Eggless brownies

I love having baking ingredient staples on hand because it means that if I get a craving for something simple and delicious then I can usually whip it up. I had been thinking about brownies for a few consecutive nights before I decided to actually make a batch. Whilst I might have found my motivation, I had lost my eggs to that night's dinner. Not to be deterred I scoured the Internet for an inviting eggless recipe. My search led me to the recipe I found here. A recipe or blog post that has easy in the title often persuades me. I used a nine by nine inch baking pan, which I roughly lined with parchment paper. I wasn't going for presentation with the brownies, but more so hoping they would taste delicious seeing as I was taking a risk going eggless. The oven was preheated at 350 degrees fahrenheit. Instead of buttermilk and oil, I used milk and melted butter. Before transferring the brownie mixture to the baking pan I added some Skor bits and semi-sweet chocolate chips to it for some extra scrumptiousness. As you can see from the below photos, the brownies may not have been so aesthetically pleasing, but I can guarantee you that they tasted delicious especially warm out of the oven.