Nonetheless, if don’t have any problems with your cholesterol, then I congratulate you. Being the case, you can switch out the egg substitute and use two large eggs instead, if you don’t have any in the house. This also works to produce my yummy brownies.
I do hope that print out my recipe and try to make this one because you really will love it as much as we do. Seriously, this is why I had to double up the recipe because these brownies usually disappeared soon after they came out of the oven.
My Disappearing Low-Cholesterol Brownies
|My Disappearing Low-Cholesterol Brownies in the pan.|
½ cup of egg substitute for low-cholesterol–or 2 large eggs (regular version)
2-1/2 cups firmly packed brown sugar (light or dark)
2 teaspoons of coffee extract
3 cups of sifted flour
1 teaspoon of baking powder, leveled
1 teaspoon of salt
4 tablespoons of unsweetened cocoa
½ cup of creamy peanut butter
1/4 cup of mini chocolate chips
1 tablespoon of shredded coconut (optional)
Mix the oil, sugar and extract together with your electric mixer before adding the egg substitute and beating in.
Add the flour, baking powder, salt, and peanut butter next and mix through. (Do not add the cocoa yet). This is a stiff, moist dough.
Grease a 12-3/4" x 9" x 2" baking pan and take out half on the batter to pat in the pan.
To the remaining batter, add the cocoa and mix together. Feel free to use your greased hands to combine because this is not overly sticky. Once you incorporate the cocoa, drop some of the dark batter randomly over the top and press in.
Next, take the chips and sprinkle over the top along with the tablespoon of coconut flakes.
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated. Test with a toothpick or a slender knife to see if anything sticks determining if it is done.