EGGLESS CHOCOLATE BROWNIES

Eggless Chocolate Brownies image

Provided by Cindi M Bauer

Time 45m

Number Of Ingredients 17

brownie ingredients:
1 c all-purpose flour
3/4 c granulated sugar
3 Tbsp hershey's special dark 100% cacao dutched cocoa
1 tsp baking soda
1/4 tsp salt
1 Tbsp cold coffee (see *note)
3/4 c water
1/4 c vegetable oil
1 tsp vanilla extract
1-1/2 tsp 5% white vinegar
chocolate frosting ingredients:
1-1/2 c powdered sugar
1/2 c 100% hershey's natural unsweetened cocoa
2 Tbsp butter, softened
1 tsp vanilla extract
3 Tbsp water

Steps:

1. In a bowl whisk together, the flour, sugar, unsweetened baking cocoa, the baking soda and salt.
2. Add the cold coffee, water, vegetable oil, vanilla extract, and the 5% white vinegar; stir well with a spoon.
3. Spray the inside of an 8x8 inch baking pan with a cooking spray, or just grease the inside of a baking pan with an all-vegetable shortening.
4. Now spread the brownie batter inside the baking pan.
5. Bake in a preheated 375 degree oven for 25 to 30 minutes. (Mine was done within 25 minutes.)
6. Insert a wooden toothpick in the center of the brownies to see if they are done. If not, baking a few more minutes.
7. Allow the brownies to cool completely before frosting them. And if desired, sprinkle on a few colorful crunchy rainbow sprinkles.
8. Makes 9 servings.
9. *Note: When adding the cold coffee in this recipe, I use a decaffeinated instant coffee. I posted a photo of the decaffeinated instant coffee that I used in this recipe. And sometimes when I frost the brownies, instead of making the frosting, I will use a bit of a store bought chocolate frosting. I posted a photo of the chocolate frosting I really like, and had purchased at Aldi's.