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Louis Remolde: The Single Baker

Month

September 2017

No Egg Dark Chocolate Brownies

I love these dark, rich, brownies. So easy to make. A one bowl recipe with a Surprise for the egg replacement! 

I happen to alwayyyyys be craving Two Foods Spaghetti #8 and Brownies. Brownies are one of the childhood treat that can be brought up to an adult level and is accepted in the “grown up world”.

I recently wanted to make some Brownies but as I approached my pantry I realized I had no eggs in house. Bummed I of course googled eggless brownie recipe. I found one that used canned Pure Pumpkin, wait I know what your thinking ,,,,no way am I using pumpkin for anything . But, it works and doesn’t have a flavor. Mostly in part because it doesn’t have that “pumpkin Spice”added to the puree its just plain flavorless pumkin. Which actually makes the brownies extremely tender and moist. Honestly someone would never know these brownies were egg free unless you told them ,and you will because its pretty amazing .

I found this recipe on www.southerplate.com and adapted it with a few changes.

Another great site for ideas is http://www.pumpkincan.com 

So example.

1/4cup of pumpkin = 1 egg

For this recipe 3/4 cups pumpkin = 3 eggs

Ingredients

1 1/2 sticks of butter (3/4 cups)

1/3 cup All purpose flour

1 cup cocoa powder (sifted)*

1 cup granulated white sugar

1 cup brown sugar loosely packed

3/4 canned pumpkin

2 teaspoons vanilla

1/2 teaspoon salt

1 cup butterscotch chips***

Preheat oven 350°. Spray or butter 8×8 brownie pan. Line the pan with aluminum foil, letting foil hang over sides of the pan.  Grease foil and litely press down into corners of pan. This trick makes it easier to get the brownies out of the pan to cut and serve. You could also just grease the pan skipping the foil step.

Melt the butter in a small sauce pan under low flame. When the butter is melted take off stove to cool . While the butter is cooling start getting your other ingredients in order.

In a large mixing bowl, add ingredients. I like to start with the dry ingredients, flour, sifted cocoa*, salt, then sugars ,give them a stir. Then add pumkin, ( instead of one clump,I like to place large tablespoons on top of the dry ingriedients).

Add Vanilla and pouring  butter over the all ingredients not just in one place.

Stir by hand using a wooden spoon, until well combined. Stir in butterscotch chips.***

Spread the mixture into the greased 8×8 pan bake for about 30 -35 minutes use a toothpick to test doneness. The brownies will be firm in the center but still soft.

**Allow to cool in pan .remove, cut, and enjoy.

* sifting the cocoa before hand gets rid of the clumps and makes it easier to mix.

** after about 15mins cooling on work area, i removed the brownies from the pan in foil and placed on the wire rack. I then placed the wire rack with the brownies in my refrigerator to firm up .

*** use any chips or nuts you like I happen to have these in my pantry. 

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PB & J Streusel Coffee Cake

There is something About Coffee cake that brings a Huge Smile to my Face.

Honestly even if I see a packaged brand of Coffee Cake, I brings me back to so many Memories. All good and surrounded by coffee, tea, good friends, family, conversation and alittle silly gossip….

I always remember family and friends gathering on special occasions or Sunday nights after Dinner for this ritual of cake and coffee . Birthdays, the children had the cakes,and when they went away from the table the adults would relax with fresh baked Coffee cake and hot beverages.

I recently was walking through the Italian Market in Philadelphia. I came across a pile of cookbooks, mostly from the 1960’s – 70’s ,80’s. One was ” Betty Crockers Cookbook ” new and revised. Besides the Amazing Foreword,that explains Betty Crocker understands “your days are fuller and time conscious.” 

This recipe was adapted from ” Betty Crocker Cookbook New and Revised” some changes were made from original.

Ingridents

Cake batter

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup Crunchy Peanut Butter

1 1/3 cup milk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup jelly

Streusel

1/2 cup pecans

2 tablespoons chopped nuts 

1/3 cup plus packed brown sugar, plus 2 tablespoons

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

4 tablespoon firm butter

Heat oven 350°. Grease and flour 13x9x2 inches pan.

Mix all streusel ingredients until crumbly. ( I used a Pastry Cutter) Set aside.

In the large bowl of your stand mixer with paddle attachment, place flour, baking powder, sugar, and salt.  Mix. 

Place the egg with the milk in the measuring cup, whisk.  Add vanilla stir.

 Add Peanut Butter by the tablespoon to the flour mixture. Beat on low speed for 30 seconds. Then up the speed to Medium high slowly add the milk/egg mixture, blend for one minute.  Srape down the bowl, mix on medium high for an additional one minute.

Spread half of the batter in the greased, floured pan.  Sprinkle half of the streusel . Top and spread the remaining batter, sprinkle with remaining Streusel. Drop 1/4 cup of jelly by teaspoonful onto top. Bake 30-35 minutes. Bake until toothpick inserted in center comes out clean.

Cool in pan on wire rack. Cut into desired square size ( use ruler).  Serve warm or whenever. Store in an air tight container up to 3days or wrap in foil and freeze.

I hope you enjoy this recipe .Keep baking and smile.

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