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Eggless Brownies


"Eggless brownies using a brownie mix."
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1 h 8 m servings 183 cals
Original recipe yields 16 servings (16 brownies)

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds in an 8-inch square baking pan.
  2. Toast almonds in the preheating oven until golden brown, 3 to 5 minutes. Transfer to a bowl and let cool.
  3. Combine brownie mix, fudge packet, and oil in a large bowl.
  4. Whisk water, yogurt, and vanilla extract together in a glass measuring cup using a fork. Pour over brownie mix in the bowl; stir until batter is well-blended, 40 to 50 strokes.
  5. Line the baking pan with aluminum foil, leaving an overhang on each side. Spray aluminum foil with cooking spray. Pour batter into the pan. Spread almonds on top.
  6. Bake brownies in the preheated oven until a toothpick inserted 1 inch from the edge comes out clean, 30 to 40 minutes.
  7. Let brownies stand until cooled, at least 15 minutes, before lifting out of the pan and cutting into squares.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 183 calories; 9 g fat; 25.7 g carbohydrates; 2.1 g protein; < 1 mg cholesterol; 101 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I used Vegan Yogurt (Silk) to make vegan. These were delicious.

I didn't use almonds, and I used strawberry yogurt instead of plain. ??