19 Best Egg Substitutes for Brownies (What Works Well and What Doesn’t)

Eggs have long been a staple ingredient in brownie recipes, serving multiple essential functions that contribute to their mouthwatering goodness. However, not everyone can enjoy brownies made with traditional egg-based recipes. Whether you follow a vegan diet, have egg allergies, or choose to avoid eggs for various reasons, there are plenty of alternatives to explore. There’s actually a wide array of options to cater to your specific needs and preferences.

Let’s explore the common alternatives to eggs in brownies, how to use them effectively, what works and what doesn’t, and the remarkable results these egg substitutes can produce.

Table of Contents

• Best Egg Substitutes for Brownies
• Why Eggs Are Important in Brownies
• Can You Make Brownies without Eggs?
• Best Substitutes for Eggs in Brownies
• Common Substitutes for Eggs in Brownies
• Egg Substitutes that Won’t Work as Well (But Can Still Work!)
• Vegan Substitutes for Eggs in Brownies
• Tips for Substituting Eggs in Brownies
• 19 Substitutes for Eggs in Brownies: A Summary
• FAQs

Best Egg Substitutes for Brownies

I present a comprehensive list of egg substitutes for your brownie-baking adventures, as well as a quick overview of why each is a good alternative:

1. Commercial Egg Replacer – An all-purpose solution, it mimics the binding and leavening properties of eggs to maintain brownie structure and fluffiness
2. Applesauce – A popular choice for vegans, it adds moisture and fiber to your brownies, enhancing their overall texture
3. Ground Flax Seeds (Flax Egg) – They provide a nutty flavor and a gooey, brownie-friendly consistency
4. Yogurt – A creamy option with a high moisture content, resulting in tender brownies with a rich flavor profile
5. Mashed Bananas – Their natural sweetness and smooth texture make them perfect for moist brownies
6. Avocado – Creates a creamy, fudgy texture (due to high healthy fat content) and contributes to a rich, dense brownie
7. Full Fat Sour Cream – Adds creaminess and moisture, resulting in brownies that are both tender and rich in flavor
8. Condensed Milk – Creates brownies with a chewy texture and a delightful caramel undertone
9. Buttermilk – Provides a subtle tang and moisture, making it an excellent choice
10. Silken Tofu – Its smooth consistency and high protein content create a dense, cakey texture while keeping your brownies vegan
11. Ground Chia Seeds – Chia seeds contribute to a gooey and slightly nutty brownie consistency (rich in protein like eggs, too!)
12. Whisked Aquafaba – A bean-based alternative that emulates egg whites, delivering structure and fluffiness
13. Real Mayo – The best alternative when you run out of eggs and are in a pinch!
14. Vegetable Oil with Water and Baking Powder – A simple combination that adds moisture and helps brownies rise (also perfect when you run out of eggs)
15. Arrowroot Powder – Contributes to a chewy consistency and holds your brownies together well
16. Cornstarch – Creates brownies with a soft, delicate crumb
17. Carbonated Water – Its bubbles act as a leavening agent, providing a light and airy texture
18. Vinegar with Baking Soda – Helps brownies rise and become tender (a classic leavening duo for a reason)
19. Zucchini – Adds moisture without affecting the taste, resulting in moist, low-fat brownies with a sneaky nutrient boost

We will dive into more detail about these ingredients in today’s blog, so you can choose the one that suits your brownie aspirations best.

Why Eggs Are Important in Brownies

But first, why do we use eggs in brownies in the first place?

Eggs are traditionally considered a fundamental component of brownie recipes. Not only are they widely available, eggs also significantly impact the outcome of this beloved dessert.

Here are some of the roles that eggs play in brownie recipes:

• provide moisture
• enhance flavor
• create a creamy yet fluffy texture
• act as emulsifiers and binders
• serve as leavening agents
• contribute to the structural development

Understanding the various roles that eggs play in baking brownies is important when finding an egg replacement.

Are you looking to replicate an egg’s binding abilities? Its leavening factor? Its protein content?

