No Egg Brownies

"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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photo by CatrianaBlue photo by CatrianaBlue
photo by CatrianaBlue
photo by catteman890 photo by catteman890
photo by Amberene S. photo by Amberene S.
photo by Sterre Z. photo by Sterre Z.
photo by Jedda C. photo by Jedda C.
Ready In:
55mins
Ingredients:
12
Serves:
10-12
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ingredients

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directions

  • 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.
  • Mix sugar, salt, vanilla, cocoa, and oil in large bowl. Then add the flour/water mixture. Mix well.
  • Add the remaining 1 1/2 cups flour, baking powder and any of the optional items.
  • 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.

Questions & Replies

  1. Do we have to preheat the oven?
     
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Reviews

  1. A easy recipe for kids with allergies, and best part is it is GFDF. Tweaked by baking it 50 miutes at 180°C and kids added sprinkles
     
    • Review photo by catteman890
  2. I'm from the UK and just made these. I added more water as mixture was too thick and used brown sugar and cacoa powder instead. I swirled in some peanut butter too. Baking time was doubled and they turned out lovely, gooey and moist. Great recipe idea!
     
    • Review photo by Amberene S.
  3. 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.
     
  4. Absolutely fabulous. I was scared when I had it all mixed together because it was just a big ball of dough but I spread it out and baked it and it was amazing!! Since I became allergic to eggs I haven't been able to eat brownies and they used to be my favourite. Thanks Miria!!!!!!!!!!
     
  5. These were not good. They tasted like playdough even after I followed the instructions to the tee. I am very upset as they were meant to be a gift for my family members this easter sunday. thumbs down. would not recommend. >:(
     
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Tweaks

  1. So I added 2 cups of white sugar took away the brown all together then added 1 and 1/2 TSP vanilla. I used 1/4th cup coconut oil and 1/4th cup of melted butter. Mixed all of it together in a big bowl. Greased my pan knocked the temp down to 325 for 35 minutes and they turned out great. These are also great medicated.
     
  2. Cacoa powder, more water, peanut butter.
     
  3. Forgot I ran out of oil half way through mixing the ingredients so I used a little more than 1/4 of yogurt as a substitute and it worked out great.
     
  4. 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.
     
  5. 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
     

RECIPE SUBMITTED BY

I love to cook and bake. I am a stay at home mom of two kids. I love all types of food, but my guys are picky eaters.
 
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