Egg Free Chocolate Brownies Recipes

EASY EGG FREE BROWNIES (DAIRY-FREE, GLUTEN-FREE)

Steps:

• Preheat oven to 350°F and line 8x8-inch baking pan with parchment paper or grease pan.
• Whisk together coconut flour, cocao powder, baking soda, and sea salt in mixing bowl.
• Place 1/3 cup room temperature water in small mixing bowl and sprinkle gelatin over to soften/bloom. Allow to sit for 5 minutes.
• Add 1/3 cup hot water to the gelatin mixture and stir with fork or whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat with electric mixer until mixture is white and fluffy.
• Add the fluffy gelatin mixture, almond butter, coconut oil, and vanilla extract into bowl with the dry cocao mix in it. Beat with electric mixer until blended.
• Spread into prepared baking pan. Bake at 350°F for 30 minutes or until brownies set in the center.

EGG-FREE BROWNIES

Steps:

• Preheat oven to 350 F.
• In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter (maybe a little thinner).
• Remove pan from heat and use a rubber spatula to scrape flour and water into a large mixing bowl. Set aside and let it cool completely.
• Place butter in the saucepan over medium-low heat. When the butter melts, remove the pan from the heat and stir in cocoa powder until the mixture is smooth with no lumps.
• Remove saucepan from heat and set aside.
• Add sugar, salt, and vanilla to the flour and water mixture in the large bowl. Beat or stir together until smooth.
• Add cocoa and butter to the mixing bowl and stir to combine.
• In a medium-sized mixing bowl, stir together flour and baking powder.
• Add flour mixture to the large mixing bowl and stir together.
• Pour batter into a greased 9x13-inch baking pan.
• Bake for 20-30 minutes, until a knife inserted in the center comes out clean. Do not overbake.
• Cool for 15-20 minutes, then cut into squares and serve.

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.

FUDGY GLUTEN FREE BROWNIES (EGG FREE)

Steps:

• Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
• Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
• Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
• Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
• Allow to fully cool before cutting an removing from pan.

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.

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.

GLUTEN FREE, EGG FREE BROWNIES

Steps:

• Preheat oven to 350.
• Melt margerine.
• Mix dry ingredients togther.
• Add wet ingredients and stir until well blended.
• Put in a greased 9X9 pan.
• Bake for 15-20 min, or until a toothpick comes out clean.
• Enjoy!