Eggless Brownies

INSTRUCTIONS

• 1 Preheat oven to 350°F. Mix flaxseed and water in medium bowl until well blended. Let stand 10 minutes. Meanwhile, line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray with no stick cooking spray. Set aside.
• 2 Whisk flaxseed mixture. Stir in brownie mix, oil and vanilla, just until blended. Spread evenly in prepared pan.
• 3 Bake 45 to 50 minutes or until toothpick inserted in center comes out with fudgy crumbs, rotating pan halfway through baking. Cool completely in pan on wire rack.
• 4 Use foil handles to remove cooled brownies from pan onto cutting board. Cut into squares to serve.
  
  Test Kitchen Tips:
  • Make these brownies a little extra special—top with frosting and your choice of decoration! Use your favorite brand of canned frosting or make your own!
  • For an easy dairy-free buttercream, beat 1 cup dairy-free or vegan butter (softened) and 1 tablespoon McCormick® Pure Vanilla Extract with an electric mixer on medium speed until light and fluffy. Gradually add 1 package (16 ounces) confectioners’ sugar, beating on low speed after each addition. Stir in 1 to 2 tablespoons Thai Kitchen® Coconut Milk, mixing until well blended and smooth. Pipe or spread over brownies before cutting into squares.
  • If using canned frosting, try adding your favorite McCormick® extract. Amp up the overall flavor of any store bought canned frosting by stirring in 1/2 teaspoon Vanilla Extract. For a sweet, fruity twist, add 1/2 teaspoon Raspberry Extract to 1 can (16 ounces) white frosting or 1 teaspoon to chocolate frosting. For a touch of sweet citrus, try adding 1/2 teaspoon Orange Extract for either white or chocolate frosting.
  • If you follow a dairy-free or vegan diet, please double check brownie mixes and other ingredients to ensure they meet your dietary guidelines!