Little House Living

Made From Scratch Brownies – Eggless Brownies

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Are you in need of a chocolate filled treat? These eggless Brownies might be just the solution! They only contain a few, basic ingredients and you can make a delicious dessert or snack in no time. Egg free brownies are the perfect dessert treat if you are out of eggs or if you need to restrict eggs for dietary reasons.

Eggless Brownies

Made From Scratch Eggless Brownies

These little yummy chocolatey brownies come from my attempts at trying to make eggless brownies. They are also dairy free! You would never know, though, they are soft, chewy, and oh-so-chocolatey. My only warning is to not eat the whole plate in one sitting.:)

If you are looking for more egg free desserts you have to check out this Eggless Yellow Cake as well!

If you love simple recipes you might also enjoy my book, Little House Living: The Make Your Own Guide to a Frugal, Simple, Self Sufficient Life. It’s filled with over 130 food and DIY recipes that you can all make from scratch!

Ooey Gooey Eggless Brownies

What you need:

  • 1 1/3 cups All-Purpose Flour (gluten-free flour will work)
  • 1 cup Sugar
  • 1/3 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 1/2 teaspoon Vanilla Extract

brownie Ingredients

Mix together all the ingredients. Dry ingredients first and then the wet.

Mixed up Brownies

You should have a nice thick mixture. Make sure all the flour and baking powder are mixed in otherwise you will have sour clumps in the brownies and that’s not fun.

Pat the brownie batter into a lightly greased 8×8 (or similar size) pan. My Le Creuset has treated me well for many years and always bakes these egg free brownies to perfection! Bake at 350F degrees for about 20 minutes or until a toothpick comes out clean.

Made From Scratch Brownies

Even if you don’t need to be on an egg free or dairy free diet these are super yummy and so easy to whip up! You might want to make a double batch in a 9×13 pan because they won’t last long. They never do in my house. 🙂

You might also want to learn how to make Butterscotch Sauce for something top them with!

See below to print the Eggless Brownies Recipe to add it to your Recipe Binder!

5 from 1 vote
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Homemade Eggless Brownies

You would never guess that these are egg free brownies! Deliciously soft and chewy and perfectly chocolatey.

Ingredients

  • 1 1/3 cups All-Purpose Flour gluten-free flour will work
  • 1 cup Sugar
  • 1/3 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Mix together all the ingredients. Dry ingredients first and then the wet.
  2. You should have a nice thick mixture. Make sure all the flour and baking powder are mixed in otherwise you will have sour clumps in the brownies and that's not fun.
  3. Pat the brownie batter into a lightly greased 8x8 (or similar size) pan. My Le Creuset has treated me well for many years and always bakes these egg free brownies to perfection! Bake at 350F degrees for about 20 minutes or until a toothpick comes out clean.

Need more brownies? You might want to give the Best Fudge Brownie Recipe a try. They are a thicker, fudgier brownie. Of course, in the summer I like to switch things up and make these Zucchini Brownies.

bookcoversmallerLooking for more simple, delicious recipes that you can make quickly and easily? My book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life has over 130 DIY projects and recipes just like this one!

How do you make perfect brownies? Will you try this made from scratch eggless brownies recipe? What add-ins do you put in your brownies?

merissabio

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Related posts:

Homemade Chocolate Brownies Mix Recipe The Best Fudge Brownies RecipeThe Best Fudge Brownies Recipe Recipe for Eggless Cake (Yellow) Pumpkin PIeEggless Pumpkin Pie Recipe Recipe for Zucchini Brownies

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Comments

  2. Perfect recipe to go into my food storage recipe binder. I love how the ingredients are shelf stable! Thank you 🙂

    Reply

  3. I forgot to comment on these, but they have saved me a few times when friends happen to stop by for dinner (and i have no dessert on hand) as well as when my husband wants a late night sweet tooth fix! great recipe Merissa, thanks again for sharing it!

    Reply

  4. Hey Merissa, Is it Baking Powder or Baking Soda?
    The recipe states powder and under the picture states soda. Just wondering?
    Thanks & Blessings to you!

    Reply

  8. Yummmmmmmm! I have a son with an egg allergy so was starting to test out some eggless brownie recipes to satisfy him and the other 3 boys in the house. We love this! It has been requested almost weekly around here since I found it a couple months ago. Thanks for a great recipe! Oh…by the way…they are in the oven right now..again… And we are planning on having it with homemade fudge sauce and ice cream tonight.

