Ultimate Guide to Eggless Brownie Recipe | Delicious
Eggless baking has revolutionized the way we think about desserts, offering a delightful alternative for those with allergies, dietary restrictions, or ethical concerns. One of the most cherished outcomes of this innovation is the eggless brownie recipe, a rich, fudgy delight that rivals its traditional counterpart. The rise of eggless baking is not just about omitting eggs; it's about ensuring every dessert lover can enjoy a slice of chocolate heaven. Why opt for eggless brownies? The reasons are as varied as the people who bake them, from health and dietary needs to ethical choices.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/8 teaspoon baking powder
- 1 teaspoon kosher or sea salt
- 1/2 cup + 1 tablespoon milk
- 1 teaspoon apple cider vinegar
- 2/3 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup white granulated sugar
- 1/2 cup + 1 tablespoon unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon instant espresso powder optional
- 1/2 cup chocolate chips or chunks
Instructions
1. Preheat the Oven and Prepare the Baking Pan
- Preheat your oven to 325º F (165º C).
- Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies later. Lightly spray the parchment with non-stick spray or brush with a bit of butter.
2. Mix Dry Ingredients
- In a medium mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
3. Combine Milk and Vinegar
- In a small bowl or measuring cup, mix together the milk and apple cider vinegar. Let it sit for about 5 to 8 minutes, until it thickens and curdles slightly. This mixture acts as a substitute for eggs.
4. Melt Butter
- Melt the butter in a microwave-safe bowl or over the stove in a small saucepan. Allow it to cool slightly.
5. Combine Wet Ingredients
- To the melted butter, add both the brown and white sugars. Mix well until the sugars are well incorporated and the mixture is smooth.
- Stir in the curdled milk mixture until everything is evenly combined.
- Add the vanilla extract and instant espresso powder (if using), mixing well.
6. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips or chunks, reserving a few to sprinkle on top if desired.
7. Prepare the Batter
- Pour the batter into the prepared baking pan. Spread it evenly with a spatula, making sure to get into the corners.
- Sprinkle the reserved chocolate chips or chunks on top for extra chocolatey goodness.
8. Bake
- Bake in the preheated oven for about 45-50 minutes, or until the brownies are set, and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Keep an eye on them as oven temperatures can vary; you don’t want to overbake them.
9. Cool and Serve
- Once baked, remove the pan from the oven and place it on a wire rack to cool completely.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
- Enjoy your delicious, fudgy eggless brownies!
