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

Ingredients

• 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

Preparation

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