakey.

Kosher or Sea Salt: Balances sweetness and deepens chocolate flavor.

Milk + Apple Cider Vinegar: My favorite simple egg-free trick — they act as a binder and create a tender crumb.

Brown Sugar & White Granulated Sugar: The combo adds moisture and the perfect sweetness.

Unsalted Butter: For richness and fudginess. Use plant butter if dairy-free.

Unsweetened Cocoa Powder: The base of our chocolate flavor.

Pure Vanilla Extract: Enhances flavor.

Instant Espresso Powder (Optional): Deepens the chocolate taste — don’t worry, it won’t make them taste like coffee!

Chocolate Chips or Chunks: Because extra chocolate is always a good idea.

For the Pumpkin Swirl Batter:

Pumpkin Puree: Brings natural sweetness, moisture, and that cozy fall flavor.

Milk: Thins the pumpkin batter slightly for easy swirling.

Neutral Oil (like canola or vegetable): Keeps the pumpkin layer moist and smooth.

Vanilla Extract: Adds a nice depth of flavor.

Granulated Sugar: Sweetens the pumpkin layer just enough.

All-Purpose Flour: Helps the pumpkin batter hold its shape.

Pumpkin Pie Spice: Brings those classic fall vibes — cinnamon, nutmeg, ginger, and cloves.

Salt: A tiny bit goes a long way to balance flavors.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the Pumpkin Batter:
In a mixing bowl, combine the pumpkin puree, milk, oil, vanilla, and sugar.

Add the flour, pumpkin pie spice, and salt, and mix until everything is smooth and creamy. This layer should be thick but spreadable. Set aside.
Step 2 – Make the Brownie Batter:
In a microwave-safe mixing bowl, place the milk, vinegar, sugars, and espresso powder; mix well. Add butter, then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.
Then add flour, cornstarch, baking powder, and salt; stir until mostly combined — don’t overmix. Fold in the chocolate chips or chunks. Set aside.
Step 3 – Assemble:
Spread half of the brownie batter evenly into your prepared pan. Drop spoonfuls of the pumpkin batter on top, then add the remaining brownie batter on top. And finally, drop spoonfuls of the rest of the pumpkin batter.

Use a butter knife to gently swirl the two batters together — don’t overdo it, a few swirls are all you need to create that pretty marbled look.
Step 4 – Bake:
Pop the pan into your preheated oven and bake until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely before cutting — I know it’s hard to wait, but this helps them set perfectly. Slice, serve, and enjoy every fudgy, pumpkin-spiced bite!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

The Brownies Turn Out Too Dry: This can happen if they’re overbaked. Remember, brownies continue to cook a bit after coming out of the oven. Pro Tip: Bake just until the edges are set and a toothpick comes out with a few moist crumbs — not completely clean!

The Pumpkin Swirl Sinks or Mixes Too Much: The key is to layer and swirl gently. Pro Tip: Drop spoonfuls of pumpkin batter on top of the brownie batter, then swirl with a butter knife just once or twice. Don’t overmix — you want that pretty marbled effect!

The Texture Isn’t Fudgy Enough: Sometimes this happens if the butter and sugar aren’t mixed well. Pro Tip: Whisk the melted butter and sugars together until glossy — this helps create that chewy, fudgy base we all love.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Line your pan with parchment paper for easy removal and clean slices.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Let the brownies cool completely before cutting — this helps them set properly.

Warm a brownie square in the microwave for a few seconds before serving… so gooey and good!
Variations & Additions
- Nutty Crunch: Add 1 cup of chopped pecans or walnuts (if no allergies) to the batter.
- For a more intense chocolate flavor, use dark cocoa powder.
- Halloween Edition: For a Halloween brownie version, use black cocoa powder, so that the brownie batter will turn almost black, and then I add some chocolate Halloween candies and/or candy corn on top (right after I take them out of the oven).
Storage and Freezing Instructions

Store at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days — just bring to room temperature before eating.

Freezer: Wrap brownies individually in plastic wrap, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge or for 30 minutes at room temperature.

Frequently Asked Questions

Try These Egg-Free Brownie Recipes Next!

Recipe Card
Eggless Pumpkin Brownies

Oriana Romero

These Eggless Pumpkin Brownies are rich, moist, and swirled with just the right amount of pumpkin flavor. I wanted something that felt like fall but still had that classic brownie texture my family loves. And best of all, they use simple pantry ingredients, so you can whip them up anytime without hunting down fancy substitutes.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 – 12 servings

For pumpkin swirl batter:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Lightly spray with baking spray. Set aside.

Make the Eggless Pumpkin Batter:

In a mixing bowl, combine the pumpkin puree, milk, oil, vanilla, and sugar.

Stir in the flour, pumpkin pie spice, and salt; mix until well combined. Set aside.

Make the Eggless Brownie Batter:

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

In a microwave-safe mixing bowl, place the milk, vinegar, sugars, and espresso powder; mix well. Add butter, then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.

Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.

Pumpkin Pie Spice Blend: This is a blend of spices that is easily found in most American grocery stores. If this blend is unavailable in your country, you can use: Cinnamon: 1 ½ teaspoons + Ginger: ½ teaspoon + Nutmeg: ¼ teaspoon + Allspice: ¼ teaspoon + Cloves: ¼ teaspoon

Store at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days — just bring to room temperature before eating.

Freezer: Wrap brownies individually in plastic wrap, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge or for 30 minutes at room temperature.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

The Brownies Turn Out Too Dry: This can happen if they’re overbaked. Remember, brownies continue to cook a bit after coming out of the oven. Pro Tip: Bake just until the edges are set and a toothpick comes out with a few moist crumbs — not completely clean!

The Pumpkin Swirl Sinks or Mixes Too Much: The key is to layer and swirl gently. Pro Tip: Drop spoonfuls of pumpkin batter on top of the brownie batter, then swirl with a butter knife just once or twice. Don’t overmix — you want that pretty marbled effect!

The Texture Isn’t Fudgy Enough: Sometimes this happens if the butter and sugar aren’t mixed well. Pro Tip: Whisk the melted butter and sugars together until glossy — this helps create that chewy, fudgy base we all love.

➤ Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Line your pan with parchment paper for easy removal and clean slices.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.

Let the brownies cool completely before cutting — this helps them set properly.

Warm a brownie square in the microwave for a few seconds before serving… so gooey and good!

➤ Variations & Additions:

Nutty Crunch: Add 1 cup of chopped pecans or walnuts (if no allergies) to the batter.

For a more intense chocolate flavor, use dark cocoa powder.

Halloween Edition: For a Halloween brownie version, use black cocoa powder, so that the brownie batter will turn almost black, and then I add some chocolate Halloween candies and/or candy corn on top (right after I take them out of the oven).

