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 
You had me at peanut butter chips…
Gotta give this a try sooner than later. Thanks for posing such a delicious recipe! YUM!
Have a great Day! God Bless!
Blessings to you Peggy!!!
winnibriggsMarch 10, 2012My thoughts are with you all and esclipaley your mum. That is a beautiful photo and one that wil bring happier memories for her in time
I need to know carb and nutrition info for these brownies and your other recipes. Thank you, Jacque
Dear Christy,
This brownie recipe looks like a really easy bake.
I have a question, I live in The Netherlands and we don’t have Canned pumpkin here and also we only have fresh pumpkin or butternut squash in the autumn or winter.
Would a sweet apple compote slightly thickend with cornflour work as substitute?
I would like to give it a try.
Many Thanks,
Heather
Hello, Heather – – Do you have frozen pumpkin or squash in your grocery stores? If not, I think cooked, mashed carrots would work. I haven’t tried that for this recipe, but I have tried it for other recipes. I’m sure Christy will have a better answer, and so will other readers, so check back.
Thank you for your reply Phillipa.
The answer is no to the frozen pumpkin, the carrot idea sounds like it could work.
I thought that maybe the Apple would make the brownie too wet.
Once again thanks for taking the time to reply
Heather
I think both ideas might work, actually. The main thing to keep in mind is that if the apples do make it too soft, the worse case scenario is you eat brownies out of a bowl with a spoon. Trust me, I’ve done that on numerous occasions and it was never a hardship! 🙂
I have an aunt in Greece and you’d be amazed at what they don’t have there that we use all the time here. 12 years ago I visited and they didn’t have microwave popcorn! My aunt is originally from Boston so I send the stuff she dearly misses to her.
My point is, I understand your issue!
What about shredded zucchini? It makes an awesome chocolate cake as does….gulp..mayo. I know, so sick, right?
So what about grated zukes, squeezed REALLY well? Or mayo? OR – gasp! – what about adding a tablespoon or so of mayo to the zukes to reflect th creaminess of the pumpkin? I’ve done both but never together so don’t hunt me down and burn me for heresy. Just a thought!
Heather, I hope you do not think I ignored your question about apple compote. I ought to have written that I have no experience using it, so I cannot offer an opinion. I think Christy is right that eating wet brownies with a spoon is very nice, although I’ve not done that. If I did bake brownies that were wet and soft, I would give them a fancy name and serve them as if I meant them to be that way. I have gotten away with that approach with other dishes which did not come out right. Sometimes the people I fed were (to my embarrassment) impressed with my “creativity” in the kitchen. I use that approach with leftovers all the time, too, and it works. So there’s an idea for you, Heather. 🙂
Looking forward to new recipes that include pumpkin! I think it’s a miracle food and I hope you have some that are savory instead of sweet because all I can ever figure out on my own are desserts and I’d love to use pumpkin in side dishes!!
I grow tons of squash in my garden (butternut, acorn, and spaghetti) so I look for ways to use it up and add nutrition to favorite dishes. When I run out, I do the same with canned pumpkin. I add some to chili, macaroni and cheese, any kind of tomato/spaghetti sauce, thick soups/stews, taco meat, and most casseroles. The taste is so neutral that most of the time the family doesn’t know if it’s in there or not, but I feel like I’m adding vitamins and fiber, and we like the texture it gives. If I’m adding a cup or more, I do add a little salt. And I watch for clearance sales on canned pumpkin after the holidays! have fun!
🙂
Great recipe, going to try this (if I can get Canned Pumpkin) for my Vegan daughter. I always have non-dairy butter and chocolate in the freezer so fingers crossed I can buy the pumpkin otherwise I’ll have to wait until Autumn when the shops sell fresh pumpkins.
Many thanks Deirdre
Most of my stores here carry it year-round. Good luck in your search!
y’all, just be sure you’re getting plain canned pumpkin, not canned pumpkin pie filling.
otherwise you’d be getting nutmeg-cinnamon-y brownies. which might be good, but might also be an unpleasant surprise.
both types tend to have pumpkin pie pictures on the label, but a quick glance at the ingredients will let you know which one you’re holding.
… i had a friend, ages ago, who always made her boxed brownie mixes using Hershey’s syrup instead of water. now *those* were incredibly chocolatey!
Oh my goodness, I bet those were fabulous!!!
Brilliant! I have one of those “Mama brings me a red medical bag and epi-pen when they come to play” children allergic to eggs. This is such a blessing! Sharing around and making this asap. Thank you!! (SunButter and pumpkin make a huge difference in our allergic household)
This recipe is going to be your new friend Tricia!!! And that child is going to love you even more!!
Looks great. How many calories, either per serving (#?) or per whole dish! Yes, looks that good.
I have no idea how many calories Gloria. There are some websites that will tell you, just google them and put in the ingredients.
– I love these..what a cutie. Amazing how the extra chin and chubby belly works so well on a baby. I LOVE the light in the first one..you are a light and a neworbn master, Ohh..imagine putting one of your upcoming neworbns in that nice light!
