Easy Fudgy Brownie Recipe Without Eggs Food

EASY & FUDGY BROWNIE RECIPE WITHOUT EGGS

Steps:

• Turn the oven on to 350 degrees and sift your flour into a mixing bowl.
• Add in your cocoa powder and sugar to the flour until mixed through.
• Once they're mixed, add in your wet ingredients (choose oil OR melted better).
• Mix with a mixer until you have a smooth, thick batter (don't over-mix; just go for no lumps)
• Pour into a greased 8x8 pan. Bake for 30 minutes or until a toothpick comes out clean.

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 ZUCCHINI BROWNIES (EGG, NUT & LACTOSE-FREE)

Steps:

• Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
• In a large bowl, combine the oil, sugar and vanilla until well blended.
• In a medium bowl, whisk together flour, cocoa, baking soda and salt.
• Add dry ingredients to wet ingredients, stirring just to combine.
• Fold in the zucchini and mix well.
• The batter will be very dry, but do not worry. The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
• Spread into the prepared pan, gently patting the mixture down.
• Bake for 25 to 30 minutes until brownies spring back when gently pressed.
• Cool for 30 minutes to 1 hour or until brownies are easy to slice.

EASY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

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.

FUDGY BROWNIES

Steps:

• Stir together flour, baking podwer and salt in a small bowl.
• Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
• Bake for 30-35 minutes at 350°F Cool.