Best 8 Gluten Free Egg Free Brownies Recipes

GLUTEN FREE CREME EGG BROWNIES

Steps:

• Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
• Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
• Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
• Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
• Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
• Place the brownies in the oven and bake for 15 minutes. Meanwhile, cut the Creme Eggs in half length-ways.
• After 15 minutes remove the brownies from the oven. Gently press the Creme Egg halves into the mixture cut side up. (spread them evenly and make sure they are not pressed in too far) Place back in the oven for 15 minutes.
• Remove from the oven and cool on a wire rack completely before cutting them up and eating them!

BEST EVER GLUTEN-FREE, DAIRY-FREE, EGG-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients - flour, sugar, cacao powder, and salt in a large mixing bowl.
• Add the olive oil, almond milk, and maple syrup and mix until fully incorporated.
• Grease an 8" x 8" baking dish with olive oil and pour the batter into the dish.
• Cook for 30-35 minutes, or until a toothpick stuck in the middle of the batter comes out clean.
• Allow to cool for 10-15 minutes.
• Enjoy!!

GLUTEN-FREE VEGAN BROWNIES

Steps:

• Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. (You can lightly grease the dish to help the parchment paper stay in place first.)
• In a large bowl, stir together the ground chia or flax seeds and the water. This is your vegan "egg." Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking soda, and vinegar, and stir until a smooth batter has formed. If the dough doesn't stir easily, you can add one more tablespoon of water to help thin it out.
• Fold in the dark chocolate, if using, then transfer the batter to the lined baking dish. Use a spatula to spread it evenly into the bottom of the pan-- it will be thicker than traditional brownie batter.
• Bake until the center of the brownies don't jiggle, about 30 to 35 minutes. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them, because they are more fragile when hot.
• Slice into 16 squares and serve. Leftovers can be loosely wrapped and stored on the counter for up to 3 days, or keep them in an airtight container in the fridge for up to 2 weeks.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

SIMPLE GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
• Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
• Pour batter into the baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

GLUTEN FREE, EGG FREE BROWNIES

Steps:

• Preheat oven to 350.
• Melt margerine.
• Mix dry ingredients togther.
• Add wet ingredients and stir until well blended.
• Put in a greased 9X9 pan.
• Bake for 15-20 min, or until a toothpick comes out clean.
• Enjoy!

FUDGY GLUTEN FREE BROWNIES (EGG FREE)

Steps:

• Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
• Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
• Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
• Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
• Allow to fully cool before cutting an removing from pan.