One of the challenges of baking for one would be the eggs. Well… TA-DA… welcome egg beaters. Introduced in 1972, they were designed as a shell-less nutrient packed less calories substitute for the real thing. Over the years, they have become more known for bad college campus food and not an actual food source (until they came out with the egg whites only version).
“But are you going to really bake with them?” you might ask. Why yes! Why not! For living by yourself and in interest of not eating an whole pan of brownies, I will. Hell, I’ll even throw in some frosting too!
3 Tablespoons Chopped Dark Chocolate
2 Tablespoons Butter
2 Tablespoons Egg Beaters
4 Tablespoons Sugar
1/16 Teaspoon Vanilla Extract
1/2 Tablespoon Orange Zest
2 Tablespoon Flour
1 Tablespoon Butter
1 Tablespoon Cream Cheese
1 Tablespoon Chocolate Syrup
1 Tablespoon Peanut Butter
Pinch of Orange Zest
Preheat oven to 350°. In the microwave, melt the chopped dark chocolate and butter together for 30 seconds on high. Stir together to make sure all the chocolate has melted. Add egg beaters and stir. Add sugar and vanilla extract. Make sure all ingredients and mixed together before moving to the flour. Add the flour and orange zest. Stir thoroughly to make sure all ingredients are incorporated.
Spray a small ramekin with non-stick cooking spray. I used a William-Sonoma soup cup that’s oven proof and its 4” in diameter. As long as it’s about the same size you’ll be okay. Pour brownie mix in to ramekin and bake for 25 minutes. Yeah, it sounds long but it worked.
While it’s baking, mix together the all the ingredients for the frosting. That’s it. When the brownie is done, a toothpick comes out clean when put into the brownie, let cook for 10-15 minutes before frosting.