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    You are in: Home / Recipes / No Egg Brownies Recipe
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    No Egg Brownies

    No Egg Brownies. Photo by CatrianaBlue

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Miria's Note:

    This is a awesome recipe for brownies with No Eggs. These are some of the best home made brownies I have had. Please try some of the add ins, but just plain are great also.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil water and 1/2 cup of flour over low heat stirring constantly, until it reaches the consistency of a thin glue paste. Remove from heat and let cool before proceeding.
    2. 2
      Mix sugar, salt, vanilla, cocoa, and oil in large bowl. Then add the flour/water mixture. Mix well.
    3. 3
      Add the remaining 1 1/2 cups flour, baking powder and any of the optional items.
    4. 4
      Spread the mix into a greased 11x7-inch pan. Bake at 350° for 25 minutes, or until a knife can be inserted and come out cleanly.

    Ratings & Reviews:

    • on July 12, 2014

      45

      Just made this up, the one in my hand is still warm.<br/><br/>Lets start by stating a few things. I've never made a water flour paste as a substitute for eggs before, it very quickly reached the consistency of paste in my opinion, much faster than I was expecting. I don't know if I really did it right.<br/><br/>I ran out of brown sugar in between 3/4 and 7/8 of a cup. thankfully I had some molasses left over from a beer I brewed a long time ago and was able to make my own. I ended up tossing in a little extra because who doesn't like brown sugar (even thought the home made stuff made with the darker 'full flavor' molasses smelled pretty funky, it tasted alright).<br/><br/>I opted to substitute butter for the oil. following a suggestion on another site I figured 4.5 tablespoons of butter was about equivalent to the 1/2 cup on oil that was called for. I also browned the butter to bring out the flavor. another first for me.<br/><br/>The batter came out very thick, like a solid brick of chocolaty goodness. I ended up adding about 1/8 cup more oil (my butter substitution may have been off, or maybe to much liquid got cooked off). It helped a little but the batter was still very thick and only vaguely resembled the consistency of traditional brownie batter. I also tossed in what was left of a bag of chocolate chips.<br/><br/>in cooking the stuff I had to cook it about twice as long constantly checking it with a knife to see if it was done, worrying the whole time that some of it would be over cooked.<br/><br/>the end result: pretty good.<br/>is it as good as a good recipe for traditional brownies? no, not quite. It is really good though. The sample I had had the right consistency of a chewy edge and a gooey middle. it sweet and chocolaty. So I must say, pretty good.<br/><br/>Minor after taste that you don't get with traditional brownies but still really good.<br/><br/>if you want brownies and for whatever reason can't made the traditional ones with eggs then I highly recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2014

      25

      I live in London, so I had to convert all the ingredients to grams, after I'd made the mixture, it seemed there was LOADS. Seriously, biggest cake/brownie mix ever! I used a square tin but the area was about the same so should be fine. Bit worried about the calories but they look and smell amazing! I added chocolate chips. <br/>I've just tried one tiny square and they are soooo rich and stuffy, I can't even eat them :( followed recipe exactly apart from the tin...ugh! Maybe it's just American recipes, I just can't stand these massive filling desserts...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2013

      45

      Made these on the long weekend - wasnt sure about the clag-glue style substitute for eggs as I wasnt looking for a specific egg-free recpie (I just didnt have any eggs!)
      Was a bit worried as the batter was super heavy but the result was pretty good - very sticky/gooey in the middle and I kept it in the oven longer then the 25mins. I also added a heap of extras: mixed nuts, choc chips, couple of fantales and raspberries.
      Next time if I added extras again I wouldnt add the salt and would love to try with added expresso.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for No Egg Brownies

    Serving Size: 1 (107 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 364.3
     
    Calories from Fat 108
    29%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 259.6 mg
    10%
    Total Carbohydrate 64.5 g
    21%
    Dietary Fiber 2.8 g
    11%
    Sugars 41.5 g
    166%
    Protein 3.8 g
    7%

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