Brownie (Dried Eggs)

View liquid 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
Whole eggs, dried 2.60 18.00 3 tbsp. + 2 tsp.
Cocoa powder 6.30 44.10 1/2 cup
Salt 0.65 4.55 1 1/2 tsp.
Water 7.70 54.00 2 fl. oz.
Vanilla 1.00 7.10 2 tsp.
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, dried eggs, 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 water, vanilla 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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