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
BROWNIE FUDGE PUDDING RECIPE BY TASTY
Here's what you need: brown sugar, butter, egg yolk, vanilla extract, plain flour, cocoa powder, baking soda, salt, dark chocolate chip, white chocolate chip, whipped cream
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180°C).
- Whisk the brown sugar and butter in a bowl.
- Whisk in the egg and vanilla.
- Fold in the flour, cocoa powder, baking soda, and salt.
- Stir in the chocolate chips.
- Divide the batter between 4 ramekins, or any other oven-proof pots you may have lying around in the kitchen.
- Bake for 15 minutes, or until cooked but still fudgey inside.
- Serve with whipped cream.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 7 grams, Sugar 27 grams
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
ULTIMATE FUDGY BROWNIES
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you've got some seriously irresistible treats. -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE FUDGE BROWNIES
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 410 calories, Fat 28g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 186mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
THE BEST EVER FUDGE BROWNIES
These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!
Provided by Tracy Graves
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter or margarine on low heat.
- Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
- Add in flour, cocoa, baking powder and salt.
- Stir in chips and nuts if desired.
- Bake at 350 for approx 25-30 minutes, depending on your oven.
- Do not over-bake.
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
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