Ali Bakes: Ooey Gooey Eggless Brownies

So.

You REALLY want to bake something.

Something that will end up being delicious but will also give you the pleasure of indulging in unbaked goodness, too.

Ideally, that 'something' would be safe to eat unbaked (though not necessarily a requirement).

Oh yeah, and you are in the mood to make something that will be quick.  Because...you know, yoga is in less than an hour, and missing yoga because you are baking brownies is just not an acceptable excuse.  (Well...it depends what kind of a day you are having.  But I digress.)

WHAT do you make?!  Well, I might also mention that eggs are a precious (and sometimes expensive) commodity, especially if you buy organic.  So you are ultimately striving to save the last half of the eggs in the carton so that the protein-rich goodness can be used in a less decadent indulgence.

Great.  So no eggs.  NOW WHAT?!

Don't worry.  What was an attempt at being hypothetical (or at least reader-focused) was a failed attempt, and the above situation was my real-life circumstance yesterday.  Getting off work early and deciding to make brownies is one thing.  Barely having enough time to prep, mix up, bake, and cool brownies is quite another.  (And might I brag that I actually did have enough time to wash all the dishes that I used, too!  Read on to find out how...)

Here's the secret:  I used the below recipe.  That's right:  no egg, plenty of safe-to-eat batter bowls/utensils to enjoy, and minimal prep/bake time, so I actually made it to yoga on time (15 minutes early, actually) AND was able to wash the dirty dishes while the brownies were baking and cooling.

I pretty much felt like a rock star.  (Yoga tends to have that effect on me anyway, but whatever.)

Wanna feel like a rock star, too?  Follow the steps below carefully.  Rock start status guaranteed, especially for those who taste test.

Ooey Gooey Eggless Brownies

*adapted from kurryleaves.blogspot.ae

Ingredients:

12 tbs flour

1 tsp baking powder

1/4 tsp baking soda

1 pinch salt

1.5 cups semi sweet chocolate chips

3 tbs butter

1 banana, mashed

1/2 cup brown sugar

2 tbs hot water

1 tsp vanilla

Instructions:

In a small mixing bowl, combine the flour, baking powder, baking soda, and salt using a fork.  Set aside.  Melt the chocolate chips and butter in the microwave (microwave-safe bowl, please!), checking and mixing every 30 seconds.  Transfer the melted chocolate to a larger mixing bowl.  Add the mashed banana, the sugar, the hot water, and the vanilla to the chocolate-banana mixture.  Mix well until combined.  Next add the dry ingredients and mix just until combined.  Do not over mix.

Preheat oven to 355 degrees.  Grease a 10 "x 10" pan and transfer the batter into the pan, spreading it evenly with a rubber spatula.  The brownies took my oven about 30 minutes to finish baking gooey, fudgy brownies; however, more cake-like brownies can probably be achieved by using a smaller banana and allowing them to cook longer.  Allow the finished brownies to cool completely before enjoying.

PS--Photos not as 'awesome' because of recent injury to my beloved Nikon camera.  Updates will be provided when it has returned (hopefully in a 'fixed' status!).  In the meantime, the photos taken with my old camera (gifted to Brian) will have to suffice.  All photo commentary can be forwarded to my publicist (who doesn't actually exist).

Peace, Love, and BROWNIES!