Substitute for Eggs in Brownies

If you are looking for a way to make your favorite brownies without eggs, you’re in luck! There are many different substitutes you can use in brownies to get the same results.  The good news is that it is super easy to make brownies without eggs.  Let’s take a look at how we can do it!

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Why use eggs in brownies?

Eggs are an essential ingredient in making brownies. They provide the rich, dense, and moist texture that makes these treats so irresistible. Their protein content helps to bind the other ingredients together, and it also helps to keep the brownies soft, fluffy, and moist. The emulsifying properties of eggs help to bring a smooth, creamy texture to the final product. Additionally, eggs add richness and flavor to the chocolate treats.

But sometimes, you don’t always have eggs to make a batch of homemade brownies. Or, maybe you can’t have eggs due to an allergy, so here are a few things you can use in place of eggs when making rich and fudgy texture of your brownies.

What can you substitute for eggs in brownies?

Wondering what we can use instead of eggs in brownies? Here are five simple and popular egg replacements for brownies. So whether you are vegan, have an egg allergy, or just don’t have any eggs on hand, we have you covered! Best of all, you may already have some of these items in your pantry.

Let us know what you think the best egg substitute for brownies in the comments below.

  1. Applesauce

When it comes to replacing eggs in brownies, unsweetened applesauce is one of the most popular choices. This is because it contributes moisture and sweetness to the recipe. Additionally, it is a low-fat option that many people prefer in their delicious brownies.

While applesauce binds ingredients together, it can’t replace the real fats found in eggs that give that fluffy and indulgent texture in brownies, but it does give its own unique flavor and added sweetness that works really well for some recipes and for most brownie recipes you will end up with cake like brownies.

Use 1/4 cup of applesauce for every egg that is replaced. We typically add both the egg yolks and egg whites in with the wet ingredients, into the dry ingredients as you normally would when making brownie batter.  Applesauce is one of the go to egg substitutes for just about anything, from pancakes to brownies to any baked goods.

  1. Yogurt

Yogurt is a dairy product that is made from milk and fermented with bacteria. It has many different uses in cooking, both sweet and savory, because of its thick consistency and tart flavor.

Yogurt also happens to be a decent replacement for eggs in baking brownies. Although yogurt doesn’t help bind ingredients together, it adds moisture and richness to the final product. It doesn’t provide much of a leavening effect so you may need to add a little baking soda or powder to your recipe. 

And because yogurt is a dairy product, it will also add a bit of tanginess and acidity to your baked goods. But if you enjoy the flavor of yogurt, this can actually be a desirable quality in some recipes.

We recommend you use plain yogurt.  For every egg that is replaced, you will need 1/4 cup yogurt.

  1. Flaxseed Meal

Flaxseed meal is made from ground flaxseeds. It is a great source of both fiber and Omega-3 essential fatty acids, which makes it a popular addition to many different diets.

Flaxseed meal is a good substitute for eggs in baking recipes. When combined with water, it forms a gel-like substance that helps to bind ingredients together. It also has a similar consistency to eggs, which makes it a good choice for recipes like brownies or cakes that benefit from a dense and moist texture.

You may have heard or seen people using flax eggs in their recipes, this is an example of that. When using flaxseeds in your brownies, you will typically end up with more chewy brownies.

Keep in mind that flaxseed does have a distinct flavor that some people may not enjoy. If you are sensitive to this, you may want to try another egg substitute.

You will need 1 tablespoon of ground flaxseed meal plus 3 tablespoons of water for every egg that is replaced.

  1. Banana

Bananas are a great way to add moisture and sweetness to brownies. Ripe bananas also happen to be a good substitute for eggs in some recipes.

When mashed, bananas can act as a binding agent due to their stickiness. They also contribute flavor and texture to finished products. They are a great substitute for recipes that call for chewy baked goods like brownies.

If you are using bananas as an egg substitute, make sure to mash them well before adding them to the recipe. This will help them to bind the ingredients together properly.

It is important to also know that brownies made with banana as a substitute sometimes require a longer baking time. Be sure to follow your normal recipe and then adjust time and add more if needed.

It is also worth nothing that using banana as an egg replacer will usually bring out a stronger banana flavor and can sometimes overpower the chocolate brownie flavoring. If you’re sensitive to this, maybe mashed banana isn’t the best substitute for you in this baked goods recipe.

You will need 1/4 cup mashed banana for every egg needed.

  1. Chia Seeds

Chia seeds are a popular superfood that is packed with nutrients. They also happen to be a good egg substitute in baking recipes.

When combined with water, chia seeds form a gel-like substance. This helps to bind ingredients together and gives baked goods a moist texture.

