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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this recipe from the cookbook, Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family by Rosemarie and Kevin Emro. The only adjustment I made was omitting the chocolate chips and walnuts to make the recipe nut-free and vegan as well. The brownies turned out chewy and moist. (Note: Due to comments regarding inadequate baking time, I have adjusted the recipe to use a 9 x 13 pan instead of 8 x 8 . I used a 9 x 13 pan when baking the brownies for the first time, and they turned out wonderfully. As this recipe is from a cookbook, I had simply typed the directions as written not accounting for my use of a larger pan. Oops! Please don't hesitate to try. Hope you enjoy!) Ingredients:
1 3/4 cups flour |
1/2 cup cocoa powder |
1 cup sugar |
1 1/2 teaspoons baking soda |
1/4 cup vegetable oil |
1/2 cup water |
1/3 cup light corn syrup |
1 teaspoon vanilla extract |
1 1/2 teaspoons white vinegar |
1/2 cup chocolate chips (optional) |
1/2 cup walnuts, chopped (optional) |
Directions:
1. Preheat oven to 350 F and lightly spray an 9 x 13 baking pan with vegetable oil cooking spray.
2. Combine ingredients in a medium-sized bowl and mix thoroughly (batter will be thick). Fold in nuts and chocolate chips if desired.
3. Spoon batter evenly into a prepared pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.
4. Cool completely on a wire rack.
5. Cut into 12 squares, serve and enjoy!
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