These questions might help you in selecting which one is best for your recipe.

Providing Moisture

One of the primary functions of eggs in brownies is to add moisture. Without eggs, brownie batter can become dry, resulting in a less-than-desirable texture. The moisture introduced by eggs contributes to the soft and chewy quality that makes brownies so irresistible.

Enhancing Flavor

Eggs play a crucial role in enhancing the richness of flavor in brownies. Their inclusion intensifies the chocolatey goodness that we associate with this treat. Eggs contribute to the depth and complexity of taste that makes brownies a favorite dessert.

Creating a Creamy but Fluffy Texture

In addition to moisture and flavor, eggs also impact the texture of brownies. They help create a creamy and chewy consistency that characterizes a perfect brownie. The right balance of creaminess and chewiness ensures that every bite is a delightful experience.

Acting as a Leavening Agent

The air pockets in egg mixtures act as a natural leavening agent when exposed to heat in the oven. This leavening effect contributes to the characteristic rise and fluffiness of brownies.

Serving as an Emulsifier and Binder

Eggs serve as both emulsifiers and binders in brownie recipes. As emulsifiers, they help blend ingredients that would naturally separate, such as fats and water. As binders, eggs hold everything together, preventing the ingredients from falling apart during baking.

This dual role ensures the structural integrity of brownies.

Contribution to Structural Development

Proteins in eggs play a critical role in the structural development of brownies. They contribute to the overall texture and provide that satisfying chewiness. The proteins help give brownies their form and structure.

Can You Make Brownies without Eggs?

Fear not, because the answer is a resounding YES!

Brownies can indeed be crafted without eggs, thanks to the wide array of egg substitutes available. By understanding the principles of egg substitution, you can achieve the same delightful results without compromising on taste or texture.

When replacing eggs in brownie batter, keep in mind that 1 egg is roughly equivalent to 1/4 cup. Your egg substitute should ideally match this amount, ensuring the right balance of moisture and binding properties in your brownies.

All this said, please be mindful that although substituting eggs in brownie recipes is truly possible, you do need to manage expectations. There is no egg alternative that will 100% replicate eggs in a recipe, but egg alternatives can indeed come very close – some you’d hardly even be able to tell the difference.

Why Substitute Eggs in Brownies

You’d want to swap out your eggs for a variety of reasons:

• Running Out of Eggs: It’s a common scenario in the world of baking – you’re all set to whip up a batch of delicious brownies, only to realize that you’ve run out of eggs. Rather than making a trip to the grocery store, egg substitutes provide a convenient solution, allowing you to proceed with your brownie baking without delay.
• Health or Diet Conscious Choices: For individuals who are health-conscious and concerned about the implications of consuming eggs, egg substitutes offer an alternative. Whether it’s due to dietary restrictions, cholesterol concerns, or a desire for a plant-based diet, using egg substitutes allows you to enjoy brownies without the associated health worries. It’s important to note that eggs aren’t the only ingredient you’ll have to change for certain diets; for example, for a plant-based diet, you’ll also want to stay clear of butter and regular chocolate.
• Culture or Religion: Various cultures and religions have dietary restrictions that may impact the consumption of eggs. You may still want to enjoy a good brownie, without having any eggs.
• Egg Allergies: Allergies to eggs are not uncommon. For those with egg allergies, the use of egg substitutes ensures that everyone can partake in the joy of brownies without any health risks or concerns.
• Nutritional Enrichment: Certain egg substitutes, such as applesauce or flax seeds, bring additional benefits. These alternatives introduce extra fiber, vitamins, and minerals into your brownies. So by using egg substitutes, you can make your treats slightly healthier.

Egg substitutes offer the flexibility to tailor your brownies according to your needs, whether it’s for convenience, health considerations, or adding a nutritional boost to your favorite treat.

Best Substitutes for Eggs in Brownies

In this section, we’ll discuss popular egg substitutes that create fantastic brownies. We’ll get into the most popularly-used egg alternatives with high success rates!

