Eggless Brownie

When I met up with Karen Dar Woon at the Squash workshop, I asked her if she has a recipe for Eggless Brownie which Dalia requested some time earlier. Karen gave me this recipe.

This is more like a rich chocolate cake as it lacks the density of a brownie made with eggs. Nevertheless, Nanzaro had made this a couple of times himself as he likes this Eggless Brownies.

Click on Read More for the recipe.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder, sifted to remove lumps
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons melted butter, olive oil or vegetable oil
• 1 teaspoon vanilla
• 1 cup buttermilk (I substituted with 1 tablespoon of white vinegar + milk to make up 1 cup)
• 2 teaspoons instant coffee, dissolved in 1 tablespoon hot water (or one espresso shot)

Instructions

• Preheat oven to 350F
• Measure dry ingredients in a large bowl. Stir with a whisk or fork to combine.
• Measure wet ingredients in a small bowl. Stir to combine.
• Pour wet ingredients into dry ingredients, all at once. Stir with a spatula or spoon, just until all the dry ingredients are moistened.
• Pour the batter into a greased 8″ square pan or a 11″x7″ rectangular pan.
• Bake for 25 to 30 minutes, or just until the top springs back when lightly touched.
• Cool on rack. This may be hard to remove from the pan unless totally cooled.

Karen, thank you for sharing this recipe.

Categorized Under: Cakes

Tagged Under: Cake • Recipe