Brownies without eggs. Today is that day, that day that seems to be Sunday but is really just Saturday. A Saturday like all the others, a Saturday full of weather that seems to want to give us no respite. A thin thread of cold culminates in a moment of despair, and the only way to get back into a good mood is with a cake. What better dessert than brownies? Exactly, but as I can no longer eat eggs, I had to adapt it to my needs and those of many of you. So I decided to make brownies, but without the eggs.

The recipe

Chocolate, chocolate and more chocolate! For this recipe, you will need two different kinds of chocolate, the bar kind and the powdered kind, and both of them scrupulously dark! Of course, milk chocolate can be used for those who do not like dark chocolate. I have used 72% bittersweet chocolate for this recipe, but you can use 52% for a darker but slightly sweeter result.

Ingredients

• 100g ’00’ flour
• 50g almond flour
• 100g dark chocolate (or milk)
• 140g milk
• 130g sugar
• 30g Bitter cocoa
• 65g butter

Directions

• Melt the butter and chocolate in a bowl.
• In another bowl, sift the 00 flour, the almond flour and the cocoa.
• Add the sugar and then the milk, chocolate and melted butter. Stir until the mixture is smooth and homogeneous.
• Line our 27x18cm baking tin with baking paper and, after pouring in the mixture, smooth down the surface.
• Bake in a pre-heated, ventilated oven at 180 degrees for 30 minutes.
• Take them out of the oven and, after cutting them, all you have to do is enjoy them.

Notes

• The chocolate and butter can be melted either in a water bath or in the microwave for a few seconds at a time.
• We can enrich our dough by adding: hazelnuts, pecans, chocolate chips.