Commercial Egg Replacer

PROS	CONS
versatile	availability varies and can be more expensive
generally consistent results	some commercial egg replacers contain chemical additives
longer shelf life than eggs	allergens (ex. soy)

• Measurement Suggestion: Follow the package instructions of your commercial egg replacer
• Best for: Works well for both cakey and fudgy brownies
• Impact on Brownies: Often yield a texture similar to brownies made with eggs
• Shelf Life: Similar to regular brownies

Commercial egg replacers are formulated to mimic eggs in baking and are reliable.

The brownies will have the desired texture. Since egg replacers are virtually flavor-neutral, you won’t detect any notable tastes that interfere with your enjoyment of your brownies.

Applesauce

PROS	CONS
versatile and widely available	commercial applesauce can be too sweet, affecting sugar measurements
low calorie option	brownies will have an apple flavor
adds moisture and binding properties
longer brownie shelf life

• Measurement Suggestion: Replace each egg with 1/4 cup (60 grams or 4 tablespoons) of unsweetened applesauce
• Best for: Fudgy brownies
• Impact on Brownies: Softer and more cake-like. There may be a hint of apple flavor, making them slightly fruity
• Shelf Life: Applesauce can extend the shelf life of brownies due to its moisture content

Applesauce is a very popular ingredient used by vegans for many recipes, and you can use them for baking brownies as well.

With low calories and the flexibility to be homemade, applesauce adds a desirable level of moisture and softness to the brownie batter without significantly altering the texture.

Applesauce provides moisture, which is essential in brownies to prevent dryness. It also imparts a subtle fruity flavor that complements the chocolate. By replacing eggs with applesauce, you can create a denser and chewier texture.

Applesauce contains pectin, which aids in emulating the binding properties of eggs, making it a standout option. Consequently, brownies made with applesauce tend to have a longer shelf life.

It’s worth noting that commercial applesauce can be on the sweeter side, so consider using unsweetened applesauce or adjusting the sugar content in your recipe accordingly.

Ground Flax Seeds (Flax Egg)

PROS	CONS
rich in nutrients, higher fiber	separate preparation required
“flax egg” consistency mimics egg whites very well	brownies might have a nutty flavor
high fat, protein, and moisture content, closely resembling eggs	there may be some roughness to brownie’s texture due to the seeds

• Measurement Suggestion: Combine 1 tablespoon of ground flax seeds with 2.5 tablespoons of water for each egg
• Best for: Fudgy brownies with a nutty twist
• Impact on Brownies: They add a moist and slightly nutty texture
• Shelf Life: Similar to regular brownies in shelf life

When ground flaxseeds are soaked in water, they transform into a gel-like texture reminiscent of egg whites. These flaxseed-based “flax eggs” have become a staple for vegan and egg-free bakers.

They excel as a common egg replacer due to their high fat, protein, and moisture content, closely resembling the properties of eggs. Flax seeds are also rich in nutrients and provide a nutty undertone to brownies. A mild nutty flavor complements the chocolate.

While they impart a slightly denser texture to your brownies, flax seeds bring an added nutty taste that may deviate from the neutral flavor of traditional eggs, but complements the chocolate. Flax seed is ideal for achieving a fudgy brownie texture, as the gelatinous nature contains fewer air bubbles, resulting in minimal rising during baking.

To prepare your flax egg, mix a tablespoon of ground flaxseed with three tablespoons of water and allow it to sit for at least 5 minutes, but up to 20 minutes for optimal results.

It’s essential to grind the flaxseeds before soaking, as using whole seeds produces a substantially different outcome.

