Monday, September 1, 2008

Parul's Famous Eggless Brownies

I have personally tried these brownies and they are the best I have ever had. Special thanks to Parul for providing this recipe.

Her recipe:
Brownie mix (she uses Ghiradelli's Double Chocolate)
1/3 cup oil
1/3 cup soymilk (vanilla or plain)
1 tablespoon pancake mix (she uses Bisquick)
1 tablespoon cornstarch
2 tablespoons yogurt

Instructions:
1. Pre-heat oven to 325 degrees.
2. Mix the liquid ingredients well (oil, soymilk, yogurt) with a wisk or hand mixer.
3. Wisk the brownie mix, cornstarch, and pancake mix together.
4. Combine the brownie mixture and liquid mixture.
5. Place mixture in a in pan that is lightly greased or sprayed with non-stick cooking spray.
6. Bake for approximately 30-35 minutes (10 minutes less than the normally recommended time). Note: Parul stressed that the timing of the baking is critical. It is important to not overheat the brownies to ensure their moistness. Her sign of the brownies being done is that the edges look like they are getting hard and the center appears slightly firm.

15 comments:

Anonymous said...

Cool! I'll have to try this :)

Anonymous said...

Uhh this seems a bit clumpy while i mix it

Sarah said...

Hello Anonymous, I contacted Parul to confirm if that is normal...will let you know.

Sarah said...

Dear Anonymous - I spoke with Parul and she said it shouldn't be clumpy. Did you make sure the liquid was well mixed together before adding the brownie mix? She suggested using a whisk and making sure it is well mixed if you weren't already using one. I added that to the directions. Let me know if you have any questions. Another one of our readers, Tina, said she tried the recipe and the brownies turned out great. How did your brownies turn out?

Tina said...

Hi, it's Tina. These were the best homemade brownies we have ever tasted. I mixed with a spatula and still got a nice batter, no clumps. I think overmixing is not a problem in this recipe so just mix until smooth. Also, even if there are a few clumps, it just adds a nice little chunkiness to the brownie. My only diversion from the recipe recipe was that I had to leave them in a bit longer (since every oven is different).

Anonymous said...

just curious: where do the pancake mix, cornstarch and yoghurt get mixed in (I don't see them mentioned in the istructions)? What size of pan is recommended (also not mentioned)? Thanks.

Sarah said...

Hi Anonymous, Good questions! I just added the cornstarch and pancake mix to step 3, and yogurt was already in step 2. I also added a step 4. As a general rule of thumb, I have learned for baking that you should mix wet ingredients and dry ingredients separately and then mix the two together. In terms of the pan size, you can use whatever size you like. The most common I have seen are 9” x 9” or 11” x 7”. Remember, you will need to figure out the right baking time for your oven. Let me know if you have any other questions. You can also email me at sarah@goeggless.com. Thank you.

sakshi said...

what is soymilk... where can i find brownie mix n pancake mix..?
sakshi

Gastronomers said...

I've made these brownies several times and I love them! I've tried many eggless brownie recipes and this one is my favorite - They turn out really good everytime...

Anonymous said...

I made these brownies today and they were very dissapointing . I followed the details to the letter but they seemed underbaked , no matter how long I baked them . Perhaps next time I will try an egg replacer as well. Thanks for posting this recipe , perhaps I did something incorrect.

Anonymous said...

I just tried this recipe and the brownies turned out really amazing. The only modification was I added about 2 tablespoons of pudding mix. My husband loved them!

Anonymous said...

I made these today and much to my dismay, like the previous comment, my brownies came out underbaked even while leaving them in longer than the cook time stated. I did use a 8 x 8 glass pan, does a metal pan make a difference?

Sarah said...

Hi Anonymous, I'm not sure if the pan type will make a difference. However, is is only underbaked in the middle brownies? In that case I would recommend a pan like this: http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Renee said...

Umm be carefull what Pancake mix you use. Not all mixes are egg-free! Some still use dry egg or egg white in them. I would stick to the Bisquick mix since you actually have to add the egg to make a pancake with it.

Pooja said...

These are some of the best eggless brownies you can make (and have to eat)! You may need to leave in a little longer than 35 minutes though, if you want them to be not so gooey.