Eggless Brownie Sticks
These Eggless Brownies Sticks are intense, fudgy, and have deep to-die-for chocolate flavor! They are easy to make, with a few pantry staples, and are completely eggless.
Servings 16 brownie sticks
Calories 249kcal
Ingredients
For the Crust:
- 10 oz (290 gr) Cinnamon Toasters® cereal (or another cinnamon cereal of your liking)
- ½ cup (115 gr) unsalted butter, melted
For the brownies:
- 1 cup (140 gr) self-rising flour
- 1 1/4 cup (250 gr) sugar
- 1/2 cup (45 gr) cocoa powder
- 6 tablespoons (85 gr) unsalted butter, melted
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (90 gr) unsweetened applesauce
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° F. Line a square baking pan (9x9 inches) with parchment paper and lightly spray with baking spray. Set aside.
Make the Crust:
- Using a food processor, finely crush cereal
- In a medium-size bowl combine cereal crumbs and butter and until everything is well incorporated. Add mixture into the prepared pan and press until you have a flat and even layer. Refrigerate while you make the brownie batter.
Make the Brownie Batter:
- In a large bowl combine the flour, sugar, and cocoa.
- In other bowl mix wet ingredients: butter, buttermilk, applesauce, and vanilla.
- Mix dry and wet ingredients, just until well combined. Please don’t overmix. You can do this by using an electric stand mixer fitted with a paddle attachment, or hand-held.
- Pour the batter over the cereal crust. Bake for 35 -40 minutes, or until set and a toothpick inserted in center comes out with just a few moist crumbs.
- Let cool completely before cutting. Use a large serrated knife, such as a bread knife, for cutting the brownie sticks.
Notes
You don’t have self-rising flour? NO problem!!
You can use all-purpose flour, just make sure to add 1 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe.
You don’t have Buttermilk? NO problem!! Check out my post on how to make buttermilk at home.
STORE: Store cut brownie sticks in an airtight container at room temperature; they’re best eaten within 1 to 2 days. In very hot weather it is best to keep the brownies in the fridge and remove them about an hour before you want to eat them.
FREEZE: You can freeze the whole pan of uncut brownies well wrapped in plastic and foil for up to 3 months. If you wish to freeze cut brownies individually then wrap each one in plastic wrap and foil and freeze in airtight containers for up to 1 month.
To defrost frozen brownies, remove the pan from the freezer, unwrap it and leave at room temperature for about 3 hours. If you are defrosting a whole tray of uncut brownies, I suggest cutting them when they are still partially frozen.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 249kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 165mg | Fiber: 4g | Sugar: 20g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 5mg