These Eggless Brownies are fudgy, decadent and delicious. Made with melted chocolate and coca 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)!
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 all the chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl. Add the butter and vegetable oil to the bowl. Heat in 15 second increments and stir after each time. Repeat until the chocolate is completely melted and silky smooth. Set aside.
Pour the milk and 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 cornstarch and water until thin and watery. It will be thick and tacky at first.
Into the melted chocolate and butter, mix in the cornstarch water until fully combined.
Into the chocolate mixture, whisk in the sugar, vanilla, baking powder and salt until combined.Add in the milk vinegar mixture and whisk till combined.
Using a spatula, mix in the cocoa powder and flour. Stir until everything is just mixed together and 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.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks 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: Wrap each individual brownie in aluminum foil and then place them all in a zip top bag for up to 30 days. Thaw on the counter for about 2 hours before eating or until the brownies are room temperature and soft.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.