Maggie made these eggfree and dairyfree brownies for us this week. These are by far the most delicious brownies I have eaten. Maggie drew her inspiration from a recipe in Family Circle but she has changed so much of it that it really is her own version.
2/3 cup cocoa
1/3 cup flour
1 tsp baking powder
3 tbsp ground flax seed
1/8 tsp salt
1/3 cup oil
1/3 cup sugar
1/3 cup brown sugar
4 eggs worth of egg replacer**
2 tsp vanilla extract
1/2 cup finely chopped walnuts (opt)
Heat oven to 350. Line an 8x8 dish with foil and spray with nonstick PAM.
In bowl, mix cocoa, flour, baking powder, salt, and flaxseed.
In large bowl, whisk together oil, sugars, egg replacer (and the water called for in the egg replacer), and vanilla. Stir in dry ingredient mixture. Spread batter evenly into prepared pan.
Bake at 350 for 20-25 minutes. Remove and cool completely. To slice, spray knife with cooking spray and cut into 25 squares. Re-spray knife as needed.
**We use many different ideas for replacing eggs. It all depends on the recipe. For this recipe, Maggie used this egg replacer from Ener-G, available at our local health food store.