Eggless Chocolate Brownie with Chocolate Sauce
This egg-free brownie is proof that you don't need eggs to get a rich, fudgy treat! Made in a blender in minutes and finished with a silky homemade chocolate sauce, it's the perfect last-minute dessert for any chocolate lover.
🛒 Ingredients
10 servings
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) sweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1¼ cups (300 ml) whole milk
- 1 cup (240 ml) vegetable oil
- 1 tablespoon baking powder
- Butter for greasing the pan
- Sauce: 3 tablespoons sweetened cocoa powder
- Sauce: 3 tablespoons sugar
- Sauce: 3 tablespoons (40 g) margarine
- Sauce: 5 tablespoons milk
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Directions
- 1
Preheat your oven to 340 °F (170 °C). Grease a rectangular baking pan with butter.
- 2
Combine flour, cocoa powder, sugar, milk, oil, and baking powder in a blender. Blend until completely smooth.
- 3
Pour the batter into the prepared pan, filling it no more than two-thirds full.
- 4
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- 5
While the brownie bakes, make the sauce: combine cocoa powder, sugar, margarine, and milk in a small saucepan.
- 6
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Simmer for 5 minutes until slightly thickened.
- 7
Let the brownie cool for 10 minutes, pour the warm sauce over the top, then slice and serve.
💡 Chef's Tip
For extra fudginess, swap 2 tablespoons of oil for sour cream. Covered at room temperature, leftovers keep well for up to 2 days.
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