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eggless brownies recipe

Eggless Salted Caramel Brownies

Foodhall Cookery Studio
Eggless brownies elevated by swirls of salty-sweet salted caramel!
4.67 from 3 votes
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 extract
  • salted caramel sauce (you can make your own using this recipe; if you prefer store-bought, we recommend Sprig’s Salted Caramel Spread) *


  • Preheat the oven to 175 degrees C. Grease and line an 8 inch square tine 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 evenly spread out.*
  • Place dollops of the salted caramel sauce onto the surface. Using a knife / skewer, swirl the salted caramel through the batter to create a marble effect.
  • Bake in the preheated oven for about 20 minutes.
  • Remove from the oven and allow to cool completely before removing from the tin.
  • You can pipe / spread some salted caramel over the top of the brownie to finish.
    eggless brownies recipe


If you prefer a classic eggless brownies recipe, you can also bake these brownies without salted caramel. Once you have transferred the batter to the prepared tin, bake in a preheated oven for about 20 minutes until the brownies have mostly baked through and a skewer inserted in the centre comes out almost clean with a few crumbs attached. Allow the brownie to cool completely before removing from the tin and cutting!
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