These are fudgy Olive Oil Brownies that are also egg free. These make a great sinful snack for anytime
For the second day of Bake-a-thon, continuing on my brownie theme, I decided to make a brownie with Olive Oil. These brownies are made with all pantry available ingredients and quite easy to make.
The day I decided to bake these, I wasn’t well and Konda wanted to bake some mug cake. I said she might as well bake these while I sit next to her to guide her. I had adapted my recipe from here and made it egg free.
The brownies were quite sweet and since I baked it for a little while longer, the brownies were crumbly. My kids assured me that however it turns out, they will anyway love it. Needless to say, they enjoyed it.
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Step By Step Pictures for making Olive Oil Brownies
Egg Free Olive Oil Brownies
1/2 cup All Purpose Flour
1/2 cup Olive oil
3/4 cup Sugar granulated
1/2 cup Brown Sugar
3 tsp Egg Replacer
4 tbsp Water
1/2 cup Cocoa Powder
1/2 cup Dark Chocolate Chips
How to make Olive Oil Brownies
Preheat oven to 185 C. Line an 8 inch square baking tin with baking or parchment paper.
In a large mixing bowl, take the chocolate chips and melt for 1 minute.
Then add olive oil, vanilla, and sugars and mix briefly.
In a separate bowl, add egg replacer with water. Let it sit for 5 minutes
Then add the egg mix to the bowl and whisk well. Now add the cocoa powder, flour .
Gently mix with a spoon or spatula to combine. Pour into prepared tin.
Bake for approximately 28-30 minutes or until a knife inserted in the middle comes out clean. Leave to cool slightly before removing from pan. They will firm up as they cool. Serve with ice cream or cream.
Check out the other bloggers doing this Bake-a-thon