These eggless brownies are everything you want in a brownie: dense and fudgy with chewy edges, and a secret ingredient that keeps them moist and delicious.
Craving fudgy, chewy chocolate brownies but don’t have eggs? This eggless brownie recipe solves that problem. After experimenting with several egg substitutes, sweet potato proved the best option. It adds body and moisture without altering the chocolate flavor, so the brownies stay soft and fudgy where applesauce might leave them too cake-like.
These brownies are a handy way to sneak a little extra vegetable into a treat for kids — you won’t taste the sweet potato at all. The texture is rich and moist, and a slice almost feels like a small victory toward your daily veg intake.
Ingredients
Milk chocolate: Choose a decent-quality milk chocolate for balance. Dark chocolate will make the brownies very intense; use it only if you prefer a richer result.
Milk chocolate chips: These enhance flavor and help weigh down the top for a dense, fudgy finish. They’re optional but recommended.
Cocoa powder: Natural cocoa gives maximum chocolate flavor.
Sweet potato: The secret ingredient — roast whole, peel, and puree for a smooth, moist binder that replaces eggs.
Sugar: This recipe uses both white and brown sugar; you may substitute all white or all brown if you prefer. Brown sugar adds caramel notes; if using packed measurements, press it down firmly.
Plain flour: Also called all-purpose flour. Avoid self-raising flour to prevent cakey brownies.
Butter: Unsalted butter helps bind the batter. I haven’t tested oil in this recipe.
Baking powder: A small amount adds structure in place of eggs, allowing the brownies to rise slightly in the oven and then collapse as they cool, which creates a more aerated yet fudgy crumb.
Vanilla essence: Adds aroma and rounds out the chocolate flavor.
How to make eggless brownies from scratch
I used a 6″ x 10″ rectangular tin for the chewy edges I prefer. A 9″ square tin works but yields a more uniform texture with fewer chewy edges. If you change tin size, adjust baking time: larger tins bake faster and flatter; smaller tins make taller brownies that take longer.
You can roast and puree the sweet potato up to two days in advance and keep it covered in the fridge.
Preheat the oven to 430°F (220°C / 200°C fan). Place the sweet potatoes on a baking tray (cut in half lengthwise if very large) and roast for about 50 minutes, until a knife slides in easily.
Allow the sweet potatoes to cool, peel them, break into chunks, and process until very smooth. You will need about 1 cup (250 g) of sweet potato puree.
Reduce the oven to 355°F (180°C / 160°C fan). Grease and line your brownie tin.
Chop the chocolate finely. Place chocolate and butter in a microwave-safe bowl and melt in 30–60 second bursts, stirring between intervals until smooth. Whisk to combine. Add the sweet potato puree and vanilla and whisk until smooth.
Stir in the white and brown sugar with a spoon or spatula. Sift flour, cocoa powder, baking powder and salt over the bowl and fold gently until combined. Pour the batter into the prepared tin, smooth the top, and sprinkle with chocolate chips.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. The brownies will puff up while baking and then collapse as they cool — this creates a light but fudgy texture. Let cool completely before slicing.
How do you cut brownies neatly?
Let the brownies cool completely. Use a clean plastic knife to avoid sticking and make single downward cuts rather than sawing. For uniform squares, lightly mark measurements at the edges and use a clean plastic ruler to guide the cuts. If there are toppings, move them aside from the cut lines first.
How to serve
These eggless fudgy brownies are excellent on their own or paired with a scoop of vanilla ice cream. They also pair beautifully with tart raspberry ice cream if you eat eggs — the tang cuts through the richness for a lovely contrast.
How to store
Store brownies in a covered container at room temperature for up to five days.
Have you made this recipe? Tell me how it went in the comments and tag me on Instagram so I can see your creations!
Looking for more eggless dessert recipes?
Try other eggless treats such as vanilla ice cream, eggless carrot cake, or no-churn chocolate ice cream for more options.
📋 Recipe
Eggless brownies
Equipment
- Food processor or chopping bowl attachment of an immersion blender
- 6″ x 10″ brownie tin or baking tin of choice
Ingredients
- 2 medium sweet potatoes (about 500 g)
- 200 g unsalted butter
- 150 g milk chocolate
- ¾ cup (165 g) white sugar
- ¾ cup (165 g) brown sugar
- ½ tablespoon vanilla essence
- 1 cup (150 g) plain flour
- 1 cup (100 g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (50 g) milk chocolate chips
Instructions
- Preheat the oven to 430°F (220°C / 200°C fan).
- Place the sweet potatoes on a tray and roast for about 50 minutes until soft.
- Cool, peel, and puree the sweet potato in a food processor until smooth; measure 1 cup (250 g).
- Reduce oven temperature to 355°F (180°C / 160°C fan). Grease and line the brownie tin.
- Chop the chocolate into small pieces.
- Melt the chocolate and butter together in a microwave-safe bowl, stirring until smooth.
- Mix the vanilla into the sweet potato puree, then add the puree to the melted chocolate and butter and whisk to combine.
- Sift flour, cocoa powder, baking powder, and salt over the bowl and fold gently until just combined. Stir in both sugars.
- Pour batter into the lined tin, smooth the top, and sprinkle with chocolate chips.
- Bake for about 45 minutes, until a toothpick comes out with moist crumbs but not wet batter.
- Allow to cool completely before cutting and serving.
Nutrition
Nutritional Disclaimer
Nutrition information is an estimate. For precise values, calculate using the brands and ingredients you use.
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