Dairy-free/Egg-free/Nut-freeAre we dating ourselves by borrowing that classic line from the Brady Bunch? You know the one, when Peter imitates Humphrey Bogart and says "pork chopsh and appleshaushe" in a very Humphrey Bogart-ish voice. No? Well, then, let's just move on.
The brownies in the recipe we offered up some time ago are still really good, but they take a lot more effort than this recipe does. And sometimes you just don't feel like pulling all of those ingredients out of the pantry...
Ingredients
- 1 box allergy-safe brownie mix (we used Pillsbury, which said it may contain milk ingredients, but we're still calling this dairy-free because the ingredients listing looked dairy-free to us)
- canola oil
- unsweetened applesauce
Steps
- Follow the steps and ingredient proportions on the box.
- In lieu of the eggs that the box calls for, use unsweetened applesauce. For each egg, substitute 1/4 cup unsweetened applesauce.
- Bake according to the box instructions. We tried this in our test kitchen and found that the brownies had to cook longer than the box said (not a lot like double the time, but an extra six or eight minutes on top of the recommended 35, and then we let them sit in the hot oven for a few minutes with the heat turned off).
Note: We were so excited we couldn't wait to cut into them. That produced brownie crumble. We then let them cool down for a bit and they stuck together much better.
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