When it comes to warm, gooey brownies, it’s tough to find anyone who can resist them.
Rich and incredibly moist, with a charmingly wrinkled and slightly cracked top that lends them individuality and makes them even more irresistible to drool over, there are many reasons why brownies are the favorite snack or dessert for many people.
However, for people with food allergies, especially those who are allergic to eggs, or for anyone vegan, tasting a sweet brownie seems like something that they can never do.
Luckily, if you are making your brownies at home, many ingredients make excellent substitutes for eggs.
In this article, we will show you some of the best substitutes, as well as give some recipes to try out the next time you feel like baking this delicious treat.
What Are Eggs Used For In Brownies?
When baking brownies, eggs are used for two primary purposes: making the brownies moist and helping the brownies rise.
When you analyze the fundamental structure of an egg, you’ll see that it contains roughly 75 percent water in addition to proteins, lipids, and minerals.
This is the case even if the egg also contains other components. The moisture, which comes from both the fat and the water in the eggs, is what makes brownies moist and gives them the iconic sensation of melting in your mouth.
When making brownies, you’ll find that the recipe calls for beating the eggs as much as you can.
This process, in addition to being extremely gratifying, also integrates a lot of air into your brownie mixture, which gives it the lift it needs without the need for any chemical leaveners.
Luckily, there are a few ingredients out there that can give your brownies this same effect. Check out the best substitutes below!
The Best Egg Substitutes For Brownies
Baking Powder
If you are a frequent baker, you should have no trouble locating all of the components for this recipe in the storage space in your kitchen.
While some of the other substitutes on this list are a bit strange and you may have to go and buy them, almost everyone will have baking powder in their cupboards already.
This brownie batter gets the lift it requires thanks to the addition of two and a half teaspoons of baking powder in this recipe.
Baking powder should rarely be used in classic brownie recipes since it tends to produce a product that is cake-like and too dry. We do not want a cakey brownie; rather, we want one that is fudgy and chewy.
You can counteract this by cooking together one-third of a cup of flour and one full cup of water, then incorporating the resulting mixture into her batter.
When a portion of the flour is cooked in hot water, the starch in the flour gelatinizes, and this causes the combination to retain more water.
Because of this, the bread, or in this case, our brownie, will become more tender while retaining its moisture content.
If you are looking for a solution that is easy on your wallet and devoid of allergens, this approach is an excellent choice.
Check out the recipe here.
Mashed Bananas
Bananas are an excellent option for use in place of eggs in brownie recipes.
The combination of banana and chocolate is delicious, and adding it to brownies is a great way to cut back on the amount of added sugar without sacrificing flavor.
You need to use ripe bananas for this recipe if you want it to have a sweet flavor and plenty of moisture. Because a banana’s flavor is at its peak when it is at its most yellow, it is best when it is in this state.
One cup of mashed banana is required for this dish, which is equivalent to around three bananas of medium size.
Your brownies will be incredibly moist and gooey thanks to the bananas and chocolate chips that you use in the recipe.
Because the recipe asks for soymilk, it is appropriate for anybody who is transitioning to a vegan diet or who is following a diet that does not include dairy products.
Check out the recipe here.
Apple Sauce
The eggs in this recipe are replaced with unsweetened applesauce, making it a straightforward recipe for brownies. In addition to being paleo-friendly, it does not contain gluten.
The amount of water that is contained in apple sauce is high. It is a low-cost substitute for eggs that performs exceptionally well in the role of bringing together a variety of constituents.
The addition of applesauce to these brownies makes them very moist. However, because this recipe does not call for any flour, the top of the brownies will not have the characteristic crispiness of a regular brownie.
This doesn’t take away from their tasty flavor though.
If you are attempting to stick to a strict diet but still need brownies, you should certainly give this recipe a shot.
Check out the recipe here.
Buttermilk/Yogurt
It is recommended that you use plain yogurt with full fat and buttermilk for this recipe. Both provide fat and moisture to your brownie while having a flavor that is virtually indistinguishable from one another.
You always have the option of making your buttermilk if you don’t have any buttermilk on hand.
Combine one tablespoon of white vinegar with one cup of milk, and the resulting mixture will give one cup of buttermilk.
This recipe calls for several acidic ingredients, including yogurt, buttermilk, and apple cider vinegar, among others.
When you follow the instructions in the recipe and add baking soda, which is a base, a chemical reaction takes place, which results in the formation of air bubbles.
This replaces the requirement for eggs in your brownie recipe by providing the necessary leavening.
Those individuals who are interested in the cracks, flavor, and fudginess of a brownie but prefer not to use eggs or any other ingredient whose flavor might be overbearing will find this recipe to be the most successful.
Check out the recipe here.
Summary
Brownies are a delicious treat that should be enjoyed by everyone, even those with egg allergies or people who follow a vegan diet.
There are many more substitutes for eggs than the ones listed above, so you should be able to find the perfect recipe for you out there somewhere!
