Easy Eggless Brownies: the Quickest Recipe for Fudgy, Moist and Delicious Brownies
Brownies are a fudgy treat enjoyed by people of all ages. But what if you can't have eggs? Don't worry! With this recipe for delicious Eggless Brownies, you get all the rich, chocolatey goodness without the egg. They’re perfect for anyone with egg allergies or following a vegan diet, and they're surprisingly simple to whip up. You simply whisk together dry ingredients (flour, cocoa powder, and sugar) and then combine with the wet ingredients. Melted chocolate and chocolate chips add an extra layer of richness. Once baked, you’re left with ooey gooey chocolate bites… perfect for any sweet tooth!
What Are Eggless Brownies?
The classic brownie, that fudgy, chocolatey square we all know and love, was created in the United States, likely emerging in the late 19th century. In fact, the first published recipe appeared in the 1896 Boston Cooking-School Cookbook by Fannie Farmer. This recipe used molasses instead of chocolate, but it marked the official entry of "brownies" into the culinary record. Eggless Brownies is a delicious variation that keeps all the flavor and texture of the original, minus the egg. It’s perfect for people with egg allergies or those following vegan or plant-based diets. Interestingly, the rise of eggless baking isn't just about dietary restrictions. Historically, eggless desserts were sometimes created out of necessity during times of war or scarcity (like depression cake). But these days, eggless brownies offer a delicious and inclusive way for everyone to enjoy this classic treat!
Tips
- Just like with regular brownies, using ingredients at room temperature ensures even mixing and a smooth batter.
- Whisk the dry ingredients like flour, cocoa powder, and baking powder very well. This helps remove any lumps and creates a lighter, airier brownie.
- Once the wet and dry ingredients are combined, resist the urge to overmix. Overmixing can lead to tough brownies. Mix until just incorporated.
- Use good quality chocolate for the best results.
- To ensure easy removal and prevent sticking, line the baking pan with parchment paper.
- Let the brownies cool completely before slicing! This allows them to set properly and prevents crumbling.
- You can add a tablespoon of instant coffee to add flavor to the brownies. They won’t taste like coffee, but it will bring out the chocolatey flavor.
Will Eggless Brownies Taste Different from Regular Brownies?
They may have a slightly different texture, but this recipe achieves a very similar taste to classic brownies. Some people even find the texture of eggless brownies to be even fudgier!
Are Eggless Brownies Vegan?
You can make this recipe vegan by using plant-based milk and vegan chocolate.
Can I Use Brownie Mix in This Recipe Even Without Eggs?
Yes, you can use brownie mix! Brownie mixes typically contain a combination of flour, sugar, cocoa powder, baking powder, and salt, similar to the dry ingredients in the given recipe. By following the mix's instructions and substituting the required eggs with appropriate egg substitutes (like flaxseed meal, applesauce, or commercial egg replacers), you can achieve a similar result. However, including milk, vegetable oil, and melted chocolate like we instruct in the recipe will help maintain the desired moisture and richness of the brownies, even without the eggs.
How Can I Make Sure My Eggless Brownies Don't Crumble?
Don't overmix the batter! Overmixing can lead to a crumbly texture. Mix until just combined.
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How to Store Eggless Brownies
The brownies can be stored at room temperature (in an airtight container) for up to one week. You can also freeze the brownies. Simply wrap the cake tightly in plastic wrap and another layer in aluminum foil and freeze for up to 3-6 months. Thaw at room temperature and glaze.
Ingredients
How To Make Eggless Brownies
Preheat the oven to 350°F (180°C). Whisk dry ingredients (flour, sugar, cocoa powder, baking powder, salt) in a large mixing bowl.
Preheat the oven to 350°F (180°C). Whisk dry ingredients (flour, sugar, cocoa powder, baking powder, salt) in a large mixing bowl.
Combine the wet and dry ingredients.
Combine the wet and dry ingredients.
Fold in the chocolate chips.
Fold in the chocolate chips.
Pour the batter into a lined 8x8 inch pan (20x20 cm) and bake for 35 minutes.
Pour the batter into a lined 8×8 inch pan (20×20 cm) and bake for 35 minutes.
Let cool before slicing.
Let cool before slicing.
