— Juliet Kurrasch

Well, there are a lot of really good brownie recipes, um, available. And let me just put a pin in that and say you don't wanna, you know, you don't really have to reinvent the wheel anymore. There are so many today, so many reliable vegan dessert recipes available to us from cookbook authors and recipe developers who do a lot of testing. And you don't wanna just go out to, you know, Google or Safari or whoever is your browser and say, give me a recipe for a brownie where eggs, you know, without eggs because you might get something that's pretty awful. So I have, we have a brownie, we have a gluten-free brownie recipe in the course that people love. Excuse me, I am not gluten-free, but this is a very moist brownie and I'm using prune puree there actually to replace the eggs. But of course when you're taking eggs out, you have to, you generally have to up the baking pattern, the baking soda, not so much with brownies because you don't want, unless you want a cakey brownie, which I never want. I like fudgy brownies. So, um, you're going, you can try using a fruit puree and a little extra milk, plant milk perhaps, but I, you know, this is something that you have to play with. You have to find a recipe that works for you, basically eggs in a eggs in a recipe when they're the only leave you're replacing the lavender. And remember, often there are a lot of egg replacements or aquafaba or fruit puree, chemical leavers, I hate that word chemical. But these are before, before the colonists figured this out. Everything was f as a pancake. And so that's what you're going to do.