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Egg Free Brownies

I have had the hardest time substituting eggs in brownie recipes or mixes.  The ones that are meant to be an easy box-mix have failed miserably.  The from-scratch recipes have come out better, but still not right.  The center sags, the edges way too crispy.. until this recipe!  These actually came out with a BROWNIE consistency.  Just dense enough, chocolately, and delish.  [Original recipe from and lists Recipe By: Bridget Brooke-meer.]



  • 1/3 cups all purpose flour
  • 1 cup water
  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2 more cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt


  1. Preheat the oven to 350 F.  Grease a 9x13 inch pan.  In a heavy saucepan combine the 1/3 cup of flour and water.   Cook over medium heat stirring constantly until thick.  Transfer to a mixing bowl and set aside to cool.

  2. In a small saucepan, melt the butter.  Once melted, add the cocoa and mix until smooth; set aside to cool.
  3. Beat the sugar and vanilla into the cooled flour mixture.  Stir in the cocoa mixture until well blended.
  4. Combine the flour, baking powder, and salt, stir into the batter until just blended.  Spread evenly in the prepared pan.
  5. Bake 20-25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.  Cool before cutting into bars.


  • This recipe is also peanut, tree nut and sesame free.  All ingredients used have been vetted for safety regarding food allergies that falls within our family's comfort level.  Always check ingredients to ensure they meet your personal criteria.
  • We have no affiliation with or Bridget Brook-meer.  This is not a paid advertisement for either.  Just a food-allergy family who enjoys sharing recipes that have worked for us!