568 brown egg recipes

Fudgy brownie cookies made from boxed mix, lightened with yogurt and egg whites instead of oil and eggs. Frosted chocolate treats at 85 calories each.

Fudgy brownie mix base topped with melted marshmallows, milk chocolate chips, and graham crackers. All the campfire magic of s'mores without leaving the kitchen.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.

Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.

A healthy and decadent pumpkin pie that tastes amazing with a fruit topping or cool whip.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

Kid-friendly banana nut muffins with yogurt, brown sugar, and walnuts. No eggs needed, easy enough for young bakers, and ready in 30 minutes.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Homemade Parmesan crackers with just 5 ingredients: butter, flour, Parmigiano-Reggiano, egg yolk, and water. Crisp, savory, and golden brown. A from-scratch snack for cheese boards and soups.

Whole wheat banana muffins made low-fat with mashed ripe bananas, egg substitute, and a half-and-half whole wheat flour blend. A lighter breakfast muffin that uses up brown bananas.

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

Chewy moist brownies that stay fudgy thanks to a duo of corn syrup and brown sugar, plus melted semisweet chocolate for deep flavor. Made with egg whites for a lighter crumb and baked in a foil sling for clean, neat squares.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g