Over Christmas vacation, my sister and I perfected (as best we could) a recipe for eggless brownies. Her little boy is allergic to eggs, so we thought it would be awesome to find a recipe that he could eat. We googled a recipe and tried it, but it was a major fail. We thought it tasted horrible. So from that recipe, we tweaked, added and took away, trying our recipe until we thought it tasted just right. The key was to make a slurry, and then cook it for a few minutes to cook out the flour taste. We tested our recipe about 3 times. We think this is a great tasting gooey fudge brownie, without eggs!

 

1/3 cup flour

1 cup milk

3/4 cup salted butter

1 cup cocoa powder

2 cups sugar

2 tsp vanilla

1/2 tsp salt

1 1/2 tsp baking powder

3/4 cup flour

chocolate chips

1. Heat the oven to 350 degrees.

2. Mix together 1/3 cup flour and milk, then place on medium heat until it thickens, stirring frequently. Set aside in a bowl to cool.

3. Melt butter and mix with cocoa powder and sugar.

4. Add the milk and flour mixture to the cocoa mixture and cook on medium, stirring continually, until the raw flour flavor is gone.

5. Remove from heat and add vanilla. Sift together salt, baking powder, and 3/4 cup flour. (An easy way to sift is to put the dry ingredients in a bowl and stir with a whisk or a fork, then add to the pot.)

6. Spray a 9×13 pan liberally with cooking spray and spread the mixture into the pan. If desired, sprinkle with chocolate chips.

7. Cook for about 25 minutes, until a toothpick comes out clean.