Sunday, September 19, 2010

Easy eggless brownies

Yay! Atlast A1 approved and shared home-made brownies with her school mates!! "Home-made", "from scratch" phrases have had the desired effect on friends and family but to a bunch of goodie eating grade schoolers.... I was nervous!! So, I picked this tried and tested recipe from Before google, before food blogs, it was I depended totally for all my food experiments. Even now, if I have some ingredients I want to use, I simply go to their ingredient search option and find a recipe! With reviews and ratings, it is an awesome site!

I made a few changes to the basic recipe: I used sweetened hot chocolate mix instead of unsweetened cocoa powder and reduced the sugar amount. I reduced the amount of water and added some milk. I also reduced the amount of oil and added a little butter(It is only for kids, no?) I've tried it with reduced oil and apple sauce before too. I just didn't have apple sauce in hand this time.


2 cups all purpose flour
¾ cup cocoa powder
1 cup sugar
1 teaspoon baking powder
1 cup chocolate chips (optional)
1 teaspoon salt
3/4 cup water or milk
1/2 cup oil
1/4 cup butter
1 teaspoon vanilla extract


Preheat oven to 350 degrees

In a large bowl combine well flour, sugar, cocoa powder, baking powder and salt.

Pour in the water and/or milk, oil and vanilla. Mix until smooth. Stir in chocolate chips.

Spread in a 9 x 13 baking pan.

Bake for 25-30 minutes in preheated oven. The top should no longer be shiny. Let cool for at least 10 minutes before cutting into squares.

(I had made a second batch which I baked in a round pan!)

These brownies are very cakey. For solid brownies, bake another 10 minutes. Don't over bake or they get hard.