Eggless Choclate Brownie’s

All purpose flour – 1cup
Unsweetened Cocoa Powder – ½cup
Sugar – ¾cup
Baking Soda – 1tsp
Salt – ¼tsp
Canola/ Vegetable Oil – ⅓cup
Soy Milk – 1cup (any other dairy or non-dairy milk will also work)
Apple Cider Vinegar – 1tsp (white vinegar can also be used)
Espresso powder – ½tsp (Instant coffee powder can also be used)
Pure Vanilla extract – ½tsp
Walnuts – ¼cup

Preheat oven to 350°F. Grease a 8″ square baking pan or line it with parchment with a little hanging over the edges, so it is easy to the brownies out of the pan.
In a measuring bowl, combine soymilk with vinegar and set aside for a few minutes to curdle.
In a mixing bowl, sift all purpose flour, baking soda, cocoa powder, espresso powder and salt. Add the sugar and mix well to combine.
Add oil and vanilla to the soy milk mixture and mix well.
Add the wet ingredients to the dry ingredients and combine until there are no more streaks of flour left. Gently stir in the chopped walnuts.
Pour the batter into the prepared baking pan and bake for 25~30 minutes or until a cake tester inserted into the center comes out with just a few crumbs.
Let the brownies cool in the pan completely before cutting into squares. Store in an airtight container in the fridge for up to 5 days.
Brownie with Ice Cream (Eggless recipe)
For the Chocolate Frosting:
Unsalted butter – 2tbsp
Unsweetened Cocoa powder – 3tbsp
Confectioners Sugar/ Powdered Sugar – ¾cup, sifted
Milk – 1tbsp
Vanilla extract – ¼tsp

Melt butter. Stir in cocoa powder. Add confectioners sugar and milk, beat into spreading consistency. Stir in Vanilla.
Frost on cooled brownies and serve.
Brownie with Ice Cream (Eggless recipe)


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