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 703kcalCarbohydrates: 115gProtein: 10gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 422mgPotassium: 444mgFiber: 8gSugar: 58gVitamin A: 3546IUVitamin C: 1mgCalcium: 101mgIron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 703

Keyword brownies egg-free pumpkin recipe
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Oriana Romero

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October 16, 2025
10 Egg-Free Brownie Recipes So Fudgy and Rich You Won’t Believe They’re Eggless

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Craving rich, fudgy brownies but can’t use eggs? You’re in the right place! This collection of Egg-free Brownie Recipes is proof that you don’t need eggs to bake chocolatey perfection. Each recipe has been lovingly tested to make sure it’s chewy, gooey, and absolutely irresistible — whether you’re baking for someone with an egg allergy or just ran out of eggs. These are the Eggless Brownie Recipes our readers can’t stop making (and neither will you!).

Brownies hold a special place in our hearts — they’re that perfect blend of chocolatey comfort and homemade happiness. But when you or your loved one can’t eat eggs, finding a recipe that’s just as fudgy, chewy, and rich can feel impossible. I’ve been there — watching my daughter’s face light up when she could finally enjoy a warm, gooey brownie was everything. That’s why I’m so excited to share this delicious roundup of Egg-free Brownie Recipes that truly deliver all the flavor, without a single egg in sight.

Each one of these brownies without eggs has been tested and loved in our own kitchen. Some are extra fudgy, others are chewy and packed with chocolate chips — but all of them are proof that you don’t need eggs to bake incredible brownies. Whether you’re dealing with an egg allergy, following a special diet, or simply out of eggs, these recipes are here to make sure no one ever misses out on dessert again.

Ultimate Fudgy Brownies without Eggs

These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops.

Best Eggless Brookies

These Eggless Brookies are the best of both worlds in every single bite—decadent, fudgy brownies swirled together with chewy, chocolatey cookies.

Eggless Cheesecake Brownies

These Eggless Cheesecake Brownies are incredibly fudgy, rich, decadent, and super easy to make!

Best Eggless Skillet Brownie

This Eggless Skillet Brownie is rich, gooey, and has that irresistible crackly top!

Eggless Peanut Butter Brownies

Back when I was running my bakery, these Eggless Peanut Butter Brownies were the treat I could never keep on the shelves.

Easy Eggless Oreo Brownies

This Easy Eggless Oreo Brownies recipe is rich, dense, and fudgy.

How to Make a Brownie Mix Without Eggs

Discover my secrets for making brownie mix without eggs! With only three ingredients and a few minutes, you can make delicious brownies that’ll please any sweet craving.

Eggless Easy Brownie Bites

These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed!

Eggless Easy Brownie Pie

This Eggless Easy Brownie Pie is like having the best of both worlds: a classic fudgy brownie and a crisp, buttery pie crust all in one.

Best Eggless Cakey Brownies

These Eggless Cakey Brownies are the most amazingly delicious brownies ever! They’re made completely from scratch with pantry staples. Easy to make and easier to eat.

Eggless Pecan Pie Brownies

These Eggless Pecan Pie Brownies are a dessert lover’s dream come true, combining rich chocolate flavor with the nutty, caramelized goodness of pecan pie in every bite. The ultimate mash-up of two dessert favorites—fudgy brownies and gooey pecan pie!

Best Eggless Brownie Cookies (Easy!)

These Eggless Brownie Cookies are incredibly rich, chocolatey, and fudgy. If you’re a fan of chocolate, you’ll be in heaven with each bite. The combination of a slightly crisp exterior with a soft, fudgy center is unbeatable.

Eggless Fudgy Zucchini Brownies

These Eggless Fudgy Zucchini Brownies are the richest, most decadent eggless brownies you’ll ever try!

Biscoff Cookie Butter Brownies (No Eggs)

These Biscoff Cookie Butter Brownies (no eggs) are fudgy, decadent, and Biscoff-packed!

Eggless Cadbury Mini Egg Brownies

These Cadbury Mini Egg Brownies are dense, moist, and ultra-fudgy! No eggs, no complicated steps—just a simple batter, a quick stir, and into the oven they go.

Eggless Red Velvet Brownies

These showstopper Eggless Red Velvet Brownies are the perfect excuse to indulge!.

Eggless Brownie Sticks

These Eggless Brownie Sticks are intense, fudgy, and have deep to-die-for chocolate flavor!

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Oriana Romero

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October 12, 2025
Eggless Marshmallow Brownies – Gooey, Fudgy, and Allergy-Friendly Treat
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These Eggless Marshmallow Brownies are rich, fudgy, and topped with gooey marshmallows that make every bite irresistible. As an allergy mom with over 12 years of egg-free baking experience, I’ve tested and perfected this recipe so it works beautifully with simple, everyday ingredients right from your pantry. They’re a one-bowl wonder—easy to make, no mixer required—and can be adapted to be dairy-free or gluten-free so everyone can enjoy them. Perfect for holidays, potlucks, or just a cozy night in, these brownies are proof that egg-free treats can be every bit as delicious as the classics.
Oriana’s Thoughts On The Recipe

Brownies have always been a family favorite in my house, but finding the perfect eggless version was a real challenge when my daughter was first diagnosed with her allergy. I wanted something rich and fudgy—not cakey—while still being safe for her (and honestly, for me too, because I needed a brownie that could impress without extra stress in the kitchen!).

The first time I baked these Eggless Marshmallow Brownies, I knew I had struck gold. The way the marshmallows melt into the chocolate is pure magic, and my kids’ faces lit up the moment they saw them. These brownies aren’t just a dessert—they’re a little moment of joy we can all share, safely and deliciously.

Why You’ll Want to Try My Recipe

One-bowl easy: No mixer needed—just whisk, stir, and bake.

Inclusive & allergy-friendly: Egg-free, with options to make them dairy-free or gluten-free.

Crowd-pleasing texture: Rich, fudgy brownies with gooey marshmallow pockets.

Everyday ingredients: You probably already have everything you need in your pantry.

Perfect for any occasion: From bake sales to movie nights, these always disappear fast.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For Eggless Marshmallow Brownies:

All-Purpose Flour – The base of the brownies. For gluten-free, use a good 1:1 GF baking blend. Read details below.

Cornstarch – Helps replace the structure eggs would normally give.

Baking Powder – Adds a little lift.

Salt – Balances the sweetness.

Milk (Dairy or Non-Dairy) – Keeps the batter moist. I love using oat or almond milk for dairy-free.

Apple Cider Vinegar – Reacts with the milk to mimic buttermilk, helping with texture.

Unsalted Butter (Dairy or Non-Dairy) – For richness and flavor. Coconut oil works too.

Brown Sugar + Granulated Sugar – A mix for the best fudgy texture and balanced sweetness.

Unsweetened Cocoa Powder – Use good-quality cocoa for a deep chocolate flavor.

Vanilla Extract – A must for flavor.

Instant Espresso Powder (Optional) – Deepens the chocolate taste, but won’t make it taste like coffee.

Chocolate Chips – For melty bites of chocolate in every slice.

Mini Marshmallows – The gooey surprise inside!

