Brownie (Liquid Eggs)

View dried egg formulation

Yield: 16, 2-in brownies

Ingredients Percent (%) Grams Volume
Bread flour 22.50 157.50 1 1/4 cups
Baking powder 0.25 1.75 1/3 tsp.
Butter or margarine 19.50 136.50 10 tbsp.
Sugar, granulated 34.00 238.00 1 1/4 cups
Cocoa powder 6.40 44.10 1/2 cup
Salt 0.65 4.55 1 1/2 tsp.
Vanilla extract 0.90 7.00 2 tsp.
Whole eggs, liquid 10.3 72.10 2.5 fl. oz.
Milk, whole 5.50 38.50 1.4 fl. oz.
Total 100.00 700.00

 Method of Production:

  1. Preheat the oven with low fan to 325° F. Grease a half sheet tray with nonstick cooking spray, line with parchment paper and set aside.
  2. Whisk together the bread flour and baking powder; set aside.
  3. Melt the butter or margarine until liquid and reaches 120° F; set aside.
  4. Mix sugar, cocoa powder and salt in 5-quart standing mixer with paddle attachment for 30 seconds on low speed.  
  5. Add melted butter or margarine and mix on medium speed for 4 minutes, scraping after 2 minutes.
  6. Add vanilla, eggs and milk to the sugar/cocoa mixture. Mix on high speed for 4 minutes, scraping after 2 minutes. 
  7. Add flour mixture and mix on low speed for 4 minutes, scraping after 2 minutes.
  8. Pour the batter into prepared tray.
  9. Bake for 20 minutes, rotating halfway through baking.
  10. Cool the brownies in the pan on a wire rack until room temperature.
  11. Cut into 2-inch squares (or as desired). Keep in an air-tight container for storage.


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