The easiest brownies ever. Makes up in a 7 x 11 in tin. Egg Free Chocolate Brownies are soft like a cake with crunchy almond. These are wonderful and exactly what I was trying to create, in my opinion they have the perfect texture and used much lesser sugar than regular brownies.
There are many ways you can enjoy this favorite by replacing almond with cashew, pecan or walnut, Omit the nuts to include dried cranberries, apricot or cherries. You can even add white chocolate or dark chocolate pieces in the batter.
*EGG FREE CHOCOLATE BROWNIES*
Serves : 20
1.5 cup self rising flour
1/2 cup rolled oat
3/4 cup castor sugar
120 g melted butter
3/4 cup whole milk
2 tablespoon cocoa
1 medium banana mashed
3/4 cup coarsely chopped almond
1 tsp vanilla extract
Preheat the oven to 170 C Lightly grease a 7 x 11 in pan.
Combine flour, oat, sugar and cocoa in a mixing bowl.
In another bowl, whisk together butter, milk, banana and vanilla extract.
Add milk mixture to the dry ingredients. Stir until well combined.
Fold in chopped almond, stir to combine.
Spread out into greased 7 x 11 in pan, level out the top with spatula.
Bake for 25 minutes @ 170 C or until a skewer inserted comes out clean.
Cool in pan 10 minutes then place on wire rack to cool.
To serve cut into squares or rectangles.
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