Brownies are one of life's greatest delights, but sometimes, due to egg allergies or diet restrictions, it's necessary to make eggless brownies. Fortunately, thanks to today's technology, you have many options. You can merely substitute mashed bananas for eggs, to taste, until you obtain the level of moistness that you want. If the taste of bananas is unacceptable to you, you can use egg substitute. Or you can simply leave the eggs out altogether and use vegetable oil as a moisture substitute to retain the original brownie taste.
- Brownie baking mix
- 1/3 cup cold water
- 1/3 cup vegetable oil
- 1 tsp. flax seed meal
- 1/2 cup water
- Vanilla, to taste
- 8" x 8" baking pan, greased
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Instructions
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1
Preheat the oven to 325 degrees.
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2
Add the brownie mix to a bowl. Add 1/3 cup water and 1/3 cup vegetable oil. Stir until smooth. Mix the flax seed meal with 1/2 cup of water and add to batter. Add vanilla, if desired.
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3
Taste the batter to ensure that it is to your liking. Add any additional flavorings (cocoa, cinnamon, etc.) you like.
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4
Add the batter to a well-greased, 8" x 8" brownie pan. Bake for 30 to 38 minutes. Check on the brownies regularly. Because of the lack of eggs, they may dry out on top, forming cracks. If you notice this, remove them from the oven instantly; they should still be moist on the inside.