Eggless Brownies Food

WORLD'S BEST EGGLESS BROWNIES

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.

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 BROWNIES

Steps:

• Heat your oven to 325 degrees and line the bottom of an 8x8 inch pan with parchment paper, spraying the sides with cooking spray.
• Fill a medium pot half way with water and bring to a boil. Place the butter, oil and sugar in a glass or aluminum bowl that fits in the top of then pot to create a double boiler.
• Once the water boils, place the bowl on top and whisk until the butter is melted and everything forms a grainy mixture.
• Remove from heat and stir in the vanilla and yogurt.
• Stir in the flour, cocoa powder, cornstarch, baking soda and salt JUST until mixed.
• Finally, stir in the hot water. Once it's mixed in, stir in the chocolate chips. Stir the least amount possible or the brownies might sink after cooking.
• Pour into the pan and bake until the top is set and slightly crackly, about 35-40 minutes.
• Immediately place in the fridge (i put it on a hot pad) for 10 minutes.
• Remove from the fridge and let cool COMPLETELY.
• Slice and devour!

EGGLESS BROWNIES

Steps:

• Preheat oven to 350.
• Melt caramels slowly with 1/3 cup evaporated milk.
• Combine cake mix, 1/3 cup evaporated milk, butter, and nuts. Stir briefly.
• Press 1/2 dough into 9 x 13 x 2 pan.
• Bake at 350 for 6 minutes. Remove from oven. (Tip: leave oven set at 350 for later use in this recipe.).
• Sprinkle with chips and spread caramel mixture over top. Crumble remaining dough over top.
• Bake at 350 for 15-18 minutes.
• Refrigerate for 30 minutes to set caramel. Cut into bars.

EGGLESS ZUCCHINI BROWNIES

Steps:

• Mix dry ing's,.
• Add all liquids & mix.
• Spread into a well greased 9 X 13 pan.
• Bake 350 degrees for 25 minutes.
• Cool before cutting, Your choice to how big you want to cut your pieces.