Wednesday, May 20, 2009
Fudgy Egg-Free Brownies (with Vegan Alternative)
I was searching online for an egg-free brownie recipe and the first one that came up was from allrecipes.com. There were a lot of positive reviews for it so I thought I'd give it a try. It's quite an interesting technique. The first step is to cook flour and water in a saucepan until thick. This was a little strange because, if I remember correctly, this is exactly how I made paste when I was a little kid. I even read the recipe twice to make sure I was following it correctly. Hmmm, let's see how this turns out...
Well, the resulting brownie was suprisingly good. It was light and cakey, which isn't exactly the way I like my brownies, but nonetheless I was impressed. I made some slight adjustments to this original recipe so I could turn it into a fudgy, chewy brownie.
Fudgy Egg-Free Brownies
Makes 12 brownies
Allergy note: contains wheat and dairy (see notes for dairy-free alternative)
1/3 cup all-purpose flour
1 cup water
1/2 cup butter*
1/4 cup vegetable oil
2/3 cup unsweetened cocoa powder
1 1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon honey*
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
*Vegan brownies: replace butter with vegetable oil, allowed margarine, or coconut oil (melted). Replace honey with agave syrup, maple syrup or corn syrup.
Preheat oven to 350 degrees F. Line a 9x13 inch pan with aluminum foil. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
In a small saucepan, melt butter. When butter has melted, add the oil and cocoa powder; mix until smooth; set aside to cool. Beat the sugars, vanilla and honey into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Spread evenly in the prepared pan.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with some moist crumbs attached (it's okay if the toothpick looks moist but no wet batter should be clinging to it). Cool completely then flip the brownie over to a cutting board. Peel off the aluminum foil and cut the brownie into bars.