EGGLESS FUDGE BROWNIES RECIPES

Steps:

• Preheat oven to 350° F (180º C). Line a 13x9-in baking pan with parchment paper and lightly grease with baking spray.
• In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
• In a small mixing bowl, whisk evaporated milk, vinegar, oil, and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini and chocolate chip; mix until just combined.
• Transfer batter to prepared baking pan.
• Bake 25-30 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. If there is wet batter on the toothpick, they need more time. Take them out of the oven.
• Cool completely in the pan on a wire rack before cutting.

Steps:

• Preheat oven to 350° F. Line a rectangular baking pan (9x13 inches) with parchment paper and lightly spray with baking spray. Set aside.
• Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2-3 more times until the mixture looks glossy and the butter is completely melted. Allow mixture to cool slightly.
• Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
• Add 1 cup flour mixture and baking soda; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT overmix the batter.
• Pour the mixture into the prepared pan and bake. For fudgy brownies, bake for 30-35 minutes. For cakey brownies, bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out with just a few moist crumbs.
• Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.