How to Make High-Altitude Black and White Egg-Free Brownies

Updated on August 9, 2017

Penelope Bucket is a professional chef. Her experience includes managing busy ski resort restaurants to beautiful lake side dining.

Contact Author

Altitude

These brownies were made around 4,000 feet.

Delicious

Source

High Altitude

The challenge of high-altitude baking is always a wonder. One thing to always do when trying out something new at a different altitude is keep good notes. Always have pen and paper, and write down everything. On the third round of making these brownies, I thought I would try adding in the actual amount of ground flax that would equal the three eggs, and I ended up with a brownie waterfall explosion in the oven.

Although it was beautiful to watch it flow over the edge of the pan, all the chocolate and white mix creating quite a beautiful display, it was quite a bit to clean up after it was all over.

What did I learn? I had it correct the first time. Experimenting might get you a better product, but once you have a good recipe at high altitude, stick with it so you can smile every single time you take it out of the oven.

Cook Time

Prep time: 45 min

Cook time: 30 min

Ready in: 1 hour 15 min

Yields: 12 large brownies

Gather your ingredients

bowls, butter and chocolate, oh my! | Source

Utensils needed

4 mixing bowls
2 rubber spatulas
4 microwave containers
1 oven cooking tray or square pan
Measuring cups & spoons
Pan spray
Parchment paper
Knife or pizza cutter
kitchen scissors

First the Chocolate Mix

chocolate mix, white chocolate mix
2 & 2/3 cups white flour
2/3 cup cocoa powder, unsweetened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar, granulated
pinch Kosher or celtic salt
1 teaspoon pure vanilla
2/3 cup melted chocolate chips
1 & 1/2 cups melted butter, warm
1 1/2 teaspoon soaked ground flax, do not go over this amount!
1 & 1/2 cup very hot water
optional banana's, nuts, etc.

Now the White Chocolate Mix

2 & 2/3 cups flour white
1/3 cup white chocolate powder
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
2 cups sugar granluated
pinch salt kosher or celtic
1 Teaspoon Vanilla pure extract
1 & 1/2 cup butter melted and warm
1 122 Teaspoon ground Flax soaked
1 & 1/2 cup water very hot

Eggs or Egg Subsitute

Mix ground flax with cold water and let sit for 15 to 20 minutes or longer if you wish. use 1 tsp of the cold mix for 1 egg.

If you simply must have your eggs, then 6 eggs is what you would use if you wish to add eggs to your mix, 3 for each the chocolate and the white chocolate. Not using eggs does make the brownie more dense and fudge like. But is sure is good!

You can choose the option of no eggs or flax at all, the first time I made this recipe I did just that. Everything turned out great but it was more like fudge, scrumptious, delicious fudge it was soooo very good! It had no height to it so it all just depends on how you like your brownie when you are on a mountain.

Instructions

In 2 separate bowls, one for the chocolate mix and one for the white chocolate mix, place the dry ingredients. Flour, sugar, baking soda, baking powder, salt, cocoa powder in one bowl and white chocolate powder in the other bowl.
Take your measured out chocolate chips and your measured out butter for both bowls to the microwave. You should have two containers of butter and one each of white chocolate chips and regular chocolate chips.
Melt the two containers of chocolate chips first, they only need to be melted enough that when you add the warm melted butter they will melt the rest of the way. I have discovered that it is possible to burn chocolate chips in the microwave.
Microwave the butter only to the melting point 10 to 20 seconds, it needs to be melted it does not need to be hot only warm.
Add your ground flax mix to the dry ingredients.
Using a rubber spatula place the melted chocolate into the proper bowl for each mix, then pour the melted butter over the melted chips.
Add the cup of very hot water to the mix and stir with the rubber spatula. repeat for the other bowl.
Line the baking pan with parchment paper and spray with the pan spray. if you choose not to use parchment paper, just spray your pan.
Pour the chocolate mix into the pan and spread out evenly, then pour the white chocolate mix on top of the chocolate mix.
Spread out the white chocolate mix on top of the chocolate mix, then using a large spoon or a rubber spatula begin pulling the chocolate up into the white chocolate. See photo below if you need too.
Sprinkle some chocolate chips and some white chocolate chips across the top of the batter.
Place in a convection oven at 330 degrees for 30 minutes or until a toothpick comes out clean and dry. Remember times and temp may vary with a conventional oven.
Cool the brownie completely before cutting.
Using a knife or a pizza cutter cut the brownie into the size that you wish and serve.

Rate this Brownie

5 stars from 1 rating of High Altitude Brownies

Have you ever eaten egg free brownie's?

First all the dry

all the dry ingredients, Yes all at once. | Source

2 Bowls 2 Batters and All the Hot Liquid Ingredients

warm melted butter, melted chocolate chips, hot water, cold flax mix | Source

warm melted butter, melted white chocolate chips, hot water, cold flax mix | Source

Pour 1 then the other

Source

Gently mix

gently pull the chocolate to the top with a big spoon, remember over mixing will turn it all to a chocolate brownie. | Source

Toss on some chips

Source

Cool cut and serve

Once the brownie is nice and cooled down, a pizza cutter will run right through it and give you a beautiful cut. It is still up to you if the lines are straight or not. | Source

Get Ready for Some Chocolate Delight

Now that the brownie is complete, create a chocolate dessert to fall in love with. Stuff the center with banana's throw it on a grill cover it with caramel and whip cream and then stuff yourself.