For the Frosting:

Butter (Dairy or Non-Dairy) – Creates a creamy base.

Cocoa Powder – More chocolate flavor.

Milk (Dairy or Non-Dairy) – To smooth the frosting.

Vanilla Extract – Adds flavor.

Salt – Balances sweetness.

Confectioners’ Sugar – Makes the frosting fluffy and smooth.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the brownie batter
Grab a big mixing bowl and whisk together the wet ingredients with the sugars until smooth. Then stir in the dry ingredients, cocoa, and chocolate chips. The batter will be thick, fudgy, and smell amazing already.
Step 2 – Bake
Pour the batter into your prepared pan, spread it out evenly, and pop it in the oven. Bake until the edges look set and a toothpick in the center comes out with moist crumbs. Don’t overbake—we want fudgy, not cakey!
Step 3 – Add the marshmallow
As soon as the brownies come out of the oven, sprinkle the mini marshmallows evenly over the top. Slide the pan back into the oven for just a couple of minutes to let the marshmallows puff up and get gooey.
Step 4 – Make the frosting

While the brownies cool a bit, whip up the quick chocolate frosting on the stove. It’s a simple mix of butter, cocoa, milk, vanilla, salt, and powdered sugar that comes together into a glossy, chocolatey goodness.
While the brownies cool a bit, whip up the quick chocolate frosting on the stove. It’s a simple mix of butter, cocoa, milk, vanilla, salt, and powdered sugar that comes together into a glossy, chocolatey goodness. Then, spread the warm frosting right over the marshmallow layer and let it set.
Step 5 – Cut and enjoy!
Cut into squares. Grab a glass of milk (or coffee!) and dig into the fudgiest, most marshmallowy brownies ever.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Brownies Too Dry: Overbaking can make your brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the timer goes off. A toothpick should come out with moist crumbs, not completely clean.

Brownies Sticking to the Pan: Gooey brownies + marshmallows can be tricky. Pro Tip: Line your pan with parchment paper, leaving some overhang to easily lift them out

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Don’t open the oven door until the brownie has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting, or they’ll be messy.

For cleaner slices, use a sharp knife and wipe it clean between cuts.
Variations & Additions
- Peanut Butter Swirl: Drizzle peanut butter into the batter before baking.
- S’mores Brownies: Add crushed graham crackers along with the marshmallows.
- Nutty Brownies: Fold in walnuts, pecans, or almonds (if allergies allow).
Storage and Freezing Instructions

Store in an airtight container for up to 2 days or in the fridge for up to 5 days (they’ll be a little firmer). If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Try These Egg-Free Brownie Recipes Next!

Recipe Card
Eggless Marshmallow Brownies

Oriana Romero

These Eggless Marshmallow Brownies are rich, fudgy, and loaded with gooey marshmallows in every bite. I’ve tested this recipe to be simple, foolproof, and pantry-friendly. Made in one bowl with no mixer, they can also be dairy-free or gluten-free so everyone can enjoy them. Perfect for holidays, potlucks, or a cozy night in, they prove egg-free desserts can be just as delicious as the classics.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 18 brownies

For Eggless Marshmallow Brownies:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Eggless Brownie Batter:

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

In a microwave-safe mixing bowl, place the milk, vinegar, sugars, and espresso powder; mix well. Add butter, then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.

Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.

Pour the batter into the prepared pan and spread it out.

Bake for 30 – 35 minutes or until the brownies are set, or until a toothpick inserted into the center of the brownies comes out almost clean with just a little batter or a few crumbs on it. Remove the brownies from the oven and sprinkle with marshmallows. Return the brownies to the oven and bake for 3 to 5 minutes until marshmallows are puffy and the brownies are just done. Cool before frosting.

Make the frosting:

Melt butter in a medium saucepan over low heat. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add milk, vanilla, salt, and powdered sugar, whisking until all ingredients are fully incorporated and the frosting is smooth. Remove from heat.Tip: If you want your frosting to have a beautiful, glossy finish, stir in 1 tablespoon of corn syrup. It adds shine without affecting the flavor!

Pour the frosting evenly on top of the marshmallows, making sure all are coated.

Allow the brownies to cool completely, 1-2 hours, before removing them from the pan and cutting them into bars. You can cut into 12 big bars, or 18 smaller ones.

Store in an airtight container for up to 2 days or in the fridge for up to 5 days (they’ll be a little firmer). If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:

Brownies Too Dry: Overbaking can make your brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the timer goes off. A toothpick should come out with moist crumbs, not completely clean.

Brownies Sticking to the Pan: Gooey brownies + marshmallows can be tricky. Pro Tip: Line your pan with parchment paper, leaving some overhang to easily lift them out

➤ Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Don’t open the oven door until the brownie has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting, or they’ll be messy.

For cleaner slices, use a sharp knife and wipe it clean between cuts.

➤ Variations & Additions

Peanut Butter Swirl: Drizzle peanut butter into the batter before baking.

S’mores Brownies: Add crushed graham crackers along with the marshmallows.

Nutty Brownies: Fold in walnuts, pecans, or almonds (if allergies allow).

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 655kcalCarbohydrates: 108gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 362mgPotassium: 349mgFiber: 7gSugar: 71gVitamin A: 660IUVitamin C: 0.1mgCalcium: 89mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 655

Keyword brownies egg-free marshmallow recipe
More Recipes You’ll Love!
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Oriana Romero

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October 2, 2025
Eggless Peanut Butter Brownies
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Back when I was running my bakery, these Eggless Peanut Butter Brownies were the treat I could never keep on the shelves. People loved that thick peanut butter layer—it’s rich, satisfying, and it doesn’t melt into the brownie, so every bite feels indulgent. I still make them at home because they’re simple, egg-free, and can easily be adapted for dairy- or gluten-free needs. Whether you choose peanut butter or a peanut-free spread like WOWBUTTER, these brownies are always a hit.
Oriana’s Thoughts On The Recipe

I first created these Eggless Peanut Butter Brownies years ago for my bakery, and they quickly became one of those recipes everyone kept coming back for. Customers loved that thick peanut butter layer in the middle—it stays put and doesn’t melt away into the brownie, which makes every bite extra special. Today, it’s still one of my favorite recipes to bake at home because it’s easy, made with simple ingredients, and can be adapted to be dairy- or gluten-free. Whether you stick with classic peanut butter or swap in a peanut-free spread like WOWBUTTER, this recipe is pure comfort for any peanut butter lover.

Why You’ll Want to Try My Recipe

Bakery-tested and family-approved—this recipe has been loved for years.

100% egg-free, with easy swaps for dairy-free, gluten-free, or even peanut-free needs.

Made with simple, everyday ingredients—nothing fancy required.

That thick peanut butter layer stays put and makes every bite irresistible.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For the Egg-Free Brownie Batter:

All-Purpose Flour: The base of the brownies. You can substitute with a 1:1 gluten-free blend.

Cornstarch: Helps bind the batter and adds softness since we’re skipping eggs.

