I have no objections to freshly cooked brownies. They’re thick and juicy, and the delightfully wrinkled, slightly cracked top adds character and makes them even more drool-worthy. I can’t fathom my existence without brownies, and I would never wish such an atrocity on anybody.

I had a food allergy test a few years ago. I apparently have an egg allergy. I say supposedly because I’ve never had an allergic response to eggs. Plus, it’s a baker’s worst nightmare to learn she’s allergic to eggs! I dismissed my findings and went on.

My mother, on the other hand, was not so lucky. She had the same outcomes, and the itching and rashes began soon after. She had to stop eating eggs entirely, and that’s when I knew I needed to raise my eggless baking game, for her, for my future self, and for all of my vegan friends. Because we are all entitled to brownies!

In this essay, I’ll explain why eggs are required while cooking brownies, as well as six alternatives. I’ve given a tried-and-true recipe for each replacement that you may use.

Lets get you started!

The Purpose of Eggs in Brownies

Eggs have two functions in brownie baking: they keep the brownies moist and help them rise.

When you examine the fundamental anatomy of an egg, you will see that it contains almost 75% water, with proteins, lipids, and minerals. Brownies are moist because of the water content as well as the fat content, which gives them their distinctive melt-in-your-mouth quality.

If you’ve ever made conventional brownies, you’ll know that most recipes call for you to literally beat the snot out of your eggs.

Aside from being very rewarding and stress-relieving, this process also mixes a lot of air into your brownie mixture, giving it lift without the need of any chemical leavener.

And these are the things that whoever substitute we select must accomplish.

Egg Substitutes for Making Brownies

Here are six items that may be used to replace eggs in your brownie recipe. I’ve given a recipe for each so you can make it yourself.

1. Baking Powder (and More Flour)

• Best for: Budget-friendly
• Recipe

No weird ingredients, she says.

She is, however, correct. If you’re a frequent baker, you should have all of the ingredients for this recipe in your cupboard. Not that flaxseed, fruit puree, and avocados are strange, but you may not always have them on hand.

Steph uses 2 tsp baking powder in this recipe to give her brownie batter the lift it need. Baking powder is a no-no in classic brownie recipes since it makes the finished product cakey and dried out. We like a fudgy, chewy brownie to a cakey one.

3 cup flour and 1 cup water, which she combines into her batter. Despite the fact that she never specifies the terms Tangzhong or water roux, it is basically what she has developed.To counteract this, Steph prepares a combination of 1

Cooking a part of the flour in hot water causes the starch to gelatinize and traps water in the combination. As a consequence, the bread, or in this instance, our brownie, will become softer and more moist.

This approach is ideal if you want a low-cost, allergen-free solution.

2. Banana

• Best for:Sweet and moist
• Recipe

In brownie recipes, bananas may be used in place of eggs. Personally, I like the flavor of banana with chocolate, and it provides a natural sweetness to your brownie without adding too much sugar.

Of course, ripe bananas are required for it to be sweet and juicy. The uglier the banana, the tastier it is since that is when it releases the most flavor.

This recipe asks for one cup of mashed banana, which is about three medium bananas. The bananas and chocolate chips contribute to the moistness and gooeyness of the brownies.

The recipe also asks for soymilk, making it ideal for anybody following a vegan or dairy-free diet.

3. Applesauce

• Best for: Gluten free and Paleo friendly
• Recipe

This is a simple 4-ingredient brownie recipe that substitutes unsweetened applesauce for eggs. It is also gluten-free and paleo.

The water content in applesauce is quite high. It’s a cheap egg substitute that works well for binding together diverse items.

The inclusion of applesauce moistens this brownie even more than the banana! However, since this recipe has no flour, you will not receive the crunchy top of a regular brownie. That doesn’t make it any less delicious in my opinion.

If you’re on a tight diet and need a fast brownie fix, I highly suggest trying this recipe.

4. Yogurt / Buttermilk

• Best for: Fudginess
• Recipe

You’ll need plain full-fat yogurt and buttermilk for this procedure. Both have a somewhat neutral flavor and provide fat and moisture to your brownie.

If you don’t have buttermilk, you can always make your own. 1 cup buttermilk is made by using 1 tablespoon white vinegar and 1 cup milk.

This dish contains acidic ingredients such as yogurt, buttermilk, and apple cider vinegar. Adding baking soda, which is a base, as directed in the recipe initiates a chemical reaction that results in the formation of air bubbles. This gives the necessary leavening for your brownies without the need of eggs.

This recipe is ideal for folks who like the cracks, taste, and fudginess of a brownie without the eggs or any other flavor that may be too strong.

5. Ground Flaxseed

• Best for: Vegans
• Recipe

To be honest, a Tasty recipe can never go wrong. They’ve always come through for me.

Flax eggs, a traditional vegan egg alternative, are included in the Tasty teams vegan brownie recipe. Simply combine two teaspoons powdered flaxseed with six tablespoons water and stand aside until a gel-like substance forms.

The water moistens the brownie, and the natural fat in the seeds substitutes the yolk of an egg. The nicest part is that it tastes like nothing. A teaspoon of baking powder is also included in the recipe for extra lift.

This recipe yields a luscious brownie that no one will suspect is vegan.

6. Avocados

• Best for: Cake-like brownies
• Recipe

I was overjoyed when I discovered this one. It combines two of my favorite meals!

Erika’s recipe replaces eggs with one cup of mashed avocados and a teaspoon of baking powder. The avocado adds a velvety smoothness to the brownie, while the baking powder helps it rise.

In this dish, avocado is a terrific source of healthful fat. The recipe’s cup of milk is another source of fat, which you can replace with almond milk to make it dairy-free.

This recipe makes a batch of brownies that are rather cakey. The broken layer will appear on top, and it will look and taste like a standard brownie with a touch of avocado. However, you should use ripe avocados since unripe avocados might become bitter when cooked.

FAQs

Here are some frequently asked questions regarding baking without eggs.

What happens if you make brownies without eggs?

If you prepare brownies without eggs, you will most likely need to add a chemical leavening agent to help them rise. This may result in a less fudgy, more cakier brownie.

Can you make a brownie mix without eggs?

You certainly can! You may get some ideas from this page or visit my egg alternative article. It will tell you precisely how many eggs you’ll need to replace.

Can I replace eggs with Mayo in brownies?

Mayonnaise is often used in brownies and may give your brownies a more nuanced taste and added creaminess. It is less frequent, but not impossible, to replace eggs in a brownie with mayonnaise.

You may substitute three tablespoons of mayonnaise for each egg in your recipe. Keep in mind that mayonnaise is created using eggs, therefore if you are allergic to eggs, do not use this approach.

Final Thoughts

Brownies are too delicious to give up or avoid. This list contains six brownie egg alternatives. I hope these may help make your diet a little simpler and more fun.

Are you an egg allergy sufferer as well? Are you a vegetarian? Share your favorite eggless brownie recipe with us in the comments area below!

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