Or not so classic, maybe. These brownies are egg and nut free, and can easily be made dairy free! I found the recipe on Allrecipes.com, and have made a few moderations (with the help of some user comments) to make them even tastier than the recipe!
In the past I’ve had a really tough time finding a perfect brownie recipe. Because I was eating regular (egg-y) brownies for a while before my egg allergy came back, I knew the right texture, taste, and look of a brownie. But, could never find a recipe that would get me the fudgy, chewy, chocolate, crackled-top, egg-free brownie I was looking for – until this one!
Classic Brownies (E, N)
makes 24 brownies
1/3 cup all-purpose flour
1 cup water
1/2 cup butter (use vegan butter if making dairy free!)
4 squares (4 oz) unsweetened baking chocolate, finely chopped
2 cups granulated sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup chocolate chunks (optional)
- Preheat oven to 350*F. Grease a 9×13-inch baking pan with butter or shortening. Set aside.
- In a saucepan, heat 1/3 cup flour and 1 cup water over medium heat. Stir constantly with a whisk until the mixture has thickened considerably. Pour into a large mixing bowl and set aside to cool.
- In another small saucepan, melt butter. Add the finely chopped chocolate, and melt until smooth. Set aside to cool.
- Whisk the sugar and vanilla extract into the cooled flour and water mixture. There is a chance this might be lumpy, so make sure to whisk well.
- Next, stir in the cooled chocolate mixture.
- In a medium bowl, combine flours, baking powder, and salt.
- In thirds, mix the flour into the chocolate and sugar mixture, until just combined. Be careful not to overmix, as this will create tough brownies.
- Fold in chocolate chunks, if using.
- Pour batter into the 9×13 pan, and smooth the top with a spatula.
- Bake for around 20 minutes, or until top is just set.
- Remove from oven and allow to cool in the pan. Slice with a sharp knife, dipping blade in hot water and wiping off between each cut.
– Finely chopping the baking chocolate helps it melt more evenly and quickly. (I forgot to do this step, as you can see in the picture.)
– Baking time varies by oven. Mine took 18 minutes to cook, and it was perfect. Yours might take longer. However, a slightly undercooked, fudgy brownie wouldn’t be so bad! 🙂
– Because this batter is egg-free, don’t feel bad about licking the spatula!
– You could make the brownies bigger (cut into 18 brownies, 16, 12, etc.), but I like 24. Up to you!