Reviewed: Feb. 1, 2008

Great recipe for those who need to bake without eggs. Not the exact same as the traditional brownie... but runs a very close race. Plus in my case, my kids don't know the difference since they can't have the "real" ones. Even grandpa - the brownie authority - loves em. Thanks very much!

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jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 27, 2008

I made these exactly as the recipe said and they turned out great. They really puff up big. It took them a long time to cook and a long time to cool, and they stayed really chewy and moist in the middle. Since they had no eggs, though, I wasn't too concerned. I used soy margarine to make them vegan and used almonds instead of walnuts. Then I cut them in half horizontally and made ice cream sandwiches with soy vanilla ice cream. A great treat for people with any dietary persuasion!

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LoveYouMeanIt

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Reviewed: Nov. 29, 2007

'Really lovely. They taste just like proper brownies except better! Really moist and chocolatey!' This was what my 8yr old said, even though I also made them with gluten-free flour, and substituted some of the sugar with natural xylitol sweetener and fructose. The only variations were as reviewers had recommended - melt some chocolate with the butter, and I added some soya milk to make the batter 'pourable'. Fabulous!

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nonimomma

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Reviewed: Nov. 25, 2007

Thank you, this recipe is perfect for someone with an egg allergy. They taste great and everyone likes them.

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Carole

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Reviewed: Nov. 12, 2007

The look on my sons face made this So worth it! My husband (who doesn't have any egg allergies) really enjoyed these too, this is definitely a keeper. I added a few chocolate chips to the mix and then drizzled a little caramel sauce over the top of the batter before baking and WOW - happy family!

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tranty

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

This was delicious - slightly tricky to make as there's a lot of shifting stuff from bowl to bowl, but absolutely great result. I skipped the vanilla and it still tasted great - gooey on the bottom, crunchy on top. Well recommended!

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Irmani

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2007

LOVE this recipe. I did add some milk to make it easier to stir. I also added some chocolate chips and mint leaves for fun. They taste amazing!!!

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cndrela53

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Feb. 1, 2007

pretty okay for no eggs. probably a real treat if you are allergic and are dying for some brownies. here's what i did, though. i had a can of godiva chocolate truffle hot cocoa and i cooked a tbsp of it with the flour /water mixture. then i used half serious cocoa (valrhona) with half the godiva cocoa in the cocoa/butter mixture. i baked the brownies in a 9x9 pan for thicker, fudgier brownies for about 45-50 minutes. the godiva stuff made it sweeter and more chocolaty.

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polarbearcupcake

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Trondheim, Sor-Trondelag, Norway

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Reviewed: Jan. 29, 2007

Just made these, and they're not very chocolaty. I even added some chopped chocolate, and that helped a little but these don't compare to regular brownies, in my opinion. They lack the moist texture and richness, perhaps using veggie oil would work better than butter? If I try them again I'd add a LOT more cocoa, a bit more sugar too.

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seattlewannabechef

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2007

*** AWESOME *** The best egg-free brownies ever. Next time I'll try them with 1/2 cup of chocolate chips.

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Tyler9000000

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Reviewed: Jan. 2, 2007

My kids have milk/egg allergies so I was looking for a good brownie recipe. This is NOT it. The texture and taste are terrible. It's definitely more crumbly-cakey than chewy and fudgy. It has an acidic aftertaste as well, and it requires several steps--Not worth it! Perhaps some serious tweaking would fix some of the issues, but as it stands, it's a waste of flour and sugar. We did really enjoy Vegan Brownies by SandyWifey31S. Try that instead.

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ALANAPOPPY

Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Oct. 9, 2006

Not bad. They need powered sugar on top. I was surprised they turned out well.

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snowflower

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Reviewed: Jul. 26, 2006

Perfect! I was looking for a good egg-free brownie recipe for my nephew who has egg alergies. These worked perfectly! I followed the advice of other reviewers and added chocolate chips. I also avoided adding nuts. It took a little longer than the recipe said to cook, but it turned out perfectly! I will definitely make these again.

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A C

Living In: Arnold, Maryland, USA

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Reviewed: Jul. 6, 2006

This recipe was very good but I felt that some changes could be made to improve the taste and texture. I substituted 4 squares unsweetened chocolate, melted with the margarine, for the cocoa, and cut the flour down to 1 1/2 cups. I added the 1 cup chocolate chips and to produce a more fudgy product, I also cut the baking powder down to 1 tsp. The result is amazing and hard to believe that they are egg free. I have tried for years to develop a suitable brownie recipe for my son who is allergic to eggs. This recipe, with the changes I suggest, is far superior to any I have tried previously. They definitely pass the brownie test!

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Jean R.

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Reviewed: May 6, 2006

For those of us who are unable to use eggs in our baking, this is a winner! I have tried many times to make a brownie using different egg replacers and have never suceeded. Usually, it ends up a googey mess or just like a cake. This is great. I made 2 batches, the first exactly to recipe - came out a little cakey, but great taste. The second lot, I followed other reviewers suggestions and add enough milk to be able to "pour" the batter into the pan and also added about 1/2 cup of choc chips. This was fantastic!!!! (Not exactly like brownie made with eggs but very very close). Thank you for this recipe.

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starbase

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Reviewed: Apr. 10, 2006

Very good, different texture but not that different. A good substitute, the kids loved them! This will be made for many more years.

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SPOILED_SMR

Cooking Level: Beginning

Home Town: Tinley Park, Illinois, USA

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Reviewed: Jan. 6, 2006

These were great-but I substituted evaporated cannned milk for the water as well as added 1 tsp of rum flavoring to make it interesting.A very Good eggless brownie!

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JOSWEN2000

Cooking Level: Intermediate

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Aug. 5, 2005

I had no eggs in the house and my daughter wanted to make something with me...that's how I ran across this recipe. It turned out great...loved by all!

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MOMMYSQUARED

Cooking Level: Expert

Home Town: Berkey, Ohio, USA

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Reviewed: Jul. 21, 2005

This recipe is the absolute BEST. My grandson has egg and peanut allergies and this is the best recipe I have tried. They raise beautifully and are so moist and rich! We are going to use them for his "birthday cake"!! Thank you!!!! I have tried Many and always disappointed until now!

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ROSEW1

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Reviewed: Jun. 22, 2005

My daughter has milk, egg, and peanut allergies. I have been looking for a decent brownie recipe for about a year and have tried many that weren't "up to par". I did this one - eliminated the nuts and used a safe margarine. I also added safe chocolate chips for her. She (3 yrs old) loved them. My husband loved them - said you probably couldn't tell the difference between these and regular brownies! And most of all - I LOVED THEM! They are chocolatey, moist, fudgy and not too cake like. YUM!!! Thank you for posting this one! It's a keeper!

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MOMMYSGIRLS97

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