This sounds soooo yummy! I can’t wait to try it. Oh Christy, God speaks to me in southern too!!!! He is just so good, all the time. Thank you for sharing your personal walk with Him as it is a blessing to me.
Thank you so much Yecedrah!!! You are a blessing to me as well!!
Substitute Fleischmann’s “NO SALT” stick margarine for the butter and Enjoy Life chocolate chips(I get the margarine at Krogers and the chips at Earth Fare). They are both completely dairy free. Then you will have a milk free brownie. I have a grandson that is just as allergic to milk, not lactose intolerant, any amount is an epi-pen emergency. He has outgrown the egg allergy and can eat small amounts cooked in cakes and stuff, but I wish I had known about the pumpkin before. That would of been so much easier than what we used to use.
Nuts of any kind are off limits also! Sun Butter is a good sub for peanut butter.
Oh my goodness, I wish I had told you before Sherry! Thank you for sharing your tips!!
Thank You Christy for posting this recipe without eggs. I have a major egg allergy and so many things are made with egg and ya know, sometimes you just crave a brownie. Been such a long time since I’ve had one, so I cannot wait to try these!! : )
I hope you enjoy them Rebecca!!!
Hi!!
2 Cups of sugar seems like a bit much for an 8×8 inch pan. I’m wondering if using a heat stable sugar substitute could be used? My hubby is a Type 2 diabetic & loves his sweets. I love my sweet hubby!
Hey Lori! It’s 1+3/4 cup but I haven’t personally tried this recipe with a substitute. I would start with a brown sugar baking blend to sub for the brown and Ideal sweetener for the white. Ideal bakes really well in my experience. However, tomorrow (hopefully) I am posting a dessert that can very easily be made with less than 5 grams of sugar per serving so stay tuned for that. I also have a lot of Splenda friendly desserts on the site as well. Have you seen those yet?
My mother in law is allergic to eggs and has never had the opportunity to enjoy brownies…so we tried these. When the 30 minutes were up, the outsides were REALLY done, but the inside was pretty gooey. A LOT of butter/oil pooled at the bottom of the pan and the brownies seemed super greasy. Any ideas where we went wrong? We double checked our measurements. Thanks…we are not giving up on this recipe yet!
Hello Christy,
I was excited to see your eggless brownie recipe as I am allergic to eggs and have never been able to eat brownies. We made them tonight and the outside was crunchy and over done and the inside was gooey. There was also some standing butter/oil under the bars. What did we do wrong? They cooked at 350 degrees for30 minutes.
I really would like this recipe to work so we can all enjoy brownies together.
Debbie
Wow, y’all are in sync! 🙂 I read both yours and your daughter in law’s comments and thought “wow that is odd, two people with the same issue and they post comments one minute apart?” Then I quickly realized you were related and talking about each other 🙂 So whew, one issue, two posts. Okay, got it :). It sounds to me like they cooked too fast. That is what happens when the outside is overdone an center is gooey. This could also be the culprit of the oil issue but I’d stir them up a little bit more next time just as an extra preventative. Try reducing your oven temp to 325 and adding about 5 minutes to the cook time. This should help.
Hey, Christy,
I made this yesterday, and stirred well, plus baked it for another, oh, 15 minutes, (five mins. at a time) because it was too soft in the center every time I took it out. Finally gave up and took it out and still was way too gooey in the center. Which I could live with. But oh my goodness, this was waaaay bitter!
I thought maybe I shouldn’t have used unsweetened cocoa powder, and checked your photo to make sure that was right. I’m not sure that a cup of white and a cup of brown sugar are ENOUGH!
Nothing made me sadder than sliding that dish of brownies down the drain! Anyone else have this problem?
oh my goodness, my heart just stopped! I hate wasting food and I’m so sorry this recipe didn’t work out for you and left you disappointed. I would have put some sweet icing on it and fed it to my family, lol. It is a dark chocolate brownie, so it will have that dark chocolate taste that some people consider a little bitter since it isn’t as sweet as chocolate. I know the dark chocolate taste isn’t for everyone (I used to not be a fan myself but my daughter converted me!) so that is why I mentioned it in the post. I’m sorry it wasn’t for you!
As for being gooey in the center, you are the second person to mention that and it sounds like an oven temperature problem. Either your oven or my oven is cooking a bit hot and needs to have cooking times adjusted downward to compensate. Last I checked my oven was cooking fine but that was over a year ago so I will pick up a thermometer next time I am at at the store and give it a check again just to make sure. I haven’t noticed any cooking times of other things I make being off but better safe than sorry!
i Just checked and this has not firmed up at all and has a bubbling layer of what I can only assume is the oil on top, but the rest of the batter hasn’t set at all! I did use homemade pumpkin purée which I have cooked with before in bread and such and it worked just fine. I just poured off the liquid and the rest of the batter was sliding and mushing around in the pan. What could be wrong?
I just became allergic to eggs since paying $2.49 for a dozen yesterday! :O So I’ll be using this recipe for sure. If you happen to have or develop other eggless recipes, I hope you’ll publish those, too. I love your site.
God bless!
Lol!!! I think I may develop that allergy too! You’re awesome. This made my day and ended it with a giggle!