Eggless Brownies
Molly Allen · tasteofhome.com · 2025 · 12 brownies
Against 1,221 brownie recipes
No egg, unlike 93% of recipes and more salt than 80%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
- Chocolate in the middle half of recipes: 78% of the flour weight against the typical recipe's 150%.
- More salt than 80% of recipes: 2.7% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Ingredients (10)
- 1/2 cup unsalted butter, melted≈ 114 g
- 1/2 cup sugar≈ 100 g
- 1/2 cup packed brown sugar≈ 110 g
- 1/2 cup baking cocoa≈ 43 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 3/4 cup plus 2 tablespoons all-purpose flour≈ 109 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/2 teaspoon salt≈ 3 g
- 3/4 cup whole milk≈ 183 g
- 1/2 cup semisweet chocolate chips≈ 85 g
flour 109 gbatter 753 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.
- Chocolate78% · 26th percentile · median 150%
- Cocoa39% · 70th percentile · median 18%
- Fat104% · 34th percentile · median 136%
- Sugar192% · 37th percentile · median 224%
- Egg0% · 3rd percentile · median 125%
- Leavening2.1% · 73rd percentile · median 0%
- Salt2.7% · 81st percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 to 45 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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