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.

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.

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.