EGG-FREE BROWNIES
These yummy brownies can be made vegan, just use margarine in place of butter.
Provided by Bridget Brooke-meer
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 33.2 g, Cholesterol 12.2 mg, Fat 7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 136.8 mg, Sugar 20.2 g
WORLD'S BEST EGGLESS BROWNIES
These cake-like eggless brownies are made with cocoa powder. These are soft, moist, rich and chocolaty.
Provided by Kanan
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- First, melt the butter in the microwave or on the stovetop. And let it cool down.
- meanwhile lightly butter or spray with non-stick cooking spray 8x8 inch baking pan.
- Line it with parchment paper with sides up. So it will be easy to lift after it bakes.
- Again butter or spray the parchment paper. Keep it aside.
- Take all purpose flour, sugar, salt and baking powder in a bowl.
- Now sift the cocoa powder. Mix well till incorporated well.
- Now take melted and cooled butter in another bowl.
- Add yogurt and vanilla extract. Beat it well till everything gets mixed.
- Add dry flour mixture. Mix well. Do not over mix.
- Add chocolate chips or walnuts if using. And fold them in
- Now pour the batter into prepared pan.
- And bake it into pre-heated oven for 35-40 minutes.
- Check by inserting a toothpick in the center, if it comes out clean then it is ready.
- Let brownie cools completely in the pan on a cooling rack before cutting.
- After it cools completely, remove it to the cooling rack with the help of the parchment paper.
- And using a sharp knife cut into 16 pieces or as per your desire.
- Dust them with powdered sugar (optional) and serve.
Nutrition Facts : ServingSize 1 piece, Calories 184 kcal, Carbohydrate 22.5 g, Protein 2.9 g, Fat 10.1 g, SaturatedFat 5.1 g, Cholesterol 17 mg, Sodium 88 mg, Fiber 1.2 g, Sugar 16 g
EGGLESS BROWNIES RECIPE
These homemade eggless brownies are so deliciously chewy & cakey-you'd never guess they're made with no eggs! How to make homemade brownies without eggs.
Provided by Alyssia Sheikh
Categories Dessert
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 brownie, Calories 171 kcal, Sugar 17 g, Fat 9 g, Carbohydrate 25 g, Fiber 2 g, Protein 2 g
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- Preheat the oven to 175 C. Line an 8-inch square baking pan with non-stick baking paper, leaving a little overhang. If using a 'not non-stick baking paper', you will need to lightly grease it.
- Add the butter, chocolate and cocoa to a heat-proof bowl placed over a pot of simmering water, taking care that the bowl isn't touching the water. Stir often till melted and smooth. If a few small lumps of chocolate remain, take the bowl off the heat and stir to melt them completely. Set aside to cool for a few minutes.
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- Stir in the vanilla extract, then pour in the melted chocolate mixture. At this stage both liquids will be warm so they'll be easy to stir together with a spoon or whisk, until you have a smooth mixture.
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