Betty Crocker Hershey\'s Triple Chocolate Chunk brownies

..... and just as delightful with a few Tbs of Sunbutter swirled into the mix just before baking. Mmmmmmmmmmmm....

The [i]real[/i] trick is in [i]not buying them too often![/i] LOL!

[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

We'll try that next batch.

So what do you use for the eggs? Is egg substiute okay for cooking things like this?

Did these have egg in it? I would love to get these!

You add eggs to them, which is why I was asking Corvallis Mom how they make them. Her DD is EA. It would be helpful to know how to make these w/o eggs and if you just use egg subsitute.

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So my DH made some of these yesterday. He's an evil man. I keep trying to tell myself, "But you don't like chocolate!!! Stop, stop, STOP!!"

It's no use.

I would be so happy to hear how they are made without eggs as well.... I have tried brownies many times and always end up with a pan full of mush... Thank you

1/3 c applesauce (cold) for each egg, and add about 1/2 tsp of cornstarch to it so that the cornstarch is blended in before you mix them.

The Sunbutter actually helps them stay together as well.

Egg-free brownies CANNOT be "plated" unti l[b]completely[/b] cool, however.

I actually rationalized that the addition of organic sunbutter sort of makes them breakfast food with the last batch. DD agreed. Wholeheartedly. [i]what a surprise....[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

It peaked my interest seeing a recommendation for a brownie mix. DH is a brownie junkie, and complains bitterly about not being able to use eggs -- whining about how applesauce alters the flavor, they fall apart, too cakey, etc. Me, being a cake freak, could care less about it being cakey -- it is chocolate and you eat them with a fork. Whatever. Having said that though, does adding the cornstarch in addition to the applesauce actually help give these particular brownies more of that dense texture to them? Adding sunbutter sounds delicious too. OH, and I'm assuming that they would be tree nut safe too?(already guessing that they are PA safe) -- but just checking before dangling the carrot to DH.

YEs, they're TN free... as far as dense, gooey brownies go, I see his point. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

These are pretty good, though-- the additional chocolate makes them denser.

For a standard brownie recipe, I usually add about a teaspoon of tapioca flour to the dry ingredients to give them a better mouth feel, too. These don't really need it. Yum!

I have always used applesauce in place of the oil when I make brownies (makes me feel like they are healthier!). If you are using applesauce in place of the eggs, do you still use the oil?

Absolutely. Brownies really need fat. My experience with MFA has taught me that one substitution is fine, two is pushing it, and three requires a TON of tinkering to get even close to edible...
[img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

(So we don't even try to make fat-free, egg-free or egg-free/sugar-free if the original recipe calls for both and seems to depend upon the properties of both ingredients.)

[i]FLASHBACK... oooohhhhh nooooooo.... not the tapioca pancakes.....[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img]

Does applesauce work in place of the oil? I never would think of doing that. Now that I can use eggs I am going to try the applesauce for it to be lighter. Does the applesauce have to be cold?

Josh's mom...yes, I replace the oil with applesauce in all my recipes. It works espeically good on the boxed cake and brownie mixes. I use Betty Crocker. I buy those pre-measured 1/2 cup servings and replace the same amount of applesauce for the same amont of oil. The applesauce does not have to be cold. I've also replaced the eggs with egg beaters or just plain egg whites, too.