Imagine sinking your teeth into a rich, decadent brownie that's not only incredibly delicious but also completely egg-free and perfect for vegans and those with dietary restrictions. These Small Batch Eggless Brownies are about to revolutionize your dessert game, proving that you don't need eggs to create the most indulgent, fudgy treat that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 6 brownies
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 6-inch square baking pan with parchment paper, allowing slight overhang for easy removal.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, whisk together the sugar, vegetable oil, almond milk, and vanilla extract until the mixture is smooth and well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the brownies tough.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 18-20 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 6 equal squares and serve. Optional: dust with powdered sugar or top with dairy-free chocolate chips if desired.
Tips
- Sifting is crucial! Always sift your dry ingredients to prevent lumps and ensure a smooth, consistent batter.
- Don't overmix the batter - this is the secret to achieving that classic, tender brownie texture. Mix just until the ingredients are combined.
- Use high-quality cocoa powder for the most intense chocolate flavor. Dutch-processed cocoa works wonderfully in this recipe.
- Check your brownies early. The toothpick test is key - a few moist crumbs are perfect, but you don't want wet batter.
- Let the brownies cool completely before cutting to help them set and achieve that perfect fudgy consistency.
- For extra indulgence, try adding dairy-free chocolate chips or a sprinkle of sea salt on top before baking.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
