Eggless Brownie Recipe | Chocolate Brownies with Pecans

Eggless brownies with nuts and eggless chocolate chip cookies are my favorite baked goods to gift the host when I am invited over for lunch or dinner.  But I do not have a single final go-to recipe that I make all the time, because I keep trying a new brownie recipe or a new cookie recipe each time.

This time, the brownie recipe from Joy of Baking worked well.  I reduced the sugar and butter, used an egg substitute, and added pecans.  These eggless chocolate brownies tasted great and the friend I took it for loved the brownies.

Now you do not have to feel guilty when eating brownies or even the brownie batter - especially if you make an eggless chocolate brownie using a healthy egg substitute and reduce the amount of butter.  Here is a recipe for eggless chocolate brownies topped with pecans.

Recipe for Eggless Chocolate Brownies with Pecans
yields: 16 brownies
adapted from Joy of Baking

What you'll need for the chocolate brownies:

   ½ cup + 2 Tbsp chocolate, chips or chopped

   ¼ cup butter, cut into pieces

   2 Tbsp cocoa powder

   ½ cup + 2 Tbsp sugar

   1 tsp vanilla extract

   3 Tbsp flax meal + 9 Tbsp warm water

   ¾ cup all-purpose flour

   ¼ tsp salt

   ¾ cup chopped pecans

How I made these eggless brownies:

Preheat oven @ 350F.  Prepare an 8” square pan, greasing the pan and lining with a parchment paper.  Cut the parchment paper longer than the pan size (about 8x12” so that you can lift the baked brownie along with the parchment paper out of the pan and onto the cooling rack instead of having to invert the pan.

Roast the chopped pecans on medium heat occasionally for 2-3 minutes but avoid burning.  This is optional for you but I like little toasted nuts.  Keep aside.  In another small bowl mix 3 Tbsp flax meal (powdered flax seed) with 9 Tbsp warm water, stir until gooey, and keep aside.

Now we start the double boiler method.  Heat a medium pan with water (reaching about 2 cm high) and place a large glass or steel bowl on top of the pan, without letting the bottom of the bowl touch the water.  Add butter and chocolate in the bowl and let it melt while you keep stirring it until the butter and chocolate blend in together into a smooth, shiny, chocolate sauce.

Remove the bowl with the melted chocolate and butter mixture from heat, stir in cocoa + sugar.  Whisk in vanilla extract + flax meal mixture, beating well after each addition.  Finally stir in the flour + salt and mix until combined.  If you like nuts within your brownie, add part of the pecans and mix with the batter.  I wanted to decorate the entire brownie with nuts only on top so I did not mix pecans inside the batter.

Pour your eggless brownie batter into the prepared pan.  Bake 25-30 minutes @350F (180C) until toothpick in center comes out with very few moist crumbs clinging to it.

I also reduced the amount of chocolate because I do not like very dark and strong cocoa flavored brownies, but you can use ¾ to 1 cup of chocolate chips.

I have used pecans this time but you could use walnuts, almonds, or any nuts, or even some chocolate chips or a combination of chocolate chips + nuts of your choice.  One basic recipe, plenty variations.

Eggless Chocolate Brownies with Pecans are ready for you to warm it up for 5 seconds and enjoy with a dollop of ice cream, add extra chocolate syrup on top if you wish, or eat it with a cup of milk.

But the best way is to share the brownie love with others.  Enjoy.

. . . . . . . . . . . . . . . . . . . . . . . .
Come connect with me! on  Facebook  |  Email  |  RSS  |  Twitter