Eggless Brownie Cupcakes

These brownie cupcakes are made without eggs, and they can easily be made vegan with a few simple substitutions!

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My fudgy vegan Valentine’s Day brownie recipe is one of my all-time favorite blog recipes, but honestly brownies are perfect for any time of year, not just Valentine’s Day! It’s the best vegan brownie recipe out there, and recently I was wondering if it would be possible to take that recipe and bake them into brownie cupcakes instead of traditional brownies. The short answer is - yes! It’s easy to turn any brownie into a brownie cupcake, but the key is to adjust the baking time. Once that’s figured out, you’re quickly on your way to brownie heaven.

I wanted to make these eggless brownies a bit more fun, so I decorated the tops with lots of sprinkles and extra chocolate chips. This eggless brownie recipe can easily be made vegan by simply swapping the butter for vegan butter, and using vegan chocolate. My favorite vegan butter brand is Earth Balance, because it really does taste and act like traditional butter when used in baking. Trader Joe’s dark chocolate baking bars are also accidentally vegan, so if you have a TJ’s in your area (lucky you!) check them out.

How do you turn brownies into brownie cupcakes?

The recipe for these vegan eggless brownie cupcakes is adapted from my fudgy brownie recipe. I did not adjust any part of the recipe, but I simply reduced the baking time because I didn’t want these brownies to get hard. Overbaking brownies is the main reason why they come out hard, so it’s important to start by baking them with the lower end of the recommended time. Test the brownies by inserting a toothpick in the middle - there should still be some streaks of brownie batter on the toothpick, but it shouldn’t be completely wet. You actually want to underbake these brownies a bit to make sure they stay soft!

How do you store brownies?

Because we want our brownies to stay nice and soft, be sure to store them in an airtight container after they’ve cooled completely. Place a slice of bread inside the container to keep the brownies soft - this same trick can be used to soften dried out brown sugar, too! This works because the brownies will absorb the moisture from the slice of bread, and will stay soft for a longer period of time.

Can brownies be stored in the fridge?

I recommend storing these eggless brownies at room temperature, as they may dry out in the fridge.

Is this brownie recipe vegan?

This eggless brownie recipe can easily be made vegan by using vegan butter and non-dairy chocolate chips.

My favorite vegan butter brand is Earth Balance, because it really does taste and act like traditional butter when used in baking. Trader Joe’s dark chocolate baking bars are also accidentally vegan, so if you have a TJ’s in your area (lucky you!) check them.

Recipe

Prep Time: 20 minutes / Cook Time: 20 minutes / Yield: 8 cupcakes

INGREDIENTS

• 2 tbsp ground flax meal

• 1/4 c water

• 4 tbsp butter, melted (sub: vegan butter if vegan)

• 1/2 c white sugar

• 1/2 c brown sugar

• 1 tbsp vanilla extract

• 1/2 c all-purpose flour

• 1/2 c cocoa powder

• 1 tsp baking powder

• pinch of salt

• 1/2 c chocolate chips

• sprinkles, optional

DIRECTIONS

1. Preheat oven to 350 degrees F. Place 8 cupcake liners inside a cupcake pan.

2. Pour the ground flax meal and water into the bowl of a stand mixer.

3. Add the melted butter and both sugars, and mix on medium-low until combined. Add in the vanilla and mix again.

4. Now, pour in the flour and cocoa powder. Add the salt and baking powder and mix on low until just combined - don’t mix too much!

5. Fold in the chocolate chips.

6. Drop the batter into the cupcake liners, filling them just below the top.

7. Bake for 20-25 minutes, until the tops have firmed and the brownies look set. It’s ok if they’re slightly underbaked, they will firm up as they cool.

8. Remove from the oven and cool slightly before enjoying.