Yogurt

PROS	CONS
fat and protein content that closely mirrors that of eggs	tangy taste in brownies might not be for everyone
can extend brownie’s shelf life	not for lactose intolerant individuals

• Measurement Suggestion: Replace one egg with 1/4 cup (60 grams) of plain yogurt
• Best for: Fudgy brownies
• Impact on Brownies: The tangy notes from yogurt add depth to the brownie’s flavor
• Shelf Life: Yogurt can maintain brownies’ moisture, potentially extending their shelf life

Yogurt, both plain and Greek, serves as a readily accessible egg substitute, boasting a fat and protein content that closely mirrors that of eggs. The consistency and fat content is similar to egg yolks, so it can achieve a texture akin to traditional eggs. The high moisture content of yogurt helps in having the desired moisture levels in your brownies.

Yogurt provides a tender texture as well, resulting in brownies that are denser and slightly gooey. It introduces creaminess and tang, enhancing the overall flavor of brownies.

However, it’s essential to note that only plain or Greek yogurt should be used for this purpose, due to flavorings that can be added in other yogurt types.

To replace a single egg, a quarter cup of plain yogurt can be utilized effectively.

Common Substitutes for Eggs in Brownies

Looking for more ideas? I’ve got you!

You can try the alternatives in this section as well, if the ones already mentioned don’t work for you.

Mashed Bananas

• Measurement Suggestion: Swap one egg for 1/4 cup (60 grams) of mashed ripe bananas
• Best for: Fudgy brownies
• Impact on Brownies: Bananas contribute to a denser texture, making the brownies rich and fudgy
• Shelf Life: The natural sugars in bananas can affect shelf life, so consume them sooner

One banana, which roughly equates to half a cup when mashed, serves as an excellent replacement for eggs in your brownie recipe.

Mashed bananas add natural sweetness and moisture to brownies, reducing the need for extra sugar. The use of ripe bananas is particularly beneficial, not only for their extra mushy texture and enhanced flavor. While bananas are relatively low in fat and protein, which affects their binding ability in brownie batter, they have a higher water content. This quality results in very moist brownies with a chewy texture.

Brownies with mashed bananas are softer and slightly gooier. The brownies have a mild banana flavor, enhancing their sweetness. Nonetheless, the banana’s stronger flavor compared to other plant-based substitutes is something to be aware of.

Additionally, this substitution may require slightly more time for baking and yields brownies that bear a resemblance to the delightful texture of banana bread (which many love!).

Avocado

• Measurement Suggestion: Make approximately 1/2 cup of mashed avocado per brownie recipe
• Best for: Fudgy brownies
• Impact on Brownies: They will be incredibly moist and creamy
• Shelf Life: Similar to regular brownies in shelf life

Have you ever used avocados in baking? Well, you can use them in brownies!

Avocado brings creaminess and moisture, resulting in luscious brownies. Their richness in fat and moisture significantly enhances the overall flavor of the chocolate.

Avocado is mild, and its flavor shouldn’t stand out. However, it’s advised to adjust the sugar level accordingly.

Full Fat Sour Cream

• Measurement Suggestion: Replace each egg with 1/4 cup of full-fat sour cream
• Best for: Fudgy brownies
• Impact on Brownies: They will be moist and rich, with a touch of tanginess that can be a nice contrast
• Shelf Life: Similar to regular brownies in shelf life

It’s common to add sour cream to baked goods, and yep, sour cream works well as an egg replacer, too.

Sour cream adds creaminess and moisture, especially in fudgy brownies. A combination of high fat content and moisture contributes to a remarkably creamy and thick batter.

It’s important to note, sour cream will not have strong leavening characteristics. This means you’ll have a more fudgy and moist brownie texture.

The inherent creaminess of yogurt perfectly complements the richness of chocolate in brownies, enhancing the depth of the chocolate flavor for a truly delightful outcome.

Condensed Milk

• Measurement Suggestion: Replace one egg with 1/3 cup (63 grams) of sweetened condensed milk
• Best for: Fudgy brownies or brownies with a caramel-like sweetness
• Impact on Brownies: Brownies with condensed milk are indulgent and rich
• Shelf Life: Due to the high sugar content, they have a good shelf life

Condensed milk has a similar goopy consistency to eggs, in addition to high moisture and fat content. Condensed milk adds sweetness and creaminess to brownies, making your resulting dessert super decadent. The brownies become sweeter and more luscious, with a dense and chewy texture.

