Louis Remolde: The Single Baker



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 and adapted it with a few changes.

Another great site for ideas is 

So example.

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. 



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Ok so a few things I need to share with you. This all came about on a Sunday night after a long work weekend. I crave comfort food all the time but really on exhausting end of work weekends. so Brownies were the answer. It all started out as usual ingredient’s lined up and ready, egg was room temperature thanks to a hot water bath and butter was melted and cooling. It was going be a breeze and I can relax and enjoy while finishing a book with only 65 pages left then bed. Well that changed when I realized I didn’t have cocoa for the brownies YIKES!  so now what????? Oh Mr. Baker think GOT IT Blondie’s duh ( brownies silly sister). Same ingredient’s just not chocolate, done and done it was decided. I would use the last 1/2 cup of walnuts in my pantry and a handful of chocolate I had stashed for a day like this. But I must of had a day like this recently because the chips were gone, YIKES AGAIN! So off I went across the street to the amazing Bodega that has saved my life many times in the past and will of course in the future. It gets even better. They didn’t have chocolate chips so I bought a few Hershey bars and figured YOU GOT THIS . So next step was to mix the butter and brown sugar then the dry ingredient’s followed by chopped walnut and chocolate. Smooooth sailing so I thought. I left the Blondie’s in the oven an extra 12 minutes and after they cooled they had a cookie soft yet crunchy texture, hence these are bars but if you leave them in for the 20-25 minutes you will have Blondie’s.

Moral of the story sometimes accidents turn out to be the best things ever when needed. Oh by the way I only got through about 10 pages before I was counting sheep and dreaming of my morning coffee and cookie bar.

Enjoy! And let me know what you think and what you added to your brownie/blondie/cookie bars


1/2 cup butter, melted

1 cup brown sugar packed. light or dark works

1 egg, room temperature, lightly beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda *

pinch of salt

1 cup of all purpose flour

about 1/3 cup chopped walnuts, put aside 9 whole nuts

3  chocolate Candy Bars, leave 9 squares

9 whole walnuts 9  chocolate squares

* 1/8 half of a 1/4 spoon



Preheat oven 350 degrees. lightly butter/spray  and flour an 8×8 pan. whisk together the melted butter and brown sugar in a bowl.

Add the lightly beaten egg with the vanilla and whisk some more.

Add the dry ingredients. Mix with a wooden spoon until combined then add walnuts and chocolate chunks. Not including the ones set aside.

Place into the greased pan and smooth out to fit the pan. I like to use rubber gloves and really spread the dough out. The back of a greased metal spoon works also . Bake for 20-25 minutes for blondie’s or leave in longer say 12 more minutes. Best way to check to see if they are finished is the old toothpick trick if it comes out dry its all good if it has the batter on it still leave it in longer. Ovens vary.

Allow to cool in pan for 5mins then let them cool on a rack before cutting .



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Zucchini Peanut Butter Brownies


8 ounces zucchini cut in halves
3 tablespoons melted butter
3 large eggs
1 teaspoon vanilla extract

Preheat oven 350. Grease brownie pan. Line with foil grease again. 9×9 or 8×8 set aside 

1/2 cup tirbinato sugar
1/4 cup honey
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all purpose flour
12oz of peanut butter
1 unsweetened raw cocoa bar chopped roughly


Shredded zucchini

Ok with your food processor slicing shredder blade start to add zucchini. After shereded take off blade. Add melted butter, eggs, and vanilla. Puree on smooth. Once smooth, add  all ingedients below except peanut butter and raw chopped cocoa. Puree until just combined. Add 3 tablespoons peanut butter,pulse. Add chopped raw cocoa bar, blend to break up more. Pour into the greased pan. (It will be more liquidified then batter style). Bake 40 minutes. Rotate pan half way through. Check with toothpick to see if baked through if it comes out wet its not ready.


Let cool in pan 10 minutes then either remove or cut into squares. Cool competely on rack.
once cooled,slice the bars lenghtwise. 

For frozen Peanut Butter Brownies follow directions below.

Add 1 tablespoon of peanut butter to the bottom of brownie place top  on and lightly press to hold. Repeat process until complete. Wrap in plastic. Place and freezer. Wait at least 30 minutes or longer before eating.
You could also do this with Ice Cream.

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