How to Make Eggless Brownies from Scratch

Brownies... Even thinking about them warms you up from within, with a smile automatically appearing on your face... There are very few things on earth that can cheer up both a child and an old man to an equal extent and brownies are definitely one of them. So, just because you are a vegan or a vegetarian, you shouldn't allow anyone to keep you from eating brownies. Thankfully, there are some awesome recipes available, that will help you make the best eggless brownies ever! Check them out.

It is preferable that you refrain from using bananas as an egg substitute for any homemade brownie recipe, simply because they eclipse the taste of the other components of the dish, no matter what other ingredient you bother to add.

I am being a little presumptuous here in guessing that most vegans with a sweet tooth are going to love me for this recipe. Now to make 16 luscious eggless brownies from scratch, you will nee

• All-purpose flour, 2⅓ cups
• Sugar, 2 cups
• Water, 1 cup
• Walnuts, ½ cup (crudely slivered)
• Non-dairy margarine, ½ cup
• Cocoa powder, 10 tbsp.
• Baking powder, 2½ tsp.
• Vanilla extract, 1 tsp.
• Salt, ½ tsp.

Procedure
Combine ⅓ cup of flour and water and then pour it into a saucepan. Put this to heat on a medium flame and stir. Remove it from flame when this has relatively thickened and then allow it to cool. In the meantime, heat the margarine and add the cocoa to it when it has sufficiently melted.

Now, run the rest of the flour and the baking powder through a sieve. Also, add the sugar, vanilla extract and salt to the thickened flour-water mixture and whisk all the ingredients together very well. Now pour this admixture into the dry flour-baking powder mix and throw in the walnuts.

Now take a spatula and blend everything together thoroughly until you get a smooth, uniform mixture. Now, for putting this batter for brownies in the oven, set your oven to a temperature of 350° F and grease a 9"x13" baking pan with some vegetable oil.

Pour the smooth batter into the pan and bake for like 25 minutes. After that remove the brownies from the oven, allow them to cool down to room temperature and with a sharp, broad knife slice them out into sumptuous rectangles. You can garnish with confectioner's sugar if you like it!

This recipe is basically for vegetarians with a vegan variation available as well! Now for this you must have:

• All-purpose flour, 1 cup
• Buttermilk, 1 cup (OR 1 cup of milk mixed with a tablespoon of white vinegar OR 2 tablespoons of yogurt and 1 tbsp of lemon juice dissolved in a cupful of water)
• Icing sugar, ¾ cup
• Cocoa powder, ½ cup
• Butter, 5 tbsp. (molten)

• Chocolate chips, 2 tbsp. (dusted with slight flour)
• Pecans or hazelnuts, 1 tbsp. (slivered)
• Instant coffee, 2 tsp. (mixed in a tablespoon of water)
• Baking soda, 1 tsp.
• Salt, ½ tsp.

Grease an 11"x7" baking pan and set the temperature of the oven to 350° F for preheating. Now in a large mixing bowl run the flour, icing sugar, cocoa powder, baking soda and salt through a sieve and then pour the buttermilk, molten butter and coffee solution into the bowl. Commingle well with a spatula and fold in the chocolate chips and nuts as you blend.

Now pour this batter into the pan and bake for a full 20 - 25 minutes. Then remove from the oven and allow the entire dish to totally cool before you cut out separate cookies. Add a dollop of chocolate sauce to finish off this eggless brownies recipe in style.

Now, for vegans to make this, substitute the butter with some vegetable oil and trade the buttermilk for a cup of soy milk with 1 tablespoon of lemon juice dissolved in it. The best brownie recipe ever! However, remember to allow the pan to cool completely or it'll be difficult to remove the brownies from it.

This Halloween recipe is perfect for a cozy eight-some, with two pieces to spare for each! Gather,

• Unsweetened chocolate, 3 oz.
• Unsweetened applesauce, ¾ cup
• Whole barley flour, ¾ cup
• Light brown sugar, ½ cup (firmly packed)
• Pumpkin purée, ½ cup

• Granulated sugar, ½ cup
• Pecans, ½ cup (slivered)
• Water, ¼ cup
• Unsweetened cocoa powder, ¼ cup
• Margarine, 2 tbsp.
• Vanilla extract, 2 tsp.
• Baking powder, ¾ tsp.
• Salt, ½ tsp.

Preheat the oven to a warm 350° F and lubricate an 8" square baking pan with vegetable oil. Now place an aluminum foil over the pan with sufficient foil hanging from both the sides. Now, place the chocolate in a pan and stir till it completely melts.

To this, add the applesauce, sugar, purée, cocoa powder, ¼ cup of water and vanilla extract to the pan and whip the ingredients together to blend really well. Run the flour, salt and baking powder through a sieve directly over the chocolate concoction and mizzle the pecan slivers from top.

Now mix with a spatula and then pour the admixture onto the 8" baking pan. Flatten the top with a spatula and then bake for approximately 35 to 40 minutes. Once the brownies become spongy and spring back on touching, remove from the oven and set aside for total cooling down. After 45 minutes, carefully lift the aluminum foil by holding onto the sides and place on a wire rack. After another 1½ hours, cut out equal rectangles.

You may add white, semi-sweet or milk chocolate chips to these brownies, if you like. To make them even more delectable, add a scoop of ice cream to it. Bliss!