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Egg-free Brownies

Egg-free Brownies

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Bridget Brooke

These yummy brownies can be made vegan, just use margarine in place of butter.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Jean R.
253
7/6/2006

This recipe was very good but I felt that some changes could be made to improve the taste and texture. I substituted 4 squares unsweetened chocolate, melted with the margarine, for the cocoa, and cut the flour down to 1 1/2 cups. I added the 1 cup chocolate chips and to produce a more fudgy product, I also cut the baking powder down to 1 tsp. The result is amazing and hard to believe that they are egg free. I have tried for years to develop a suitable brownie recipe for my son who is allergic to eggs. This recipe, with the changes I suggest, is far superior to any I have tried previously. They definitely pass the brownie test!

ALANAPOPPY
153
1/2/2007

My kids have milk/egg allergies so I was looking for a good brownie recipe. This is NOT it. The texture and taste are terrible. It's definitely more crumbly-cakey than chewy and fudgy. It has an acidic aftertaste as well, and it requires several steps--Not worth it! Perhaps some serious tweaking would fix some of the issues, but as it stands, it's a waste of flour and sugar. We did really enjoy Vegan Brownies by SandyWifey31S. Try that instead.

starbase
88
5/6/2006

For those of us who are unable to use eggs in our baking, this is a winner! I have tried many times to make a brownie using different egg replacers and have never suceeded. Usually, it ends up a googey mess or just like a cake. This is great. I made 2 batches, the first exactly to recipe - came out a little cakey, but great taste. The second lot, I followed other reviewers suggestions and add enough milk to be able to "pour" the batter into the pan and also added about 1/2 cup of choc chips. This was fantastic!!!! (Not exactly like brownie made with eggs but very very close). Thank you for this recipe.