Description
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 8×8-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!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 440 kcal
- Sugar: 43 g
- Sodium: 157 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 51 mg
Keywords: eggless brownie recipe, Egg-free brownies, No-egg brownie recipe, Vegan brownie recipe