Classic Brownies

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

Ingredients:

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)

Directions:

  1. Preheat oven to 350*F. Grease a 9×13-inch baking pan with butter or shortening. Set aside.
  2. 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.
  3. In another small saucepan, melt butter. Add the finely chopped chocolate, and melt until smooth. Set aside to cool.
  4. 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.
  5. Next, stir in the cooled chocolate mixture.
  6. In a medium bowl, combine flours, baking powder, and salt.
  7. 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.
  8. Fold in chocolate chunks, if using.
  9. Pour batter into the 9×13 pan, and smooth the top with a spatula.
  10. Bake for around 20 minutes, or until top is just set.
  11. 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.
  12. Enjoy!

Notes:
– 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!

Nutrition:

One comment

  1. […] – Batter from Classic Brownies, or your other favorite brownie recipe (note: you’ll need enough batter to fill a […]

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