Egg-free Birthday brownies

After recently taking it upon myself to bake a mountain (literal not figurative) of lemon drizzle cakes for a party of 40 I was asked this week to bake an egg-free birthday cake for a neighbour who is allergic to eggs.

The irony of this is that baking is in no way my strong point, my cooking is a little too haphazard for the precision that baking requires. Nevertheless I agreed and started searching the net for an egg-free cake recipe.

I found this super simple brownie recipe deciding that a mountain of cake is obviously meant to become my thing:

Ingredients

• 1/2 cup Green & Blacks Dark chocolate
• 1 cup Plain Yogurt
• 1/2 cup Granulated Sugar
• 3/4 cup All Purpose Flour
• 1/2 cup Cocoa Powder
• 1/2 teaspoon Baking Soda
• 1/2 cup Chopped Walnuts
• 1/2 cup Water

1. Preheat oven to 350F/180C. Lightly grease an 8×8 inch square pan and line it with aluminium foil, with some extra foil hanging around the edges so that it is easy to lift the brownie.
2. In a large bowl melt the chocolate over a pan of boiling water. Let this stand for a minute or two.
3. To the melted chocolate add the yogurt and sugar; mix until combined.
4. Sift flour, cocoa powder, baking soda and nuts (if using) and stir until combined.
5. To this mixture add water and stir carefully until the batter comes together.
6. Bake for between 20-25 minutes or until a toothpick inserted in the middle comes out clean.
7. Remove the pan from the oven and leave it on a cooling rack for 15 minutes. After 15 minutes carefully lift the foil and let the brownies cool completely before you can cut it.

I used Doves gluten free flour blend as that was what I had in the house and it worked perfectly so these brownies are both egg and wheat free!

They went down really well at the party where we lit the neighbours caravan up with a projector!