How To Prepare Brownie Recipe Without Eggs Easy

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Calling all chocolate lovers with egg allergies or dietary restrictions! This recipe is for you. These brownies are incredibly fudgy, moist, and packed with rich chocolate flavor – all without a single egg. They’re surprisingly simple to make and require minimal ingredients, making them perfect for a last-minute dessert craving.

Ingredients:

Ultimate Fudgy Brownies without Eggs
Ultimate Fudgy Brownies without Eggs

1 1/2 cups all-purpose flour

  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk (dairy or non-dairy)
  • 1 cup chopped walnuts (optional)

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
    3. In a large bowl, using an electric mixer, cream together the granulated sugar and brown sugar until light and fluffy.
    4. Beat in the vegetable oil and vanilla extract until well combined.
    5. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
    6. Fold in the chopped walnuts, if using.
    7. Pour the batter into the prepared baking pan and spread evenly.
    8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t overbake, as brownies are best slightly fudgy in the center.
    9. Let the brownies cool completely in the pan before cutting and serving.

    Nutrition Facts (per serving, without walnuts):

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Carbohydrates: 42g
  • Sugar: 32g
  • Protein: 4g

  • Conclusion

    These eggless brownies are a true crowd-pleaser. They’re perfect for bake sales, potlucks, or a sweet treat at home. They freeze well too, so you can always have a delicious brownie on hand.

    Now, let’s answer some common questions you might have about this recipe:

    FAQs:

    1. Can I use a different type of oil?

    Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or even applesauce (use unsweetened applesauce for a less sweet brownie).

    2. What can I add for extra flavor?

    Feel free to get creative! You can add 1/2 teaspoon of espresso powder for a mocha twist, 1/2 cup of chocolate chips for added chocolatey goodness, or even a teaspoon of peppermint extract for a festive holiday twist.

    3. How can I make these brownies gluten-free?

    Simply use a gluten-free all-purpose flour blend in place of the regular flour. Make sure to check the label to ensure the blend contains xanthan gum for proper binding.

    4. My brownies turned out cakey. What went wrong?

    Overmixing the batter is a common culprit for cakey brownies. Mix the dry ingredients with the wet ingredients just until combined.

    5. How long will these brownies stay fresh?