Egg free chocolate brownies

    Egg free chocolate brownies

    10saves
    40min


    6 people made this

    About this recipe: A delicious egg free brownie. Moist and scrumptious. Great for people who want to or have to avoid eggs. Potato starch can be purchased at health food shops. Yummy warm with vanilla ice cream.

    Ingredients
    Makes: 15 brownies

    • 85g (3 oz) plain flour
    • 1 tablespoon cocoa powder
    • 1 good pinch salt
    • 2 teaspoons baking powder
    • 170g (6 oz) soft brown sugar
    • 55g (2 oz) butter or margarine
    • 2 tablespoons water
    • 100g (3 1/2 oz) plain chocolate
    • 1 teaspoon vanilla extract
    • 15g potato starch
    • 150ml (5 fl oz) water

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line an 18x28cm (7x11 in) baking tin with baking parchment.
    2. Sift the flour, cocoa powder, salt and baking powder into a bowl.
    3. Put the sugar, butter or margarine, water, chocolate and vanilla in a saucepan and heat gently, stirring, until melted.
    4. Mix potato starch and water in a small saucepan. Bring to the boil until just thickened and clear, stirring all the time. Remove from the heat.
    5. Pour potato starch mixture and chocolate mixture into the flour-cocoa mixture and beat until smooth. Transfer to the prepared tin.
    6. Bake for about 20 minutes, until firm to the touch and slightly crusty on top.
    7. Leave the brownies to cool for 10 minutes then mark into 15 squares. Cool completely before removing from the tin. Store in an airtight container.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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    Reviews (2)

    DebbieRichardsNash
    0

    I live in a very isolated place - so no health food shop and no potato flour. Instead I added the same weight of cornflour to the recipe in with the other dry ingredients (easier and less fuss than the method described too). It may have been that that made it impossible to get the brownies out of the tin whole the day they were cooked.... but anyway, by the next day they were just superb!.As someone allergic to eggs, I'd given up on the idea of ever being able to have brownies - this was wonderful and will make and make them now - watch out waistline! - 07 Mar 2015

    by
    0

    A good recipe, with a very moist chocolate brownie. The only thing I would change is step four, next time I would just add the water and the potato flour to the other liquid mix. Overall I thought the result was very good. - 11 Nov 2013

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