The perfect brownie recipe for those who prefer cake-like brownies, these chocolatey Egg-free Brownies are made with Coconut Oil and Whole Milk, for a heart-healthy take on this dessert favorite!

This post is sponsored by Milk. Love What‘s Real, but the content and opinions expressed here are my own.

Egg-free Brownie Recipe

What kid doesn’t like to lick brownie batter off of the beaters after a baking session with mom?

With normal brownie recipes, raw eggs can make this a hard no, but an egg-free brownie lets you be the fun mom who gives an enthusiastic YES! to those pleas for brownie batter.

This egg-free brownie recipe is also great for allergy concerns; Ella has a child in class with an egg allergy so that has to be considered when we send in classroom treats for special occasions. This recipe is perfect – chewy chocolate brownies without any eggs!

Plus, we’re adding in a cup of whole milk and a cup of coconut oil. 

It is really important to use whole milk in baking recipes. While you may prefer a different percentage of fat in your “drinking milk,” whole milk is essential to your baking recipes turning out well. The protein adds structure and strength to your dough or batter, while the fat and natural sugars add moisture, tenderness and sweetness. 

Coconut oil has it’s own health benefits – stabilizing blood sugar, serving as a natural energy boost, and aids in heart and digestive health.

This egg-free brownie is tender, chewy and incredibly chocolatey, thanks to a double-hit of cocoa powder and milk chocolate chips.

The chocolatey flavor of this brownie begs to be paired with a ice cold glass of milk.

While I personally prefer fudgey brownies, I’ve had a couple requests for a cake-like brownie recipe so I developed this recipe in response. I think it would make a great base recipe if you wanted to make a brownie trifle or a brownie sundae!

Can you freeze these cake brownies? Yes, wrap the brownies well and then store in an airtight freezer container or ziptop freezer bags for up to three months. (This set of freezer containers is a crazy bargain.)

Can I use something instead of coconut oil in these brownies? Yes, you can use melted butter if you don’t want to use coconut oil.

These brownies can be stored at room temperature or in the fridge. If storing at room temperature, they will last about 3 days – in the fridge, about a week.

Egg-free Brownie Ingredients

• All-purpose Flour
• Baking Powder
• Salt
• White Sugar
• Cocoa Powder
• Whole Milk
• Coconut Oil, melted
• Vanilla Extract
• Milk Chocolate Chips

Scroll down to the printable recipe card for full measurements.

Tip: you can swap out the homemade brownie batter for a boxed mix, if desired.

 

Kitchen Tools You May Find Helpful

• 9″ x 9″ Pyrex Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
• Measuring Cups and Spoons
• Electric Mixer
• Mixing Bowls

How to Make Brownies without Eggs

Preheat your oven to 350ºF

Grease and line a 8″ x 8″ baking tray with parchment paper. Set aside.

In a large bowl, stir together the flour, baking powder and salt.

Add in the cocoa powder and white sugar. Stir to combine.

Add in one cup of whole milk.

Melt the coconut oil and add it to the bowl, along with the vanilla extract.

Stir well, then add your chocolate chips.

Fold the brownie batter into your prepared baking pan and bake in the preheated oven for approximately 30 minutes, until an inserted toothpick comes out clean. (It will have some brownie crumbs on it, but it should not have raw batter.)

Allow to cool completely before cutting and serving with an ice cold glass of milk.

 

Pin this Egg-free Brownie made with Coconut Oil:

Grab your free printable for our egg-free brownie recipe:

How does your family incorporate milk into their day? I’d love to hear your tips!

For more delicious recipes using milk, check out our Slow Cooker Triple Hot Chocolate recipe or our Milk Poached Chicken.