Why I Love This Recipe
Today is a special day!! It’s my youngest’s birthday! We’re celebrating her big time with these Eggless Brownies Stick, and an eggless Rainbow Cake with tons of sprinkles, of course. I know it’s cliché but it is crazy how fast kids grow up. We want to make it as special as possible for her so we bought her a pink and purple “big girls” bike, with pom-poms, and a “zing zing” (a.k.a bell). She inherited my sweet tooth, so I obviously made her some eggless treats that will surely bring a big smile to my princess’ face. My daughter loves brownies!!!, and who DOESN’T love brownies? She also LOVES cereal. So I came up with this fabulous treat that marries her two faves. To make the crust I used Cinnamon Toasters®! But you can use another cinnamon cereal of your liking. This crust is crazy easy to make! Since the Cinnamon Toasters® are already sweetened you don’t need to add any other sweetener. Just put them in a food processor, and process them until finely crushed. Then mix with butter and press into your prepared pan. I bet this crust would work great for cheesecakes too. Then top the crust with the eggless brownie batter. Into the oven for about 35 minutes, and out comes a scrumptious, decadent pan of brownies.
Storing & Freezing Instructions
Store cut the brownie 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. 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 it 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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Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun! Originally posted in August 2016, post content edited to add more helpful information, no change to the recipe in July 2020.
