Eggless Brownies

Ingredients

• 1 13.5 oz package of Pillsbury brownie mix
• 1 cup chopped walnuts (included in package), if not, add
• 2 tsp corn starch powder
• 1 medium peach, peeled and pureed or mashed
• 1/2 tsp instant coffee powder (optional)
• 2 tbsp water
• 2 tsp vegetable oil

Preparation

1. Preheat the oven to 350ºF.
   
   
2. In a medium bowl, combine the brownie mix, corn starch powder, and coffee powder, smoothing out any lumps.
   
   
3. Add the peach puree and walnuts and mix well.
   
   
4. Brush an 8x8-inch pan with a little oil, and pour the brownie mix into the pan.
   
   
5. Bake in the oven at 350ºF for 29-32 minutes, or until a knife inserted in the center comes out clean.
   
   
6. Cool on a wire rack for about 7 minutes. Run a knife around the edges of the pan to loosen the brownie and gently flip it out. Place on a wire rack to cool completely.
   
   
7. Cut the brownies into medium squares and serve. Wrap the remaining brownies in plastic and store in a cool place to keep fresh for 4-5 days.

Cooking Tip

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