Classic fudgy brownies that are a must for any chocolate lover!
Course Dessert, Snack
Cuisine American
Keyword brownies, chocolate, eggless, gluten free
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Servings 9brownies
Author Taleen Benson
Ingredients
¼ cup + 2 tablespoonsvegetable or canola oil
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
½cupbrown sugarpacked
½cup granulated sugar
1 cupsemisweet chocolate chipsmelted
½cupgluten free flour blend
½cupcocoa powder
¼teaspoonbaking soda
¼teaspoonsalt
Instructions
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.
Notes
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.