Eggless Chocolate Brownies Food

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.

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.

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.

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.

EGGLESS CHOCOLATE COOKIES

Steps:

• Cream margarine, oil, sugar and 1 T water until light and fluffy.
• Mix in remaining 2-3 T of water and beat well.
• Mix dry ingredients.
• Add to margarine mixture and mix until combined.
• Refrigerate for 30 minutes to an hour.
• Preheat oven 400°F (200°C) and grease a cookie sheet well.
• Make 24 balls (can also do drop cookies).
• Bake for 10 minutes, should be very puffy.
• Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

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.

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.

BEST EGGLESS CAKEY BROWNIES

Steps:

• Preheat oven to 350º F (180º C). Lin.e a rectangular baking pan (9x13 inches) with parchment paper and lightly spray with baking spray. Set aside.
• Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2-3 more times until the mixture looks glossy, the butter is completely melted and the sugar is dissolved.
• Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
• Add 1 cup flour, baking powder, baking soda and salt; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT overmix the batter.
• Pour the mixture into the prepared pan and bake. Bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out clean.
• Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.

EGGLESS BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds in an 8-inch square baking pan.
• Toast almonds in the preheating oven until golden brown, 3 to 5 minutes. Transfer to a bowl and let cool.
• Combine brownie mix, fudge packet, and oil in a large bowl.
• Whisk water, yogurt, and vanilla extract together in a glass measuring cup using a fork. Pour over brownie mix in the bowl; stir until batter is well-blended, 40 to 50 strokes.
• Line the baking pan with aluminum foil, leaving an overhang on each side. Spray aluminum foil with cooking spray. Pour batter into the pan. Spread almonds on top.
• Bake brownies in the preheated oven until a toothpick inserted 1 inch from the edge comes out clean, 30 to 40 minutes.
• Let brownies stand until cooled, at least 15 minutes, before lifting out of the pan and cutting into squares.

EGGLESS CHOCOLATE BROWNIES

Steps:

• 1. In a bowl whisk together, the flour, sugar, unsweetened baking cocoa, the baking soda and salt.
• 2. Add the cold coffee, water, vegetable oil, vanilla extract, and the 5% white vinegar; stir well with a spoon.
• 3. Spray the inside of an 8x8 inch baking pan with a cooking spray, or just grease the inside of a baking pan with an all-vegetable shortening.
• 4. Now spread the brownie batter inside the baking pan.
• 5. Bake in a preheated 375 degree oven for 25 to 30 minutes. (Mine was done within 25 minutes.)
• 6. Insert a wooden toothpick in the center of the brownies to see if they are done. If not, baking a few more minutes.
• 7. Allow the brownies to cool completely before frosting them. And if desired, sprinkle on a few colorful crunchy rainbow sprinkles.
• 8. Makes 9 servings.
• 9. *Note: When adding the cold coffee in this recipe, I use a decaffeinated instant coffee. I posted a photo of the decaffeinated instant coffee that I used in this recipe. And sometimes when I frost the brownies, instead of making the frosting, I will use a bit of a store bought chocolate frosting. I posted a photo of the chocolate frosting I really like, and had purchased at Aldi's.

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!