How do you make brownies fudgier?

Take the egg out. Egg proteins hold air and lighten the texture toward cake, so a brownie without one stays dense and chewy. Add a little extra water, a third of a cup instead of a quarter, to replace the moisture.

Can you make brownies without eggs?

Yes, and this recipe does it by simply leaving the egg out rather than replacing it. Just the mix, oil, and water. The result is denser than a standard brownie, which is the point.

Why do my egg-free brownies look underdone?

They set more slowly without egg and hold less shape coming out of the oven. A soft-looking center is correct. Cool them completely in the pan and they firm up considerably, more than a brownie with egg does.

Are these brownies dairy-free?

Yes, as written. The recipe uses oil rather than butter and contains no milk. Check any chocolate chips you add, since most contain dairy.

What is the difference between this and the original recipe?

One egg and a tablespoon of water. The original uses one egg and a quarter cup of water for a brownie between fudgy and cakey. This one drops the egg and uses a third of a cup of water for a denser result.

Gluten-Free Fudgiest Brownies

Name: Gluten-Free Fudgiest Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Cuisine: American
Ingredients: 1 bag (16 oz) Pamela's Gluten-Free Chocolate Brownie Mix; 1/2 cup oil; 1/3 cup water; 1/2 cup chopped nuts (optional)

Recipe by Pamela's Published Jul 14, 2024

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Fudgy gluten-free brownies cut into squares

The fudgiest version of the brownie, and it gets there by taking something out rather than adding it.

No egg. Just the mix, oil, and water, which gives you a denser, darker, chewier brownie than the original.

It is also egg-free and dairy-free as written, without substituting anything.

So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Why Dropping the Egg Makes Them Fudgier

An egg does two things in a brownie: it binds, and it adds lift.

The lift is what you do not want here. Egg proteins set as they bake and hold air, which lightens the texture toward cake. Take the egg out and the brownie stays dense.

The extra water, a third of a cup instead of a quarter, replaces the moisture the egg was carrying.

The mix these are built on Pamela's Gluten-Free Chocolate Brownie Mix Just add oil and water for this version. GFCO-certified.

If you want the middle version, our original brownie recipe adds one egg back.

They Will Look Underdone, and They Are Not

An egg-free brownie sets more slowly and holds less shape coming out of the oven.

Take them out when a toothpick comes out with moist crumbs. They will still look soft in the center and that is correct.

Cool them completely in the pan before cutting. They firm up considerably, more than a brownie with egg does, and lifting them warm is how they break apart.

Made with

Gluten-Free Chocolate Brownie Mix, 16 oz. (opens in a new tab)

$11.49 Rated 4.7 out of 5 from 50 reviews.

Free shipping on orders $39+

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 16

Serving Size 1 brownie

Ingredients

1 bag (16 oz) Pamela's Gluten-Free Chocolate Brownie Mix
1/2 cup oil
1/3 cup water
1/2 cup chopped nuts (optional)

Used in this recipe

Gluten-Free Chocolate Brownie Mix, 16 oz. (opens in a new tab)

$11.49 Rated 4.7 out of 5 from 50 reviews.

Directions

Heat the oven to 350 degrees F.
Lightly grease a pan, or line it with foil and lightly grease the foil for easy removal.
Slowly incorporate the Chocolate Brownie Mix, oil, and water with a spoon. The batter will be thick. Stir in the nuts if using.
Spread into the pan and bake 25 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs rather than clean.
Cool completely in the pan before cutting. These firm up as they cool more than a brownie with egg does.

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Storing and Freezing

Room temperature: up to 4 days in an airtight container. These keep slightly better than an egg brownie.

Freezer: up to 3 months. Cut into squares and wrap individually.

A frozen brownie thaws at room temperature in about an hour.

Cool completely before cutting or wrapping. These have less structure and tear when warm.

Ways to Change It Up

Nuts at a half cup. Walnuts and pecans both work, toasted first for 8 minutes at 350 degrees F.

Chocolate chips at a half cup, folded in at the end.

Coffee in place of the water, at the same third of a cup.

Flaky salt over the top before baking.

For a brownie with a little more structure, our original recipe adds one egg and uses a quarter cup of water.

What These Contain

This recipe contains no egg and no dairy as written, since it uses oil rather than butter and no egg at all.

The optional nuts add tree nuts.

For a brownie that uses an egg replacement rather than simply omitting the egg, our egg-free brownies recipe offers applesauce, egg replacer, or blended tofu.

Everything from Pamela's is certified by the Gluten-Free Certification Organization and made in a certified gluten-free, peanut-free facility.