Brownies for One
Brownie for One Without Eggs
One rich egg-free chocolate brownie with a soft fudgy center, deep cocoa flavor, and an easy single-serving batter.
Servings
1 brownie
Prep
10 min
Cook
18–22 min
Total
28–32 min
Difficulty
Easy
Calories
≈ 610 kcal
Protein
≈ 7 g
Fat
≈ 28 g
Carbs
≈ 84 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Granulated sugar35 g
- Light brown sugar15 g
- Milk25 g
- Vanilla extract½ tsp
- All-purpose flour30 g
- Unsweetened cocoa powder12 g
- Baking powder⅛ tsp
- Fine saltPinch
- Chocolate chips or chopped chocolate15 g
How to Make It
One egg-free brownie, step by step.
- 01
Prepare the oven
Heat the oven to 175°C (350°F). Lightly grease a small oven-safe ramekin or baking dish suitable for one serving.
- 02
Mix the butter and sugars
Add the melted butter, granulated sugar, and brown sugar to a small bowl. Stir until smooth and glossy.
- 03
Add the wet ingredients
Stir in the milk and vanilla extract until evenly combined.
- 04
Add the dry ingredients
Add the flour, cocoa powder, baking powder, and salt. Fold gently just until no dry streaks remain.
- 05
Add the chocolate
Fold in the chocolate chips or chopped chocolate, saving a few pieces for the top if you like.
- 06
Transfer to the dish
Spoon the batter into the prepared ramekin or small baking dish and smooth the top. Add the reserved chocolate pieces.
- 07
Bake
Bake for 18–22 minutes, until the edges are set and the center still looks slightly soft. A toothpick inserted near the center should come out with moist crumbs.
- 08
Let it cool slightly
Leave the brownie to rest for about 10 minutes before serving so the center can finish setting while staying soft and fudgy.
SVI SWEET Tip
Egg-free brownies need a gentle hand.
Because there is no egg to add extra structure, avoid overmixing and do not overbake. That is the best way to keep the brownie soft and fudgy instead of dense and dry.
Substitutions
Make it work with what you have.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same quantity.
Chocolate
Chocolate chips or chopped chocolate both work well. Dark chocolate gives a richer flavor, while milk chocolate makes the brownie sweeter.
Cocoa powder
Natural unsweetened cocoa powder works well, but Dutch-process cocoa can also be used for a darker flavor.
Extra texture
You can add a small spoonful of chopped walnuts or pecans if you want a little crunch.
Storage
Best the day it is baked.
Room temperature
Store the cooled brownie in an airtight container at room temperature for up to 2 days.
Reheating
Microwave for about 8–10 seconds if you want the brownie a little warmer and softer.
Freezing
Wrap the fully cooled brownie well and freeze for up to 1 month. Thaw at room temperature before serving.
FAQ
A few helpful answers.
Can a brownie really work without eggs?
Yes. In a small-batch brownie like this, the combination of butter, sugar, flour, cocoa, and milk is enough to create a rich soft texture without egg.
Why is baking powder used here?
A very small amount helps give the egg-free brownie a little lift and structure so it does not feel too heavy.
How do I keep it fudgy?
Do not overmix the batter and remove the brownie when the center still looks slightly soft. It will keep setting as it cools.
Can I double this recipe?
Yes. Double the ingredients and divide the batter between two individual baking dishes so the baking time stays close to the same.
Related Recipes
Something sweet to try next.
Chocolate Brownie for One
A rich chocolate brownie with a crackly top and soft center.
Fudgy Brownie for One
A dense, soft-centered brownie with an extra fudgy chocolate texture.
Microwave Brownie for One
A quick chocolate brownie made in the microwave when you want dessert fast.