One Bowl, No Egg Fudgey Brownies
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!
Nutrition
“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
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.
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!
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?
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!!!
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!!
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!!
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!