Brownies are one of my favorite baked goods! Nothing tops the slightly hard surface and the soft, airy, and chewy texture inside.
But being not good at remembering things, I sometimes forget there are no eggs left on my shelves. So, how do I save my brownie recipe?
I use the best egg substitute for brownies. Thankfully, many of them are readily available at home (especially since I love baking!).
Today, I'll let the cat out of the bag and share with you how to make an eggless brownie mix.
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Why Do Brownies Need Eggs?
First, let's understand what eggs do for our brownies. Aside from moisture and flavor, eggs play two important roles when making brownies; leavening and binding.
Leavening Agent
The next time you get a slice of brownies, cut it in half and examine the insides. Do you see those empty spaces? These contribute to the softness of your brownies.
The egg yolks and whites create small air pockets inside your batter. Inside the oven, the heat causes these air pockets to expand and pop, increasing the volume of your baked goods.
Binding Agent
Without a binder, your brownie batter will fall apart while baking inside the oven, and even if it doesn't, it will most likely turn out crumbly and dry.
Eggs act as efficient binding agents to keep your ingredients together, thus keeping the structure of your brownies even when exposed to the oven's heat.
Seed- and Soy-Based Egg Substitutes for Brownies
So, is it possible to use a different ingredient that will provide the same effect as eggs? Absolutely! Let's start our list with some of the best egg substitutes for brownies from seeds and soybeans.
1. Flax Egg
A flax egg comes from flax seeds, and it's arguably the most popular vegan egg substitute in brownies and other baked goods.
Flax seeds contain fat and protein, allowing them to behave almost identical to eggs. However, they also have a relatively high fiber content.
Because of this, your brownie recipe may turn out denser than usual. Nonetheless, it gives a nice nutty flavor to your recipe and works as an excellent binding agent.
You can make flax eggs by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let it soak for 10 to 15 minutes, and use this to replace each egg in the recipe.
Try it on this Peanut Butter Brownies recipe.
2. Chia Seeds
Chia seeds are very similar to flax seeds, except they have a more neutral taste than the latter. They also make a slightly thicker substance when mixed with water.
Like flax egg, this substance will work as an excellent binding agent but will make your brownies slightly denser than normal.
It's also better to use ground chia seeds instead of whole ones, although both will add a rougher texture to the brownie.
Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water and let it soak until they form an egg-like substance. Substitute eggs in brownies with this mixture in a 1:1 ratio.
3. Silken Tofu
Silken tofu is also among the most egg substitutes for brownies, and it comes from soy milk, which means people on a plant-based, gluten-free, and non-dairy diet can use this as an egg replacement.
Silken tofu has a similar consistency to eggs and contains lots of protein to provide structure and texture to your brownies. Plus, it has a neutral flavor that won't affect the flavor profile of your recipe.
The only downside is that silken tofu may make your brownies denser and heavier. Use ¼ cup to replace each egg in the recipe.
Here's a Brownie Cupcakes recipe to test it on.
4. Aquafaba
The liquid from your store-bought canned chickpeas should work as an egg substitute in brownies. It's called aquafaba.
It has the closest nutrient composition to eggs but is slightly thinner than egg whites. Nonetheless, aquafaba gives your brownies a chewy texture and helps bind and emulsify your mix.
However, it lacks the rich flavor you want from eggs and may also cause your brownies to be a little dryer. Use 3 tablespoons of aquafaba to replace each egg in the recipe.
Dairy Egg Substitutes for Brownies
If you or anyone you're serving aren't lactose intolerant, you're in luck. You can find several dairy products in your home that double as egg substitutes for making delicious brownies.
1. Greek Yogurt
Greek yogurt has a thicker consistency than egg whites. It's probably closer to egg yolk or heavy cream than whole eggs.
Nonetheless, it is an excellent substitute because of its protein and fat content. It moisturizes your brownie batter and keeps its structure inside the oven.
But make sure you stick to Greek or plain yogurt since this version has a neutral taste, which means it won't alter the flavor profile of your recipe. Use ¼ cup of yogurt to replace 1 egg in the recipe.
Try making this Edible Brownie Batter recipe with this substitute.
2. Buttermilk
If your recipe includes baking soda or powder, buttermilk is an excellent egg substitute because of its acidic nature.
Buttermilk will trigger an acid-base reaction with your leavening agent and help your fudgy brownies rise. Plus, it doesn't affect the flavor of your final product.
