• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 12

Fudgy Egg-Free Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1/3 cup all-purpose flour
  • 1 cup water
  • 1/2 cup butter*
  • 1/4 cup vegetable oil
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey*
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips (optional)


Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.

In a small saucepan, melt butter. When butter has melted, add the oil, cocoa powder and instant espresso powder; mix until smooth; set aside to cool. Beat the sugars, vanilla and honey into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in mini chocolate chips. Spread evenly in the prepared pan.

Bake for 20 to 25 minutes. The brownie will be dry on the surface but the batter will still be wet when a toothpick is inserted in the center. The brownie might fall in the middle; that's okay. Cool completely then refrigerate for at least 30 minutes. Flip the brownie over to a cutting board. Peel off the parchment paper and cut the brownie into bars.

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