Egg-Free Brownies

Recipe View 5 mins Prepare: Gather all your ingredients and equipment. (5 minutes)

Recipe View 5 mins Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly. (5 minutes)

Recipe View 7 mins Make Flour Paste: In a heavy-bottomed saucepan, combine water and 1/3 cup of flour. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste. (5-7 minutes)

Recipe View 20 mins Cool the Paste: Transfer the flour paste to a large mixing bowl and let it cool for 15-20 minutes. This step is crucial for achieving the right brownie texture.

Recipe View 5 mins Melt Cocoa Butter: While the paste cools, melt the butter in a separate small saucepan over medium heat. Stir in the cocoa powder until completely smooth and remove from the heat. Allow this mixture to cool for about 15 minutes. (5 minutes)

Recipe View 3 mins Combine Dry Ingredients: In a small bowl, whisk together the remaining 2 cups of flour, baking powder, and salt. Set aside. (3 minutes)

Recipe View 3 mins Mix Wet Ingredients: Add the sugar and vanilla extract to the cooled flour paste. Using an electric mixer, beat until well combined and smooth. (3 minutes)

Recipe View 2 mins Incorporate Cocoa: Add the cooled cocoa mixture to the flour paste mixture and beat until fully incorporated. (2 minutes)

Recipe View 5 mins Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring until just blended. Be careful not to overmix. Gently fold in the chopped walnuts. (5 minutes)

Recipe View 2 mins Bake: Spread the brownie batter evenly into the prepared baking pan. (2 minutes)

Recipe View 25 mins Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. (20-25 minutes)

Recipe View 1 hrs Cool and Cut: Let the brownies cool completely in the pan before cutting them into 20 squares. This will prevent them from crumbling. (60 minutes)