We found this recipe among a collection by Robert Felty. He utilized Ener-G egg replacer with great success, and discovered the dairy free virtures of Hershey’s syrup (not all flavors are dairy free, so check the labels!).
- 1 1/4 cup all-purpose white flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup coffee or espresso (very hot)
- 1 cup sugar
- 1/3 cup cocoa
- 1 tsp. vanilla extract
- 1/3 cup vegetable oil (preferably canola)
- 1 tbsp. Ener-G egg replacer
- 1/8 cup warm water
- 1/4 cup Hershey’s syrup
Pre-heat oven to 350ºF. Grease an 8-inch square baking pan. Combine flour, baking powder, and salt in separate bowl. Combine egg replacer and water in separate bowl. Whish the hot coffee into the cocoa and sugar until smooth. Add the vanilla, vegetable oil and egg replacer mixture. Stir in flour mixture and Hershey’s syrup. Pour batter into pan. Bake for 35 minutes. Makes 12 medium-sized brownies.