Best Substitutes For Eggs In Brownies That Keep It Delicious

Substitutes For Eggs In Brownies

Can you make brownies without eggs? Turns out, there are viable substitutes for eggs in brownies. Many of these aren’t as commonly known because the use and popularity of eggs overshadows their presence. However, if there’s a reason you can’t (or don’t want to) use eggs to whip up some delicious brownies, there’s always other options.

Eggs perform a few key functions in brownies and in baking. Eggs are a binder that keeps everything together, they bring some moisture to the recipes, and they act as a leavening agent. Basically, eggs help the baked goods rise and give them their wonderful texture.

But there’s more. The fat in the egg yolk helps keep things tender and softens the flour. In some recipes, eggs can also help bring about a beautiful golden-yellow color. 

Overall, as we see, eggs are a very important part of the brownie-baking process. So, the substitute we choose should be able to handle the same requirements. And let’s be clear, it is not an easy ask. So, let’s see what the top options are to replace eggs in brownies.

Top Replacements For Eggs In Brownies

1. Bananas

If you can’t find eggs for your brownies, you might go bananas. Heh, I totally crack up at my jokes, even though I’m told they’re not that funny. The joke may not work, but bananas do work and can suitably replace eggs in brownies.

Bananas happen to be a very popular choice in replacing eggs in brownies, or generally replacing eggs in several baked recipes. It is best to use ripe bananas for this job. The riper, the better. Plus, the banana taste really goes well with the brownie flavor. Although you may want to keep a closer eye on the flavor.

Mashed bananas work as excellent baking ingredients. They can handle pretty much all jobs that eggs can, and present a rather nice flavor. Bananas work as an emulsifier and binder, keeping everything together and adding moisture to the recipe. 

When working on a substitution, a quarter cup of mashed banana can replace one egg.

2. Applesauce

Much like mashed bananas, applesauce is remarkable at replacing eggs in brownies. Generally speaking, applesauce can work as a basic substitute for fat when baking. The same theory applies in this scenario as well. To be clear, it’s not just eggs – applesauce can substitute for many ingredients in baking. Talk about versatility! 

Unsweetened or homemade applesauce is the way to go. But, if you don’t have either, commercial and sweetened applesauce will do the work too. Just remember to better manage the sugar at other points in the recipe. 

While using applesauce as a substitute for eggs, you may also want to add a touch of baking soda to the mix. It will act as a leavening agent and provide a better rise to the brownies.

For conventional substitution, use a quarter cup of applesauce to replace one egg.

3. Grated Zucchini

If you’re going to replace eggs in brownies, might as well pick a healthy substitute like zucchini to get the flavor going. Zucchini provides a decent replacement and adds to the nutritious value of brownies. Remember to grate it thoroughly so that the texture of the brownies can be preserved. 

Even so, you’ll find the brownies getting slightly more chewy due to the presence of this veggie. It has a lot of fiber, so that’s a plus. Besides, finely grated zucchini won’t affect the texture negatively. 

As you grate the zucchini, you’ll see there’s a lot of water in the veggie and some of it will be released. That’s not a problem. Mixed with the zucchini and brownie, the water will be a good way to add moisture to the recipe. It will work as a fairly good binder too. So that’s a win-win.

4. Flax Seeds

Flax seeds (or flaxseeds, if you will) are another healthy option to use when replacing eggs in brownies. It might even be a good idea to add some flaxseeds to your traditional brownie recipe even when cooking with eggs.

If you intend to replace eggs, grind the flax seeds into a fine powder. Mix one part of ground flaxseeds with three parts water. After a thorough mix, let this combo sit aside for about 20 minutes. This time will allow the mixture to get smoother and acquire a texture very similar to eggs. The substitute is ready.

When using flax seeds as a replacement, use one tablespoon of the ground seeds, with three parts of water to replace one egg.

5. Silken Tofu

Tofu is a favorite with vegans. It can replace animal-derived products (eggs included) in several recipes. 

So, who do we call as an alternative for eggs in brownies? Silken tofu!

Silken tofu is very similar to regular tofu, only this one is creamier and has a smoother texture. And that part makes all the difference when you want to replace eggs. Its creamy consistency and high protein content will make this an excellent replacement to use in brownies. 

But the tofu is solid. Before using it, run it through a blender so it gets a better consistency. Once blended, you’ll notice that the silken tofu is quite watery – a lot more than eggs. Let some of the water drain away, so the tofu gets a better consistency. Once you’ve got a mix with better texture and consistency, use it to bake the brownies.

6. Yogurt

Yogurt is a popular and fantastic substitute for eggs in brownies. We know it is healthy and its high protein and fat content works wonders. It can be a good match for texture and consistency, while also being a very healthy choice.

When choosing yogurt as a substitute it is better to go with an unsweetened and unflavoured version. Plain, full-fat yogurt will provide the best results. 

Give it a shot, and you’ll enjoy this recipe as much if not more than the original.

7. Condensed Milk

For brownies as well as in conventional cake baking, condensed milk works wonders as a replacement for eggs. It is one of the favorites for cooks and Bakers looking to replace eggs in their recipes. 

Condensed milk is rich in fat as well as proteins, plus its consistency is a good match for eggs. It’s a prime candidate to use for this recipe. The brownies will be chewy and delicious. There is another aspect here as the condensed milk will likely make them sweeter than usual. It’s a nice, decadent treat worth an occasional indulgence.

8. Buttermilk

Buttermilk as an egg replacement works quite similar to yogurt. It has plenty of proteins and some fat, so it can work as an acceptable stand-in for eggs. Though it is much lower in consistency, so some care will be necessary when working on the substitution. 

