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Eggless Walnut Brownie -No Eggs Brownie – Eggless Chocolate Brownie
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
*A chocolate lover’s dream — rich, fudgy, eggless brownies that prove you never really needed eggs in the first place.*
Why You’ll Love This Recipe
If you’ve been searching for a rich, fudgy brownie without eggs, you’re in the right place! These Eggless Walnut Brownies from Bake With Neetu are everything a brownie should be — deeply chocolatey, perfectly dense, and loaded with crunchy walnuts. Whether you’re vegetarian, out of eggs, or simply curious, this recipe delivers bakery-style results right from your home oven.
Made with dark chocolate compound and real butter, these brownies skip the eggs without skipping on flavour. Walnuts add a dose of healthy fats and a satisfying crunch, while keeping the recipe simple and wholesome. No fancy equipment, no complicated techniques — just real ingredients coming together beautifully, true to Neetu Sirigiri’s philosophy of honest, everyday baking.
- ✅ 100% eggless — perfect for vegetarians and those with egg allergies
- ✅ Uses simple pantry staples you likely already have at home
- ✅ Walnuts add brain-healthy omega-3 fats and a delicious crunch
- ✅ Dark chocolate provides antioxidants and deep, satisfying flavour
- ✅ No mixer needed — this is a one-bowl, beginner-friendly recipe
Ingredients You’ll Need
(Full measurements in the recipe card below)
Chocolate Base
- • 100g dark chocolate compound — Provides rich cocoa flavor and fudgy structure
- • 100g unsalted butter — Adds moisture, richness, and helps bind batter
- • ½ cup milk — Loosens batter and replaces eggs for moisture
Dry Ingredients
- • 1 cup all-purpose flour — Gives brownies their chewy, structured body
- • 1 cup powdered sugar — Sweetens and dissolves smoothly into batter
- • ½ tsp baking powder — Adds slight lift so brownies aren’t too dense
- • Pinch of salt — Balances sweetness and enhances chocolate flavor
Mix-ins
- • Handful of walnuts — Adds crunch and nutty contrast to rich chocolate
- • Handful of chocolate chips — Creates pockets of melted chocolate throughout
Substitutions
| Ingredient | Swap |
|---|---|
| Dark chocolate compound | Use 70% dark baking chocolate or cocoa powder (reduce by 20g and add 2 tbsp extra butter) |
| Unsalted butter | Use coconut oil 1:1 for a dairy-free version with subtle coconut flavor |
| Milk | Use oat milk, almond milk, or any plant-based milk in equal quantity |
| All-purpose flour | Use whole wheat flour for a denser, slightly nuttier brownie |
How to Make It — Step by Step
Melt Chocolate & Butter
Combine chopped dark chocolate and butter in a microwave-safe bowl. Melt in 30-second bursts, stirring between each, or use a double boiler until smooth and glossy.
Add Milk
Pour in the milk in two batches, mixing well after each addition. This prevents the chocolate from seizing and keeps the batter silky.
Mix in Dry Ingredients
Sift in the powdered sugar, flour, baking powder, and salt. Fold gently until no dry lumps remain — do not overmix or the brownies will turn cakey.
Fold in Walnuts
Add the chopped walnuts and fold them into the batter with a spatula so they’re evenly distributed.
Prep Pan & Pour
Grease and line a baking tin with parchment paper. Pour in the batter, spread evenly, then top with chocolate chips and a few extra walnut pieces.
Bake
Bake in a preheated oven at 180°C (350°F) for 30 minutes. Do a toothpick test — it should come out with a few moist crumbs, not wet batter.
Cool & Slice
Let the brownie cool in the pan for at least 15 minutes before slicing. This resting time helps it set so you get clean, fudgy squares.
Tips for the Best Result
Chop the dark chocolate compound into small, even pieces before melting so it melts smoothly with the butter without scorching.
Pour the milk into the chocolate mixture in small batches and stir continuously to keep the mixture glossy and prevent it from seizing.
Once you add the flour, mix just until no dry streaks remain. Overmixing develops gluten and can make your brownies tough instead of fudgy.
Let the brownies cool completely in the pan — at least 15 minutes — before slicing. Cutting too early causes them to crumble and lose their shape.
How to Store
Frequently Asked Questions
Yes, substitute with 3–4 tablespoons of unsweetened cocoa powder mixed with an extra tablespoon of butter. The texture may be slightly less fudgy.
Absolutely — the walnuts are optional and can be left out or swapped for any nut or dried fruit you like. The base brownie recipe works perfectly without them.
Overbaking is the most common reason — pull them out as soon as the toothpick comes out with a few moist crumbs, not completely clean. Also make sure you are not overmixing the batter.
Yes, just skip the pinch of salt in the recipe to avoid the brownies tasting too salty. Unsalted butter gives you better control over the final flavor.
Yes, replace the butter with coconut oil or vegan butter and use any plant-based milk such as almond or oat milk. Make sure your dark chocolate compound is also dairy-free.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → Ingredients:
- → 100 grams dark chocolate compound
- → 100 grams unsalted butter
- → 1/2 cup milk
- → 1 cup all purpose flour
- → 1 cup powder sugar
- → 1/2 tsp baking powder
- → Pinch of salt
- → Handful of walnuts and chocolate chips
Instructions
- 1. Combine chopped dark chocolate and butter in a microwave-safe bowl. Melt in 30-second bursts, stirring between each, or use a double boiler until smooth and glossy.
- 2. Pour in the milk in two batches, mixing well after each addition. This prevents the chocolate from seizing and keeps the batter silky.
- 3. Sift in the powdered sugar, flour, baking powder, and salt. Fold gently until no dry lumps remain — do not overmix or the brownies will turn cakey.
- 4. Add the chopped walnuts and fold them into the batter with a spatula so they’re evenly distributed.
- 5. Grease and line a baking tin with parchment paper. Pour in the batter, spread evenly, then top with chocolate chips and a few extra walnut pieces.
- 6. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Do a toothpick test — it should come out with a few moist crumbs, not wet batter.
- 7. Let the brownie cool in the pan for at least 15 minutes before slicing. This resting time helps it set so you get clean, fudgy squares.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Now it’s your turn to bake these gorgeous Eggless Walnut Brownies and fill your kitchen with the most amazing chocolate aroma! Once you’ve tried them, don’t forget to share your bake on Instagram and tag @bakewithneetu — Neetu would love to see your creations. Happy baking!
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