I love these dark, rich, brownies. So easy to make. A one bowl recipe with a Surprise for the egg replacement!
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 http://www.southerplate.com and adapted it with a few changes.
Another great site for ideas is http://www.pumpkincan.com
1/4cup of pumpkin = 1 egg
For this recipe 3/4 cups pumpkin = 3 eggs
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.