You will need to adjust the sugar in your original recipe, since condensed milk is already super sweet.

Buttermilk

• Measurement Suggestion: 1 cup of buttermilk per egg
• Best for: Fudgy or cakey brownies, depending on your desired texture
• Impact on Brownies: Buttermilk gives brownies a slight tang and keeps them moist
• Shelf Life: Slightly reduced shelf life due to the dairy component

Buttermilk (similar to yogurt and sour cream) can add a tangy flavor to your brownies. The addition of buttermilk instead of eggs makes soft and moist fudgy brownies.

If you don’t have any on hand, you can make buttermilk yourself! It’s easy, but it does require some extra ingredients to create, and the curdling takes some time as well.

Silken Tofu

• Measurement Suggestion: Replace each egg with 1/4 cup (60 grams) of blended silken tofu
• Best for: Fudgy brownies or brownies with a healthier twist
• Impact on Brownies: Silken tofu contributes to a soft and moist texture
• Shelf Life: Similar to regular brownies in shelf life

Unlike regular tofu with its crumbly texture, silken tofu is exceptionally smooth, lending a comparable texture to what eggs typically offer. To achieve the best results, consider using a blender to create the creamiest and smoothest tofu texture.

Silken tofu is protein-rich, resembling the protein content of eggs, making it an excellent choice for a protein boost in brownies. Tofu doesn’t significantly affect the taste, allowing the chocolate flavor to shine. Brownies will have a slightly dense texture.

However, it’s worth noting that this substitution tends to yield denser brownies.

Ground Chia Seeds

• Measurement Suggestion: Mix 1 tablespoon of ground chia seeds with 2.5 tablespoons of water for each egg
• Best for: Fudgy brownies
• Impact on Brownies: Adds moisture and a hint of nuttiness to the brownies
• Shelf Life: Similar to regular brownies

Ground chia seeds are packed with healthy omega-3 fatty acids and offer a subtle nutty flavor, which complements the chocolate. Chia seeds are more neutral in taste than flax seeds, though you will get a thicker gelatinous consistency than a flax egg’s.

Similar to flax seeds, grind up your chia before using.

Important to note that your brownies might be slightly crunchy and crumbly due to the chia seeds.

Whisked Aquafaba

• Measurement Suggestion: Whip 3 tablespoons of aquafaba (chickpea water) until stiff for each egg
• Best for: Crumbly brownies with a hint of chickpea flavor
• Impact on Brownies: Aquafaba contributes to a moist and stable texture
• Shelf Life: Similar to regular brownies in shelf life

Aquafaba has unique foaming properties and can provide structure to brownies. It has the advantage of a high protein content comparable to eggs, due to its bean source. Starchy aquafaba, though good as a binder and emulsifier, however, lacks fat. So you will get a flat and dry batter that produces crumbly brownies.

Brownies may hold their shape less effectively with this replacement. They might also have a faint chickpea undertone but generally won’t be too noticeable.

Aquafaba derived from canned beans may contain added salt, which can ruin our brownies. So adjustments in the recipe’s salt content may be necessary.

Real Mayo

• Measurement Suggestion: Replace each egg with 3 tablespoons of real mayonnaise
• Best for: Fudgy brownies
• Impact on Brownies: Moist and rich texture
• Shelf Life: Similar to regular brownies in shelf life

This is probably the best substitute if you don’t have eggs, since real mayo is essentially made of eggs. It’s also the best to use for boxed brownies.

Mayo adds creaminess to brownies and works as an effective binder. The brownies will be dense and buttery with a very subtle tang, though not distinct.

Remember that there’s sugar and salt in most commercial mayo, so you may need to adjust your recipe.

