In baked goods, eggs serve the purpose of being a binder and/or a leavening agent. You don’t need eggs to make this batch of brownies, though. The cake mix in this recipe provides a little bit of leavening while the pudding, made with milk, brings all of the ingredients together. Bonus: You can only imagine how much gooey goodness the pudding adds to these triple chocolate treats!
How to Make a Brownie Recipe Without Eggs
This “mix of mixes” is such an easy way to make dessert. The original recipe was shared with us by Denise Nebel.
- 1 package (3.9 ounces) instant chocolate pudding mix (plus the milk needed to make the pudding)
- 1 package chocolate cake mix (regular size)
- 2 cups (12 ounces) semisweet chocolate chips
- Confectioners’ sugar
Step 1: Mix the pudding
Most instant pudding requires the addition of cold milk. You should need about 2 cups. Mix in and move on to the next step—no need to let the pudding set.
Step 2: Whisk in cake mix
Have fun with your selection of boxed cake mix! Try dark chocolate, devil’s-food cake or another non-standard chocolate recipe. Just open the box and whisk it into your pudding.
Step 3: Fold in the chips
Two cups of semi-sweet chocolate chips add the third and final chocolaty element to this recipe.
If you want to spice things up, consider adding a pinch of cayenne or chili powder. You could also look at adding a generous sprinkling of sea salt on the top, after the next step. (If you like sea salt, check out this unique recipe!)
Step 4: Get baking!
If you prefer a thicker, chewier brownie, pour the batter into a 13×9-inch pan. If you like a thinner brownie bar, you can use a 15×10-inch pan like this one. Bake at 350° for about 30-35 minutes (until the top springs back when lightly touched).
Remove from the oven and let cool. It’s important—not waiting long enough is a major brownie mistake! When you’re ready to cut and serve, sprinkle confectioners’ sugar on top. Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.