    Reply

  10. Thanks for sharing this! (and the other egg free recipes!) I developed severe food allergies in adulthood and it stinks! So I am so glad to find some yummy recipes! Made it up tonight (waiting on them to cool) and the batter was definitely yummy! Looking forward to the actual brownies!

    Reply

  11. These brownies are really good. I’ve been looking for a egg and dairy free brownie for a while and these have been a huge hit! I chop up some dark chocolate and put it in the mix…and I added a splash of soy milk because the mix seemed a little dry to me (I’m not sure if I have a mix up with cup sizes, I’m british and I think ours are a different size) and they turned out wonderful. Absolute hit with the whole family! Thank you for the recipe 🙂

    Reply

  13. Thanks so much for this recipe! It was delicious and definitely a treat I needed at 12:30AM and absolutely NO eggs in the fridge! 🙂

    Reply

  14. These are amazing! This is my go to brownie recipe, I add 2-4 tsp of plain yogurt most of the time, depending on how dense of a brownie k want and if I want them to rise a bit more I add 1/2 tsp more of baking powder. Thanks for this great flexible recipe 🙂

    Reply

  16. I just put a batch of these in the oven and I can’t wait to taste. I needed a vegan version so here are my alterations: I used almond meal and flax meal 1c almond 1/3c flax), I used coconut oil and I melted 1/4c semi sweet vegan chocolate chips into it. The batter tastes divine!!

    Reply

    • I also used organic raw cane sugar. Your recipe was dairy free which I needed due to allergies so thank you!

      Reply

  17. I just wanted to thank you again for the fabulous dairy free brownie recipe. My WHOLE family (I mean extended and all) and close friends all love these. I use coconut oil in them so it solidifies once they cool…so yum. I call them 20 below brownies because I actually freeze them and serve cold with a cup of espresso!

    Reply

  18. These brownies were amazing! I have been looking for one that doesn’t turn out so cakey…so far, this is the one!!! I also added raspberry jam to the top and swirled it into the batter…oh they were good. I also used the Speical Dark cocoa. I ate a whole row while they were still semi-warm. It was hard to hold myself back from eating even more.

    Do you think they would still turn out if one used less oil? That’s my only con about them. Either way, I will be making them again!

    Reply

      • I tried these again tonight, subbing the oil for applesauce…definately not the same result or taste. Sadly, it was like eating rubber chocolate. Guess I will just have to opt for being very unhealthy once in a while.

        Reply

  19. I just wanted to say that these are very tasty and I guess I don’t know what I am doing wrong but when they are finished cooking they fell apart. They were perfect in every way except that is was crumbling before I got them out of that pan. Can you help? I don’t know what I did wrong, followed everything to a T.

    Reply

      • I used pastry flour, I thought it was the same as reg flour and it only made things lighter and fluffier, guess I was wrong.
        They are still really good.

        Reply

  20. These brownies are quite wonderful. The only other time I have ev er baked brownies was at my nanas house and; it was too complicated and I was afraid of messing the recipe up if I were to do it by myself. This recipe turned out wonderfully and I plan to add this to my list off recipes. Even one of my sisters who does over do it with sweets; not as much as other people, she had a bucket load of them. I plan to use chocolate chips next time just so there is a little more than plain old brownies. Overall they were absolutely good though.

    Reply

  21. so excited when I came across this recipe on pinterest. My son is anaphylactic to eggs and tree nuts and Im intolerant to dairy. He has never been able to have a brownie cause they always have so many eggs in them. Super easy recipe. Like one person said quick for when people come over or a sweet craving at night. I used a 9×9 pan and baked them 18min. perhaps 1-2min longer then they should but still so yummy. Slathered them with some homemade DF choc icing and yum! thanks

    Reply

  25. I made a batch last night and threw some Ghirrardelli milk chocolate chips in and on top. It’s a good recipe, but with the added flour (compared to hersheys best brownies), I think it needs more cocoa powder. AND… Although it was yummy, the center was extremely gooey, after cooking for 25min. I just put another batch into the oven, after doubling the cocoa powder and vanilla… AND the chocolate chips, although that was an accident that the kids won’t mind. OH!! I use melted butter, not oil. I can’t wait to see how these turn out!

    Reply

    • You would need to add more time but since I haven’t doubled this recipe I’m not sure just how much. I would guess it would be between 30 to 40 minutes.