Vegetable Oil with Water and Baking Powder

• Measurement Suggestion: Combine 2 tablespoons of vegetable oil, 2 tablespoons of water, and 2 teaspoons of baking powder for each egg (mix well before using)
• Best for: Fluffy, hearty brownies
• Impact on Brownies: Moist outcome, but slightly lighter than purely fudgy brownies
• Shelf Life: Similar to regular brownies in shelf life

All of these ingredients may already be in your pantry, and if you’re in a pinch, this combo will work super well!

This mixture provides moisture and a leavening effect. The resulting brownies will be moist with some rise.

Egg Substitutes that Won’t Work as Well (But Can Still Work!)

These substitutes mimic only one role that eggs play in brownies. They will still work when replacing eggs in brownies, but there are some limitations.

Feel free to experiment with them!

Arrowroot Powder

• Measurement Suggestion: Replace each egg with 2 tablespoons of arrowroot powder and 3 tablespoons of water
• Best for: Brownies that require a binder
• Impact on Brownies: Arrowroot powder creates a smoother texture
• Shelf Life: Similar to regular brownies

Arrowroot powder acts as a starch binder in brownies, providing structure. Arrowroot doesn’t significantly affect the taste, which is great.

But you will need additional ingredients to make it work, otherwise you might get a drier batter.

Cornstarch

• Measurement Suggestion: Replace each egg with 2 tablespoons of cornstarch and 3 tablespoons of water
• Best for: Brownies requiring extra structure
• Impact on Brownies: Firmer and sturdier texture
• Shelf Life: Similar to regular brownies

Cornstarch is a common ingredient in most kitchens, it’s a very popular thickening agent. Cornstarch is also flavor-neutral, making it very versatile. It will provide structure to brownies.

However, cornstarch doesn’t provide the same structural support and binding properties as eggs. This can result in brownies with a different texture, which may be more crumbly or less cohesive.

Depending on the recipe and the quantity of cornstarch used, the brownies may turn out drier than desired. The brownie batter may not hold together as well, potentially leading to a crumbly texture

Carbonated Water

• Measurement Suggestion: Replace each egg with 1/4 cup of carbonated water
• Best for: Cakey brownies or those that need leavening
• Impact on Brownies: Light and airy
• Shelf Life: Similar to regular brownies

Carbonated water can aerate your brownies, making them light and fluffy. But not as moist as fudgy brownies.

However, it doesn’t offer much else. It will not bind or emulsify. It also has 0 protein content, since it’s just – well – water. You’ll end up with soupy batter, if you don’t use other ingredients to fix it.

Remember to use unflavored carbonated water, otherwise the flavor of your brownies will change. Also, use freshly-opened carbonated soda water, otherwise you will just be using regular water, rendering the aeration properties thanks to the bubbles useless.

Vinegar with Baking Soda

• Measurement Suggestion: Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda for each egg
• Best for: Cakey brownies
• Impact on Brownies: They will be light and airy
• Shelf Life: Similar to regular brownies

This combo acts as a leavening agent, making brownies rise. Your brownies will be fluffier than fudgy brownies.

That said, this combo has similar shortcomings as carbonated water.

Zucchini

• Measurement Suggestion: Use 1/4 cup of grated or pureed zucchini for each egg
• Best for: Fudgy brownies
• Impact on Brownies: They will be incredibly moist
• Shelf Life: Similar to regular brownies

Zucchini is full of moisture, making it an ideal egg substitute. Pureed zucchini is moist and gooey, perfect for fudgy brownies. Zucchini itself is mild and shouldn’t affect the taste much, though your resulting brownies may have a vegetable-y smell and greenish appearance.

Zucchini, though, really only replicates the moisture in eggs. Zucchini is famously low in fat, so you may have to adjust the oil or fats in the recipe, apart from the liquids.

Vegan Substitutes for Eggs in Brownies

Some of the top options for vegan brownies include flax eggs, chia eggs, silken tofu, and vegan commercial egg replacers.

You can also use fruit and vegetable egg alternatives (like applesauce, bananas, avocados, and zucchinis) in your brownies.

These plant-based alternatives offer an excellent way to maintain the structure and moisture in your brownies while keeping your recipe entirely egg-free.

