Bake a Batch of Eggless Fudgie Brownies
Make a batch of eggless fudgie brownies by measuring, mixing, and baking ingredients safely; learn about substitutions, temperature control, and patience.
Step-by-step guide to bake a batch of eggless fudgie brownies
Step 1
Preheat the oven to 350°F 175°C so it reaches the right temperature before baking.
Step 2
Line the 8x8 inch baking pan with parchment paper or spray it with cooking spray to keep the brownies from sticking.
Step 3
Measure and add to a large mixing bowl 3/4 cup all purpose flour 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1/2 teaspoon baking powder and 1/4 teaspoon salt.
Step 4
Whisk the dry ingredients together in the bowl to mix them evenly and break up lumps.
Step 5
Measure and add to a separate bowl 1/2 cup melted butter or vegetable oil 1/2 cup milk 1/2 cup applesauce and 1 teaspoon vanilla extract.
Step 6
Pour the wet ingredients into the bowl with the dry ingredients.
Step 7
Stir the batter gently with a rubber spatula until it is just combined and smooth but not overmixed.
Step 8
Scrape the batter into the prepared pan and smooth the top with the spatula so it bakes evenly.
Step 9
Put the pan on the middle oven rack and bake at 350°F 175°C for 20 to 25 minutes until the edges look set and a toothpick comes out with a few moist crumbs.
Step 10
Use oven mitts to remove the pan from the oven and place it on a cooling rack.
Step 11
Let the brownies cool in the pan for at least 30 minutes so they set and become fudgy.
Step 12
Lift the parchment out or turn the brownies out and cut into squares with a knife.
Step 13
Share a photo of your finished eggless fudgie brownies on DIY.org to show your baking success.
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
What can I use instead of applesauce or melted butter if I can't find them?
If you don't have the '1/2 cup applesauce' from the wet ingredients, substitute 1/2 cup mashed banana or 1/2 cup plain yogurt, and if you lack melted butter you can use the recipe's alternative of 1/2 cup vegetable oil.
My brownies turned out cakey or too gooey — what step should I fix?
To avoid cakey brownies, follow the instruction to 'stir the batter gently until it is just combined' and if they are still gooey after 25 minutes, return the pan to the oven for 2–3 minute increments until a toothpick comes out with a few moist crumbs.
How can I adapt the activity for different age groups?
For preschoolers, pre-measure the dry ingredients and let them whisk and smooth the batter into the lined 8x8 inch pan, for school-age kids have them measure and combine wet and dry bowls and stir, and for teens let them handle preheating the oven to 350°F, placing the pan on the middle rack, and removing it with oven mitts under supervision.
How can we customize or improve the brownies to make them more special?
Before you 'scrape the batter into the prepared pan,' fold in 1/2 cup chocolate chips or chopped nuts, sprinkle flaky sea salt on top before baking, or spread frosting after the 30-minute cooling step to personalize the finished fudgie brownies.
Watch videos on how to bake a batch of eggless fudgie brownies
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Facts about baking for kids
⏱️ Brownies continue to set as they cool — letting them rest makes neater slices and better texture.
🔥 Baking brownies a little lower and for longer helps keep them fudgy; hotter, faster baking makes them cakier.
🍫 Brownies first appeared in U.S. cookbooks in the late 19th century and are famous for their dense, fudgy centers.
🥛 Eggless brownies often use applesauce, mashed banana, yogurt, or a flaxseed-and-water mix to replace eggs.
🥄 Measuring matters: spoon-and-level flour and precise cocoa measurements make the difference between fudgy and dry.
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