EGG-FREE BROWNIES
These yummy brownies can be made vegan, just use margarine in place of butter.
Provided by Bridget Brooke-meer
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 33.2 g, Cholesterol 12.2 mg, Fat 7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 136.8 mg, Sugar 20.2 g
NO-EGG BROWNIES
Find out why no eggs is no problem when you try our No-Egg Brownies recipe. Ready to serve in under an hour, this luscious No-Egg Brownies recipe is a lifesaver when you've run out of eggs in the fridge!
Provided by My Food and Family
Categories Home
Time 45m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Break 4 oz. chocolate into small pieces; place in large microwaveable bowl. Add oil. Microwave on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Add sugar, cocoa powder, baking powder, salt, vanilla and 3/4 cup almond milk; beat with mixer until blended. Add flour and remaining almond milk; beat just until blended.
- Chop remaining chocolate; stir into batter. Pour into prepared pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.8541 g, Sugar 0 g, Protein 1 g
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
FUDGY ZUCCHINI BROWNIES (EGG, NUT & LACTOSE-FREE)
These fudgy brownies are a delicious treat. One would have a hard time believing they are free of eggs, nuts and milk as well as inconspicuously laced with zucchini. In fact, this super sly zucchini is the key ingredient in these brownies. Please be aware that the batter will seem very dry. Do not worry about this because during the baking process, the grated zucchini will release just enough moisture to produce a moist and chewy brownie texture. Dedicated to my brother-in-law... :)
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
- In a large bowl, combine the oil, sugar and vanilla until well blended.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt.
- Add dry ingredients to wet ingredients, stirring just to combine.
- Fold in the zucchini and mix well.
- The batter will be very dry, but do not worry. The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
- Spread into the prepared pan, gently patting the mixture down.
- Bake for 25 to 30 minutes until brownies spring back when gently pressed.
- Cool for 30 minutes to 1 hour or until brownies are easy to slice.
Nutrition Facts : Calories 234.3, Fat 9.8, SaturatedFat 1.5, Sodium 354.2, Carbohydrate 35.4, Fiber 2, Sugar 17.4, Protein 3.1
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