Eggless Brownies

5 from 4 votes

These Eggless Brownies are fudgy, decadent and delicious. Made with melted chocolate and cocoa powder, they're nice and gooey; you'd never know eggs were missing! Not only is this an eggless brownie recipe, but theses beauties are gluten free, nut free and easily dairy free (vegan)!

Prep Time15

Cook Time40

Rest Time15

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: brownies

Calories: 211kcal

Author: Lee

Ingredients

8 ounces baking chocolate , chopped
6 tablespoons unsalted butter or vegan baking stick
2 tablespoons vegetable oil
¼ cup milk
2 teaspoons white vinegar
4 rounded tablespoons cornstarch mixed with 6 tablespoons water
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon kosher salt
5 tablespoons cocoa powder (I use 2.5 tablespoons dutch or natural unsweetened and 2.5 tablespoons dark)
1 ¼ cups multipurpose gluten free flour (I use a multipurpose gluten flour with xanthan gum already in it)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line an 8 x8 inch baking pan and line with parchment paper. Make it long enough so there is about a ½ overhang on each side so that you can lift the brownies out easily once they have cooled.
Do not grease. There is enough oil in the brownies that greasing would be too much.
Chop the 8 ounces of chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl with the 6 tablespoons unsalted butter and 2 tablespoons vegetable oil.
Heat in 15 second increments and stir after each time until the chocolate is completely melted and silky smooth. Set aside.
Pour the ¼ cup milk and the 2 teaspoons white vinegar into a small bowl. Stir and let sit 5 minutes. Stir again. It will appear chunky and that's normal. Set aside.
In a small bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch and the 6 tablespoons water until thin and watery. It will be thick and tacky at first.
Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.
Then whisk in the 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder and ½ teaspoon kosher salt until combined.
Lastly, add in the milk vinegar mixture and whisk till combined.
Using a spatula, gently fold in the 5 tablespoons cocoa powder and 1 ¼ cups multipurpose gluten free flour until everything is just combined.
The batter will be super thick and sticky.
Spoon the batter into your baking dish and use your hands to press it down into the shape of the pan. You should end up with a smooth even layer of batter.
Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 40 minutes.
Let the brownies cool almost completely in the pan before trying to remove them, otherwise they will break apart into a giant mess.
After they cool, using the parchment tabs, lift onto a cooling rack and let them cool completely before slicing.
Slice the brownies into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires. I slice them into 16 squares.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk and vegan baking chocolate.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ cups packed AP flour (210 grams) and 5 packed tablespoons of cocoa powder.

Storing: Keep the extra brownies in an airtight container at room temperature or wrap extras in aluminum foil for up to 2 days. If desired, warm each brownie in the microwave for 5-10 seconds prior to eating; be careful, not to burn your mouth.

Freezing:To freeze already baked brownies, place cut brownies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the brownies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition