Picnics conjure up images of warm, lazy afternoons spent in the park, lying on beautiful blankets flipping between staring at the sky and snoozing. And then when you’re so hungry from doing nothing, sitting up cross legged trying to balance a plate on your lap filled to the brim with lush salads and beautiful breads. But the part I look forward to the most is the brownies. And in my case egg free brownies.
My sister loves making brownies. She always brings them to our family Christmas picnic and they get devoured pretty quickly, except by me, because there are eggs in them. So I’ve created an egg free brownie recipe that is just as delicious, just as easy to make and will be eaten just as quickly, I’m sure.
The recipe is gluten free, nut free and egg free without losing out on any of the rich, chocolatey, moist texture of a traditional brownie.
Don’t be put off by baking with coconut flour. It can be tricky as it’s highly absorbent and likes to suck up all the liquid, but it usually just needs some extra liquid. This brownie mixture is fairly thick when it’s all combined but if you think it is too thick add another ¼ cup coconut milk before pouring into the pan prior to baking.
Another tip: use coconut milk from a tetra pack and not a can as it is not as thick and has a milder flavour. The coconut oil needs to be melted when it’s mixed with the maple syrup, sugar and vanilla.
Besides these little tips, this brownie recipe is pretty much fool-proof.
Egg Free Brownies
- Category: Snack
- Cuisine: Australian
- 1 cup pouring coconut milk
- 5 tbsp flaxmeal
- ½ cup 70% dark chocolate (50g)
- ½ cup maple syrup
- 2 tbsp rapadura sugar
- 3 tbsp coconut oil
- 2 ½ tsp vanilla essence
- ¾ cup coconut flour
- 3 tbsp arrowroot
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp pinch of salt
- ½ cup vegan chocolate chips
- Preheat the oven to 180 degrees C.
- Heat coconut milk to just about a boil.
- remove from heat and pour into a bowl.
- Add the flax meal and dark chocolate and stir to melt to a smooth consistency.
- Add the maple, sugar, oil and vanilla essence and mix well. Let sit for 5 minutes to cool.
- In another bowl, add coconut flour, arrowroot, baking powder, baking soda and salt. Whisk well.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips.
- Transfer batter to a lined 20cm square pan.
- Bake for 25 minutes.
- Cool for 10 minutes before slicing.
This recipe was inspired by Vegan Richa – one of my favourite vegan recipe creators and is part one of a series of egg free dishes that I’ll be sharing over the coming weeks – both sweet and savoury. Check back next week for the next instalment or sign up below for more egg free recipes.
I’ve also collated over 115 egg free recipes from my favourite bloggers, split into categories – Apple sauce / Mashed banana; Flax egg; Chia egg; Tofu and Aquafaba.
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