baking eggless brownies

Today, the weather is grim so the perfect activity for pip I decided was baking. I pulled a nice but easy recipe out ready for us to do then realised, no butter and Mr P ate the last of the eggs yesterday eep!

That put a spanner in the works, the shop is about 10 minutes’ walk away as I don’t drive but I decided to not chance it with the kiddies and wait for a break in the weather. In the meantime I realised I had also run out of biccies and was desperate for some choccy, I leafed through my recipe book in desperation and found this recipe that doesn’t need eggs and you can also use cocoa powder as I only had a small amount of chocolate drops left.

It comes out cakeier than the gooey deliciousness I’m used to but I topped it with mini marshmallows which replace the gooiness.  

• 170g/6oz self-raising flour
• salt
• 2 tbsp cocoa powder
• 170g/6oz caster sugar
• 5 tbsp sunflower oil, plus extra for greasing
• 230ml/8fl oz  milk
• 1 tsp vanilla extract

Preparation

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Grease and flour a 20cm/8in square cake tin with some of the sunflower oil.
3. In a bowl sift together the flour and cocoa powder
4. Add the sugar and salt and stir together.
5. Add the oil, milk and vanilla extract, and mix together until combined.
6. Pour into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed.
7. Leave to cool for five minutes, and then turn out onto a wire rack.

We may still attempt to pop to the shop after pips nap otherwise we will have an afternoon of eating brownies and warm milk watching a good old Disney film.