Classic fudgy brownies that are a must for any chocolate lover!
Course Dessert, Snack
Keyword brownies, chocolate, eggless, gluten free
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Taleen Benson
¼ cup + 2 tablespoonsvegetable or canola oil
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tbsp water
½cup granulated sugar
1 cupsemisweet chocolate chipsmelted
½cupgluten free flour blend
Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper.
In a large bowl, mix the oil, egg replacer, brown sugar, sugar, and melted chocolate until combined.
Fold in the flour, cocoa powder, baking soda, and salt.
Pour batter into prepared pan. Bake for 25 minutes or until a toothpick inserted into the center comes out with crumbs stuck to it (you do not want the toothpick to be entirely clean here, as that will indicate that you've over-baked). Allow brownies to cool for about 5-10 minutes before removing from the pan to continue cooling.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
This recipe may yield more or less brownies depending on how large or small you cut them. I like to cut mine evenly into 9 pieces.
For clean & easy slicing, wait until the brownies are cooled completely before cutting into individual pieces.