Nut Free Brownies

Try these easy to make, rich and delicious brownies.

With a gooey soft interior with a slightly chewy top – these brownies are ideal to satisfy a rich chocolate brownie craving!

Why we love them

These chocolate brownies are so easy to make, and are great way to engage the kids over the holidays.

Enjoy them fresh out of the oven, in a strawberry sundae, or with a scoop of ice cream and strawberry coulis drizzled over the top.

Helpful tips

• To blend ingredients easily, make sure the eggs are at room temperature, and are lightly beaten.
• The dry ingredients should be gently folded into the mixture, so there is no need for an electric blender for this recipe.

Variations

Add extra flavours to the mix for texture and great taste before pouring it out into the baking pan, such as:

• dried cranberries
• fresh or dry raspberries
• white chocolate chips

Why grease a non-stick pan

Even if your pan is non-stick, grease then dust with a thin layer of flour.

This is so the brownies will be easy to remove from the pan. While baking the sugar melts and caramelises on the bottom of the pan. Then later while cooling, the sugar solidifies, sticking to the surface, so dusting creates an extra non-stick layer between the mixture and the pan.

Cool before slicing to achieve a clean cut.

Leftovers

Keep brownies fresh by wrapping leftovers and keeping in a sealed container in a cool dry place for up to 3-4 days, or the freezer for 1 month.

Enjoy!!

📋 Recipe

Nut Free Brownies

Nicole Shroff

Try these easy to make, rich and delicious brownies.

5 from 3 votes

Cook ModePrevent your screen from going dark

Print Pin SaveSaved!

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 264 kcal

Ingredients

• ▢ butter for greasing 1 teaspoon
• ▢ flour - after greasing the pan 1 teaspoon
• ▢ butter - ½ cup 120 grams
• ▢ sugar - 1 cup 200 grams
• ▢ vanilla extract 1 teaspoon
• ▢ eggs - lightly beaten 2
• ▢ flour - ½ cup 70 grams
• ▢ unsweetened cocoa powder - ⅓ cup 40 grams
• ▢ baking powder ¼ teaspoon
• ▢ salt ¼ teaspoon

Instructions

 

• 1 teaspoon butter for greasing, 1 teaspoon flour
  ▢
  Preheat oven to 350 °F/ 175 °C (fan) then grease and flour an 8-inch square pan.
• 120 grams butter
  ▢
  Melt the butter in a small saucepan and remove from the heat.
• 200 grams sugar, 2 eggs, 1 teaspoon vanilla extract
  ▢
  Stir in the sugar using a wooden spoon, then the eggs and vanilla till combined.
• 70 grams flour, 40 grams unsweetened cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking powder
  ▢
  Next add the cocoa powder, flour, salt and baking powder and stir gently.
• ▢
  Pour the mixture into the baking pan and bake for 25 minutes. Remove and cool in the pan before turning out and slicing.

ADD NOTES

Click here to add your own private notes.

Only you will see your notes and you can edit them anytime.

Nutrition

Calories: 264kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 186mgPotassium: 118mgFiber: 2gSugar: 25gVitamin A: 434IUCalcium: 23mgIron: 1mg

Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.

Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.

Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.