Baking Powder: Gives a little lift and prevents the brownies from being too dense.

Salt: Balances the sweetness.

Milk + Apple Cider Vinegar: This combo creates a quick buttermilk substitute that keeps the brownies tender. Use any dairy-free milk if needed.

Unsalted Butter: Adds richness. Swap with vegan butter or coconut oil for dairy-free.

Brown Sugar + White Sugar: The mix of sugars gives sweetness and moisture.

Unsweetened Cocoa Powder: The star of the chocolate flavor.

Vanilla Extract: Enhances the overall flavor.

Instant Espresso Powder (Optional): Deepens the chocolate flavor without tasting like coffee.

Chocolate Chips or Chunks: Extra chocolatey bites throughout the brownies.

For the Peanut Butter Layer:

Peanut Butter: Smooth works best. Use Wowbutter or sunflower seed butter for a nut-free version.

Powdered Sugar: Sweetens and thickens the peanut butter layer.

Vanilla Extract: Adds flavor.

Milk: Helps loosen the peanut butter mixture for spreading. Any milk works here.
Peanut-Free Option

If you need to make these brownies peanut-free, you can easily swap the peanut butter for a safe alternative. I’ve tested this recipe with WOWBUTTER (a creamy soy-based spread that’s peanut- and tree nut–free), and it works beautifully. You can also use SunButter or another peanut-free spread that your family trusts. Just keep in mind that different spreads may slightly change the flavor, but the brownies will still bake up rich, fudgy, and delicious.

Pro Tip: If you’re using a natural nut or seed butter (the kind that separates and has oil on top), make sure to stir it very well before measuring. If it’s too runny, your peanut butter layer may spread too much. For the best results, use a creamy, no-stir variety like WOWBUTTER, SunButter, or your favorite safe brand—this keeps the layer thick and fudgy, just the way it should be.
This recipe is naturally egg, nut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Peanut-Free: Use WOWBUTTER or SunButter instead of peanut butter.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Get the Pan Ready
Preheat your oven to 350ºF (180ºC). Line an 8×8-inch square pan with parchment paper, making sure it hangs over the sides so you can lift the brownies out later. Give it a quick spray of nonstick spray. Set it aside.
Step 2 – Make the Peanut Butter Layer

Step 3 – Make the Egg-Free Brownie Batter
In a small bowl, stir together the flour, cornstarch, baking powder, and salt. Set it aside for now. In a microwave-safe bowl, mix the milk, vinegar, butter, sugars, and espresso powder. Microwave for 2–3 minutes. Carefully take it out (it’ll be hot!) and whisk for another minute or two until it looks glossy and smooth. Add in the cocoa powder and vanilla and mix again. Add your dry ingredients to the wet mixture and stir until almost combined. Then fold in the chocolate chips or chunks. Stop mixing once you don’t see any more flour.
Step 4 – Assemble the Layers

Step 7 – Bake the Brownies
Bake for 35–40 minutes, or until the brownies are set and the top looks shiny and slightly cracked. The center shouldn’t jiggle when you move the pan. (Don’t stress about the toothpick test here—because of the melty chocolate chips, it won’t work well!)
Step 8 – Cool and Slice
Let the brownies cool completely in the pan on a wire rack. Once cooled, loosen the edges with a knife, then lift the whole slab out using the parchment paper. Cut into 9 or 12 squares, depending on how big you want them.
Recipe Tips For Success

» Potential Recipe Challenges & Pro Tips:

Dry Brownies: Overbaking can make the brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the suggested baking time. The top should look shiny and slightly cracked and the center shouldn’t jiggle when you move the pan.

Use parchment paper to line your pan for easy removal and clean slices.

Don’t over-swirl the peanut butter layer—just a few gentle swirls are enough.

Let the brownies cool completely before cutting; they firm up as they rest.

» Variations & Additions

Add chopped peanuts or pretzels for crunch.

Swirl in a little jam with the peanut butter for a PB&J brownie.
Storage and Freezing Instructions

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps well for up to a week.

Freezer: Wrap brownies individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

Frequently Asked Questions

Try These Egg-Free Brownie Recipes Next!

Recipe Card
Eggless Peanut Butter Brownies

Oriana Romero

These Eggless Peanut Butter Brownies are rich, fudgy, and layered with a thick ribbon of peanut butter that holds its shape beautifully instead of melting into the batter. The recipe is easy to make with simple ingredients, completely egg-free, and can be adapted for dairy- and gluten-free needs. Whether you use classic peanut butter, a peanut-free option, or WOWBUTTER, this treat is a dream for peanut butter lovers everywhere.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Lightly spray with baking spray. Set aside.

Make the Peanut Butter Layer:

Make the Eggless Brownie Batter:

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

In a microwave-safe mixing bowl, combine the milk, vinegar, butter, sugars, and espresso powder; mix well. Then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.

Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.

Bake:

Bake for 35 – 40 minutes or until the brownies are set and the tops are cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies rather than overbake them. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.

When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.

When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.

Peanut-Free Option: If you need to make these brownies peanut-free, you can easily swap the peanut butter for a safe alternative. I’ve tested this recipe with WOWBUTTER (a creamy soy-based spread that’s peanut- and tree nut–free), and it works beautifully. You can also use SunButter or another peanut-free spread that your family trusts. Just keep in mind that different spreads may slightly change the flavor, but the brownies will still bake up rich, fudgy, and delicious.

Store in an airtight container for up to 3 days, or up to 5 days uns the fridge.

Freezer: Wrap brownies individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

Food Allergy Swaps:
This recipe is naturally egg, nut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Peanut-Free: Use Wowbutter or SunButter instead of peanut butter.

Recipe Tips For Success:
» Potential Recipe Challenges & Pro Tips:

Dry Brownies: Overbaking can make the brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the suggested baking time. The top should look shiny and slightly cracked, and the center shouldn’t jiggle when you move the pan.

» Extra Tips:

Use parchment paper to line your pan for easy removal and clean slices.

Don’t over-swirl the peanut butter layer—just a few gentle swirls are enough.

Let the brownies cool completely before cutting; they firm up as they rest.

» Variations & Additions

Add chopped peanuts or pretzels for crunch.

Swirl in a little jam with the peanut butter for a PB&J brownie.

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 700kcalCarbohydrates: 108gProtein: 11gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 30mgSodium: 330mgPotassium: 425mgFiber: 6gSugar: 77gVitamin A: 354IUCalcium: 76mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 700

Keyword brownies dessert egg-free peanut butter recipe
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Oriana Romero

Source link
August 28, 2025
Eggless Easy Brownies Bites
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These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!

Oriana’s Thoughts On The Recipe

If you love brownies but want something a little more bite-sized (and egg-free!), then you’re going to fall in love with these brownie bites. They have that perfect combo of chewy edges and ooey-gooey centers that make every bite so satisfying. Honestly, these are one of my go-to treats when I need a quick chocolate fix. Plus, they’re so fun to make with simple ingredients you probably already have in your kitchen!

