EASY FAT FREE BROWNIES | STARCH SOLUTION BROWNIES | HOW TO MAKE OIL FREE BROWNIES **Plus bloopers**


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33 replies
  1. Jill Ponce
    Jill Ponce says:

    Again with the bloopers! Its like a treat for those of us who hang around til the end. Love the banter and the looks 😂. I will save this recipe and since we don’t have sugar, I’ll try to use dates instead. Anything sweeter than that and I’ll eat the whole pan in one setting.

    Reply
  2. CreateWithConfidence
    CreateWithConfidence says:

    I have a milk chocolate addiction so I think I will make this. I i have the digital edition of The Starch Solution book. I've stayed away from bread and baked goods. But I need to make this to satisfy that chocolate addiction. I've eliminated oil, sugar and most salt, and soda, caffeine and other junk food. Maybe one day I'll eliminate chocolate but I'd rather try to plan it into my eating style. Thanks for the tips.
    Linda

    Reply
  3. Wine&Dine with Jeff
    Wine&Dine with Jeff says:

    Wow these fat-free brownies turned out delicious they looked moist in the middle. Great recipe from the starch solutions recipe book. I love the addition of the applesauce to give it its natural sweetness

    Reply
  4. Robyn Roush
    Robyn Roush says:

    Thanks for sharing! I just made these. I subbed whole wheat pastry flour and did a full cup of applesauce. I also used flax egg instead. These are probably the best brownies I’ve ever had, plant based or omni! I’ll definitely be making these for family get-togethers and potlucks! Thank you!!

    Reply
  5. J
    J says:

    Hi Joey. Another great video. I always find the banter between you and your son funny. I have a couple of suggestions for alternatives. You could try 1/2 cup of mashed banana with the 1/2 cup prunes or even a full cup of mashed bananas instead of the prunes. I have used mashed banana to replace butter or oil in muffin recipes and it usually works great and adds moisture. Banana also goes with chocolate in terms of flavor. I would think you could use a flax egg instead of the egg replacement, if you are ok with flax seed. I believe the formula is 1 Tablespoon of ground flax seed added to 2 1/2 Tablespoons of water. Allow it to sit to thicken for a few minutes. Another tip is to store ground flax seed in the freezer to keep it fresh longer.

    Reply
  6. Ann Minard
    Ann Minard says:

    Yummy! I’m going to make these for my family! I love how you have your son on here and y’all’s interactions together are sweet 🥰 also, I love me a spoonula! And your comment to him at the end had me 😂

    Reply

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