Eggless Chocolate Brownies Recipes

EGG FREE CHOCOLATE BROWNIES

Steps:

• Heat the oven to 180˚C/350˚F.
• Grease and line a big brownie pan measuring 33cm by 25cm (13in x 10in).
• Break up 300g/7oz of the dark chocolate and place it in a large microwaveable bowl.
• With a sharp knife, roughly chop up the rest of the chocolate (dark and white) into little pieces and set aside. It's ok for them to mix as you'll just be throwing them into the brownie batter later.
• Now remember the other dark chocolate in the bowl? Heat it for 90 seconds, stirring after 60 (1 minute).
• Add the butter to the semi melted chocolate, make sure the butter is chopped up into a few cubes for easier melting.
• Microwave for 30-60 seconds, checking and stirring after 30. At the end of this time, if your chocolate is still in big lumps (it does depend on the strength of your microwave), give it another 30-60 seconds. If they are only tiny lumps, just stir with a wooden spoon until it's all melted and you have a shiny brown mix. Now leave it aside to cool as you get on with the rest.
• Sift the flour, cocoa powder, baking powder and bicarbonate soda together.
• Mix the milk and the buttermilk together in a jug or large bowl.
• With a tabletop mixer, or hand held mixer, add the sugar and vanilla to the melted chocolate and butter mix and beat for about 30 seconds to mix.
• Then beat in the flour and milk mixes into the melted chocolate in 3 batches, on the lowest setting. So flour in, beat for 20 seconds, milk, flour, milk and so on. Do this until it's all mixed in. If it gets too thick for your beaters, change to a wooden spoon.
• If you don't have a cake mixer, do the above with a wooden spoon (it will get a bit tiring!).
• You will end up with a very thick batter. Now's the time to stir in the chopped up chocolates and the nuts if you're using them.
• Transfer the brownie batter into the lined tin and spread out with the back of the spoon until it's all fairly even.
• Bake for 45 minutes. If your oven tends to be on the hot side, check after 40.

EGG-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
• In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.

EGGLESS BROWNIES RECIPE

Steps:

• Preheat oven to 350°F (180°C). Line an 8x8-inch pan with parchment or foil and spray with cooking spray.
• In a large bowl, whisk together melted butter and sugar. Add in milk and vanilla extract.
• Separately, whisk together flour, cocoa powder, baking powder, and salt.
• Add dry ingredients into wet mixture, mixing well to combine.
• Pour batter into prepared pan and spread out evenly. Sprinkle chocolate chips on top (or mix them into your batter before pouring it into the pan).
• Bake 30 minutes, until a toothpick comes out clean.
• Allow to cool completely before slicing into squares.
• Store in an airtight container on the counter for up to 5 days.
• Yields 16 eggless brownies.

EGGLESS CHOCOLATE BROWNIES

Steps:

• 1. In a bowl whisk together, the flour, sugar, unsweetened baking cocoa, the baking soda and salt.
• 2. Add the cold coffee, water, vegetable oil, vanilla extract, and the 5% white vinegar; stir well with a spoon.
• 3. Spray the inside of an 8x8 inch baking pan with a cooking spray, or just grease the inside of a baking pan with an all-vegetable shortening.
• 4. Now spread the brownie batter inside the baking pan.
• 5. Bake in a preheated 375 degree oven for 25 to 30 minutes. (Mine was done within 25 minutes.)
• 6. Insert a wooden toothpick in the center of the brownies to see if they are done. If not, baking a few more minutes.
• 7. Allow the brownies to cool completely before frosting them. And if desired, sprinkle on a few colorful crunchy rainbow sprinkles.
• 8. Makes 9 servings.
• 9. *Note: When adding the cold coffee in this recipe, I use a decaffeinated instant coffee. I posted a photo of the decaffeinated instant coffee that I used in this recipe. And sometimes when I frost the brownies, instead of making the frosting, I will use a bit of a store bought chocolate frosting. I posted a photo of the chocolate frosting I really like, and had purchased at Aldi's.