I also love that they taste so much better than store-bought. There is no long list of additives or preservatives here—just real ingredients like butter and cocoa powder. The espresso powder gives a little extra depth to the chocolate flavor, making these bites feel extra indulgent but without all the fuss of a complicated recipe.

Whether you’re packing them into lunchboxes or keeping them on hand for a snack, they’re perfect for just about any occasion. The best part is that they freeze beautifully, so you can always have some ready to go whenever you need a sweet treat!

If you prefer regular-size brownies, check out Ultimate Fudgy Brownies without Eggs recipe.

What I Love About This Recipe

Easy to Make with Simple Ingredients: This recipe requires nothing fancy—just basic pantry staples like cocoa powder, sugar, and flour. It’s a super easy recipe that comes together quickly.

Totally Egg-Free: This amazing recipe does not require eggs, making it perfect for those with egg allergies or intolerances or for those who just ran out of eggs.

Perfect Texture: These brownie bites hit the perfect texture balance—chewy around the edges and gooey in the middle. Every bite is pure brownie bliss!

Better Than Store-Bought: Why settle for store-bought brownies when you can make these with real ingredients and skip all the unnecessary additives? These taste richer, fresher, and so much more satisfying.

Great for Lunchboxes and Snacks: Their bite-sized shape makes them perfect for packing in lunchboxes or enjoying as an after-school snack. They’re also great for parties and gatherings!
Potential Cons Of The Recipe

They can be very rich: If you’re not used to a decadent dessert, these brownie bites might be a little too indulgent for some.

Tips To Mitigate These Cons

Balance the richness: Serve with a glass of milk or alongside some fresh fruit to cut the richness.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: Adds richness and helps give that perfect chewy texture. Note: Vegan butter can be used for a dairy-free version.
- Granulated Sugar: Sweetens the brownies and helps create those chewy edges.
- Evaporated Milk: Keeps the brownies moist and helps bind the ingredients together. Note: You can also use either regular dairy or non-dairy milk, though the texture of the brownie bites may vary slightly. In that case, I recommend substituting half of the granulated sugar for brown sugar.
- Cocoa Powder: The key to that deep chocolate flavor. Note: Use high-quality cocoa for the best taste.
- Vanilla: Enhances the overall flavor and adds warmth.
- Espresso Powder: Optional but highly recommended—it deepens the chocolate flavor without making the brownies taste like coffee.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- All-Purpose Flour: Provides structure to the brownies.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Melt Butter

In a microwave-safe mixing bowl, melt the butter. Then, add sugar and evaporated milk; mix well; microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved.

TIP: Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

Step 2 – Add Cocoa

Add cocoa powder, vanilla, espresso powde, and salt; mix to combine.

Step 3 – Add Flour

Add the flour; stir until mostly combined.

Step 4 – Fill The Muffins Pan

With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of the way to the top.

Step 5 – Bake

Bake for 10 – 12 minutes or until the brownies are set and the tops are cracked and shiny. Let cool in the pan on a wire rack for 10 minutes. Using the tip of a knife, carefully remove the brownie bites from the pan and finish cooling on the wire rack.
Recipe Tips

Measure Carefully. Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients. Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix. Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Use a Cookie Scoop. To make evenly-sized brownie bites, portion the dough using a small cookie scoop.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. You can also use regular non-dairy milk, such as soy or oat, but the brownie bites might have a bit different texture.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Variations & Additions
- Add Nuts: Fold in some chopped walnuts or pecans for extra texture and flavor.
- Mix in Chocolate Chips: For a fun twist, add chocolate chips (dark or white).
- Top with Sprinkles: If you’re making these for a party, sprinkle some colorful toppings before baking to add a festive touch.
- More Toppings: For extra flavor, you can also swirl in some peanut butter, cookie butter, or salted caramel on top.
Storing and Freezing Instructions

To Store: Keep the brownie bites in an airtight container at room temperature for up to 7 days.

To Freeze: Freeze the brownie bites in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months—just thaw at room temperature when you’re ready to enjoy them.

Frequently Asked Questions

Can I make these brownies gluten-free?

Yes! Just swap the all-purpose flour with a gluten-free 1:1 baking flour. Read details in the food allergy swaps section above.

Do I need to add espresso powder?

It’s optional, but highly recommended! Espresso powder enhances the chocolate flavor without making the brownies taste like coffee.

How do I keep the brownies chewy?

Be careful not to overbake them. Take them out when the edges are set, but the centers are still slightly soft—they’ll firm up as they cool.

Can I use regular milk instead of evaporated milk?

If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. You can make your own evaporated milk with soy, rice, oat, or almond milk instead of dairy milk. If evaporated milk is not available and making your own is not an option, you can use regular milk. In that case, I recommend substituting half of the granulated sugar for brown sugar.

More Egg-Free Bite Size Treat Recipes You’ll Love!

Recipe Card 📖
Eggless Easy Brownies Bites

Oriana Romero

These Eggless Brownie Bites are the perfect little treats that everyone will love! They’re chewy around the edges with an ooey-gooey center, making them totally irresistible. Plus, they’re super easy to make with simple ingredients you probably already have in your kitchen—no fancy stuff needed! These brownie bites are also way better than store-bought options. They’re made with real ingredients, so you can skip all the additives and preservatives. Whether you’re packing them in lunchboxes or serving them as a snack, they’re always a hit!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12 brownies

Instructions

Preheat the oven to 325º F (165º C). Line an 8×8-inch baking pan with parchment paper. Lightly spray with baking spray.

Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.

Stir in the sugars and mix until well combined, for about 2 – 3 minutes. The mixture must be homogeneous and glossy, not oily.

Add milk mixture to the butter mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it's ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.

Add cocoa powder, and mix to incorporate; continue constantly stirring, for 2 more minutes. Add vanilla and instant espresso powder (if used), and mix to incorporate.

Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains.

Layer about half of the brownie batter mixture into the bottom of your prepared pan. Add generous dollops of the Biscoff spread all over. Using an offset spatula or a spoon, carefully cover the Biscoff spread chunks with the remaining brownie batter, making sure not to press them down too much.

Warm slightly ¼ cup (about 80 g) of Biscoff spread in 10-second increments in the microwave. Spoon little cookie butter blobs over the brownie batter layer – it is okay if they are not perfect. Using a toothpick, the end of a knife, or a cake tester, drag it through the batter to give a swirled pattern. Add chopped Biscoff cookies on top, if desired.

Bake for 40 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You'll notice the center does not wiggle when the pan is moved. If in doubt, it's better to underbake these brownies rather than. Unfortunately, the toothpick test doesn't work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.

When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.

When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.

Store: Cover and store leftover brownies at room temperature for up to 7 days. Freeze: Brownies freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving. Double the Recipe: If you double the recipe, use a 9 x 13-inch rectangular pan. Recipe Tips:

I suggest using a kitchen scale to measure the ingredients—it’s a game-changer! Trust me, using metric measurements gives you the most precise and easy-to-repeat results.

Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.

Make sure your sugar is fully dissolved to achieve that perfect crackly top on your brownies! Here’s a simple trick: after adding the milk and heating it in the microwave, rub a bit of the mixture between your fingers. You’re good to go if it feels smooth without any sugar grains! But if you still feel some grains, pop it back in the microwave for another minute, then give it a good whisk for 1 to 2 minutes. Keep repeating until you don’t feel any sugar grains at all. Easy peasy!

Biscoff Swirls: Warm up the Biscoff spread before adding the drop dollops of Biscoff spread on top of the batter to make the swirls; just a quick zap in the microwave will do the trick. You want it to be warm enough to loosen up a bit but not too hot to become runny. A little warmth goes a long way in creating swirls that are as beautiful as they are delicious.

Add extra Biscoff cokies!If you’re a die-hard Biscoff fan, add extra crushed cookies to the batter for even more cookie goodness.

Bake the batter as soon as it is ready.

Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.

Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like almond, soy, or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions and step-by-step photos. Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section. ★ Did you make this recipe? Don’t forget to give it a star rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 433kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 243mgPotassium: 117mgFiber: 2gSugar: 36gVitamin A: 376IUCalcium: 41mgIron: 1mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine American

Calories 433

Keyword brownies eggfree Eggless fudgy recipe
Eggless Baking Frequently Asked Questions

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Cabernet Ganache Swirled Brownies – Simply Scratch

Cabernet Ganache Swirled Brownies – Simply Scratch

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Cabernet Ganache Swirled Brownies! Wine infused brownie batter is swirled with a decadent cabernet ganache for a rich and (boozy!) chocolaty dessert! Yields 12 to 16 servings.

Cabernet Ganache Swirled Brownies

It’s been a long time since I posted a chocolate recipe. Like too long. And it’s been even longer since I posted a brownie recipe. And I can’t think of better time to make a batch of brownies than the weekend. However, let’s be real, is there ever a wrong time for brownies?

Especially chocolate and wine brownies.

I blame this cookie recipe for kickstarting my love for wine infused chocolate desserts. In this brownie recipe, the wine is subtle and pairs perfectly with chocolate. My husband, who isn’t a wine drinker, even loves these.

Cabernet Ganache Swirled Brownies

Rich chocolaty brownies swirled with a fudgy cabernet ganache- what’s not to love?

Ingredients for Cabernet Ganache Swirled Brownies

To Make These Cabernet Ganache Swirled Brownies:

for the brownies:

unbleached all-purpose flour – Gives structure to the brownies.
baking powder – Will create lightness in the batter, which makes it rise.
baking soda – Creates a gas while baking which helps the brownies rise.
kosher salt – Enhances the flavor of the brownies.
unsweetened chocolate – Using unsweetened chocolate allows you to have control over the sweetness.
unsalted butter – Adds moisture, richness and flavor.
granulated sugar – For sweetening and flavor.
eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
cabernet sauvignon wine – Use a cabernet you enjoy sipping. I used Hess Select 2019 Cabernet Sauvignon (not sponsored).
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

for the ganache:

semi sweet chocolate – The brownies are sweet enough that milk chocolate would be overkill (in my opinion).
unsalted butter – Gives you that melt-in-your mouth texture.
cabernet sauvignon – Subtle enhances the wine flavor in the brownies.

lined pan

Preheat your oven to 350° and line a 13×9 baking pan.

flour, baking powder, baking soda and fine salt in bowl

In a large bowl, measure and add 1 cup of unbleached all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon fine salt and 1/4 baking soda.

whisked dry ingredients in bowl

Whisk to combine and set off to the side.

chopped unsweetened chocolate and butter in saucepan

Into a sauce pan add 4 ounces chopped unsweetened chocolate and 3/4 cup of unsalted butter. Stir over low heat, slowly melting until smooth.

melted chocolate and butter with sugar

Once melted, remove off of the heat and add in 2 cups of granulated sugar.

once combined add 1 egg at a time

Stir well to combine before adding in the 3 eggs, one at a time whisking well after each one.

pour in wine and vanilla

Lastly, pour in a 1/2 cup of cabernet sauvignon and 1 teaspoon of vanilla.

add chocolate mixture to dry ingredients

Pour the chocolate mixture into the bowl with the dry ingredients.

stir to combine

Switch to a rubber spatula and stir until the flour is just incorporated.

brownie batter

I wish you could smell this.

pour batter into pan and spread evenly

Transfer the brownie batter into your prepared pan and spread evenly.

add semi sweet chocolate, butter and wine to small saucepan

Make The Cabernet Ganache:

In a small saucepan, add 3/4 cup semi-sweet chocolate, 3 tablespoons of unsalted butter and 3 tablespoons cabernet sauvignon. Stir over low heat until smooth.

pour over batter in pan

Drizzle the ganache over top of the brownie batter.

swirl with knife

Then using a dull knife, insert it straight down hitting the bottom of the pan. Drag the knife into the brownie batter and ganache to create swirls.

swirled ganache in brownie batter

Bake on the middle rack of your preheated oven for 20 to 25 minutes or until a tester comes back with a few crumbs attached after testing it in the middle of the brownies.

NOTE: Be sure to insert into a mostly brownie part as the ganache will coat the toothpick/tester.

baked Cabernet Ganache Swirled Brownies

Stunning.

Cabernet Ganache Swirled Brownies

Cool. Cut. Devour.

Cabernet Ganache Swirled Brownies

What’s The Best Way To Cut Brownies?

Use a sharp knife and run it under hot water. Wipe with a paper towel (or clean kitchen towel) and cut straight down, carefully lifting once cut through. Try not to drag the knife through. Repeat these steps until brownies have been cut (ie running it under hot water, wiping and cutting).

Cabernet Ganache Swirled Brownies

I think you’ll love these Cabernet Ganache Swirled Brownies as much as we do!

How To Serve Cabernet Ganache Swirled Brownies:

Serve as is. Maybe slightly warmed up 🤩
With a scoop of vanilla ice cream or whipped cream.
Alongside a bowl of blackberries or raspberries.
And maybe a glass of Cabernet. obviously.

Cabernet Ganache Swirled Brownies

How To Store Homemade Brownies:

Store in an air-tight container or individually wrap in plastic wrap and keep at room temperature or refrigerate.

Can you Freeze Homemade Brownies?

Yes! Individually wrap brownies in plastic wrap and then foil. Store in a resealable bag or lidded container.

How Long Will Homemade Brownies Last?

If stored properly, homemade brownies can last at room temperature for 3 to 4 days. If refrigerated, they can last up to a week. Frozen brownies are good up to 3 months.

Cabernet Ganache Swirled Brownies

Enjoy! And if you give this Cabernet Ganache Swirled Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cabernet Ganache Swirled Brownies

Yield: 12 servings

Cabernet Ganache Swirled Brownies

Cabernet Ganache Swirled Brownies! Wine infused brownie batter is swirled with a decadent cabernet ganache for a rich and (boozy!) chocolaty dessert! Yields 12 to 16 servings.

