My brownies just suck.
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Anonymous
| Hi op! I’m one of the dcum poors and can’t afford eggs right now, so I’ve been using my leftover egg replacer powder with Duncan mix and they are sooo chewy!! Better than regular brownies!! |
Anonymous
Dcum poor again- I’ve also tried this with egg replacer powder and they are so chewy and good!!! |
Anonymous
| The Betty Crocker walnut supreme is really chewy and good! |
Anonymous
| Butter. Good eggs. Don't overcook (actually take out 1 minute before done.) |
Anonymous
What kind of cheap egg replacement powder do you use and where do you get it? When COVID rates were high, I was ordering shelf-stable groceries online and the only egg replacement powder I could find was more expensive than fresh eggs. |
Anonymous
I previously found Bob’s red mills egg replacer on sale for $2.99. It equals 34 eggs. I don’t use eggs often, so for me, it was a good deal. I have 3 packs in the freezer. |
Anonymous
| ^ it’s at Fred meyer now for $3.39 |
Anonymous
| You can order the egg replacer online from Kroger, Ralphs, Fred Meyer. On Walmart it’s already crazy prices. |
Anonymous
|
So to get consistent results you have to use a scale and weigh your ingredients. Bake to an internal temperature.
8 oz unsalted butter, plus more for greasing 8 oz. bittersweet chocolate, cut into 1/4″ pieces 4 eggs 7 oz sugar 7 oz firmly packed dark brown sugar 2 tsp. vanilla extract 1⁄2 tsp. fine salt 4.5 oz flour Instructions Heat oven to 325°. Grease a 9″ x 13″ baking pan with butter and line with parchment paper; grease paper. Set pan aside. Pour enough water into a 4-quart saucepan that it reaches a depth of 1″. Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake 190 degrees for fudge, 210 for cake like- like 30–35 minutes. |
Anonymous
Are eggs expensive? Are you ok? I’m glad you have pantry items to see you through, but do you need other things? |
Anonymous
Please stop posting. You are clearly incentivized to promote this product. |
Anonymous
Yes you got me. I’m an egg replacer influencer. |
Anonymous
|
For homemade Ina's are the BEST
For boxed, butter gives better flavor but because it becomes solid at room temp you won't get the gooey brownies you are looking for, you need to stick with oil. Add 1 egg and 1 egg yolk. Underbake by at least a few minutes depending on your oven up to 10. Add chopped chocolate to the batter (not chips) to melt while baking. |
Anonymous
| You can also make a fudge recipe and swirl it into the batter in the pan. My mom always does this and they are great. |
Anonymous
| I am an experienced baker, but for brownies, I use Ghiradelli. |