The Best Eggless Brownies for Egg Allergy

After trying multiple recipes for egg allergy brownies that actually taste like brownies, I came up with this version that will fool everyone!

Ingredients:
2 Cups All Purpose Flour
1 Cup Sugar
1 Cup Brown Sugar (any kind)
1/2 Cup Cocoa Powder (the better the cocoa, the better the brownie)
1/2 Teaspoon of Salt
1 Teaspoon of Baking Powder
1 Cup of Milk (substitute soy, oat or rice milk)
3/4 Cup Melted Butter
1 Teaspoon Madagascar Vanilla Bean Paste (substitute vanilla extract)

Instructions:
Preheat your oven to 350F
Add all the dry ingredients into bowl and mix well with a fork
Add the wet ingredients and mix until well blended with fork - do not use electric mixer
Pour into 9X12 baking pan (I prefer to line with parchment paper but it is not necessary)
Bake for 30 minutes
Let Cool for 15 minutes before serving.

To freeze, simply wrap baked brownies in wax paper. Thaw at room temperature for 30 minutes.