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Traditional Eggless Brownie

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I’ve always been baffled by the name of this recipe, the first part “eggless” makes sense, the recipe has zero ingredients that shorten shelf life. What’s more, I can’t find anything on the world wide web about how this name came to be. There certainly isn’t any chocolate or chocolatey ingredients so “brownie”? I told you it baffles me.

What I do know is that this recipe has been passed down, in hand-written cursive. Given that, there is also the possibility are it’s been adapted over time as each generation deciphers the hand writing…

It’s something I lovedĀ in the form of a baked treat. There’s a note on the recipe that says “serve sliced and buttered” and “improves with keeping”. I can only assume the second comment refers to a likeness of fruitcake (or it’s possible the original version included brandy… I’d certainly ask my great grandmother if I could). You might find it strange, being instructed to butter your glorified fruitcake, but oddly enough it tastes great. I recall this recipe being made only occasionally, but when it was I looked forward to finding two small slices with a slither of butter holding the pieces together in my lunchbox.

In keeping with the traditional “occasional” recipe, and trying to maintain a waistline, I have only made this recipe a few times – but each time it has been a great hit. I’ve tweaked the ingredients as the original recipe called for TWO CUPS of sugar! And you really can’t tell the difference, maybe one day I’ll ask my Mother for an eggless brownie bake off… the original V the sugar-free.

Enjoy, I certainly still do – even with a slither of Vegan butter!


2 1/2 c water
2 c currants/sultanas or raisins
200g chopped, pitted dates
2 tbsp. nuttelex
4 c gluten free all purpose flour
1 tsp. cinnamon, mixed spice and nutmeg
1 tsp. bi-carb soda
1/4 c brown rice malt syrup
1 tbsp. extra virgin olive oil


In a large saucepan add the water, rice malt syrup, nuttelex and dried fruit. Cook on medium heat until the nuttelex has melted through completely and then bring to the boil for 5 minutes.
Add the bi-carb soda and mix well, remove the pot from heat and allow to cool completely.
Pre-heat oven, moderate temp - (180C fan forced).
Sift flours and spices and add to the fruit mixture to the bowl. Mix well.
Line a 20cm tin with grease proof paper.
Pour mixture into the tin and bake for 1 hour.
Allow to cool completely before removing from tin.