Brownies

raincloud

15 weeks ago my husband and I bought a box of brownie mix. We didn't make it for that first week, and then the next week (14 days ago today) I started this program. He's been "bugging" me about these brownies. He understood/stands what I don't want to make them, but he still wants them :laugh:

Since he is having a HORRIBLE day at work I thought hot brownies coming out of the oven would cheer him up.

Is there anyway to make these Betty Crocker triple chunk supreme brownie mix.... less bad? I know there is a difference in calories between prepared brownie and unprepared. Like, something instead of oil? Maybe 2 eggs instead of 3?

I want them to be good, but maybe a little better so I can have one

raincloud

15 weeks ago my husband and I bought a box of brownie mix. We didn't make it for that first week, and then the next week (14 days ago today) I started this program. He's been "bugging" me about these brownies. He understood/stands what I don't want to make them, but he still wants them :laugh:

Since he is having a HORRIBLE day at work I thought hot brownies coming out of the oven would cheer him up.

Is there anyway to make these Betty Crocker triple chunk supreme brownie mix.... less bad? I know there is a difference in calories between prepared brownie and unprepared. Like, something instead of oil? Maybe 2 eggs instead of 3?

I want them to be good, but maybe a little better so I can have one

cassangelidy

I use apple sauce instead of oil...it sounds funny...but it actually works really well. It will make them a little more "cakey" than "fudgey" but it will cut out a TON of calories.

I don't know about the eggs...do egg beaters maybe?

sculley

maybe egg whites?? I dont know

réalta

yea, i was going to say only use egg whites, but baking isnt really my area, so not too sure :blushing:

LAPETITERUSE

in baking, you need the yolks more than the whites, except when you're trying to add AIR to the batter, so in the instance of brownies, don't cut out the yolks; substitute the eggs with egg beaters and use apple sauce in lieu of oil.

nopogal

I wouldn't just cut down on the eggs since baking is kind of an exact science and they would be really dry, or not properly bake. You can buy an egg substitute, or try a homemade sub. I found this on the internet:

Use any ONE of the following recipes to substitute for eggs in baked foods.

For each egg, use:

1 tsp. baking powder, 1 Tbl. liquid, 1 Tbl. vinegar•

1 tsp. yeast dissolved in 1/4 cup warm water•

1 Tbl. apricot puree•

1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powder•

1 packet plain gelatin, 2 Tbl. warm water. Do not mix until ready to use.•

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Contributor: Food Allergy Network cookbook
- www.chef2chef.com

OR

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

psyknife

Next time he wants brownies, you should look into getting No Pudge Fudge Brownie mix... all it requires is plain yogurt to be mixed in, and they taste great (just a little gooey).

tresa1234

All this talk of brownies is making me HUNGRY!!! :laugh: :laugh: :laugh:

shortstack

Where do you get the no pudge fudge brownie mix?

raincloud

Next time he wants brownies, you should look into getting No Pudge Fudge Brownie mix... all it requires is plain yogurt to be mixed in, and they taste great (just a little gooey).

YES! My mom has a box right now and we were planning on trying it soon.

psyknife

I found it at Trader Joe's... but other places are likely to have it too.