Best 3 Eggless Chocolate Brownies Recipes

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.

THE BEST EGGLESS CHOCOLATE BROWNIE RECIPE WITH COCOA POWDER

Steps:

• In a mixing bowl combine together greek yogurt and icing sugar until the sugar is completely dissolved. Even after beating it for a while if the sugar does not dissolve (check by rubbing it in between your fingers for no signs of grittiness) simply cover it with a cling wrap and set it aside on your counter top.
• Meanwhile, chop your chocolates and place it in a separate bowl. Add butter to it.
• Using the double boiler method, melt the chocolate and butter until homogenous. Set this aside too.
• Weigh out the dry ingredients - flour, cocoa powder, baking soda and salt in a small bowl. Set it aside.
• Check on your yogurt sugar mixture, by now the sugar would have dissolved completely. To this add the melted chocolate mixture and mix well.
• Pass the dry ingredients through a sieve directly on top of the wet ingredients. (Sieving would help remove lumps from cocoa powder and baking soda).
• Using a spatula combine to form a thick brownie batter.
• Transfer it to the prepared square pan and bake it in the preheated oven of 160°C/320°F for 30 to 35 mins or until a skewer inserted in the centre comes out with few crumbs sticking to it.
• Let it sit in the pan itself for another 5-10 mins and then lift it using the hanging parchment paper and transfer to a wire rack to cool completely for a minimum of 1-2 hours before cutting into thick 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.