My friend and I just baked these, we had spectacular results. We skipped the boiling step and simply mixed all of the ingredients together, and baked. It took a total of 30 minutes to bake, and the brownies came out fluffy and with splendid flavor. I really enjoyed this recipe.
I am not sure if I just didn't follow the recipe right, but these were so disgusting that I could hardly even stand to smell them.
I made these last night for a gathering. I had just enough time to make them in the 25 minutes stated. They didn't bake in 25 minutes. They didn't bake in an hour. I had to pick up something else to take. I finished baking them after, but they're really soft, so they don't even feel baked. Not my favorite brownie at all, but I'm a harah judge of brownies. They taste okay, but I'll probably just make sure I have eggs or some substitute like banana next time.
I just made these. They took much longer than 25 minutes for me. I knocked the heat up to 375 now. The paste was really thick and didn't thin. I ended up having to use less flour because the batter was extremely thick. I also added some soy milk because it wasn't thin enough. They're super sweet! I also added some chocolate chips. I don't know if it's because I used whole wheat white flour if that's why they're so thick. But if you don't have eggs; these are super sweet and good!
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.
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...
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.
Great recipe. I substituted the sugar with all brown, water with brewed espresso, and doubled the vanilla and the result was a very rich decadent brownie. I folded in white chocolate chips and the result was amazing. Thanks for sharing
Awesome!!! Very moist and gooey. I substituted brown rice flour since I am now gluten free. Brought these over to my friend's house and her fiance, who eats gluten and eggs, was begging for the recipe. I added milk chocolate chunks to the top, cooked in a 13x9 pan for 21 minutes. This will be my new go to brownie recipe.
Agree with many of the preceding comments, great, easy recipe for when you are short some ingredients but have a chocolate fix and need brownies ASAP! I put in a half teaspoon of cinnamon for flavor and a teaspoon of espresso powder because I love the coffee /chocolate combination. I also added some m and m candies and white chocolate chips. Very fudgy and plenty of flavor, although not exactly up to a traditional brownie recipe taste (and texture).