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Brownies are an American chocolate dessert made very much like cake, although with slightly different ingredients. They appear to have originated in the late 1880s, either through a happy baking mistake or through calculated work.
Unlike cakes, they are not leavened with baking powder so they are denser and heavier. They are also served in cut squares or bars and are often presented without icing.
Most brownie recipes include eggs. Many even include 2 or 3 eggs.
So,if you happen to run out of eggs or if you are allergic to eggs you may ask yourself if brownies really need eggs?
You either need to use eggs in a brownie mix or an egg alternative. Eggs are used to bind several ingredients together so the eggs in the brownie mix act as a glue.
Brownies need something to hold all the ingredients together, but it doesn’t have to be eggs. You can leave the eggs out, but you’ll need to replace them with an alternative binder.
Eggs are also used to add moisture to brownies. If brownies don’t have something to moisturize them, they can end up as a crumbly mess.
Brownie mixes made without eggs can also end up hard as a brick.
Eggs are also used as a leavening agent to make your brownies fluffier. Whatever the purpose for eggs in your personal brownie recipe, you will find there are other things you can use for that purpose if you don’t have eggs or if you are allergic.
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What Can You Substitute For Eggs In Brownies?
There are products you can buy that are described as egg replacements. There are powders and liquids that are sometimes suggested, but essentially you can look around your kitchen and probably find some good substitutes.
For an alternative leavening agent you can use yogurt or buttermilk. Use 1/4 cup of yogurt or buttermilk to replace each egg when making brownies. This will help to make the brownies airy enough as well as keep them moist.
However, if you are allergic to milk products you can use vinegar and baking soda for an alternative leavening agent. Mix 1 tablespoon of white distilled vinegar or apple cider vinegar with 1 teaspoon of baking soda to replace one egg in your brownie recipe.
When eggs are being used as a moisturizing agent you can also use pureed fruit as a substitute. When used to add moisture to your recipe, use 1/4 cup of fruit to replace each egg. Choose from unsweetened applesauce, mashed bananas, dates that have been softened, pureed prunes (you can use baby food), or raisins that have been plumped up.
You may have to bake your brownies a little bit longer when using these alternatives.
You can also use oil and baking powder for a moisturizing agent in your brownie mix. Combine one teaspoon of oil (vegetable or corn oil is recommended) with two tablespoons of water, and two teaspoons of baking powder as a replacement for one egg.
Nut butter can also be used for a moisturizing agent in your brownie mix. You can choose between almond, cashew, or peanut butter to replace an egg in your brownie mix. Substitute 3 tablespoons of nut butter for each egg called for in your recipe.
Make sure the nut butter is creamy and not chunky. Mayonnaise has also been used to add moisture to brownies in the place of the eggs.
Another interesting product to use for moisture in your brownies is carbonated water.
Add 1/4 cup of carbonated water to replace each egg when making brownies. Carbonated water can also be used as a leavening agent as well as provide moisture to the recipe.
When eggs are being used for binding the ingredients in brownies, you can substitute the following:
- Pureed fruits – you can replace each egg with 1/4 cup of unsweetened applesauce, canned pumpkin, mashed bananas, or pureed prunes.
- Pureed vegetables – you can replace one egg with 1/4 cup of mashed avocado to bind the other ingredients together.
- Silken tofu – use 1/4 cup of silken tofu, whipped, for every egg it is replacing. This substitute provides a nice smooth texture.
- Aquafaba – this product is the liquid from canned beans. You can purchase aquafaba by itself in the grocery store or use the liquid from a can of beans or chickpeas from your home. The liquid has almost the same consistency as an egg white. You will use 3 tablespoons of aquafaba to replace one egg. It is suggested that you use the liquid from black beans or red kidney beans when making brownies.
- Arrowroot – this powder has the same consistency of cornstarch. Use 2 tablespoons of arrowroot combined with 3 tablespoons of water to take the place of each egg.
What Are Some Additional Replacements For Eggs In Brownies?
Flaxseed is another good replacement for eggs in brownies. Flaxseed is actually a good vegan replacement for eggs.
When making brownies mix 1 tablespoon of ground flaxseed powder with 3 tablespoons of water when replacing each egg.
Vegetable oil can be used as well, but this method is only good if you are replacing one egg or your brownies will be too oily. Add 1/4 cup of vegetable oil to replace one egg when making brownies.
Eggs can be replaced with one cup of mashed avocados along with a teaspoon of baking powder. The avocado gives the brownie a velvety texture while the baking powder helps the brownie rise.
The avocado is a great source of healthy fat in a brownie recipe. You will get the cracked film on top by substituting with avocado. It will look and taste like a regular brownie with just a hint of avocado.
But keep in mind that you should use ripe avocados because unripe avocados can turn bitter when cooked.
No matter what the reason you have for replacing eggs when you are making brownies just make sure you use one of the substitutions above.
Do not try to make your recipe by omitting the egg without using a substitution or you will not be happy with the result. If you are using a boxed mix you can use any of the above substitutions as well.