Eggless Brownies with a Chewy Chocolate Center
Discover the perfect eggless brownies recipe with a chewy chocolate center. Ideal for egg-free baking enthusiasts!
Equipment
- 1 9-inch square baking pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease a 9-inch square baking pan with oil or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk together the vegetable oil, water, and vanilla extract until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Transfer the brownie batter into the prepared baking pan. Spread it evenly with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Allow the brownies to cool in the pan on a wire rack. Once cooled, cut into squares and serve.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Notes
Pro Tips: For a fudgier texture, slightly underbake the brownies and let them cool completely before slicing. Use good quality cocoa powder for the best chocolate flavor.
Ingredient Substitutions: You can substitute vegetable oil with melted coconut oil or canola oil.
How to Serve: Serve with a scoop of your favorite ice cream or a sprinkle of powdered sugar.
Storage & Freshness: Store in an airtight container to maintain freshness. These brownies freeze well for up to 2 months.
Make-Ahead Tips: Prepare the batter and refrigerate for up to 24 hours before baking. This allows for a more intense flavor.
Ingredient Substitutions: You can substitute vegetable oil with melted coconut oil or canola oil.
How to Serve: Serve with a scoop of your favorite ice cream or a sprinkle of powdered sugar.
Storage & Freshness: Store in an airtight container to maintain freshness. These brownies freeze well for up to 2 months.
Make-Ahead Tips: Prepare the batter and refrigerate for up to 24 hours before baking. This allows for a more intense flavor.