Ingredients for No Egg Brownies
- 2 cups all-purpose flour
- 1 cup water
- Brown Sugar
- Granulated Sugar
- ½ teaspoon salt
- Vanilla Extract
- Baking Cocoa
- ½ cup vegetable oil
- 1 teaspoon baking powder
- Nuts
- Chocolate Chips
- Dried Cranberries
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How to Make No Egg Brownies
- In a small saucepan, whisk together ½ cup of all-purpose flour and 1 cup of water over low heat. Stir constantly until the mixture thickens to a smooth, thin paste, resembling glue. This should take about 5-7 minutes.
- Remove from heat and let the flour paste cool completely to room temperature. This prevents the brownies from becoming tough.
- In a large bowl, whisk together 1 cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, ⅓ cup unsweetened cocoa powder, and ½ cup vegetable oil until well combined.
- Add the cooled flour paste to the wet ingredients and mix thoroughly until just combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients (from step 5) to the wet ingredients (from step 4), mixing until just combined. Do not overmix. Stir in any desired add-ins (chocolate chips, nuts, etc.).
- Grease and flour an 11x7 inch baking pan. Pour the batter into the prepared pan and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (don't overbake!).
- Let the brownies cool completely in the pan before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
166g
Fat
9g
Carbs
21g
