Egg Free Brownies!!

This recipe has taken me a long time to adapt.  In brownies, eggs are a critical part in achieving the desired texture, density, and flavor.   I hope you will try these and enjoy brownies again. 

I prefer eating these with some of my delicious homemade vanilla ice cream on top.
Homemade Vanilla Ice Cream

2 1/8 C granulated sugar
2 1/8 C unbleached flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 TBSP flaxseed + 3 TBSP water
1/2 C butter, melted
3/4 C cocoa powder
3/4 C milk ( I use 2%)

Preaheat oven to 335 degrees. Grease with butter a 9x13 glass casserole dish.

In a large bowl, pour in your sugar, flour, salt, baking powder, and baking soda.  Stir with a fork.  Set aside.

In a small container, pour in your flaxseed and water.  Stir.  Let sit about 5 minutes until the flaxseed has absorbed the water.

In a small sauce pan, melt butter over low to medium heat.  When butter is melted, turn off heat and stir in cocoa powder with a whisk until smooth.  Remove from heat.

In your large bowl, add the milk and flaxseed to your dry ingredients.  Stir a little, then add in your butter/cocoa mixture.  Keep stirring until all ingredients are incorporated.  This is a thick batter, so after stirring a bit with my fork, I'll also grab a spatula and make sure everything in the bottom of the bowl gets mixed in well.

Using a spatula, pour into your prepared dish and spread evenly. 

Bake at 335 degrees for 36 minutes. Remove to a cooling rack when done.

**note: as the brownies cool, they do "fall" in the center.  In this photo it is hard to see that.  They still look great though.  Without egg, it is very hard to get a cake-like look to brownies. Please enjoy and comment how yours turned out!

**note:  when baking without eggs, often I will turn down my temperature on my oven a few degrees...thus the unusual 335 degrees.

Happy Baking!!