Description
This delicious Eggless Brownies recipe offers a rich, fudgy treat without the use of eggs. Perfect for those who are allergic to eggs or prefer an egg-free dessert, these brownies combine classic chocolate flavors with a moist, tender texture. Easy to prepare and bake, they make an ideal snack or dessert for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup milk (dairy or non-dairy)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Optional
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, and salt until well combined and free of lumps.
- Add Wet Ingredients: Stir in the milk, vegetable oil, and vanilla extract into the dry mixture. Mix thoroughly until the batter is smooth, thick, and evenly combined.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter if using, ensuring they are evenly distributed without overmixing.
- Transfer and Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely before slicing into squares to ensure clean cuts and the best texture.
Notes
- Use non-dairy milk such as almond or soy milk for a dairy-free version.
- Do not overbake to maintain fudgy texture; check with a toothpick starting at 20 minutes.
- For added texture, you can include chopped nuts or dried fruit.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
