These were adapted from a Baker's chocolate recipe. My mother used to cook these all the time when I was little. She used to just leave the egg out, but the brownies would end up in the trash the next day due to hardness. These have been adapted whereas they do not end up hard. This recipe has been broken down in steps as you have the brownie batter, the marble batter, and then you must combine them.
These are great to make with kids! Greatest thing about cooking egg free, no worry about kids eating the batter.
Marble Cream cheese Pecan brownies
Additional items: spatula, 8 x 8 pan, small amount of powdered sugar
Chocolate batter:
1 package German sweet chocolate bar (4oz) ~make sure you buy German~
3 tablespoon butter
3/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all purpose flour
1 tablespoon cream cheese
1/2 cup or more Pecans
1/2 teaspoon vanilla
Microwave on 50% power chocolate and butter until melted. Set to the side to cool. Once cooled, add sugar, baking powder, salt, flour and tablespoon of cream cheese to cooled chocolate mixture. Mix. Add pecans and vanilla, mix again. If batter is dry looking (usually due to pecans), add 2 tablespoon of water.
Marble batter:
2 tablespoon butter
1 package cream cheese (4oz) Use all but one tablespoon of cream cheese
1/4 cup white sugar
1 tablespoon flour
1 teaspoon vanilla
Mix cream cheese, sugar, flour and vanilla.
Marble time!
Add half of the chocolate mixture to a pan (I usually use an 8 x 8, but use what is on hand). Add total marble batter, then add the rest of the chocolate on top of the marble. Use a spatula to zigzag through the batter to add a marble effect. Do not zigzag too much or you will lose the marble effect.
Bake 350 for about 40 minutes, start checking about 30 minutes by using a toothpick. Once the toothpick comes out clean, your brownies are done.
Set out to cool (I use a cooling rack), then sprinkle with powdered sugar. YUM!
These are always a big hit, but since they take sometime to prepare, I normally do not bake these unless it is a special occasion.
These cookies are not my recipe but a wonderful recipe from kraft foods. I bake these a couple times a year.
Sugar cookies
1 package (8oz) cream cheese
1 cup (2 sticks) butter or margarine
2/3 cup white sugar (add more sugar if you want them more sugary)
1/4 tsp vanilla
2 1/2 cups flour
toppings such as colored sugar
Beat cream cheese and butter until blended. add sugar and vanilla, mix again. Add flour, mix, then refrigerate over night or at least for a couple of hours.
Roll dough out, cut with cookie cutters, sprinkle with colored sugar or desired toppings.
Bake 350 until lightly brown.
We bake these every Christmas. These would be great for birthday parties too.
Welcome to my first post!
There are many different ways to change up an already existing recipe and make it egg free. My favorite substitute is vanilla yogurt.
We love pancakes! So, I buy Pioneer Brand pancake mix. Then, I change up how I mix the batter. Instead of water, I add milk, and one teaspoon of vanilla yogurt if I am only making pancakes for me and my daughter (3 pancakes). If I make more than 3 pancakes, say for my daughter, me, my husband (2 for him), and our house-guest, I add one heaping tablespoon to the batter. You want batter that is not too thick, but is not too runny so you add more batter and milk if needed. You usually will not have to add more than one tablespoon of vanilla yogurt unless you are cooking the whole box! This stuff really works, yet, it is also working with the milk. Just make sure you have a hot skillet waiting before you add your batter. Your result? Fluffy, yummy pancakes with extra calcium.
I normally only buy chicken stock or beef stock now since it is hard to find egg free bouillon cubes. Or I just make my own. Really? Yes, you may pick up a bottle of chicken or beef bouillon cubes at Walmart (any store) and see no eggs listed in the ingredient list, but look further down and you will see "processed in an egg facility" or something along those lines. This could mean an allergy attack for someone that has a pretty severe allergic reaction. You MUST look at the bottom of all packages when looking for egg free. You will be surprised how easy it is to miss it. My husband bought French fries a few weeks ago, and the bottom of the package had a warning on it for eggs and other allergic triggers. I kid you not!!
For brownies, I make them from scratch (which I will share later), omit the eggs and replace with a tablespoon of cream cheese, and 2 tablespoons of water. You can do this for Duncan Hines mixes as well, and I have had much success with the outcome. I also do this for cupcakes. Cakes are still a little bit of a problem since they crumble, but I am working on them. I am going to make a cake soon with the binder being vanilla pudding. I have done it with cream cheese before and the cakes are very, very yummy, but crumbly. So cupcakes work best for me. Banana bread/cakes seem to be the exception. Just omit the eggs (works fine with banana cake/bread) and add a little water. You can use some vanilla yogurt, cream cheese or even applesauce for banana cake, but just a little and watch the batter. Just like pancakes, not too thick and not too thin.
Experiment and have fun!
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