Eggless Toaster Oven Brownies Recipe

Well, of course I can’t make a regular brownie recipe without adapting it for my kiddo who is allergic to eggs and corn. Here’s a version of brownies for the toaster oven (makes 6 brownie “muffins”) that has won my kid’s seal of approval.

• 1/2 cup applesauce
• 2 Tablespoons melted butter
• 3 Tablespoons cocoa
• 1/4 cup sugar (I use half brown sugar and half regular sugar)
• 1/4 cup + 1/8 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

1. Preheat toaster oven to 350.
2. Spray 6-cup muffin tin with spray oil or wipe with paper towel / canola oil.
3. Stir applesauce and melted butter together.
4. Add cocoa and stir well.
5. Add sugar and stir well.
6. In a small bowl, use a fork to mix the flour, baking powder, baking soda and salt together.
7. Add dry mix to the wet ingredients.
8. Stir gently and stop mixing just when you can’t see the white of the flour any more.
9. Gently fold in chocolate chips.
10. In toaster oven, bake about 30 minutes.
11. You can also make this in a regular oven — bake about 22 minutes.

Tips:

I mix this all by hand. If you mix muffins or brownies with beaters they turn out like dry rocks from overworking the flour.

You can make this vegan by omitting the butter and using canola oil instead and make sure you use vegan chocolate chips.

For flavor, add 1/2 teaspoon cinnamon or 1 teaspoon vanilla extract or Kahlua.