      Reply

  27. I just made these for my egg & dairy allergic 2 year old and they were delicious! We added mini chocolate chips and crushed pecans.

    We also baked a few as cookies for 10 minutes and OMG they were delicious!!

    Reply

  28. I just made these tonight. I wanted somethimg sweet but had no eggs to make traditional brownies. I went to pintrest and typed in egg free desserts. Needless to say they are great! I did ad a splash off almomd milk just because the batter seemed a bit dry and i sprinkled milk chocolate chips on top. Awesome! Awesome! Awesome!

    Reply

  29. I have used several of your recipes and really love them! Our favorites are the zucchini brownies & the oatmeal cream pies. I’m not having the same results as everyone else with these brownies. We gave these as Christmas gifts in mason jars, and my mom & sister said they came out really dry & crumbly. Well I didn’t make them before I gave them, and now I feel terrible. I tried them last night & my brownies were pretty dry, and crumbly, too. Any suggestions?

    Reply

      • I’m thinking about trying to swap the water for oil. We’ll see if that helps. I have another dry mix still in a jar, so I will try that in a couple of days. Gotta eat these first, they are still chocolate 😉

        Reply

  31. I found this recipe a few months back, I was really nervous to make brownies but I tried anyways. This is my absolute favorite thing to bake they are amazing. Thank you

    Reply

  32. We don’t use measuring cups here, is there any chance we could have measures in grams please? Would love to try this recipe

    Reply

  33. I recently had a surgery that made me highly sensitive to lactose. I was already allergic to eggs. When I got down about not being able to eat cookies or dairy. (I’m healthy but have a huge sweet tooth) my partner found this and made them for me. Thank you so much for this amazing treat. It fixed my sweet tooth and attitude.

    Reply

  34. My husband has Parkinson’s Disease and lately has a nonstop sweet tooth due to medication. These brownies have become his favorite and they are so easy for me to whip up! I know to make double and triple batches as when friends or grandkids stop by they are gone in a flash! Thank you so much and the no eggs or milk is an extra plus!

    Reply

  35. These brownies were nice and moist, although next time I’ll add a little bit more sugar because it was slightly bland for my liking. A good brownie for those who like a cakey texture.

    Reply

  36. hi,
    First of all, I love this! I was also wondering if you knew (approximately) how many calories is in this?

    Reply

  37. Hey!
    I really wanted to use this recipe but i don’t really understand the process.
    is it mixing all the dry ingredients first and then the wet ingredients?
    do u mix after each addition of wet ingredients or just throw them all in a bowl and mix? can i use separate bowls for wet and dry ingredients? sorry to complicate things (only 13) luv baking though!!!!!!!!!

    Reply

    • First you mix together all the dry ingredients in a bowl, then add in all the wet ingredients and mix until everything is combined together. Good Luck!

      Reply

  38. These are great! Didn’t have any eggs in the house and felt like baking and these were moist and delicious with crispy corners. Love!

    Reply

  42. Would it be okay if I made these in a cupcake tray? Would they turn out alright because I’ve seen other brownies be made that way. I had the idea of adding a different kind of chocolate surprise in each one. Like m&ms or a little hershey’s bar and others in the spirit of Halloween. I haven’t previously made this recipe before but thought about giving it a try. I haven’t had success in making good egg-free brownies in the past and I’ve tried several different recipes.

    Reply

  44. Hi Merissa,
    I have a son with multiple food allergies. He was diagnosed at 3 months old and is now 11. Needless to say I have become quite the baker since his diagnosis and there isn’t much I can not make…but brownies eluded me. Every time he sees brownies he says I wish I could have a brownie 🙁 so I have tried recipe after recipe and searched and experimented but nothing really came out close. I just found your recipe and so many wonderful reviews…I have a double batch baking right now. I can not wait to see how they come out. I did sub the water with cold coffee for a richer flavor, and added 1 cup of mini Chocolate chips into the batter. Thank you so much for sharing your recipes 🙂 I just looked in at them they look BEAUTIFUL! I am beyond excited!

