Brownie without eggs and vegetable oil

6 servings

35 minutes

Eggless and oil-free brownies are an incredibly tender and rich dessert, embodying American cuisine in its simplicity and deep flavor. Its origins trace back to traditional chocolate baking recipes, where the absence of eggs and oil inspired chefs to seek new textures. This brownie variant surprises with a rich chocolate taste thanks to cocoa powder and sweet richness complemented by vanilla notes. When baked, it acquires a dense yet moist structure, perfectly suited for a cup of coffee or a scoop of ice cream. The simplicity of preparation makes it an excellent choice for those who want to enjoy dessert without complex ingredients, while the rich flavor is an indispensable joy for true chocolate lovers.

Energy value per serving

• Calories: 380
• Proteins: 7.7g
• Fats: 12.7g
• Carbohydrates: 59.6g

Ingredients

• Wheat flour: 2 glass
• Water: 1.5 glass
• Sugar: 0.5 glass
• Cocoa powder: 0.8 glass
• Butter: 3 tbsp
• Salt: 1 tsp
• Baking powder: 1 tsp
• Vanilla sugar: 1 tsp

Cooking steps

1. Mix the dry ingredients in a bowl

   Required ingredients:

   • Wheat flour: 2 glasss
   • Sugar: 0.5 glass
   • Cocoa powder: 0.8 glass
   • Salt: 1 teaspoon
   • Baking powder: 1 teaspoon
   • Vanilla sugar: 1 teaspoon

2. Add water gradually (carefully monitor the consistency, it should be quite liquid), pour in the melted butter, leaving a little to grease the mold.

   Required ingredients:

   • Water: 1.5 glass
   • Butter: 3 tablespoons

3. Bake for 25-30 minutes at 180 degrees, checking for doneness with a toothpick after 20 minutes (it should come out dry, without traces)