Prep 15 mins
Cook 25 mins
I got this recipe from the cookbook, "Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family" by Rosemarie and Kevin Emro. The only adjustment I made was omitting the chocolate chips and walnuts to make the recipe nut-free and vegan as well. The brownies turned out chewy and moist. (Note: Due to comments regarding inadequate baking time, I have adjusted the recipe to use a 9" x 13" pan instead of 8" x 8". I used a 9" x 13" pan when baking the brownies for the first time, and they turned out wonderfully. As this recipe is from a cookbook, I had simply typed the directions as written not accounting for my use of a larger pan. Oops! Please don't hesitate to try. Hope you enjoy!)
- 1 3⁄4 cups flour
- 1⁄2 cup cocoa powder
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1⁄4 cup vegetable oil
- 1⁄2 cup water
- 1⁄3 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons white vinegar
- 1⁄2 cup chocolate chips (optional)
- 1⁄2 cup walnuts, chopped (optional)
- Preheat oven to 350 F and lightly spray an 9" x 13" baking pan with vegetable oil cooking spray.
- Combine ingredients in a medium-sized bowl and mix thoroughly (batter will be thick). Fold in nuts and chocolate chips if desired.
- Spoon batter evenly into a prepared pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.
- Cool completely on a wire rack.
- Cut into 12 squares, serve and enjoy!
I tried this recipe because my fiances roommate is allergic to eggs. It was terrible! I followed the directions completely, and had to bake them A LOT longer and when i cut them and dished them, they fell apart. I'm not sure if I did something wrong but I won't be using this recipe again.
I haven't made these yet, but I wanted to say that there are vegan chocolate chips out there---you can order them online, or try the nearest "health" foods store.
I wanted to try this recipe before I passed it on to a friend with an egg allergy. The brownies were very easy and quick to assemble. I baked them in an 8X8 inch baking pan as suggested in the recipe. It took them much longer to bake, 15 minutes longer. The texture was nice, they were chewy and had a good chocolate flavor. I just thought that they were lacking a richness that you expect in a good brownie. I wouldn't choose to make them unless I needed an eggless recipe.