    Reply

  45. Thank you for this recipe! I’ve made it a few times and we really like it. Three things, though, is that when I make the batter it doesn’t look like yours; it’s not as doughy. Is that a problem?
    And, I normally take them out at about 15 minutes, and they are already a bit cakey. Do you have any suggestions for me to make them more moist?
    Lastly, do you add the 1/2 cup of water in one go along with the oil, or do you add it bit by bit as you are mixing?
    I’m sorry for asking so many Qs, just not very experienced (only 16). Thank you so much 🙂

    Reply

    • It could be that you are at a different altitude than I am (we are very low) so they may not turn out exactly the same and you may need to adjust your baking time (which it sounds like you already did 🙂 ) I add the water in with the oil.

      Reply

  46. I loved these, though next time I’ll add less salt. I personally loved the dense texture, not too gooey. Great recipe for those monents when you need a brownie but you have no eggs!

    Reply

  48. Thanks for the recipe! I had a rough day and was dying for some brownies, but I didn’t have any eggs on hand. Googled “egg-free brownie recipe” and found this page. I’m a chocolate lover, so I think I might increase the cocoa from 1/3 to 1/2 cup, but these are perfect otherwise–moist and crumbly!

    Reply

    • Made a batch of these with 1/2 cup cocoa, and they are amazing. I’ve always used the Hershey’s Best Brownies recipe, but these are much better. And now that eggs are $3.28/dozen, they’re cheaper to make, too!

      Reply

  49. I made these to the t, and the result was a dense chocolate cake. It was uniformly chocolate cake throughout, no cracked top, no layers as in your photos. A fine tasting cake, but not brownies. About a year ago, another Samantha had a similar result. Frankly, I cannot get a cracked top unless I slip in 2T of Crisco. Hmmm…

    Reply

  51. Thank you so much for this recipe. I was a little skeptical at first because the batter looked so thick in the images. Not at all the consistency that I am used to brownie batter being. But oh my gosh they turned out AMAZING. I used brown sugar instead of white (since I was out of white) and they turned out perfect. I am never going to use another brownie recipe ever again. This one is hands down, the best.

    Reply

  52. Thank you so much for linking at #ThursdayFavoriteThings! I look forward to seeing what you share every week. Please come back for #OverTheMoon on Sunday night. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured!

    Pinned and shared.

    Reply

  55. I am eleven years old and I am allergic to eggs and nuts and coconut, and as a result, I have never been able to find a brownie I could have. I found this on the Internet and I tried it out the same day. It was delicious and I loved it-and so did my family! Thank you!

    Reply

  56. Yummy I love making brownies and have always wanted to try making them from scratch – thanks for the recipe, found you the Creative Muster!

    Reply

  60. Oh these sound so tasty!

    I would love for you to share this with my Recipes, Crafts, Tips and Tricks Facebook group.

    Thanks for joining Cooking and Crafting with J & J!

    Reply

  61. Thank you for this recipe. I used a gluten free flour mix. They turned out great!! Will definitely be making these more often.

    Reply

  62. There are no dietary reasons for me to make brownies without eggs or dairy, but this is my go to recipie. It’s the absolute best there is. Plus it contains ingredients I always have on hand.

    Reply

  63. These are amazing! I’ve made this brownie recipe repeatedly. It’s been my go-to dairy free dessert to bring to get togethers. I use canola oil or coconut oil to keep it completely soy free as well. I’ve been sharing it with many. Thanks!

    Reply

  64. I am 13, and had a sweet tooth, but no eggs! First recipe I looked at, I read the reviews and tried it the same day! It was good, but very crumbly… what did I do wrong? I would still recommend it if it’s just for an at home snack! DELICIOUS! ?

    Reply

  65. I made these brownies and they turned out terrible 🙁 I followed the recipe to a T and they taste bad. What did I do wrong?

    Reply

    • I would suggest looking at the kind of oil you used. In this recipie I find it makes a huge difference. For my family, a light olive oil is the favorite.

      Reply

  66. This is a keeper! Made this for a friend whose son has an egg and diary allergy; it reminded her of whole food’s vegan brownie. I don’t have allergies and I’m making this again since I tend to want brownies when I don’t have eggs in the fridge. The only thing I added was a tbs of expresso instant coffee to bring out the chocolate. Yum!!!

    Reply

  67. These are incredibly bad. They have zero flavor. I taste tested them with different people and no one liked them. To me, they taste like the fake play-doh my mom used to make when I was a kid. Sorry my comment is unsupportive but the recipe is missing something, probably several things.

