These yummy egg-free brownies came from a desperate need for chocolate when my college roommate and I were super budget-conscious and our fridge was pretty empty. There are more steps than brownies from a box, but these from-scratch brownies are worth the work! If you're used to super-moist brownies, these will surprise you; they're are a little drier and a little more cake-like. Since making these, I find other brownies far too sweet.
Give this recipe a try and let me know what you think!
Ingredients
Materials
1/3 cup all-purpose flour
9” Round Pan
1 cup water
Saucepan
1/2 cup butter
Mixing Bowl
2/3 cup unsweet cocoa powder
2 cups white sugar
1 tsp vanilla
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
Ingredients
|
Materials
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1/3 cup all-purpose flour
|
9” Round Pan
|
1 cup water
|
Saucepan
|
1/2 cup butter
|
Mixing Bowl
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2/3 cup unsweet cocoa powder
|
|
2 cups white sugar
|
|
1 tsp vanilla
|
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2 cups all-purpose flour
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2 1/2 tsp baking powder
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1/2 tsp salt
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Directions
- Preheat oven to 350° & grease a 9-inch round pan
- Combine 1/3c flour and water in a saucepan, stir until thick on medium heat, transfer to mixing bowl
- Melt butter, then add cocoa, mix until smooth, let cool
- Beat sugar & vanilla into cool flour mixture, stir in cocoa mix until well-blended.
- Combine 2c flour, baking powder & salt. Stir into batter until just-blended.
- If adding nuts, chocolate chips, or marshmallows fold in gently.
- Bake 20-25 minutes
- When cool, sprinkle with powdered sugar
