No. It's concentrated so measurement would be difficult. Also there will be the extra oil. Another thing is mayonnaise can turn deadly when cooked. I forgot the term for it, but one of the first rules of food handling is NEVER cook mayonnaise. I have fond memories of scraping it off hotdogs to microwave & then putting it back on:(
Yes, eggs and mayonnaise have mostly the same components and nutrients. But you may have to use twice as much mayonnaise.
The Johnsons were making cookies for the school bake sale, but she decided to make brownies instead. Note: (Isn't the verb were?)
I love making brownies from scratch and it probably only takes about 5 minutes longer than using a box. I recently found a homemade recipe for brownies that is chewy, chocolatey, and delicious! Plus, it is low in fat and calories, so you can enjoy them without any of the guilt! Check out the recipe at my blog at http://buzz.prevention.com/community/dina-o/decadent-%e2%80%93-and-guilt-free-%e2%80%93-brownies
Sometimes you can, but the result will end up different. It is best to use exactly what the recipe calls for.
One can add herbs, garlic or extra mustard.
The oil is the triacylglycerol.
double
To improve the emulsification process
double
Two pouches of tuna and two ounces of mayonnaise would make a double batch.
The most important thing to remember when making anything from scratch, is to purchase quality products. In brownies, the quality of chocolate is very important. Ghirardelli is the preferred chocolate. Ingredients: 1.5 c. sugar, 3/4 c. flour, 3/4 c. cocoa powder, 3 eggs, .5 ts, salted butter, 3/4 c. semi-sweet chocolate chips. Mix ingredients together and place in a 9x13 dish with parchment, bake at 325 for 20-30 minutes.
Eggs, vinegar and oil.
Bethany and leanne is making brownies!!x