How to Make the Best Fudgy Brownies—Without Eggs

Just four ingredients and five minutes of prep mean this brownie recipe without eggs might be the easiest—and the best—ever.

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!

See what egg substitutes are best for baking.

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.

Ingredients

  • 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

Instructions

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.

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Jennifer Schwarzkopf
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!