A recipe for brownies for when you're low on eggs, chocolate
I like this recipe because it calls for only a halfcup of chocolate chips and two eggs. (My other favorite brownie recipe uses 5 eggs and 2 whole chocolate bars. That's a recipe for another day.)
With canola oil instead of butter, it's a boxed brownie mix-inspired recipe from “Weeknight Baking” by Michelle Lopez that Jeanine Donofrio shared on her blog, Love and Lemons.
The brownies get their chocolatiness from cocoa and their texture from just the right mix of flour, granulated sugar and powdered sugar. I happened to have some chocolate waters, so I melted and drizzled those on top.
If you're out of eggs, you can still make brownies. Just search for vegan brownie recipes made with aquafaba (the water from chickpeas), bananas or, another pantry staple, whole black beans.
Yes, you can make brownies out of just about anything, and sometimes they are just what you need to sweeten the day.
Addie Broyles writes about food for the Austin American-Statesman in Austin, Texas. She can be reached at abroyles@statesman.com, or follow her on Twitter at @broylesa.
Best Homemade Brownies
These fudgy brownies are all gooey in the middle when they come out but get that crispy edge as they cool. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge. Note: Pay attention to the low oven temperature of 325 degrees. Make sure you pull the brownies out of the oven on the early side or else they'll overbake quickly.
• 1 1/2 cups granulated sugar
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips • 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup canola oil
• 2 tablespoons water
• 1/2 teaspoon vanilla
Heat the oven to 325 F. Lightly spray an 8-by-8-inch baking dish (not a 9-by-9-inch dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips and salt.
In a large bowl, whisk together the eggs, olive oil, water and vanilla. Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (Note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days.