The chocolate brownies are treats made without milk and eggs, ideal for breakfast or a snack. I made these light and tasty chocolate brownies with a mixture of flour, sugar, oil, and water; then I enriched them with dark chocolate chips. These brownies are easy and quick to make, and once you’ve tried them, you won’t be able to do without them!
Try these variations as well:
Coconut and Hazelnut Brownie (Gluten-Free and Lactose-Free)
Tiramisu Brownie
Oreo Brownies
Extra Brownies Muffins
See the collection: World Baking Day – The Most Loved Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
Ingredients
- 1 cup flour
- 3.5 tbsp sunflower oil
- 0.5 cup unsweetened cocoa powder
- 6.5 tbsp brown sugar
- 0.5 cup dark chocolate chips
- 2/3 cup water
- 1 tsp baking soda
- 1 tsp vanilla extract
Tools
- Baking Pan
- Spatula
Steps
To make the chocolate brownies, in a bowl combine the water with the sunflower oil, then while stirring add the flour and then the unsweetened cocoa powder.
Also add the baking soda, sugar, and vanilla extract. Mix the ingredients and finally add the chocolate chips (leaving some aside for topping).
Line a square baking pan (8×8 inches) with parchment paper and pour in the mixture. Arrange the reserved chocolate chips on the surface, pressing lightly.
Bake in a preheated convection oven at 350°F for 20-25 minutes, or in a preheated static oven at 390°F for 20-25 minutes. To ensure it’s done, perform the toothpick test: it should come out with a few crumbs and not dry, as the brownie should be moist inside.
Let it cool and then cut it into 9 squares. Enjoy!
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