When Miles was first diagnosed with egg and milk allergies, I remember trying a few brownie recipes that turned out to be complete disasters. Then Miles and Graham outgrew egg allergies, and I started doing Duncan Hines boxed brownies with egg. But NOW Miles has proven allergic to cashew so I can't do Duncan Hines mix anymore because it's processed in a plant with nuts. Shoot.
In recent years, I did find a great homemade brownie recipe, egg-free and milk-free, at
Speed Bump Kitchen. But I decided to "healthify" the brownie recipe a bit with some wheat flour, less sugar, and coconut oil. Don't be too proud of me...because as you will see later...I have added tons of sugar to this recipe with icing and Oreos on occasion!
Also, doing the flaxseed (egg) keeps the brownies from crumbling which is great!
DAIRY-FREE & EGG-FREE BROWNIES
1/2 cup wheat flour
1/2 cup white flour
1/3 cup sugar
1/3 cup cocoa powder
1/3 cup Enjoy Life Chips
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup water
1/3 cup coconut oil
1 Tb ground flax mixed with 3 Tb warm water
If you want to use all white flour, you can. You could probably omit the chocolate chips. And it would be fine to use regular salt instead of sea salt and canola or vegetable oil instead of coconut oil. I would hope that one egg could replace the flax+water...but I can't promise that. ;)
Preheat oven to 350 degrees.
Grease a square baking dish.
Mix the ground flax and water. Let sit.
Whisk together the dry ingredients. You can even do this ahead of time and have stored in plastic bags to conveniently have on hand as "pre-mix".
Add wet ingredients: water, oil, and flax mixture to the dry ingredients.
Mix just until moistened.
Pat batter into greased square baking dish and bake for 20 minutes or until a toothpick comes out clean. Don't over-bake. Gooey, egg-less brownies rock! :)