If you can't find buttermilk in the store, just make one at home! Add 1 tablespoon of apple cider vinegar or lemon juice to a cup of milk.
Let it sit for 5 minutes and allow it to curdle. Use ¼ cup of buttermilk for every egg the recipe calls for.
3. Condensed Milk
This is one of my favorite egg substitutes for brownies because of the sweetness it brings to the recipe (maybe take this as a warning, too).
The consistency of sweetened condensed milk is very close to eggs, and almost every household has this. It helps bind your ingredients together while adding a rich and sweet flavor to your baking recipes.
However, you may want to cut back on the portions of sugar and other sweeteners in your brownie recipe to avoid having an overwhelmingly sweet brownie.
Use â…“ cup of condensed milk to replace each egg in the recipe.
This substitute should work great with this Fudge Brownie Ice Cream Cake recipe.
Fruit-Based Egg Substitutes for Brownies
If you want to make your baked goods healthier and are not afraid to experiment with new flavors, I suggest trying out some of the best fruit-based egg substitutes for brownies.
1. Unsweetened Applesauce
Applesauce may seem like an odd choice because of its distinct apple flavor, but using it as an egg substitute will significantly increase the moisture of your brownies.
It's also an excellent binder (although it falls behind as a leavening agent) and has a very low-calorie content. Just be sure to use unsweetened applesauce for moderate sweetness in your brownies.
You can also make your own applesauce at home by blending 1 medium-sized apple with 1 tablespoon of water. Use ¼ cup of applesauce for each egg in the recipe.
2. Mashed Bananas
Mashed banana is an even odder choice than applesauce, but it worked for pancakes, so who's to say it won't work in brownies?
Its consistency is identical to applesauce, making it an excellent binding agent for your ingredients. Surprisingly, it even makes for a nice batch of chewy brownies.
However, it can be rather difficult to hide the banana flavor, so you may want to make sure that the people you're serving like it in the first place.
You will need ¼ cup of mashed bananas for every egg the recipe calls for.
Try adding this substitute on this Homemade Brownie Recipe From Scratch.
3. Avocado
If the strong, distinct flavors of bananas and apples scare you, try something that blends so well with chocolate it's almost unreal.
Yes, the rich flavor of avocado combined with the rich flavor of chocolate in brownies is the perfect match! It adds depth to your recipe and works as an excellent binder for your ingredients.
Avocado also has a way of overpowering the sugar content of the mix, making your brownies taste a little less sweet but richer.
However, like the other fruit-based egg substitutes, avocados will make your brownies denser. Use ¼ cup as an egg substitute in brownies.
Other Egg Substitutes for Brownies
We're down to the last set of egg substitutes. If none of the alternatives above are to your liking, try the options below.
1. Carbonated Water
Carbonated water is not among the best egg substitutes for any baking recipe, but it works, so why not? Its carbon dioxide content should function as a natural leavener in your batter.
Because of its neutral flavor, carbonated water will not alter the flavor profile of your brownies. Plus, it's relatively easy to find. You may even have it already at home, especially if you like making cocktail drinks.
However, its neutral flavor is a double-edged sword because it also will not make your brownies sweeter or richer. Also, it's not an excellent emulsifier, so you must mix it with other ingredients more thoroughly.
Around ¼ cup of carbonated water replaces 1 egg in the recipe.
Got strawberries? Use this substitute on this Strawberry Brownies recipe.
2. Arrowroot Powder
Arrowroot powder and other starchy ingredients like cornstarch are often used as a thickening agent. Nonetheless, its thick nature also allows it to work as a binding agent.
But since it's powder, you must mix it with water first to have an egg-like substance. Use 2 tablespoons of arrowroot powder and 3 tablespoons of water to create an egg substitute.
Unfortunately, arrowroot powder does not have leavening properties, so you'd have to mix it with baking powder or soda to get an airy texture from your brownies.
Additionally, it lacks the moisture level you want from eggs, resulting in dry and crumbly brownies. You can mix it with yogurt or applesauce if you want moist brownies.
Use the mixture above to replace each egg in the recipe.
3. Vegetable Oil, Water, and Baking Powder
One of the things I love about this substitution is that all the ingredients it needs are available in almost every household. Vegetable oil + water + baking powder = egg substitute!
The best part is that this mixture makes for an excellent binder and leavener. It adds the right amount of moisture to your brownies and gives them a nice chewy texture.
If you don't have vegetable oil, you can use any other type of oil, but I suggest sticking to healthier ones like olive or coconut oil.
