Super fudgy, moist, and chocolatey homemade brownies with crispy edges and crackly tops are better than box brownies. You won't believe these are dairy and egg-free!

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I won't even tell you how long it has been since I have had a simple brownie! But unfortunately, I developed an egg allergy in 2016 after the birth of our first child. I never thought I would be able to have desserts ever again. This fueled me to create a fantastic brownie recipe that will taste just like any regular homemade brownie.

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Each time I made a brownie recipe, I ended up with different cakey brownies. But brownies are meant to be thick and fudgy! I can't even count how many times I had to redo these brownies to get the recipe just perfect.

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Then, I finally realized there was too much liquid in my recipe, so I altered it one more time. The batter came out SUPER thick and doughy, so I was worried, but y'all, these brownies are JUST RIGHT!

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INGREDIENTS FOR FUDGY BROWNIES

All-Purpose Flour

Dutch-processed Cocoa Powder

Baking Powder

Salt

Melted Butter & Chocolate

Granulated Sugar & Brown Sugar

Flaxseed Eggs

Vanilla Extract

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HOW TO MAKE HOMEMADE BROWNIES

1. Sift your flour, cocoa powder, and baking powder.

2. In a microwaveable bowl, melt your chocolate and butter together in 30-second intervals and mix until smooth.

3. Mix the melted butter and chocolate with your sugars in a large mixing bowl.

4. Add your flaxseed eggs and vanilla extract and mix until combined.

5. Add in your sifted dry ingredients and mix until no more streaks of flour remain. The batter will be very thick and doughy.

6. Add to a greased 8x8 baking pan and bake at 350 degrees F for approximately 35 minutes.

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Once you try this homemade dairy and egg-free brownie, you will never go back to box brownies!

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