This One Bowl, No Egg Fudgey Brownies is a very special recipe to me because my daughter has some friends who are allergic to eggs. Now I’m not talking “break out in hives” allergic, I’m talking “Mama brings me a red medical bag and epi-pen when they come to play” allergic. So I always enjoy finding special recipes for treats that they can have.
This is my one bowl brownie recipe, but with a distinct difference because of what I substitute for the eggs. If you tasted them, you’d never believe me – canned pumpkin! I know it sounds crazy, but 1/4 cup of canned pumpkin is an excellent stand in for a single egg in recipes, which is just one more reason to keep a can in your pantry. In this recipe, 3/4 cup of pumpkin is an excellent stand in for three eggs and yields a brownie that is dark and rich with the same fudgey texture as before. This is my own recipe, but you can also visit PumpkinCan.com for more recipes that will showcase the versatility of canned pumpkin.
I use this from-scratch one bowl brownie recipe often. It is a dark chocolate brownie, which is what my Katy and her friends love. Today, I’ll be adding in chocolate chips but just last week I made them with peanut butter chips. Of course, you can leave the chips out entirely as well, it’s all up to you! Ooh, pecans would be lovely…
You’ll need: butter, white sugar, brown sugar, vanilla, salt, canned pumpkin, cocoa powder, flour, and chocolate chips.
Place butter in a medium mixing bowl and microwave until melted, being careful not to let it get so hot that it pops. Add in all other ingredients except chocolate chips. Stir until well combined. Stir in chocolate chips. Spread into a greased 8×8 baking dish.
See how fast that was? Bake this at 350 for about 30 minutes.
Allow to cool before cutting (if you want them to hold their shape, if you just want a hot ooey gooey brownie, go for it!) and then serve.
Enjoy your fudgey eggless brownies!
Ingredients
- 3/4 cup butter 1.5 sticks
- 1 cup white sugar
- 1 cup brown sugar light or dark
- 3/4 cup canned pumpkin
- 2 teaspoons vanilla
- 1 cup cocoa powder
- 1/3 cup flour
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray bottom and sides of 8x8 baking dish with nonstick cooking spray and set aside.
- In a medium, microwave safe bowl, place butter and microwave at 45 second intervals, stirring after each, until melted. Be careful not to let it get too hot because it will pop. you can also do this in a saucepan on top of the stove if you like.
- To mixing bowl, add everything but the chocolate chips and stir by hand with a large spoon until well combined. Stir in chocolate chips.
- Spread into baking dish and bake at 350 for about 30-35 minutes, or until somewhat firm in the center (it will still be soft, but not gooey).
- Allow to cool before serving and enjoy!
“Just living is not enough. One must have sunshine, freedom, and a little flower.”
~Hans Christian Andersen
Disclosure: I’m a member of the Libby’s Pumpkin Blogger team and as such I’m helping to spread the word about the #PumpkinCan Campaign! As a team member, I receive product and incentives in exchange for participating in brand related activities and helping to spread the word. Stay tuned because I’m going to show you some things to do with Pumpkin that will have you stocking your shelves!
You might also enjoy this recipe! Chocolate Chip Dream Bars
Yum
