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.

egglessbrownies-10

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.

7 thoughts on “Eggless Brownie

  1. I made this totally vegan by using grapeseed oil and substituting soy milk with lemon juice for the buttermilk. The family loved it!

  2. Thank you Suanne and Karen for this amazing recipe. Since it is already eggless, it was so easy to veganize it. I used it in my cheesecake brownie and it turned out fabulous.

  3. wow suanae thanks a lot for remembering and posting this recipe. u r a real doll.thanks . i will try it out soon andlet you know how it came out. thanks again 🙂

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