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Eggless Chocolate Brownies

Foodhall Cookery Studio
A timeless recipe for eggless brownies shared by Foodhall Cookery Studio 
5 from 1 vote
Course Dessert
Servings 9 brownies


  • 165 gm all purpose flour
  • 200 gm caster sugar
  • 42 gm cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 120 ml water
  • 120 ml refined oil
  • ½ tsp vanilla


  • Preheat the oven to 175 degrees C. Grease and line an 8 inch square tin with parchment paper and set aside.
  • Sift together the flour, caster sugar, cocoa powder, baking powder and salt and whisk to combine.
  • In another bowl, whisk together the water, oil and vanilla.
  • Add the dry ingredients to the wet ingredients and gently whisk to combine making sure that all the dry ingredients are well mixed in.
  • Transfer the batter to the prepared tin and bake in the preheated oven for about 20 minutes until the brownie is cooked and a skewer inserted in the center comes out almost clean.
  • Allow the brownie to cool completely before removing from the tin and cutting.
Keyword best eggless brownies, eggless chocolate brownies, eggless nutella brownies