    Reply

  68. Great quick recipe! Needed a quick night study snack for my partner and I. I did substitute the vegetable oil with 1/2 cup of tahini, ditched the sugar, used 3 tbsp of honey instead and adjusted the water content accordingly due to less dry ingredients. Turned out really good.

    Reply

  69. I was out of eggs and needed a brownie fix! I added some pumpkin puree and cinnamon to the recipe! Came out pretty good 🙂

    Reply

  72. Worst brownies I have ever had. I make brownies all the time and thought why not try a vegan brownie… My god why!!!

    Reply

  73. My son is allergic to eggs. These brownies are amazing! I ended up adding about an 1/8 of a cup more water and oil, and tons of chocolate chips. They end up so nice a chewy. This recipe is so good.

    Reply

  74. These are amazing. I substituted organic brown sugar, cacao instead of cocoa, coconut oil, hot strong black coffee for the water, and added half a teaspoon of almond extract with the vanilla. Whisk the flour, cacao, baking powder, and salt and set aside. In a microwave safe measuring cup combine the coffee and coconut oil, warm in microwave if necessary to melt oil. Whisk in brown sugar until disolved and then mix into dry ingredients. I also melted about 1/2 cup of chocolate chips with 2 teaspoons of coconut oil and spread it over the top when I pulled them out of the oven. My new favorite recipe, thanks so much.

    Reply

  75. This recipe is amazing!! I have a dairy sensitivity so these are perfect! I tried a vegan recipe I found on Pinterest and didn’t like the rubbery texture they had. These brownies are just right!!! Thanks for sharing!

    Reply

  76. I just found this recipe and it is great. I needed one with no eggs and milk and I am so surprised this came out so good.The last few times I tried to make brownies they were disasters. I did have to bake them a little longer but it was probably my oven. But they did turn out great.

    Reply

  77. THANK YOU, THANK YOU, THANK YOU Merissa! My son has multiple and severe food allergies, egg being just one of them and he’s having a brownie craving. I usually buy a very expensive box mix which is hard to find or make a very different, complicated recipe. These are amazingly simple and delicious looking (they’re baking right now). The batter was yummy so the cooked version ought to be great too. I sprinkled some chocolate chips on top and popped them in the oven. Today you made my day. 🙂

    Reply

    • Oh, I’m so glad to hear that you could use this recipe! Unfortunately, we deal with multiple food allergies in our family too so I know the struggle very well. I do have a few more egg free recipes here: Egg Free Recipes, the Chocolate Cake recipe on that page is also dairy free. I’ve also been working on an eggless/dairy free Pumpkin Pie recipe that is SO SO good!

      Reply

  78. I want to update my previous post because these brownies are worth it! They were a hit with my son – he even ate more than usual (which makes me happy as he’s a picky eater). I couldn’t wait to taste test myself and finally got to try what was left over… Oh they are perfectly delicious. Even better than other recipes that use eggs and milk! Mmmm mmmm mmm! This is my new go-to Brownie Recipe!!!

    Reply

  79. My batter is not thick like yours, and I think I’ve read the recipe 7 times now trying to figure out why. 🙂 Is it really 1/2 cup of oil AND 1/2 cup of water?

    Reply

  80. My son has egg allergies and I want to try this recipe out for a party. How long should the brownies be baked if we double up the recipe for 9 X 13 pan?

    Reply

    • I haven’t tried them in a 9×13 so I’m not sure of an exact time but you should be able just to keep an eye on them and do the toothpick test to see when they are cooked.

      Reply

  82. This is so bizarre! I made these. Delicious !! However I lowered ge sugar to 3/4 cup.

    My batter was runny! It was not firm like pictured in this post.

    Delicious brownies though. This recipe is a keeper!

    Reply

  83. Hi! I just tried your eggless brownies tonight! Yummy! I am going to go over your website and look at all the recipes. I use Evernote for my Electronic Cookbook. Love it! Anyways, thank you for the recipe!

    Much Love From Michigan,
    Carla

    Reply

  85. I use many of your recipes I have not made these yet ,yet ,lol.Just made a big chocolate cake today.
    Are you going to have a good oven to bake while you are in your new abode.I hope so nothing like a good oven.
    I look forward to your recipes .
    I have to say how wonderful it is that you were listening in order to chose this new life ,bless you all,you will be rewarded.
    Will be looking forward to your future posts

    Reply

  87. Great recipe and very quick to make but something has changed for me in the recipe. Earlier the batter used to be nice and thick just like the pics but now it’s quite runny and take more than 20 mins to bake. I checked and rechecked the recipe and my measurements so many times but can’t find where I’m going wrong. Though, end result is still yummy :)!

