Egg-Free Brownies
Ingredients
- ⅓ cup All Purpose Flour
- 1 cup Water
- ½ cup Butter
- ⅔ cup Hershey's Cocoa Powder
- 1 ¾ cup Sugar
- ½ tsp Salt
- 1 tsp Vanilla
- 2 cups All Purpose Flour
- 2 ½ tsp Baking Powder
- 1-2 cups Semi-sweet Chocolate Chips (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small saucepan, use a whisk to stir together ⅓ cup flour and water. Heat saucepan over medium heat, stirring frequently and cooking until mixture thickens until its the consistency of muffin batter. Remove pan from heat. Use a rubber spatula to scrape flour mixture into a large mixing bowl. Set it aside and let it cool.
- Place butter in the saucepan (I reused the same saucepan) over medium-low heat. When the butter melts, stir in cocoa powder. Mix until it is smooth with no lumps. Remove from the heat and set aside.
- Add the sugar, salt and vanilla to the flour and water mixture (in your big mixing bowl). Beat or stir together until smooth.
- Add cocoa and butter to the mixing bowl. Stir to combine.
- In a medium sized mixing bowl, stir 2 cups flour and 2 ½ tsp baking powder together.
- Add the flour mixture to the large mixing bowl (slowly, or you will have flour flying all over the place). Mix until smooth.
- Fold in your chocolate chips.
- Pour batter into a greased 9x13-inch baking pan.Bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow brownies to cool for 15-20 minutes before cutting into them.
Notes
I wrote that this will make 20 brownies, but that really depends on how you cut up the pan... my Dad would argue this recipe only feeds one person.