Finally eh, a dessert recipe! I usually love making desserts, and I guess if I wasn’t posting every day, this blog would probably be completely sweet. But when it’s just me and my husband, well, making a cake every single day would be a bit much. Today though it is time for some sweets…and some wonderful ones at that. This is my favourite ever brownie recipe. It doesn’t use any egg replacer, which I love, because that isn’t cheap, it’s a one bowl mix, and it’s so quick and easy to whip up.
I adapted the recipe from this one – I found it a few years ago when I was searching for “egg and dairy free brownies” and decided to give it a go. It worked wonderfully. Over the years I have tweaked the recipe a bit and found my perfect mix. I made some for a village fete a few years ago and they sold out within minutes!
And I’m not lying when I say it is so simple to make.
You just mix the dry ingredients in a bowl:
Then mix in the wet ones, and the chocolate chips:
Pour into a lined baking tin, bake for 20-25 minutes…and there you have it:
one big giant brownie…
Leave it to cool for 20 minutes or so (as long as you can stand!) and cut into 16 large pieces:
And there you have it, lovely gooey chocolate brownies!
Melty Chocolate Brownies
- 350g plain flour
- 250g sugar
- 75g cocoa powder
- 1 tsp bicarb of soda
- Pinch salt
- 1 tsp vanilla
- 100ml sunflower oil
- 300ml milk of your choice
- 100g chocolate chunks
- Preheat the oven to 175C (350F).
- Combine all the dry ingredients in a bowl. (Flour, sugar, cocoa, bicarb & salt)
- Add in the wet ingredients, stirring until there are no flour bits left. It should have a cake batter-like consistency.
- Stir through the chocolate chips.
- Pour into a 20cm x 30cm pan and smooth with a spatula.
- Bake in the preheated oven for 20-25 minutes until the top crisps up, and a skewer comes out clean.
- Leave to cool for 20 minutes before turning out and slicing.