Tantalizingly rich and fudgy, these eggless brownies are a dream come true for anyone avoiding eggs or just looking for a deliciously simple treat. They’re packed with chocolatey goodness, easy to make, and guaranteed to satisfy your sweet tooth.
Why This Recipe Works
- Uses pantry staples for a quick and easy dessert.
- Perfect for those with egg allergies or dietary restrictions.
- Delivers a rich, fudgy texture without the need for eggs.
- Customizable with your favorite add-ins like nuts or chocolate chips.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
Equipment Needed
- 8×8 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. This step ensures your brownies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Sifting the cocoa powder can help avoid lumps, ensuring a smoother batter.
Combine Wet Ingredients
In another bowl, mix 1 cup granulated sugar, 1/2 cup vegetable oil, 1/4 cup water, and 1 teaspoon vanilla extract until well combined. The mixture should look glossy and slightly thickened.
Bring It All Together
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can lead to tough brownies, so stop as soon as you no longer see flour streaks.
Bake to Perfection
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan before slicing.
Tips and Tricks
For an extra fudgy texture, you can reduce the flour by 2 tablespoons. If you’re a fan of nuts, fold in 1/2 cup of chopped walnuts or pecans into the batter before baking. For a shiny top, let the brownies cool completely in the pan before cutting. These brownies also freeze well; just wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.
Recipe Variations
- Add 1/2 cup chocolate chips for double the chocolate.
- Swirl in 1/4 cup peanut butter before baking for a nutty twist.
- Top with a sprinkle of sea salt before baking for a sweet and salty combo.
- Use half cocoa powder and half melted chocolate for a deeper chocolate flavor.
Frequently Asked Questions
Can I use a different type of oil?
Yes, you can substitute the vegetable oil with coconut oil or melted butter for a different flavor profile. Just keep in mind that butter may make the brownies a bit denser.
How do I know when the brownies are done?
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. If it’s completely clean, they might be overbaked.
Can I make these brownies gluten-free?
Absolutely! Just replace the all-purpose flour with your favorite gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious.
Summary
These eggless brownies are a simple, delicious treat that everyone can enjoy. With a few pantry staples and minimal effort, you can whip up a batch of rich, fudgy brownies that are sure to impress.