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Eggless Brownies

| March 11, 2013 Comment

eggless brownies

These Eggless Brownies are a breeze to make, and oh so delicious! Made with a ready mix, the original recipe calls for eggs, but obviously, this one doesn’t. These eggless brownies are sure to satisfy any sweet tooth.

Servings: 12 (makes 12)
Cooking Time: 40 minutes


  • 1 13.5 oz package of Pillsbury brownie mix
  • 1 cup chopped walnuts (included in package), if not, add
  • 2 tsp corn starch powder
  • 1 medium peach, peeled and pureed or mashed
  • 1/2 tsp instant coffee powder (optional)
  • 2 tbsp water
  • 2 tsp vegetable oil


  1. Preheat the oven to 350ºF.
  2. In a medium bowl, combine the brownie mix, corn starch powder, and coffee powder, smoothing out any lumps.
  3. Add the peach puree and walnuts and mix well.
  4. Brush an 8×8-inch pan with a little oil, and pour the brownie mix into the pan.
  5. Bake in the oven at 350ºF for 29-32 minutes, or until a knife inserted in the center comes out clean.
  6. Cool on a wire rack for about 7 minutes. Run a knife around the edges of the pan to loosen the brownie and gently flip it out. Place on a wire rack to cool completely.
  7. Cut the brownies into medium squares and serve. Wrap the remaining brownies in plastic and store in a cool place to keep fresh for 4-5 days.

Cooking Tip

Instead of peach, you can use pear or apple puree; any fruit puree that has a neutral, bland flavor would work well. The coffee powder enhances the chocolate flavor.

If using a dark pan, bake at 325ºF.

Category: Eggless Baking

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