Fudge Brownies Using Yogurt As Egg Substitute
I had a brownie mix lying in the pantry and decided to bake it using yogurt instead of eggs. Yay! it works! The brownies were fudgy and gooey. I simply followed the directions in the pack but substituted 1/4 cup yogurt instead of 1 egg. I wish I had reduced the quantity of oil or used applesauce instead of it.
Ingredients
3 Measure 1/3 cup cold water in a liquid measuring mug. To the water add the yogurt and extracts and whisk it well with a fork.
4 Add the yogurt mix, oil and the fudge syrup (it comes with the mix) to the brownie mix.
5 Stir everything until well blended (about 40-50 strokes).
6 Generously grease the brownie pan. I used a non stick 8″x8″ pan. You could also line the pan with aluminum foil with enough sheet hanging around the edges so that the brownies can be lifted with the foil after baking. I did it like this and it was a no mess job and easy to cut also. Spray the foil with some non stick oil spray.
7 Spread the mixture in the pan and smooth it with a spatula and top with the toasted almonds.
8 Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. Just be sure that the brownie cools out completely before you can cut into squares.
My Note
1 Buying the brownie mix – If you are a vegetarian, be sure to check the ingredients, because some brands contain lard, tallow (animal fat). The brand I chose did not have animal fat. 2 The instructions in the pack mentions to add 1/3 cup of oil and I did the same and felt that it was way too much. So I have changed it to 3 tablespoons in the ingredients list (which I actually tested in these fudge brownies).
3 This time I followed Bee’s (Chocolate Almond Brownies) idea of lining the pan with aluminum foil and topped it with toasted almonds.
Brownie Mix of your choice (I used Duncan Hines Double Fudge Mix with Fudge Syrup) One 18.25oz pack
Cold Water 1/3 cup
Vegetable Oil (I used Canola oil) 3 tablespoons
Plain Non Fat Yogurt 1/4 cup (I used dry measuring cup)
Vanilla & Almond extract (optional) 1 teaspoon each (not mentioned in the packet)
Almonds, slivered 1/2 cup (optional)
Procedure
1 Preheat oven to 350F (325F for dark color pans) for 15 minutes. While the oven is preheating toast the almonds (if using). It may take about 3-5 minutes to turn golden brown. 2 Empty brownie mix into bowl.3 Measure 1/3 cup cold water in a liquid measuring mug. To the water add the yogurt and extracts and whisk it well with a fork.
4 Add the yogurt mix, oil and the fudge syrup (it comes with the mix) to the brownie mix.
5 Stir everything until well blended (about 40-50 strokes).
6 Generously grease the brownie pan. I used a non stick 8″x8″ pan. You could also line the pan with aluminum foil with enough sheet hanging around the edges so that the brownies can be lifted with the foil after baking. I did it like this and it was a no mess job and easy to cut also. Spray the foil with some non stick oil spray.
7 Spread the mixture in the pan and smooth it with a spatula and top with the toasted almonds.
8 Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. Just be sure that the brownie cools out completely before you can cut into squares.
My Note
1 Buying the brownie mix – If you are a vegetarian, be sure to check the ingredients, because some brands contain lard, tallow (animal fat). The brand I chose did not have animal fat. 2 The instructions in the pack mentions to add 1/3 cup of oil and I did the same and felt that it was way too much. So I have changed it to 3 tablespoons in the ingredients list (which I actually tested in these fudge brownies).
3 This time I followed Bee’s (Chocolate Almond Brownies) idea of lining the pan with aluminum foil and topped it with toasted almonds.
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