Diana's Desserts - www.dianasdesserts.com
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Non-Dairy Eggless Brownies

in Diana's Recipe Book

Average Rating: 
(total ratings: 50)
[Read reviews] [Post a review]
Servings: Makes 16 brownies
 
Ingredients:
2 1/3 cups all-purpose flour
1 cup water
1/2 cup non-dairy margarine
2/3 cup cocoa powder
2 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1/2 cup chopped nuts (optional)

Garnish (optional)
Confectioners' sugar

Instructions:
1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan with non-dairy margarine, or you may also use vegetable oil to grease the pan or spray pan with vegetable cooking spray.

2. Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat untill thick, stirring constantly. Set mixture aside to cool completely.

3. Melt margarine and stir in the cocoa powder.

4. Sift together the remaining 2 cups flour with the baking powder.

5. Beat sugar, salt, and vanilla into the cooled flour mixture, then add the melted butter/cocoa mixture.

6. Add the above mixture to the sifted flour/baking powder mixture. Add chopped nuts, if desired.

7. Spoon batter into prepared baking pan and bake in preheated oven for 20 to 25 minutes. Let brownies cool in pan. Cut into squares when cooled completely. If desired, dust with confectioners' sugar.

Makes 16 brownies.

Date: December 1, 2006

Reviews

Reviewer: Baily
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The picture looks nice but when i made it was very good . Thanks for the recipe!!!!

 
Reviewer: naila
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Can i use a dairy butter instead of non dairy please.

 
Reviewer: Avi
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I am a vegetarian and this turned out to be wonderful, though the water qty needs to be increased and I broke the beater of the mixer, this needs a tough mixer.

 
Reviewer: Bob
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The picture looks great!!

 
Reviewer: chef vaibhav
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keep it up, thanks!

 
Reviewer: miss t
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i used regular butter and these turned out fabulously. the water seemed all right to me, and i just used a wooden spoon, so no mixers were harmed in the making of these brownies :)

 
Reviewer: chetna
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Can I use cooking chocolate instead of cooca? And wont the normal butter make the brownies salty?

 
Reviewer: chetna
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does this need normal sugar or superfine sugar?

 
Reviewer: rekha
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What is non-diary margarine? Is there any substitute for it?

 
Reviewer: Rusha
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My daughter is allergic to eggs and I have a hard time finding dessert recipes that are worth eating. This recipe was delicious and she asked for seconds. Thank you for the recipe. If you find any more good eggless recipes please let me know.

 
Reviewer: swati
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It was WONDERFUL. Good for those who do not want to use eggs. We tried it with vanilla ice cream. HOT with COLD, NICE!

 
Reviewer: ELi
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My daughter took my car to work and I was stuck at home and ran out of milk. These were an amazing solution!

 
Reviewer: fayola
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The brownies were really good. I used milo instead of cocoa and it turned out GREAT. Thank you soooooo much!!!!!

 
Reviewer: Katie Holmes
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I didn't have eggs, but had a hanckerin' for some brownies, these worked perfect! Great recipe!

 
Reviewer: Anu
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These were a big hit, wonderfully tasty and moist brownies! Thank you!

 
Reviewer: Leanne
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Excellent recipe, I made these for my son's birthday party where a little boy attending is allergic to dairy, eggs, nuts, soy and seafood! I have never seen him stuff so much food into his mouth and the brownies were his particular favourite. I too used a wooden spoon to mix with no alteration to the recipe. You could use normal butter if you have no allergies, just make sure it is the unsalted kind. Normal sugar can be used for the recipe, just use icing (powdered) sugar for dusting the tops. Thanks again for a great recipe!!

 
Reviewer: Joe
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I made an icing of instant sugar free chocolate pudding, 3/4 cup ice cold water and 2 tablespoons raspberry liqueur. The brownie is quite good on its own but definitely needs some sort of topping or icing. The roux start sounded weird, but it looked so much like creamed butter and sugar I may use this as the start of many recipes. This was fantastic, everyone should try it!

 
Reviewer: J Casey
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I needed a recipe that didn't call for eggs as I had none, but really wanted to make brownies. These were a big hit! Plus they were so moist.

 
Reviewer: Shawna Stobaugh
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You rock!

 
Reviewer: Amy
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I used wholemeal flour instead of plain, and it turned out brilliantly! So yummy! I recommend that everyone try this with wholemeal flour. Thank you for the recipe.

 
Reviewer: Kim
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Incredible! Chocolatey, moist, chewy, everything I was looking for in a brownie but without the eggs.

 
Reviewer: tawnie
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I was skeptical at first, but they were amazing! Thanks! I will definitely make them again!

 
Reviewer: nehal jain
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it was cool and brilliant!!!!!

 
Reviewer: Sugarmam49
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Chetna and all use unsalted butter. Why do recipes never listed in order of mixing?

Combine 1/3 cup flour + 1 cup water, cook to thicken. Cool, then melt together 1/2 cup melted butter + 2/3 cup cocoa powder. Cool, then preheat oven to 350 degrees F while mixtures cools in fridge. Beat 2 cups sugar & 1 tsp. vanilla into flour mixture, blend in cocoa mixture. Spread in greased pan, then bake for 20-25 minutes at 350 degrees F. Brownies are done when toothpick inserted in center of brownies comes out clean.

