I recently went to the grocery store, which happens rather infrequently now. I went super early in the morning to avoid crowds to make it easier to comply with social distancing (for more information, review the CDC guidelines) and to try to get a few items that had been hard to find lately. By the way, to all those working tirelessly to stock the shelves at the stores right now, thank you so much!
Anyway, while I was loading up my car, an elderly gentleman walking in passed by and asked me if they had any eggs that day. I smiled and told him they did have eggs and that I had purchased some that very morning. A huge grin lit up his face and he said, “Good! That is the only thing I still need.” As he walked away, I couldn’t help but think how the world has changed in such a short time and how something as simple as finding eggs in stock at the store can make completely someone’s day.
This experience, along with others recently, has had me thinking about creative ways to adapt or create recipes so that they do not require some of the currently harder-to-find ingredients that are so common in recipes (milk, eggs, etc.) My search history online is full of things like “sour cream substitutes” and “butter substitutes” and “egg substitutes” lately.
If you have been to the grocery store lately, you may have also noticed that the produce section is still relatively fully stocked. Along with the eggs I mentioned earlier and regular other essentials, I bought two large containers of strawberries at my last grocery run. This was originally to make freezer jam. (I just use the recipe included with the “Sure-Jell” brand of pectin… yummy!)
Well, I could have sworn I used a boat-ton of strawberries to make my freezer jam last year. Wrong! I had over double the amount I needed. What to do with all the leftovers? We could eat a lot of strawberries, which my daughter is super excited about. But, what about the extra cup of strawberry puree I ended up with?
This is when my creativity took over. I thought of the gentleman who had been so happy about being able to purchase eggs, my research on ingredient substitutes, and my surplus in strawberry puree. I used a recipe for white chocolate brownies (which are great in their original form) and adapted it to make this new eggless strawberry version. The strawberry puree was used in place of eggs, making these strawberry white chocolate brownies. I also added wheat flour to avoid being too sugary. The result was amazing – they are definitely husband and toddler approved! I hope you enjoy this eggless dessert and stay safe out there!
Strawberry White Chocolate Brownies
Ingredients
- ¾ cup white chocolate chips
- ½ cup unsalted butter
- ½ cup strawberry puree
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup all-purpose flour
- ¾ cup wheat flour
- ⅓ cup semisweet chocolate chips
- Optional whipped cream and additional strawberry puree for serving
Instructions
- Preheat the oven to 350° and spray an 8×8 baking dish with nonstick spray. Set the pan aside.
- Place the butter and white chocolate chips in a medium microwave-safe bowl.
- Microwave the butter and white chocolate chips for 30 seconds. Stir to combine. Continue microwaving in 10 to 30 second intervals until the two ingredients are melted and thoroughly combined.
- Add the strawberry puree, sugar, vanilla, and salt to the melted butter and chocolate. Stir until combined completely.
- Add the two types of flour, and stir until just mixed.
- Transfer the mixture to the prepared baking dish and sprinkle the semisweet chocolated chips over the top.
- Bake for about 30 minutes, or until the edges are golden brown. The brownies will seem soft in the center.
- Allow the brownies to cool, then serve with additional strawberry puree and whipped cream.
