Sunday Baking Project: Egg-free chocolate brownies

Hi everyone!  Hope you're safe and well where-ever you are - here in Sydney it's been a freakishly hot week, which is enough to stress even the best of us - add to that my babies started school, my parents and sister and her family who live up in Cairns had a visitor - Cyclone Yasi.  It's been a very emotionally draining one.  

Last weekend, we had visitors too - nothing of the cyclone kind - it was a phone call from hubby's cousin who announced he would be coming through town within four hours and would love to catch up.  OK, first thing - panic.  This cousin is the only member of the family I haven't met and he was bringing his one-year-old daughter and her mother with him.

What will I cook?  What have we got?  I thought a BBQ would do the trick so sent hubby down to the supermarket whilst I got busy making curried potato salad and some rib marinade.   I also made a lemon poppyseed cake with syrup - which promptly hit the oven just has hubby returned from the shops.  'Oh did I mention my cousin has an egg allergy' hubby casually blurts out.

'Um NO. You didn't.'  4 eggs in the salad, and no less than 8 egg yolks plus one whole egg in the cake.  Arrrgh.    The salad would be fine, I was going to offer two... but the dessert - hmmm a quick substitute was in order.  I went internet recipe hunting and found these on the www.allrecipes.com site.. and chocolated it up a bit..!

Ingredients:

1/3 cup plain flour

1 cup water

125g butter

1/4 cup canola oil

2/3 cup cocoa

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla extract

1 tb honey

2 1/4 cups plain flour

2 1/2 cups baking powder

1/2 tsp salt

1/4 cup dark choc chips/buttons

1/4 cup milk choc chips/buttons

Method:

Preheat oven to 160 degrees c and line lamington/slice tray with aluminium foil

Over a medium heat combine the flour and water and whisk until thickens.  Set aside. 

In another saucepan, mix the cocoa oil and butter and mix until melted, combined. Set aside.

To the milk mixture, add the sugars, vanilla and honey and whisk until well combined - transfer to your mixer.

Then to that mixture add the cocoa/oil mixture and mix until smooth.

Add the flour and baking powder

Lastly stir through your choc-chips/buttons.  Try not to eat them all beforehands!

The mix will be a bit like sticky playdough - press into the corners of your lined tray and flatten down.

Bake for the 40-45 minutes.  Leave to cool for 20 minutes in the tin, then remove and cool for another 20 minutes before slicing up!

Look at this gooey chocolatey goodness!  (great with icecream by the way)

Oh, and it turned out that hubby's cousin grew out of his egg allergy.  It's Murphy's Law right?

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