Conventionally, a quarter cup of buttermilk will be a good enough option to replace each egg.

9. Carbonated Water Or Diet Soda

Diet soda and carbonated water are acceptable, though not excellent replacements for eggs in brownies. Both of these work as excellent leavening agents and the brownie will be a nice and airy pastry with plenty of rise. As bubbles are released during baking, they’ll be trapped in the dough, giving the brownie a lovely rise.

A problem point is that diet soda and carbonated water don’t contain protein, or for that matter, fat. So there will be a difference in the texture and richness of the final product. You could compensate for it by adding some oil or vegan butter to the recipe, but at least some difference will remain.

When used as substitutes, a quarter cup of carbonated water or half a can of diet soda will be enough to replace one egg.

10. Chia Seeds

The method of using chia seeds as an alternative to eggs is pretty much the same as when using flax seeds. Grind the seeds so they’re ready for use. Then, mix one part of the seeds with three parts of water. Leave this mix for about 20 minutes, until it thickens and forms a good consistency that can replace eggs in brownies.

When ready, one tablespoon of ground chia seeds (plus three tablespoons water) can replace one egg.

11. Aquafaba

Aquafaba is an interesting choice and one many of us almost never use for baking and culinary activities. For those unaware, aquafaba is the liquid from canned beans. It is fairly rich in proteins and fat, and acquires a consistency similar to egg-whites, after spending so much time in the can.

You could use aquafaba from the can (if you have one), or, rather than buying a can of beans, you can directly buy aquafaba from a store. 

When replacing eggs with aquafaba, use three tablespoons for each egg. Aquafaba from black beans or red kidney beans is preferable when making brownies.

12. Arrowroot Powder

Arrowroot powder is a starch. It does a great job as a thickener and even a binder, so it can replace eggs in some capacity. However, the starch has no nutritional value. So there are no proteins or fat available with this method. At the very least, this will affect the overall richness and texture of the brownies. Though it is possible to mitigate that problem by adding some oil.

One advantage of using arrowroot is that it works great with baking and gives an alluring, glossy finish to most baked goods. 

Before adding arrowroot to a recipe, mix it in cold water to avoid clumping. Using 2 tablespoons of arrowroot powder mixed with three tablespoons of water should be good enough to replace one egg.

13. Baking Powder With Oil

Baking powder is an ubiquitous and famous ingredient for baked goods. It’s a leavening agent and works like a charm with this recipe. However, it lacks any protein or fat. Rather than sacrificing the texture and richness of the brownies, it makes better sense to add some oil to the mix so there’s some fat and proteins to work. 

To use this substitution, mix the baking powder with flour. Whisk and mix the ingredients thoroughly before moving to other parts of the recipe and baking the brownies.

14. Mayonnaise

Here’s an acceptable substitute, though not an ideal one. If you find yourself in a fix, using mayonnaise in place of eggs can work. While mayonnaise includes several ingredients, the key to its character is the presence of eggs. 

It’s this property that allows mayo to work as an acceptable replacement for eggs in brownies. Adding some water and baking soda can have this perform better when baking a brownie. Conventional mayonnaise doesn’t have the same amount of water as an egg. 

It isn’t a useful leavening agent either. So, there are some clear shortcomings when using it as a substitute, though as noted above, there are easy ways to fix this.

15. Peanut Butter

If you’re in a tight spot, using peanut butter could be a way to save your recipe. Remember to use creamy, unsalted, and unsweetened peanut butter. Of course, it is on an entirely different consistency compared to eggs. 

Adding some milk (or non-dairy milk, if you prefer) should help in getting the consistency to an acceptable level. It’s smooth sailing after that.

Don’t like peanut butter? Other nut butters like almond butter, cashew butter, etc. could work too. Though that’s really more about your preference. 

16. Vinegar

Who would’ve thought vinegar could make the list? Vinegar seems poles apart from eggs and has very different properties. However, it can work as a leavening agent, especially when mixed with some baking soda. This combination is good enough to replace eggs in brownies.

The trouble with this choice is the inherent taste of vinegar. It might be better to use something milder like apple cider vinegar, so the flavor doesn’t go awry. Better yet, avoid vinegar for your brownies unless you’re in an absolute fix.

17, Mashed Sweet Potato

Many would consider mashed sweet potato as the ideal substitute for eggs. And there’s good reason for that belief. Sweet potato provides the same, rich texture and a wonderful taste, much like eggs. So, the substitution becomes fairly simple. 

Mashed sweet potatoes have a good moisture content, so the recipe stays fairly true to the original. Besides, they have enough proteins and fat to provide the baked treat with the same richness that we’ve all come to love and appreciate.

18. Pureed Fruit

Using pureed fruit to replace eggs in brownies is usually a very good option. You could put mashed bananas and applesauce in this category, but both these fruits are good enough to stand on their own. 

Other pureed fruits you can use are pumpkin and mashed sweet potato. Whatever fruit you choose, the basics remain the same. They have plenty of moisture content and provide a good combination of proteins and fat to give richness and flavor to the brownie.

Making Brownies Without Eggs – There Is A Way

As we see here, there are indeed several ways you can make brownies without eggs. The article here lists several substitutes for eggs in brownies. Most of these are simple, household items, and there’s a good chance you already have more than one available at home. 

It is important to remember that the whole process won’t be as simple as replacing eggs with a substitute. If you’re used to working with eggs in these recipes, it might take a little practice and time before the substitutes get the same effect. 

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