Easy Brownie Recipe Without Eggs
A delicious and easy brownie recipe that is perfect for those who are allergic to eggs or simply don’t have any on hand.
Why You Should Make This Recipe
There are many reasons why you should make this recipe, including:
- It’s easy to make.
- It’s delicious.
- It’s allergy-friendly.
How to Make This Recipe
To make this recipe, you will need the following ingredients:
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water)
To make the brownies, first preheat your oven to 350 degrees Fahrenheit. Then, line an 8×8 inch baking pan with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar. Then, add the oil, almond milk, vanilla extract, baking powder, and salt. Stir until combined.
Add the flax egg to the bowl and stir until combined. The mixture should be thick and smooth.
Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the brownies cool completely before frosting them. Enjoy!
FAQ
- Q: Can use regular eggs instead of a flax egg?
A: Yes, you can use 1 regular egg in place of the flax egg. - Q: Can use a different type of oil?
A: Yes, you can use any type of oil that you like. Some good options include canola oil, vegetable oil, or coconut oil. - Q: Can use a different type of flour?
A: Yes, you can use any type of flour that you like. Some good options include gluten-free flour, whole wheat flour, or oat flour. - Q: Can make these brownies ahead of time?
A: Yes, you can make these brownies ahead of time and store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. - Q: Can freeze these brownies?
A: Yes, you can freeze these brownies for up to 3 months. To freeze them, simply wrap them individually in plastic wrap and then place them in a freezer bag. When you’re ready to eat them, thaw them overnight in the refrigerator or at room temperature.
Pros of This Recipe
- Easy to make
- Delicious
- Allergy-friendly
Tips for Making This Recipe
- Be sure to mix the ingredients well.
- Bake the brownies until they are set.
- Let the brownies cool completely before frosting them.
Summary
This easy brownie recipe is perfect for those who are allergic to eggs or simply don’t have any on hand. It’s delicious, allergy-friendly, and easy to make.
easy brownie recipe egg free
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 egg yolk
1 cup semisweet chocolate chips
Yes, you can make this recipe with almond flour. Simply replace the all-purpose flour with almond flour and the milk with almond milk.
Yes, you can use a flax egg instead of a real egg in this recipe. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let the mixture sit for 5 minutes, then whisk it until it’s smooth. Use the flax egg in place of the real egg in the recipe.
Yes, you can use almond flour instead of all-purpose flour in this recipe. However, keep in mind that almond flour is a denser flour than all-purpose flour, so you may need to add a little more liquid to the batter to make sure it comes out moist.
Yes, you can make this recipe with gluten-free flour. Just substitute 1 cup of gluten-free flour for the all-purpose flour in the recipe.
Yes, you can use a flax egg in this recipe. To make a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water. Let the mixture sit for 5 minutes, then add it to the recipe as you would an egg.
Yes, you can use oat flour in place of all-purpose flour in this recipe. Just be sure to use gluten-free oat flour if you have a gluten allergy.