Egg Free Brownies- Finally!!

July 6, 2011 by  

I got a hot tip from a woman in Indianapolis about how to get brownies to work without egg:  The magic ingredient- pumpkin!

1 brownie mix (milk or nut free if you also are avoiding those, I used duncan hines)

oil and water called for in the recipe

1/2 can pumpkin pie filling (the extra spices seem to add to the brownies or just plain canned pumpkin also works)

Make the brownies following package directions, mix in the pumpkin in place of the egg.- I used 5 degrees cooler in the oven than called for and probably 5-10 minutes longer than called for in my pan- use the toothpick test to tell if the brownies are finished.

I made a double batch using an entire can of pumpkin for our 4th of July family reunion (two 11 by 13 pans and no one guessed that they were special brownies safe for my daughter!!!

 

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Comments

2 Responses to “Egg Free Brownies- Finally!!”

  1. Soraya79 on July 6th, 2011 9:22 am

    Thank you for this recipe. I have always had problems with brownies. Egg replacer seems to make very thin tar-like brownies. I am eager to try this out!

  2. bchaves on August 25th, 2011 12:53 pm

    Yeah! Cherrybrook Kitchens has a boxed brownie mix that is wonderful but the $5 cost is not desirable and the amount of brownies is about 1/2 that of regular mixes. Will try this!

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