Chocolate Brownies

This is the best recipe I have come across for chocolate brownies, and because it has no eggs in it, you can bake it as squidgy as you want. Perfect for those with an allergy to eggs, pregnant ladies, small children or those who just want to eat really squidgy brownies without the fear of raw egg.

Edit 25/07/2011: I have recently made this with Doves Farm Gluten Free flour, and the result was just as nice!

  • 2 cups self raising flour, either regular or Doves Farm gluten free
  • 2 cups caster sugar
  • 3/4 cup cocoa powder
  • 1tsp baking powder
  • 1tsp salt
  • 1 cup of water
  • 1 cup melted butter

Mix the flour, caster sugar, cocoa powder, baking powder and salt together. You can mix by hand, but I used a food mixer for this as I was running short on time.

Add in chopped pecans/walnuts, glace cherries, marshmallows or chocolate chips as required. I used milk, dark and white chocolate chips, chopped glace cherries and mini marshmallows.

Mix well.

Mix water and melted butter together.

Mix wet and dry ingredients together.

Pour into a greased and floured/cocoa’d square tin (about 9 inches) and bake at 175 degrees for about 40 mins. You will notice from the photo though, that I used a large rectangular glass pyrex dish for this. I also used Cake Release (bought from Lakeland) instead of greasing and flouring the dish. Using this dish, the brownies took much longer to back than normal – about 50 mins.

This entry was posted in Cakes, Egg Free, Gluten Free, Teatime Treats and tagged , , , . Bookmark the permalink.

One Response to Chocolate Brownies

  1. Lesley Beech says:

    This is FANTASTIC Sarah…You are totally brilliant..Love the web site xxx

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