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How to make really easy egg-free chocolate brownies
I love this recipe as I don't really need to refer to a tricky list of steps to complete it. It is as easy as mix dry stuff, add wet stuff, cook. I like that, particularly as it turns out beautifully each time. A opposed to one I made from a recipe that used eggs. I substituted them for an egg replacement powder but it turned out like a brick. My children were very good, they did try it but when one of my daughter's wobbly milk teeth actually came out when she was biting into it, we decided to look for another recipe! This one works and to date we have had zero teeth disasters. Hope you enjoy it.
- 245g all-purpose flour, (self-raising if in UK)
- 1 teaspoon baking powder, (omit if using self-raising flour)
- 120g caster sugar
- 125g demerara sugar
- pinch salt
- 6 tablespoons cocoa powder
- 7 tablespoons oil
- 375ml milk
- 1 and 1/2 teaspoons vanilla essence
- handful chocolate chips, optional (really?!)
- FIrst, turn the oven on to 180C, 350F or gas mark 4.
- Mix together all the dry ingredients, (that is - flour, sugars, salt, cocoa powder and baking powder if using).
- Then add the liquid ingredients and choccie if like me you have decided that it really isn't optional at all!
- Mix well and pour into a well greased brownie tin. I use a 16cm square one which seems to work fine.
- Put into the hot oven for 20 to 25 minutes. If your tin is bigger so that the brownies will be thinner then check after 15 minutes to avoid burning.
- Leave to cool then turn out onto a wire tray and try not to eat them all while they are hot as they are really yummy then! If you want a real sugar fix, you could also melt some chocolate and pour over the top or spread ganache over the cooled cake - leave in the fridge to harden.
- (I have also tried this recipe for cupcakes which works fine although I would recommend taking 5 minutes or so off the baking time.)
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