No Egg Brownies Recipes

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.

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.

NO-GUILT BROWNIES

Steps:

• Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

NO EGG BROWNIES

Steps:

• Boil water and 1/2 cup of flour over low heat stirring constantly, until it reaches the consistency of a thin glue paste. Remove from heat and let cool before proceeding.
• Mix sugar, salt, vanilla, cocoa, and oil in large bowl. Then add the flour/water mixture. Mix well.
• Add the remaining 1 1/2 cups flour, baking powder and any of the optional items.
• Spread the mix into a greased 11x7-inch pan. Bake at 350° for 25 minutes, or until a knife can be inserted and come out cleanly.

NO-EGG BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Break 4 oz. chocolate into small pieces; place in large microwaveable bowl. Add oil. Microwave on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Add sugar, cocoa powder, baking powder, salt, vanilla and 3/4 cup almond milk; beat with mixer until blended. Add flour and remaining almond milk; beat just until blended.
• Chop remaining chocolate; stir into batter. Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.