I just love trying new things, so when I found Ener-G Egg Replacer in the natural foods section of my local grocery store, I just had to buy it.
I had read about Ener-G Egg Replacer on some of the vegan blogs that I visit, and it sounded like a great alternative to eggs.
Ener-G Egg Replacer mimics what eggs do in recipes, but is animal and dairy-free. For each egg called for in a recipe, you just mix 1-1/2 teaspoons of Ener-G Egg Replacer with 2 tablespoons of warm water, mix thoroughly, and add to batter/mixture.
This is my first recipe using this egg replacer, and I must say…it’s wonderful! I can’t tell that I used an egg replacer instead of real eggs. My brownies turned out really moist, and they taste delicious. I like to think that they’re probably a little bit healthier for me too. 🙂
Black Raspberry Cream Cheese Swirled Brownies
1 1/2 cups all-purpose flour
6 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup warm water
6 teaspoons Ener-G Egg Replacer
1 cup butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
Cream Cheese Batter
1 1/2 teaspoon Ener-G Egg Replacer
2 tablespoons warm water
1 (8 ounce) package fat-free cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Seedless black raspberry preserves
Preheat oven to 350 degree. Grease and flour a 9 x 13 inch baking pan.
Prepare Brownie Batter as follows:
In a medium bowl, combine flour, baking cocoa, baking powder and salt. Set aside.
Add the 6 teaspoons of Ener-G Egg Replacer to the 1/2 cup warm water; mix well.
In a large mixing bowl, cream butter and sugar together. Add egg mixture and vanilla extract; mix well. Add dry ingredients to creamed mixture. Mix thoroughly.
Spread batter into prepared pan.
Prepare Cream Cheese Batter as follows:
Combine Ener-G Egg Replacer with warm water. Stir until well combined.
Combine egg mixture, cream cheese, sugar, vanilla and flour. Mix well.
Drop cream cheese mixture by tablespoonfuls onto brownie batter. Drop teaspoonfuls of black raspberry preserves between cream cheese batter.
With knife, swirl everything together.
Bake for 35 – 40 minutes, or until the cream cheese batter begins to brown.
Cool completely on wire rack. Cut into squares.