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Print This Brownie Recipe without Eggs

My Brownie Recipe without Eggs

and it works.

Brownie Recipe without Eggs

Finding recipes to meet your dietary restrictions can be hard. Don't miss out on baked goods just because you cannot or do not eat eggs. There are ways to make desserts such as brownies recipes without eggs, that still allow you to enjoy them. Even made without eggs, you can still have a rich, chocolaty treat.

Brownie Recipe Without Eggs Ingredients

1 cup water
1/2 cup butter
2/3 cup special dark cocoa powder
2 cups white sugar
1 cup of semi sweet chocolate chips
1 teaspoon vanilla extract
1 tablespoon plain greek yogurt
2 - 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a large mixing bowl add the flour, baking powder and salt. Stir until completely mixed.

In a heavy saucepan melt the butter, add in the cocoa and mix until smooth. Stir in the sugar and semi sweet chocolate chips. Cook over medium heat stirring constantly until mixture is smooth.
Remove from heat and stir in the vanilla and yogurt.
Stir mixture into the flour mixture, when mixed thoroughly fold in the chopped walnuts and spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
(Do Not Over Bake this brownie recipe without eggs.)
Cool before cutting into bars.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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