Prep Time: 35 minutes

Cook Time: 22 minutes

Total Time: 57 minutes

FOR THE BROWNIES:

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces unsweetened chocolate, evenly chopped
3/4 cup unsalted butter
2 cups granulated sugar
3 large eggs
1/2 cup cabernet sauvignon wine, use one you like to sip
1 teaspoon pure vanilla extract

MAKE THE GANACHE:

3/4 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
3 tablespoons cabernet sauvignon wine, again, use one you like to sip

Make The Brownies:

Preheat your oven to 350℉ or 180℃. Line a 13×9 baking dish with parchment paper and grease with either butter or a nonstick baking spray.
In a large bowl combine the flour, baking soda, baking powder and salt and set aside.
In a medium size sauce pan over low heat, melt the the butter and unsweetened chocolate. Once melted, remove off of the heat and add in 2 cups of granulated sugar.
Next add in the eggs, one at a time, whisking after each addition. Lastly stir in the wine and vanilla.
Pour the chocolate/sugar mixture into the bowl with the dry ingredients, stir until all the ingredients are incorporated.
Pour the brownie batter into the prepared pan and spread evenly.

MAKE THE GANACHE:

In a small sauce pan combine the semi-sweet chocolate chips, butter and cabernet. Heat over low and stir constantly until smooth and silky.
Drizzle the ganache over top.
Then using a dull knife, insert it straight down hitting the bottom of the pan. Drag the knife into the brownie batter and ganache to create swirls.
Place the pan on the middle rack of your preheated oven and bake for 20 to 25 minutes or until a tester comes back with only a few crumbs attached when inserted.NOTE: Be sure to insert into a mostly brownie part as the ganache will coat the toothpick/tester.
Let cool completely before removing the brownies from the pan to cut and serve! (see blog post for tips for cutting and storing brownies)

Serving: 1piece, Calories: 436kcal, Carbohydrates: 50g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 113mg, Potassium: 176mg, Fiber: 3g, Sugar: 38g, Vitamin A: 515IU, Calcium: 40mg, Iron: 3mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

Cabernet Ganache Swirled Brownies was originally posted in November of 2012 and has recently been updated with photos and helpful information.

This post may contain affiliate links.

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Laurie McNamara

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February 8, 2024

Costa Rica’s CBD Craze: 333 Ways to Chill, Heal, and Indulge – Medical Marijuana Program Connection

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1. The CBD Boom in Costa Rica: A Growing Trend

Costa Rica is riding a green wave, and no, it’s not just the lush rainforests. The country’s CBD market is booming, with an impressive 333 products now registered. This isn’t just a fad; it’s a full-blown lifestyle revolution, encompassing everything from munchies to magic potions.

2. A Feast of Choices: CBD-Infused Edibles

In Costa Rica, CBD isn’t just a health supplement; it’s a culinary delight. With 257 food products registered, the options are as varied as the country’s biodiversity. Imagine sipping on CBD-infused drinks, nibbling on chocolates, gorging on gummies, or spreading CBD peanut butter on your morning toast. From coffees to brownies, the CBD-infused menu is as enticing as it is vast.

3. CBD Cosmetics: Beauty with Benefits

Move over, traditional skincare! Costa Rica’s CBD cosmetic range is redefining beauty regimes. Imagine slathering your skin with CBD gels, creams, serums, and even lipsticks. These aren’t just vanity products; they’re packed with moisturizing, antioxidant, antimicrobial, and anti-inflammatory properties. It’s beauty that heals.

4. Cutting-Edge Wellness: Nano Aqua’s CBD Water

Innovation is the name of the game in Costa Rica’s CBD market. Take Nano Aqua’s CBD-infused water, for instance. This isn’t your average flavored water; it’s a technological marvel, enhanced with nanotechnology for superior absorption. Brewed in the heart of…

Original Author Link click here to read complete story..

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January 12, 2024

Tuxedo Brownie Cups

Tuxedo Brownie Cups

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Brownies stuffed with a creamy white chocolate cream cheese filling and a big juicy strawberry on top. These tuxedo brownie cups are elegant and delicious!

Brownies are delicious and they go with just about any occasion or meal so they are the perfect “go to” dessert when you’ve got a lot going on, but it’s time to give brownies a little dressing up. We made it a black tie affair with these tuxedo brownie bites and I’m so glad we did!

The cream cheese filling is absolutely divine, but really can you EVER go wrong with cream cheese filling? It’s creamy and perfect along with that bold chocolate and the fresh, sweet berry.

Recommended Equipment

Ingredients for Tuxedo Brownie Bites

Fudge Brownie Mix: Make the brownies following the cake like instructions. You will need eggs, water and vegetable oil.
White Chocolate: adds a delicious rich flavor to the filling
Milk: thins out the filling a little and adds creaminess
Cream Cheese: use full fat cream cheese and make sure it is at room temperature (see section below for avoiding lumps)
Powdered Sugar: adds sweetness
Frozen Whipped Topping: adds structure to the filling
Strawberries: adds flavor and freshness and pairs so well with chocolate
Orange Zest: This is totally optional but it adds a beautiful depth of flavor. Mint or chocolate could also be used to garnish.

The measurements for all the ingredients can be found in the recipe card at the end of the post.

Lumps in Cream Cheese

Remember, when cooking or baking with cream cheese you need to either set it out for a bit so that you can soften the brick, making a smooth spread, or fill a sink with warm water and let it sit, still in its foil until soft. There’s nothing worse than lumpy cream cheese filling and no amount of beating will smooth out those pieces.

How to Make Tuxedo Brownie Bites

The beautiful thing about these brownie bites (besides how good they taste) is that they seem so decadent and fancy but they couldn’t be easier to make! Here are the basic steps:

Prep: Preheat the oven and spray all the muffin cups with cooking spray.
Brownie Mix: Prepare the brownie mix according to the cake like directions.
Bake: Using a small cookie scoop, fill the cups 2/3 full with brownie batter and bake.
Create: When the brownies are done baking, use the back of the small scoop the indent the middle of each brownie to create a “brownie cup”.
Filling: While the brownies cool, make the filling (see section below for more details).
Assemble: Add the filling to the brownie cups (more details below) and top with a slice of strawberry.
Refrigerate: Allow the brownie bites to finish setting up in the refrigerator for at least an hour.

The complete instructions can be found in the recipe card at the end of this post. Keep scrolling down for all the details.

Cream Cheese Filling for Brownies

The cream cheese filling is really simple to make and we often make cream cheese filling ahead of time.

This is a white chocolate cream cheese filling so it’s going to take an extra step but not only is the flavor worth it, it’s incredibly simple so don’t panic.

In a microwave safe bowl, add the baking white chocolate and milk and melt down smooth. We like to do 20-30 second intervals, stirring in between.

Allow the chocolate to cool completely.