 
Reviewer: Joy V
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Made these last night... Substituted brewed coffee for water and added 1/4 cup extra cocoa(some reviews mentioned not enough chocolate flavor)and 2 TBSP. vegetable oil. Also added 1/2 cup dairy free chocolate chips. My 5 year old is allergic to all dairy and eggs and nuts. Having company tonight and was hoping for a dessert i could serve that my 5 year old could eat too. I can't believe how chocolaty and moist they came out.. He will have his tonight with very vanilla Soy ice cream. The rest of us with vanilla fudge swirl ice cream and chocolate sauce!! Thank you for sharing a recipe worthy of making! DELICIOUS!

 
Reviewer: l c short
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WOW!!!!! DELICIOUS!

 
Reviewer: Corey
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I haven't tried them, just took them out of the oven but they look amazing. Do you have any other eggless recipes I could have? Thank you so much, I will recomend this to all my friends.

 
Reviewer: NAT'S MOM
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From Nat (8-year old boy) "Best in the world!"

 
Reviewer: Tiffany
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I needed a recipe without eggs because of my crazy brownie craving at 11:00 at night and my need for the eggs i had for breakfast the next morning. This worked perfectly! The batter was a bit tough to work wit but the end result was very surprising. My friends will love these tomorrow! THANK YOU!

 
Reviewer: JoanneRN
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I had a craving for brownies but was out of eggs. I searched for a recipe and this stood out. It was perfect! Very chocolatey!

 
Reviewer: Shauna
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These were delicious. I ran out of eggs and quickly looked on the internet for a recipe. This one was the only one that I saw that didn't have egg substitue products. It was easy and I found that I didn't need to cool the flour/water mixture too much - it was still warm when I made it. The brownies turned out great and I'm looking forward to making more! YUM!

 
Reviewer: Johnnie
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I've tried a lot of egg-less brownies and these were the best, so far. I agree it needs more chocolate and a little less butter. Other than that they're great. Thanks!

 
Reviewer: Johnnie
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Almost forgot, what's with the flour and water mix? Just curious what thats used for.

 
Reviewer: Beakface
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No taste test yet, but if the mixture is anything to go by they're gonna be SO GOOOOD. Great for a poor 22 y/o uni students midnight cravings. Had to guess a few things 'cause I'd started making before measuring everything out, but it looks like it's going to be fine :D almost broke my hand mixing it...plus I'll still have some milk for breakfast! BEST RECIPE EVER!

 
Reviewer: Ellen
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These were very tasty. Couldn't tell the difference between them and egg brownies. I used milk and butter instead of water and margarine. I think they'd be great with some coffee and chocolate chips added in.

 
Reviewer: Donte
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Mine are still in the oven as they still seem uncooked. They have been in the oven for at least more than 1 hour, not sure what the texture is meant to look like before and after, but when it was uncooked it was very thick (not sure if its meant to be like this) and afterward, well still seems uncooked. can someone provide pictures of what its meant to look like each step, especially before and after.

 
Reviewer: sally
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i followed the recipe exactly and the mixture was so dry that everything was unmixed because it was impossible to get everything to incorporate together. so i ended up throwing the batter out because it wouldnt even mix together. broke 4 spoons in the process of attempting to mix it.

 
Reviewer: Kaitlin Petney
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I think it is a really great dessert to make and mum loved it!

 
Reviewer: Alyssa
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I made these but instead of just ordinary brownies i made homemade caramel and put half the batter in the pan then add the caramel and the rest of the batter and baked them they were amazing!!!!

 
Reviewer: Gordon
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Sorry about the broken spoons- I substituted canola oil for margarine (and used 3/4 cup). I also used 1 cup brown and 1 cup white sugar, 2 T vanilla, 1/2 cup semisweet chocolate, and drizzled 1 cup of Dulce de Leche on top before baking. Great dessert, now I need to try to make it 100% vegan.

 
Reviewer: Jayne
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Not too bad a recipe indeed. I love the texture... fudgy and slightly cakey with some crust on the sides. However, there is a flour-y after taste. Nothing a bit of ice cream or chocolate sauce cannot remedy.

 
Reviewer: liv
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I thought this recipe was great! Thank you.

 
Reviewer: Paula B.
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I had my doubts about this recipe but I needed another dessert for a cookie tray and had no means to get to the market for eggs. It seemed so complicated with making the flour/water mixture, then the cocoa/butter combination..but I decided to go ahead. The batter was delicious, and baked up beautifully. I am not telling anyone the secret to these! I did add some sem-sweet chocolate chips and some espresso powder, yum!

 
Reviewer: divya
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Reviewer: Isabela Herrera
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ITS NOT COOKING. ITS BEEN 25 MINUTES AND NOTHING, WHAT SHOULD I DO?

 
Reviewer: Addie
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I have always been allergic to eggs and so making desserts was always hard. I would usually just use an egg substitute. But brownies were the one thing that never turned out. So today when I found this I was excited. And let me say.... WOW!!!! These are the most amazing things ever! They came out absolutely amazing and are so delicious! Thanks a bunch for the recipe!!!!

 
Reviewer: Sejal Patel
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The Best Eggless recipe ever I have had. Love it. Thank you so much for the great recipe!

 
Reviewer: Jelly
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Bad

 
Reviewer: Courtney
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My husband is allergic to eggs, dairy, nuts, berries and all seafood. This is THE BEST TASTING substitute brownie, and the best chocolatey cake I've found. I even made it as his special wedding cake so he could have dessert on the day too! We both love this recipe, Thank you!!!

 
Reviewer: Dhanak
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I am Jain so don't eat eggs. I always make eggless cakes/biscuits. All my friends/family love my baking if anyone one requires recipes I am happy to supply

 

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