Eggless Chocolate Ganache Brownies

This recipe for Eggless Chocolate Ganache Brownies are rich, moist, fudgy, and incredibly delicious! I add chocolate ganache on top of these simple eggless brownies along with a white chocolate chevron design on top to create a beautiful brownie that is so easy to make!

For more dessert bar recipes, check out Vegan Toasted Coconut Brownies, Vegan Blueberry Bars With Frosting, Peanut Butter Cup Brownies, or Olive Oil Raspberry Brownies.

A Quick Look At The Recipe

• Recipe Name: Eggless Chocolate Ganache Brownies
• Ready In: 40 minutes
• Makes: 16 brownies
• Main Ingredients: canola oil, cane sugar, Dutch cocoa, dark chocolate
• Flavor Profile: rich, fudgy chocolate in every bite
• Dietary Info: eggless, gluten free swap available
• Difficulty: Medium
• Why You’ll Love It: eggless fudgy chocolate brownies with a chevron design

Why You'll Love This Recipe

• One Bowl: This is a simple one bowl brownie recipe. You can use a stand mixer, your hand mixer, or one bowl and a whisk if you prefer, either way will work! That’s what I love about this simple one bowl brownie recipe!
• Fudgy Texture: These brownies are incredibly fudgy, with a rich chocolaty taste, thanks to the additional chocolate ganache.
• Eggless: I love that these rich, chocolaty and fudgy organic brownies don’t need eggs! I use chocolate milk to replace eggs in this brownie recipe. The chocolate milk provides fat, flavor, and moisture, all things that eggs would provide in a brownie recipe. These brownies will impress your friends and family that eat eggs!
• Beautiful Presentation: These eggless brownies look so damn pretty! If you want a dessert that impresses with its looks and flavor then this is it. While these look so pretty, they are really easy to make, I promise! I also use this chevron design on Strawberry Snack Cake.

I'll let you in on a little secret—eggless desserts can be even more moist and fudgy than those with eggs! Yep, it's something I talk about in my book, Effortless Eggless Baking. So, if you don't have eggs, you can still make delicious desserts!

Check out some of my other favorite eggless dessert recipes for the next time you run out of eggs. Try other chocolate desserts like Sourdough Chocolate Shortbread Cookies, Eggless Chocolate Carrot Cake, Eggless Cosmic Brownie Cookies, Eggless Chocolate Strawberry Cookies, Eggless Chocolate Oatmeal Raisin Cookies, or Sourdough Chocolate Chip Brownies.

Ingredients

• Canola Oil: I use organic canola oil for the most neutral flavor. But, if you're avoiding seed oils then you can replace this with extra virgin olive oil or melted coconut oil.
• Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
• Dark Chocolate: I use organic mini dark chocolate chips for ease. This way I don't have to chop chocolate. But, you can also use a dark chocolate bar, just be sure to chop it up into small pieces so it melts evenly. If you are using another kind of chocolate chip, just be sure they are free of stabilizers (ingredients like soy lecithin or sunflower lecithin) as this will hinder melting!
• Heavy Whipping Cream: I use this in the brownies and also in the ganache. I love Organic Valley, but you can use your favorite.
• Espresso Powder: I use organic espresso powder for depth of flavor in these organic brownies. If you don't have it, you can leave it out as well. Instant espresso powder is not as concentrated as espresso powder, but you could use that if it's all you have.
• Ground Vanilla Bean: I use organic ground vanilla bean in place of vanilla extract as I really love it with brownies as it provides a better vanilla flavor, in my opinion. If you don't have this you can use pure vanilla extract in its place.
• Baking Powder: I use baking powder because these are made with Dutch cocoa powder and there's no acid. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• White Chocolate: I use Mama Ganache Organic White Chocolate, which is one of my favorite white chocolates for melting.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

• Always use a digital food scale for the best results.
• This recipe is super flexible, you can use a mixing bowl with a spatula, a whisk, or even a hand mixer.
• If you want to a nut to these brownies you can. I recommend adding 57 grams of chopped nuts like walnuts, pecans, or almonds.
• The white chocolate chevron is totally optional, feel free to leave it off if you prefer.
• Because these homemade brownies have a chocolate ganache topping, they do need to be store in the fridge, not at room temperature.
• Be sure to store in an airtight container so they stay fresh.
• Gluten Free – Replace the all-purpose flour with a scant 212 grams (1 ⅓ cups) gluten-free flour blend.
• High Altitude – Bake at 350°F for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.

How to Make Eggless Chocolate Ganache Brownies

1. Boil the water first. I put a pot of water on the stove to boil while I start measuring the other ingredients. If you have a hot water faucet, or hot water out of your coffee maker, then that is great as you can just use that. Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper. To make the batter: In a large mixing bowl, add the canola oil, cane sugar, cocoa powder, dark chocolate chips, and heavy whipping cream.

2. Pour the boiling water directly on top of the chocolate chips and mix until combined and the chocolate has completely melted and there are no chunks.

3. Add in the flour, espresso powder, baking powder, and sea salt in that order.

4. Fold together with a spatula until combined, do not over mix.

5. Transfer to the prepared baking pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan.

6. To make the topping: In a large microwave safe bowl, add the dark chocolate, heavy whipping cream, and butter.

7. Microwave for 30 second intervals, stirring each time in between until the chocolate is melted. This should only take about a 1 minute. Stir to combine completely until you have a smooth ganache.

8. Pour the ganache over the top of the cooled brownies and spread evenly.

9. In a microwave safe bowl, melt the white chocolate in 30 second intervals, stirring each time, until melted. Transfer to a piping bag and cut a very small hole.

10. Pipe horizontal lines of white chocolate, spacing about 1-inch apart.

11. Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the brownies with the white chocolate.

12. Place in the fridge to set, as it makes the brownies easier to cut when they are chilled. (You could also freeze them for extra clean and perfect cuts). Cut into 16 bars.

Eggless Chocolate Ganache Brownies FAQ's

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