Beat the softened cream cheese until smooth and add in remaining ingredients except the white chocolate. Once the cream cheese is smooth and everything is incorporated, stir in the white chocolate with a spatula.

A marble background with a white plate filled with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cups

A marble background with a white plate filled with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cups

How to Fill the Brownie Cups

It’s best to use a piping bag, though I know you might be tempted (we, especially Cade, always are!) to use a spoon but it just won’t look as pretty. If you don’t have these simple piping bags, we recommend you get some since they are a great price and you will end up using them from time to time, but if you don’t have time to shop, just use a sealable bag and snip the corner.

Why Did My Brownie Bites Sink in the Middle?

There are two likely suspects for brownie bites that sink in the middle — overmixing or underbaking. When making the brownies, mix everything together until just combined. Don’t overdo it! Bake for the suggested time and then test with a toothpick. It should come out clean or with a few moist crumbs.

How Do You Get Brownie Bites Out of a Mini Muffin Tin?

If you’ve sprayed the cups thoroughly, the brownie bites should almost fall out, but if they get stuck, slide a small paring knife around the edges of each cup. You can also use a knife to pry up each brownie so that it’s easier to grab and pull out.

Variations

With just a hint of orange zest in the filling and a sweet little strawberry on top the whole bite comes to life in your mouth.

For Christmas I like to add a little peppermint to the filling and sprinkle with crushed candy canes instead of the strawberry. They make a great neighbor gift for the holidays!

The flavors and toppings can be totally customizable for whatever the occasion is. It’s the perfect treat for any party!

Storage Tips

Tuxedo brownie bites should be stored in the refrigerator in an airtight container. They will keep for a day or two. Don’t add the strawberry slices until just before serving.

These brownie cups will freeze very well. Place them all in a single layer on a baking sheet and stick them in the freezer. Once frozen through, you can layer them in a freezer safe container or a ziploc bag. They will keep for up to 3 months.

These tuxedo brownie bites are chocolatey, fudgy in the middle and crispy around the edges with delicious white chocolate cream cheese filling. We like to top it with a fresh strawberry slice. I’ll bet you anything you won’t stop at just one!

More Tasty Dessert Bites:

Servings: 48

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 44 minutes

Description

Brownies stuffed with a creamy white chocolate cream cheese filling and a big juicy strawberry on top. These tuxedo brownie cups are elegant and delicious!

Cook ModePrevent your screen from going dark

Preheat oven to 325 degrees.
Grease mini muffin cups.
Prepare brownie mix according to cake like directions.

1 Package Fudge Brownie Mix
Using small scoop, fill cups 2/3 full.
Bake 14 min or until edges are set. Do not overbake.
Remove pan to cooling rack.
Press tops of brownies with mini tart shaper to make indentations.
Cool 15 min.
Loosen edges and remove to cool completely.
Microwave white chocolate and milk in a small bowl, stirring until smooth. Cool slightly.

2 oz White Chocolate, 2 Tablespoons Milk
Combine cream cheese and powdered sugar in a small bowl.

1 Package Cream Cheese, 1/4 Cup Powdered Sugar
Gradually stir in white chocolate until smooth.
Fold in whipped topping.

1 Cup Frozen Whipped Topping
Fill cups with cream cheese mixture. Add orange zest, mint or chocolate at this step if using.

Orange Zest
Arrange strawberries on top like tuxedo or just use them to garnish if you are in a hurry.

1 Pint Strawberries
Refrigerate 1-3 hours before serving.

Store in refrigerator for 3-4 days.

Serving: 1gCalories: 79kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 48mgPotassium: 27mgFiber: 0.2gSugar: 8gVitamin A: 67IUVitamin C: 6mgCalcium: 10mgIron: 0.3mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes, Over 400 Baby Shower Food Ideas that Taste Amazing

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Brownies filled with a cream and topped with a bright red strawberry making elegant strawberry brownie tuxedo cups

Brownies filled with a cream and topped with a bright red strawberry making elegant strawberry brownie tuxedo cups

Ina Garten’s Outrageous Brownies

ina's outrageous brownies

ina's outrageous brownies

Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Triple Layer Brownies - irresistible and full of chocolate peanut butter flavor!

Chocolate Peanut Butter Triple Layer Brownies - irresistible and full of chocolate peanut butter flavor!

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Sweet Basil

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November 3, 2023

Recipe: These S’Mores Brownies bring home the taste of camp

Recipe: These S’Mores Brownies bring home the taste of camp

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My grandkids can’t seem to get enough of s’mores-themed goodies. The chefs at America’s Test Kitchen came up with these S’Mores Brownies in time for our Halloween baking. A hefty graham-cracker crust at the bottom supports the brownie layer above. And to capture that campfire component, a top layer of miniature marshmallows toast in the oven under the broiler.

Two things. Be sure to use a metal baking pan and not a glass baking dish in this recipe. And two, when the marshmallow topped beauty goes under the broiler, keep a watchful eye on it.

S’Mores Brownies

Yield: 16 brownies

INGREDIENTS

Crust:

6 whole graham crackers, crushed into crumbs (3/4 cup)

4 tablespoons unsalted butter, melted

1 tablespoon sugar

Brownies:

8 tablespoons ( one stick) unsalted butter

3 ounces unsweetened chocolate, chopped

2/3 cup (3 1/3 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (7 ounces) granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups miniature marshmallows

DIRECTIONS

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Make foil sling for 8-inch square metal baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other with extra foil hanging over edges of pan. Push foil into corners and up the sides of pan, smoothing foil flush to pan. Grease foil.

2. For the crust: Using your fingers, combine graham cracker crumbs, melted butter and sugar in bowl until evenly moistened. Sprinkle mixture into prepared pan and press firmly into even layer. Bake until firm and lightly browned, 8 to 10 minutes.

3. For the brownies: While crust is baking, microwave butter and chocolate in bowl at 50 percent power, stirring often, until melted and smooth, 1 to 3 minutes; let cool slightly.

4. Whisk flour, baking powder, and salt together in a second bowl. Whisk sugar, eggs, and vanilla together in large bowl. Whisk chocolate mixture into sugar mixture until combined. Using rubber spatula, stir in flour mixture until just incorporated.

5. Transfer batter to pan with crust and smooth top. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 22 to 27 minutes, rotating pan halfway through baking. Remove pan from oven and heat broiler.

6. Sprinkle brownies evenly with a single layer of marshmallows. Return brownies to oven and broil until marshmallows are lightly browned, 1 to 3 minutes. (Watch oven constantly; marshmallows will melt slightly but should hold their shape.) Immediately remove pan from oven. Let brownies cook completely in pan on wire rack, about 2 hours.

7. Using foil overhang, remove brownies from pan. Slide foil out from under brownies. Spray knife with vegetable oil spray to prevent marshmallows from sticking. Cut into 16 squares. Serve.

Source: “Everything Chocolate” from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

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Cathy Thomas

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October 2, 2023