-
-
My review
Egg-free Brownies
Bridget Brooke
"These yummy brownies can be made vegan, just use margarine in place of butter."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 198Original recipe yields 20 servings (20 brownies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
- In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 151168 Ratings
-
-
-
-
-
Most helpful positive review
5/6/2006
For those of us who are unable to use eggs in our baking, this is a winner! I have tried many times to make a brownie using different egg replacers and have never suceeded. Usually, it ends up...
Most helpful critical review
7/6/2006
This recipe was very good but I felt that some changes could be made to improve the taste and texture. I substituted 4 squares unsweetened chocolate, melted with the margarine, for the cocoa, a...
Most helpful
Most positive
Least positive
Newest
7/6/2006
This recipe was very good but I felt that some changes could be made to improve the taste and texture. I substituted 4 squares unsweetened chocolate, melted with the margarine, for the cocoa, a...
1/2/2007
My kids have milk/egg allergies so I was looking for a good brownie recipe. This is NOT it. The texture and taste are terrible. It's definitely more crumbly-cakey than chewy and fudgy. It has an...
5/6/2006
For those of us who are unable to use eggs in our baking, this is a winner! I have tried many times to make a brownie using different egg replacers and have never suceeded. Usually, it ends up...
4/14/2003
Much to my surprise, these brownies were amazing! My son has a peanut and egg allergy, so we don't buy any baked goods. I was pleased to find a recipe that elimated eggs, and even more pleased...
2/27/2002
Hey I'm VERY *glad* there was an egg-free brownie recipe!!!! I searched ALL OVER the brownie recipes till I found this one, because I wanted to make brownies, but I had NO EGGS!!! And I can't dr...
8/29/2008
These baked up into surprisingly moist cake-like brownies. I upped the cocoa powder to a whole cup but they still weren't fudgy enough; next time I'll add some brewed espresso and maybe chocolat...
1/11/2007
*** AWESOME *** The best egg-free brownies ever. Next time I'll try them with 1/2 cup of chocolate chips.
2/23/2010
My 6 year old daughter has an egg allergy and desperately wanted me to make brownies she could eat for her half birthday celebration at school. While experimenting I made a brownie mix with egg...
1/21/2003
Great Brownies! My daughter is allergic to eggs, and thanks to you she was able to enjoy brownies that actually taste like brownies. Crunchy on the outside, chewy on the inside! Perfect!