Tag: brownies

Cookie Thursday 5/8/25- Egg replacement brownie

Last month I decided to find the best egg replacement for cookies. Chocolate chip cookies to be precise.

And I found it. The best egg replacement was the banana egg and psyllium husk egg combo. These cookies were perfection. The banana added the moistness and the psyllium husk added the binding and the moisture retention properties needed.

Well, after four solid weeks of making the same chocolate chip cookies I decided I was sick of chocolate chip cookies. I wanted a change, is that too much to ask?

This month I decided to not continue with the egg replacement in chocolate chip cookie experiment and move on to baked goods with different egg replacement.

The recipe is one I had made before “Lunch lady brownies”. I made them this last September for that month’s lunch lady theme for back to school. It is a simple recipe with 5 ingredients. I just swapped out the four eggs for 4 egg replacements. I used 2 bananas and 2 psyllium husk eggs. To give the batter a fighting chance of rising, I added 1 tsp of baking soda to help with lift.

It was very promising and the brownies rose beautifully.

The brownies took a bit longer to cook and I used the time tested method of sticking a toothpick into the baked good and removing it to check for no batter left clinging to the toothpick. I prefer this method over timing for cakes and brownies, especially when browning can’t be trusted because of the chocolate.

I took the brownies out and left them to cool for 10 minutes. I was going to mix the frosting after this time.

And then I got called in. Cool, that’s what I do. I put the brownies in a cat secured place and went to the hospital.

One case turned into 2 and it was nearly 5 hours before I could get back to frost them. By then they had shrunk down quite a bit and I shrugged, thinking that it would make for a very fudgy brownie. It did.

My husband saw me frantically frosting the brownies after I got home from the hospital because I had a full night. He remarked, casually, “I didn’t think you liked making brownies.”

He has a point. I resisted making brownies for CTIAT for YEARS. I also don’t like making frosting.

I frosted the now very cool brownies and placed them in the refrigerator as the recipe ordered.

This morning I cut them into 2 inch x 1 inch slices and put them in the delivery device.

I would let the department weigh in on the egg replacements.

Me, I was just happy that the frosting set.

Cookie Thursday 7/11/24-peanut butter chip brownie brittle

New month, new theme. The July theme is Belly Up to the Bar and will be focused on bar cookies. Brownies, blondies, cookie bars, oh my.

This is a good theme to have for a hot July because it requires minimal oven time. Instead of baking tray after tray of cookies, this is pour, bake, and done. Which heats up the house less.

No heat is coming in August, but July is hot enough to have less baking time.

One of my new coworkers asked if I could make a brownie. I hate making brownies. The dark brown of the cocoa makes it hard to discern when it is done. But I was pleased to have been asked, so I said yes.

Also, I realized that this would mean less time baking and more time with the oven off.

I had a recipe that I wanted to try, a brownie brittle. This is the first time I made it and it went really smoothly. After the batter is done, the recipe gave the option of mix ins. Nuts or chocolate chips. And I thought I have peanut butter chips, I will use them.

Because we all enjoy a peanut butter chocolate mash up.

10/10 would make again. Next time I will mix up the flavoring, maybe add some mint! Both mint chip and mint flavoring. Not mint with peanut butter, that’s just weird.