I’ve been playing with recipes to create goodies for friends who are allergic to specific foods like eggs or nuts. This particular research was geared towards making brownies for a little boy who is allergic to eggs. I found a lot of helpful suggestions out there. After test cooking what I felt were the best of them, this is the simplest idea I came up with.
In choosing the brownie mix to be used, check the packaging to make sure that no eggs are either in the mix or have come in contact with it. Generally if a brownie mix calls for eggs, there won’t be any egg in the dry mix. Sometimes, however, the allergy statement may mention eggs.
No-Egg Pumpkin Brownies
Take 1 package of dry brownie mix (10-15oz) and one 15oz can of pure pumpkin. Mix them thoroughly. At first it may seem like there is not enough moisture, but you should find that there is plenty.
Turn the mixture out into a 9×9 pre-greased pan. Make sure to spread the dough around evenly. Bake in a pre-heated 325F oven for 25-30 minutes, or until a toothpick inserted in the center of the dish comes out clean. Allow to cool in pan for a few minutes before turning out or cutting into servings.
The resulting brownies are not cake-like. The finished confection has a dense, bread-like texture that is chewy without being tough. The pumpkin flavor is evident without outweighing the chocolate. The brownies are surprising in quality and level of satisfaction according to a est audience of more than 30 individuals.
If you prefer to make your brownies from scratch, go get your favorite recipe. Mix us all the dry ingredients and use a can of pumpkin in place of the wet ingredients. Nuts, chocolate bits, mini marshmallows, and even a bit of cinnamon may be added to taste for a variety of brownie options.
If you give this no-egg recipe a try, please drop a line here and let us know how it turns out!
— Ann Cathey