I cannot believe how well these brownies turn out without any eggs in the mix. They rise right up like a cloud of chocolatey goodness.
Check out what my friends over at Tasty Kitchen had to say about this recipe:
“Who needs eggs when you have a great eggless brownie recipe! These gg-free, dairy-free brownies are just what you need to fix those chocolate cravings. Vegan or not, you will love these.”
I’m not even vegan and I found these brownies to be simply scrumptious.
Ingredients
1 cup Gold Medal All-purpose Flour
⅓ cups Coconut Flour
⅓ cups Toll House Unsweetened Cocoa Powder
⅔ cups Domino Cane Sugar
⅓ cups Brown Sugar
½ teaspoons Clabber Girl Baking Powder
½ teaspoons Morton Salt
½ cups Blue Diamond Almond Milk
½ cups Safflower Seed Oil
1 teaspoon McCormick Vanilla Extract
Instructions
Preheat oven to 350ºF.
In a large bowl, sift together all of the dry ingredients. In a small bowl, whisk together wet ingredients.
Add wet ingredients to the dry ingredients. Using your spatula, mix ingredients until just combined. Do not over-mix. This will cause brownies to be tough.
Pour batter into greased (using coconut oil or oil of choice) 8 x 8 inch baking dish. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
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Quick Tip: This dessert makes a wonderful treat for kids to take to parties at school or church.
Thank you to Tasty Kitchen for this great recipe.