    Reply

  88. Hi Merissa!
    Your recipe is awesome! Just great! Though I have not tried it out yet but I am sure that I will :)! Its sooo simple but looks great! That was a really easy one. I had been searching for simple, yet delicious, butter-less brownie recipe and at last I have come across it! I have just one question for you… I don’t have unsweetened cocoa powder so I will be using semi-sweet cocoa powder. Then will I need to decrease the amount of sugar ? If so, then by how much ? Please give me some advice!
    Thanks!

    Reply

  89. These are great! One of the easiest and most successful vegan brownie recipe I’ve made. My batter was runny but these still came out perfect.

    Reply

  90. It was my luck to decide to use your recipe among all the choices for eggless brownies. I just was craving them and had no eggs, what to do! The photo looked like such a yummy brownie and all the necessary ingredients were in my pantry. Oh my, were these delish. Thanks so much for an easy and reliable recipe that I know I will use often. (Some of the similar recipes out there are so complicated and the results in their accompanying photos do not seem to resemble a traditional brownie.) And, I had some vanilla ice cream in the freezer, double yay! Thanks, again.

    Reply


  91. I’m not allergic to anything but decided to try out your recipe – and I’m glad I did! It tastes excellent, and the texture of the brownie is lovely! I was slightly worried with my batter because it was so thick, but it turned out perfect. Thanks for the recipe!

    Reply

    • Yes, there should be a green button at the bottom of the post that says “Print Friendly” if you click that a page will pop up where you can select only the text or images that you really want to print 🙂

      Reply

  93. I didn’t have any baking powder on hand so I subbed 1/8 tsp. baking soda instead and they still came out perfect and delicious!

    Reply


  94. I made a batch f these and they were so good! I went to make a double batch another night and discovered i didn’t enough cocoa! Oh no! What to do? So I added a couple tablespoons of cinnamon. Amazing!

    Reply


  95. Making these as I type as a late evening chocolate fix!! Lol. I did omit the water and oil and replaced them with with Butter and root beer.. Hopefully they turn out yummy!!

    Reply


  96. This is just what I was searching for! Dairy free and egg free without having unusual ingredients. I added 1/2 cup dairy free chocolate chips to make it a little more chocolately, but I loved them! Thank you!

    Reply

  97. There’s a puddle of water in the middle of the brownies. I keep adding more time, but now the sides are burned.

    Reply


  99. Thank you!

    For 2 years I’ve tried countless egg-free brownie recipes and they were all terrible- either totally inedible or not really brownies. These were great! I made the recipe exactly as is, but now that I have the basic one down I’ll definitely be using it as a jumping off point for different variations.

    Seriously- thanks!

    Reply

  100. Hi I made the brownies and my friends daughter who has a milk allergy loved it…

    Thank you so much.
    Just wanted to know what cup size did u use

    Reply

  101. Tried this recipe and it turned out terribly in so many ways. It did not have a good taste, was hard around the edges but fell apart completely in the middle, and there were oil puddles on the top. I followed the recipe exactly so I’m not sure what went wrong.

    Reply


  102. These are amazing! I’m always running out of random ingredients and this time it was eggs! These tasted delicious and I even had to substitute honey for the vanilla because I was out of that too! Thank you!

    Reply


  104. This is my current favourite treat to make with my kids! It’s great for baking with a 5 yr old because it’s simple and he can do most of it himself. We bake them as cupcakes using silicone liners. They come out clean every time without greasing a pan and then they are portioned for me already! We call them the “Four Bite Brownies”. I use coconut oil because I like its texture the best and I always put in a healthy dose of cinnamon with the dry ingredients (adds diversity of flavour without sweetness).
    I double it to make about 24-30 cupcake portions. The cooking time appears to be about the same.

    Thanks we love it!

    Which flour do you use to make it gluten free? My sister is dairy and gluten free, and has a son allergic to rice. I’m always on the look out for treats for her house.

    Reply


  106. I’ve made this several times. Thank you so much!! I add a half cup of vegan chocolate chips for an extra treat;)

    Reply

  107. I made these and yes they were very easy and very very tasty. I would like to add that they did take just over 30 minutes to finish. I am not in a high elevation and do have a oven thermometer.

    Reply

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