Small Batch Eggless Brownies
by: claire cary
These eggless brownies are moist, rich and completely vegan friendly! These small batch brownies are the perfect recipe to satisfy your chocolate craving and are the perfect combination of fudgy and cakey!
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8
Ingredients
Wet
- ½ cup butter melted, dairy free or regular
- ½ cup white sugar
- ¼ cup light brown sugar
- 6 tablespoons soy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoons vanilla
Dry
- 1 cup gluten free all purpose flour can sub regular
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chunks or chips optional
Instructions
- Combine the soy milk and apple cider vinegar and set aside for 5 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line a 9x5 loaf pan and set aside.
- Whisk together the melted butter and both sugars.
- Add in the soy milk and vanilla. Whisk well.
- Whisk in the flour, cocoa, baking powder and salt, making sure to spoon and level the flours and cocoa, don't scoop from the bag.
- Whisk until you get a smooth batter.
- Fold in the chocolate chunks or chips if using.
- Transfer to your prepared pan and spread evenly. Top with additional chocolate chunks or chips if desired.
- Bake for 25-32 minutes or until a toothpick comes out clean. Bake for longer for more cakey brownies, or less time for more fudgy brownies.
- Let cool completely, then slice into 8 squares and enjoy!
Notes
You can sub the soy milk for regular milk if you are not vegan/dairy free.
Serving: 1brownie / Calories: 252kcal / Carbohydrates: 32g / Protein: 3g / Fat: 11g / Saturated Fat: 4g / Fiber: 4g / Sugar: 21g