Chia seeds also have a mild flavor that won’t affect the taste of your recipe.

You will need to soak chia seeds in water for about 20 minutes before using them as an egg replacement.

For every egg, you will need to use 1 tablespoon chia seeds mixed with 2 to 3 tablespoons water.

  1. Carbonated Water

Carbonated water, seltzer water or sparkling water is a good egg replacement for recipes that need a little extra lift.

The bubbles in carbonated water help to leaven baked goods and make them nice and fluffy. And because carbonated water is mostly just water, it won’t affect the flavor of your recipe, making it the perfect leavening agent too.

Replace with 1/4 cup carbonated water for every egg needed.

  1. Aquafaba

Aquafaba is the liquid that is left over after cooking legumes like chickpeas or beans. It has a surprisingly egg-like consistency and can be used as an egg replacement in baking recipes.

When whipped, aquafaba forms stiff peaks that help to leaven and lighten baked goods. It also helps to bind ingredients together.

Aquafaba has a neutral flavor, so it won’t affect the taste of your recipe. Aquafaba is a popular ingredient in many vegan brownies and other vegan recipes. 

You will need 3 tablespoons aquafaba for every egg needed in your chocolate brownies.

  1. Condensed milk

This is one of the best substitutes for eggs in brownies, mainly because it’s the same consistency as eggs. Condensed milk provides a little sweetness to the batter also, so keep that in mind as you add other ingredients. You’ll only need 1/3 cup of condensed milk in place of one egg in your recipe.

  1. Silken Tofu

Silken Tofu is another popular ingredient in the vegan diet and is a great egg replacement, especially in brownie batter. It’s easy to use because it is also similar in texture (just like condensed milk) to eggs. It also provides some protein to the batter and helps bring out the best results for your brownies, keeping them from crumbling all over the place.

Be sure to use a quarter cup of silken tofu per egg you are replacing in your recipe.

  1. Buttermilk

This is a great alternative to use in place of eggs or a commercial egg replacer in your brownie recipe. Keep in mind that buttermilk has an acidity to it that will react with your leavening agent, like your baking soda or baking powder, when you mix them together in the batter. It creates a chemical reaction and it is normal to see bubbles in your brownie batter when using this alternative, and it is so worth it because you get nice moist brownies when you use buttermilk in place of eggs.

  1. Commercial Egg Replacer

A commercial egg replacer is typically made of potato starch, and tapioca starch. or a mixture of both, and a few other ingredients. You can easily pick this up at the grocery store and use them in the brownie recipe. Depending on which commercial egg replacer you pick, you may need different amounts per egg you are replacing. Be sure to pay attention to the package instructions and follow them closely. It is a great ingredient to use when you are planning to grab some at the store for your upcoming batch of chocolate baking treats.

  1. Zucchini

You can use grated zucchini instead of using eggs in your chewy brownies. It’s a healthier alternative to eggs and is a great option when you want something sweet and still want to stick to your healthier goals of choice. Grated up zucchini is a nutritious option to use as an egg replacer. Depending on your recipe, you will most likely need 1-2 cups of grated zucchini in place of the eggs in the normal recipe.

Alternatives to Eggs for Brownies

If you’re looking for a substitute for eggs in brownies, the substitutes listed above are all worth considering. As we’ve discussed before, each of these egg replacements has its own unique qualities that will affect your finished product.

Now that you know some egg substitutes that you can use in your baking recipes, get creative and start experimenting! You may be surprised at how well some of these substitutes work. And who knows, you may even like the taste of one of them better than eggs!

Don’t miss our guide to replacing eggs in pancakes too!

Tips for replacing eggs in brownies

  • You’ll be replacing the whole egg in each recipe. Be sure to pay attention to what size quantity you need for each kind of replacer. Under each suggestion above, you will see the specific quantity recommended per egg.
  • Keep in mind that all of these replaces will most likely change the flavor of your brownies, so keep that in mind as you choose your swap.
  • You can use these replacements with either box brownies or homemade made from scratch brownies, they’ll work with either of them.
  • It is also important to remember that recipes are developed a certain way for a reason, so often recipes that use eggs as an ingredinet have only been tested that way, if you’re using an egg replacement and don’t end up with the perfect brownies then maybe that egg replacement wasn’t the best choice for that specific recipe. Maybe try a different replacer next time, or just find a recipe that is eggless to begin with that way you know it has been tested and works with those specific ingredients.

I hope that after reading through all of these different egg substitutions for brownies that you can feel a little more confident in your egg replacement choice and make the best brownies even with dietary restrictions. Feel free to share with us in the comments what egg replacement you prefer and if we missed any substitutions that you prefer you can share them with us too.

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