Tips for Substituting Eggs in Brownies

By following these guidelines, you can ensure that your brownies turn out just as delectable and satisfying, even without traditional eggs.

1. Start Off with an Eggless Brownie Recipe: Instead of replacing eggs in a recipe, try a straightforward Eggless Brownie Recipe that has all the ingredients adjusted accordingly.
2. Manage Your Expectations: While egg replacements can work wonders in terms of providing moisture, binding, and leavening, it’s essential to understand that the taste and texture of your brownies may not be identical to those made with traditional eggs.
3. Choose the Right Substitute: Select the egg substitute that best aligns with your preferences and needs. Options like applesauce, mashed bananas, and yogurt work well for moisture and binding. Commercial egg replacers can provide consistency and leavening effects.
4. Adjust Sugar: Be mindful of the sugar content when using certain egg substitutes. For instance, if you’re using commercial applesauce, which may contain added sugars, reduce the sugar in your recipe to maintain the desired sweetness. Opt for unsweetened options for better control.
5. Measure Precisely: To ensure the success of your brownies, use the recommended measurements for your chosen egg substitute.
6. Understand Brownie Type: Different egg substitutes can influence the texture of your brownies. Consider the specific brownie type you desire and choose your substitute accordingly.
7. Baking Time: It might be necessary to adapt the baking time according to your changes. Keep a watchful eye on the brownies to guarantee they are thoroughly baked, or done to your preference.
8. Experiment: Don’t be afraid to experiment with various egg substitutes to discover the perfect combination for your brownie recipe. A little experimentation can lead to delightful and personalized results.

19 Substitutes for Eggs in Brownies: A Summary

Here are the 19 alternatives to eggs in your brownie recipe that I mentioned in this post and the ratios of substitution:

1. Commercial Egg Replacer – follow recommended instructions on the packaging
2. Applesauce – 1/4 cup (60 grams or 4 tablespoons) of unsweetened applesauce per egg
3. Ground Flax Seeds – 1 tablespoon of ground flax seeds with 2.5 tablespoons of water for each egg
4. Yogurt – 1/4 cup (60 grams) per egg
5. Bananas – 1/4 cup (60 grams) of mashed ripe bananas per egg
6. Avocado – 1/2 cup of mashed avocado per brownie recipe
7. Sour Cream – 1/4 cup of full fat sour cream per egg
8. Condensed Milk – 1/3 cup (63 grams) per egg
9. Buttermilk – 1 cup per egg
10. Silken Tofu – 1/4 cup (60 grams) of blended silken tofu per egg
11. Ground Chia Seeds – 1 tablespoon of ground chia seeds with 2.5 tablespoons of water for each egg
12. Aquafaba – Whip 3 tablespoons until stiff for each egg
13. Mayo – 3 tablespoons of real mayonnaise per egg
14. Vegetable Oil with Water and Baking Powder – 2 tablespoons of vegetable oil, 2 tablespoons of water, and 2 teaspoons of baking powder for each egg
15. Arrowroot Powder – 2 tablespoons of arrowroot powder and 3 tablespoons of water per egg
16. Cornstarch – 2 tablespoons of cornstarch and 3 tablespoons of water per egg
17. Carbonated Water – 1/4 cup to replace each egg
18. Vinegar with Baking Soda – 1 tablespoon of vinegar with 1 teaspoon of baking soda for each egg
19. Zucchini – 1/4 cup of grated or pureed zucchini for each egg

Using egg substitutes in your brownie recipes opens up a world of culinary possibilities. You can cater to various dietary preferences, enhance the nutritional value of your brownies, and achieve fantastic flavors and textures.

Experimenting with eggless brownies allows for inclusive baking and exciting variations. So, don’t hesitate to explore and embrace the versatility of egg substitutes, and enjoy the scrumptious results they can offer in your brownie creations.

Which alternative is your favorite and how did it work for you? Do you have other substitutes for eggs in your brownie recipe? Let me know in the comments!

FAQs