You will need 1 teaspoon of oil, 2 teaspoons of baking powder, and 2 tablespoons of water to replace 1 egg in the recipe. Be sure to mix these separately before adding them to your batter.
The leavening properties of baking powder should work great on this Air Fryer Brownies recipe.
4. Mayonnaise
If you like using yogurt as an egg substitute for baked goods, but you're trying to avoid dairy products, use mayonnaise instead. It comes from egg yolks, vinegar, and oil, so it's great for lactose-intolerant folks.
Mayonnaise increases the moisture level of your batter, making your brownies softer compared to other egg substitutes.
However, since it also contains egg yolks, you shouldn't use this substitute if you avoid eggs because of an allergy.
You will need 3 tablespoons of mayonnaise for every egg in the recipe.
5. Commercial Egg Replacer
An egg replacer is one of the most popular egg substitutes because it accommodates many people following strict dietary restrictions.
It comes from potato and tapioca starch, baking soda, and psyllium husk. It works just like real eggs when it comes to binding and leavening.
You can find this in grocery stores, supermarkets, or specialty stores. Mix 1 and ½ teaspoons of the powder with 2 tablespoons of water to create an egg-like substance.
You can also use this to make Crinkly Fudge Brownie Cookies.
Replacing Eggs in Brownies
So, how do you substitute eggs in brownies? Which among these options is the best alternative? Well, technically, there's no such thing as the "best" substitute.
It always depends on what you want for your brownies and how you compensate for what the substitutes lack or add to the recipe. Nonetheless, here are some factors to consider.
Leavening and Binding Properties
One of the most important functions of eggs in baking is their binding properties. You want to ensure your batter retains its shape inside the oven.
That's why choosing a substitute that binds ingredients together efficiently is very important. However, some of these substitutes do not have leavening properties.
Therefore, adding a leavening agent should also be a priority to ensure your brownies rise.
Extra Flavor
This consideration applies mostly to fruit-based substitutes since the other alternatives don't have flavor or at least have flavors that blend well with brownies.
So, determine if the extra fruity flavor is something you can tolerate. If it's too exotic for you, using other substitutes is probably better.
Dietary Restrictions
Your last consideration should be dietary restrictions. Some people have egg allergies, which is why they replace eggs in brownie recipes.
However, you want to ensure you or the people you're serving aren't allergic to your substitute, like seeds and soy. Other dietary restrictions include vegan or plant-based diets or lactose intolerance.
Egg Substitute for Brownies FAQs
Yes. You just need an egg substitute with the same properties as eggs to make an eggless brownie. Flax eggs, applesauce, and yogurt are some of the best alternatives to eggs you can use in making a brownie mix.
Yes, you can use ¼ cup of milk to replace each egg in the recipe. This will give your brownie a richer flavor (especially if you use milk powder). However, milk is not an excellent binding agent, so you want to add another ingredient that will retain the structure of your batter inside the oven.
To make a fudgy brownie, you will need to use less flour and increase the portions of butter and chocolate in the recipe.
Making the Best Eggless Brownies
Whether you want a cakey, fudgy, or chewy brownie, choosing an appropriate egg substitute is vital, as the properties of the alternative will affect your final product.
Experiment with the egg substitutes above, and let me know which one worked out for you. If there are other ingredients in the recipe you want to replace, visit Also The Crumbs, Please.
I have numerous articles that'll teach you the best alternatives for the most common and rarest ingredients in the kitchen.
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Recipe
Egg Substitute for Brownies
Equipment
- blender
Ingredients
Option 1 (Flax Egg)
- 1 tablespoon flax seed (ground)
- 3 tbsps water
Option 2 (Greek Yogurt)
- ¼ cup greek or plain yogurt
Option 3 (Applesauce)
- 1 medium-sized apple
- 1 tablespoon water (optional)
Instructions
Option 1 (Flax Egg)
- Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. (Use a blender to make ground flax if you only have whole seeds)
- Let the ground seeds sit in the water for 10 minutes or until they form an egg-like substance.
- Substitute eggs in brownies with this mixture in a 1:1 ratio.
Option 2 (Greek Yogurt)
- Use ¼ cup of plain yogurt to replace each egg in the recipe.
Option 3 (Applesauce)
- Peel the apple and place it inside the blender.
- Process the apple for 2 to 3 minutes until it becomes puree. If the consistency is too thick, add a tablespoon of water and process again for another minute.
- Use ¼ cup of the applesauce for every egg the recipe calls for.
Notes
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