STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!)”
READY IN:
40mins
YIELD:
12 brownies
UNITS:
US

Ingredients Nutrition

Directions

  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: