Brownies from United States - Eggless
This Classic Brownie recipe is Eggless, made with 70% Chocolate Chips, 100% Cocoa Powder, using commercial Egg Replacer. These tend to be slightly Cakey in texture, though very rich and chocolaty.
Ingredients
- 1/2 cup Dark Chocolate Chips
- 2 tbsp Cocoa Powder
- 1/4 cup Butter unsalted
- 2 tbsp Egg Replacer mixed with 6 tbsp water for 2 eggs
- 3/4 cup Sugar
- 1/2 cup All Purpose Flour
- 2 tbsp Semi Sweet Chocolate Chips
- 1/2 tsp Baking Powder
- Pinch of salt
Instructions
- Pre heat the oven at 185C
- Mix the egg replacer with 6 tbsp water in a bowl and keep it aside.
- Melt the dark chocolate chips in a microwave bowl for a minute. Using a spatula, blend well.
- Then add the melted butter, semi sweet chocolate chips and stir well.
- Next add the flour, sugar and combine everything together.
- Add the egg replacer mix and stir to combine.
- Finally add the baking powder and ensure the mix is nicely mixed but do not beat the batter.
- Pour this in a lined 8 x 8-inch-square baking pan. Bake 30 to 35 minutes.
- Let cool, then cut into bars.
Notes
The brownies should really come down to room temperature if you want to slice it properly.
Do not over bake; the brownies should be gooey.
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