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“I got this recipe from the cookbook, "Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family" by Rosemarie and Kevin Emro. The only adjustment I made was omitting the chocolate chips and walnuts to make the recipe nut-free and vegan as well. The brownies turned out chewy and moist. (Note: Due to comments regarding inadequate baking time, I have adjusted the recipe to use a 9" x 13" pan instead of 8" x 8". I used a 9" x 13" pan when baking the brownies for the first time, and they turned out wonderfully. As this recipe is from a cookbook, I had simply typed the directions as written not accounting for my use of a larger pan. Oops! Please don't hesitate to try. Hope you enjoy!)”
12 brownies

Ingredients Nutrition


  1. Preheat oven to 350 F and lightly spray an 9" x 13" baking pan with vegetable oil cooking spray.
  2. Combine ingredients in a medium-sized bowl and mix thoroughly (batter will be thick). Fold in nuts and chocolate chips if desired.
  3. Spoon batter evenly into a prepared pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.
  4. Cool completely on a wire rack.
  5. Cut into 12 squares, serve and enjoy!

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