Estimated reading time: 4 minutes
Egg Free Chocolate Brownies. I have 2 kids who are allergic to eggs, have been since they were babies, so egg free cooking should really be a thing in our house you would think, wouldn’t you? Nope! We’ve basically just made do with stuff without any eggs, so yes, they don’t do birthday cakes, etc. I know, I know, sack the chef! It has been a long, long time coming, but I am finally devoting some time and effort to creating recipes the girls can eat.
Why has it taken that long? Mainly because they’ve been rather fussy eaters, so I just never bothered. However, they are getting more and more adventurous with their foods, especially since we went travelling for 4 months last summer, and I guess the time has finally come for me to focus on some egg free recipes.
We’ve made these eggless chocolate brownies quite a few times now, and even very successfully on unsuspecting guests who couldn’t tell the difference! I’m rather pleased to say that it only took 2 attempts to get the recipe right! I made it the first couple of times, after that, I’ve left it to my 12 year old, she’s been handling the hot oven quite happily for about a year now.
The first time, I substituted the eggs with a combination of milk and single cream and used self raising flour. It was pretty good but a bit too creamy and the texture was between a cake and brownie. I thought that it could also do with a bit more depth in flavour. So, the second time, I went for buttermilk (a favourite baking ingredient) instead of the cream, for the moisture and flavour.
I also did something I don’t usually do, which is change a second thing in the recipe. I usually change one thing at a time for “quality control”. I replaced the self raising flour with regular and added a little baking powder and baking soda for the slight rise that we would have got from the eggs.
Result? Perfect! Very dense and compact brownies, just the way we like them. A little goes a very, very long way – great for parties! My girls love eating them with ice cream, the rest of us like them as they are.
I’ve given walnuts as an option here because my family doesn’t like nuts in our brownies, what we do like is chopped up chocolate instead. I shall leave that up to you. I love chopped up white chocolate in cakes as it caramelises and burns slightly when baking and adds a lovely flavour to whatever it’s in. Check out the Perfect Chocolate Birthday Cake.
So there you have it, Egg Free Chocolate Brownies! Do let me know if you give them a try and how it went, if you made any changes, etc.
I wish you all a very happy weekend!
More eggless recipes, click here for treats like:
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Egg Free Chocolate Brownies
- 500 g 70% dark chocolate
- 100 g white chocolate
- 170 g salted butter cut up
- 200 ml buttermilk
- 200 ml whole milk
- 400 g plain flour
- 2 tbsp cocoa powder
- 2 tbsp cornflour/cornstarch
- ¼ tsp baking powder
- ¼ tsp bicarbonate soda
- 150 g white sugar
- 2 tsp vanilla paste/extract
- 150 g walnuts chopped (optional)
- Heat the oven to 180˚C/350˚F.
- Grease and line a big brownie pan measuring 33cm by 25cm (13in x 10in).
- Break up 300g/7oz of the dark chocolate and place it in a large microwaveable bowl.
- With a sharp knife, roughly chop up the rest of the chocolate (dark and white) into little pieces and set aside. It’s ok for them to mix as you’ll just be throwing them into the brownie batter later.
- Now remember the other dark chocolate in the bowl? Heat it for 90 seconds, stirring after 60 (1 minute).
- Add the butter to the semi melted chocolate, make sure the butter is chopped up into a few cubes for easier melting.
- Microwave for 30-60 seconds, checking and stirring after 30. At the end of this time, if your chocolate is still in big lumps (it does depend on the strength of your microwave), give it another 30-60 seconds. If they are only tiny lumps, just stir with a wooden spoon until it’s all melted and you have a shiny brown mix. Now leave it aside to cool as you get on with the rest.
- Sift the flour, cocoa powder, baking powder and bicarbonate soda together.
- Mix the milk and the buttermilk together in a jug or large bowl.
- With a tabletop mixer, or hand held mixer, add the sugar and vanilla to the melted chocolate and butter mix and beat for about 30 seconds to mix.
- Then beat in the flour and milk mixes into the melted chocolate in 3 batches, on the lowest setting. So flour in, beat for 20 seconds, milk, flour, milk and so on. Do this until it’s all mixed in. If it gets too thick for your beaters, change to a wooden spoon.
- If you don’t have a cake mixer, do the above with a wooden spoon (it will get a bit tiring!).
- You will end up with a very thick batter. Now’s the time to stir in the chopped up chocolates and the nuts if you’re using them.
- Transfer the brownie batter into the lined tin and spread out with the back of the spoon until it’s all fairly even.
- Bake for 45 minutes. If your oven tends to be on the hot side, check after 40.