Go Back

Egg-Free & Dairy-Free Brownies | One-Bowl, Cakey with Chewy Edges

These egg-free and dairy-free brownies are soft, rich, and perfectly cakey with chewy edges and a tender center. After years of testing (and a few fails along the way!), this recipe finally nails that classic brownie texture — without eggs, dairy, or nuts. It’s an easy, allergy-friendly, one-bowl brownie recipe made with simple pantry ingredients — no specialty substitutes needed.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 20 Small Brownies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 Cup Water
  • 1/2 Cup Vegetable
  • 1/2 Tsp Vanilla Extract
  • 1 Cup Granulated Sugar
  • 1 Cup All Purpose Flour
  • 6 Tbsp Unsweetened Cocoa Powder Count carefully - easy to lose track!
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt

Equipment

  • 1 Large Mixing Bowl
  • 1 Spatula
  • 1 9x9 Pan

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×9-inch pan with parchment paper.
  3. In a large mixing bowl, combine water, vegetable oil, vanilla, and sugar. Stir with large metal spoon until sugar dissolves. (One minute)
  4. Add dry ingredients in this order: flour, cocoa powder, baking powder, and salt. Mix gently with a large metal spoon between each addition until combined.
  5. Pour the brownie batter into the prepared pan and smooth the top with a spatula.
  6. Bake on the middle rack for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely in the pan.
  8. Remove as one unit by pulling the edges of the parchment paper.
  9. Dust with powdered sugar before serving.
  10. Cut using a large sharp knife for cleaner edges.

Notes

This is a super quick, one-bowl recipe for when you need brownies fast — no shaping, no scooping, just pour and bake. These egg-free and dairy-free brownies bake up soft and cakey with chewy edges every time.
Texture note: These brownies are intentionally cakey, not fudgy — they have a tender crumb and a little chew around the edges, like a cross between cake and a classic brownie.
Allergy Note: Pure, unsweetened cocoa is naturally dairy-free. However, some brands of cocoa powder or cocoa mixes may include milk ingredients or be processed in facilities that handle dairy. Always double-check the ingredient label to ensure it’s safe for your needs.
Cocoa tip: Add the cocoa powder gradually and stir slowly to avoid the powder puffing up into your face (trust me, it happens!).
Parchment tip: Cut your parchment paper slightly larger than your 9×9-inch pan, then snip a small square out of each corner so it folds neatly inside. This makes cleanup easier, prevents burned edges, and lets the brownies lift out in one clean piece once cooled.
No cooking spray needed! Parchment gives better results, cleaner edges, and less mess.
Ingredient Tip: I usually use all generic Kroger ingredients for this recipe and honestly haven’t noticed any difference compared to name brands. You don’t need anything fancy here — just simple, reliable pantry staples that work every time.
Freezing & thawing: Freeze fully cooled brownies in an airtight container. To thaw, place them in the fridge overnight or for a few hours until soft — they’ll taste just as fresh.