How To Make Brownies Without Eggs?

Are you in the mood for some rich, gooey brownies but don’t have any eggs in your kitchen? Don’t worry; making brownies without eggs is easier than you think.

If you’re like me, you may have run into situations where you crave for a delicious batch of brownies but don’t have eggs on hand.

Well, fear not because I have a solution for you! In this guide, I’ll show you how to make delicious and fudgy brownies without using eggs.

With a few simple substitutions, you’ll be able to whip up a batch of brownies that are every bit as rich and satisfying as the traditional recipe.

Making Homemade Brownies Without Eggs [Eggless Brownies Recipe]

You wouldn’t believe these homemade brownies are eggless — they are so chewy & cakey! A perfect chewy, chocolaty, satisfying bite that is irresistibly crisp around the edges, not too fluffy, not too dense.

Here’s how to make homemade brownies in under an hour without eggs. Most brownie recipes indeed call for eggs — even those boxed brownies that just require eggs and oil.

This eggless brownie recipe will not disappoint, no matter if you have an egg allergy, or sensitivity or just run out of eggs! They instantly became my favorite brownies after I made them for the first time.

Ingredients

  • 4 oz butter, melted
  • 1 cup sugar (200g)
  • ⅓ cup milk (78mL)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (130g)
  • ¾ cup cocoa powder (75g)
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips, (85g)

Instructions

  1. Preheat the oven to 350°F (180°C). Spread cooking spray on a pan that measures 8×8 inches. Line it with parchment or foil and spray it with cooking spray.
  2. The butter and sugar should be whisked together in a large bowl. Then add the milk and vanilla extract.
  3. Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
  4. Mix the dry ingredients into the wet mixture.
  5. In the prepared pan, pour the batter and spread it evenly. The batter should be sprinkled with chocolate chips (or mix them into the batter before pouring it into the pan).
  6. You should be able to remove a toothpick clean after 30 minutes of baking.
  7. Before cutting into squares, allow the cake to cool completely.
  8. If you wish to keep it for more than five days, store it in an airtight container on the counter.
  9. This recipe makes 16 eggless brownies.

How To Replace Eggs In A Brownie Recipe?

When making brownies, you can substitute eggs with a variety of products available on the market that are packaged and marketed as egg replacers.

You can substitute the following for added moisture:

Carbonated water: replacing each egg in brownie recipes with 1/4 cup of carbonated water can act as a leavening agent and as a moisture source.

Nut butter: Almond, cashew, or peanut butter can be substituted for eggs in brownie recipes. Replace each egg in your recipe with 3 tablespoons of nut butter. You want the nut butter to be creamy, not chunky.

Oil and baking powder: replace one egg with one teaspoon of oil (vegetable or corn oil is recommended) and two teaspoons of baking powder.

Pureed fruit: Use 1/4 cup of pureed fruit for every egg in your recipe to add moisture.

You can use unsweetened applesauce, mashed bananas, softened dates, pureed prunes (you can use baby food), or plumped raisins. Your brownies may need to be baked for a little longer.

When used as a leavening agent, you can substitute the following:

Vinegar and baking soda: Replace one egg in your brownie recipe with 1 tablespoon of white distilled vinegar or apple cider vinegar and 1 teaspoon of baking soda.

Yogurt or buttermilk: Replace each egg with 1/4 cup yogurt or buttermilk. By doing this, the brownies will remain moist and airy.

When used for binding ingredients, you can substitute the following:

Silken tofu: replace each egg with 1/4 cup of whipped silken tofu. The texture of this substitute is nice and smooth.

Pureed vegetables: use 1/4 cup of mashed avocado instead of an egg to bind the mixture.

Pureed fruits: instead of an egg, use 1/4 cup of unsweetened applesauce, canned pumpkin, mashed bananas, or pureed prunes.

Arrowroot: similar to cornstarch in consistency. To replace each egg, combine 2 tablespoons of arrowroot with 3 tablespoons of water.

Aquafaba: canned bean liquid. Aquafaba is available in grocery stores, or you can use the liquid from a can of beans or chickpeas at home. There is almost no difference in the consistency between the liquid and an egg white. 

You can replace one egg with three tablespoons of aquafaba. You should use the liquid from black beans or red kidney beans when making brownies.

What Is The Purpose Of Eggs In Baking?

Everybody has a favorite recipe that they turn to when they want to make something special. It is not uncommon for the recipe cards we use to be wrinkled and even contains some of the ingredients still attached.

There’s one ingredient you’ll often find in baking, and that’s eggs. Why does the egg add so much flavor to a recipe, especially one that involves brownies?

When baking, eggs serve a number of important functions. In many cases, they help bind the other ingredients together so that the bowl does not look like a random collection of ingredients.

A lot of recipes use eggs as a source of moisture, especially brownies. A crumbly, dry mess can result from not adding enough moisture to a recipe.

Additionally, eggs give brownies their characteristic texture and rise because of their leavening properties. With that said, there are ways you can make brownies without eggs. 

Eggless Brownies vs. Regular

Similarly, to all baked goods, brownies come in a variety of flavors. The cocoa flavor in some chocolates is more intense, while the milk chocolate flavor is more subtle.

Some prefer dense, fudgy brownies, and there are those (like me) who prefer chewy, cakey brownies.

This is why these eggless brownies have captured my heart: they taste just as good as classic brownies, but without eggs!

What Happens To Brownies Without Eggs?

It doesn’t matter whether the brownies are fudgy or cakey. Most classic brownie recipes involve eggs. What’s the reason?

In addition to containing protein and fat, eggs also serve as a binding agent for brownies, preventing them from crumbling. Aside from adding moisture to the batter, eggs prevent the brownies from turning out hard.

We will need to adjust the typical ingredients and incorporate some substitutions to replace eggs in brownies. In standard baking, you can try substituting flax eggs, mashed bananas or applesauce, yogurt, or other 1-to-1 alternatives for eggs.

To compensate for the eggs, I adjusted several ingredients for eggless brownies in this recipe.

Can Butter Replace Eggs In Brownies?

To a certain extent, yes. These eggless brownies use butter as well as milk to replace eggs.

It gives the brownies some aeration, which helps them rise, and serves as a great source of fat. Adding melted butter and sugar to the batter first adds an extra boost of fluffy goodness.

Can Milk Replace Eggs In Brownies?

Yes, partially! To make these brownies without eggs, I’ve added milk as one of the ingredients. It won’t work as a 1:1 replacement for eggs. Milk makes this batter cakier, just like in most cake recipes!

As well as adding moisture to the batter, milk also adds protein that acts as a binding agent. It probably will also work with non-dairy milk, although I’ve only tested it with whole or 2% milk.

Bonus: 

For those who don’t like super-rich brownies with a lot of cocoa flavors, adding milk helps to create a more milk chocolate flavor. This eggless chocolate brownie recipe is delicious, especially when topped with milk chocolate chips.

What Makes Brownies Cakey Vs. Fudgy?

The ratio of fat to flour in a brownie recipe affects its texture. There will be less flour and more fat in fudgy brownies (such as oil, butter, or eggs).

Baking powder serves as a leavening agent in cakey brownies, whereas less fat is required in the recipe for cakey brownies.

Therefore, brownie recipes often call for more oil, less flour, and less liquid to make them fudgier. 

A cakey brownie recipe, such as this eggless one, will use little to no oil and often butter instead. Additionally, cakey brownies will add more flour and liquid, such as milk, to the recipe.

Can I Replace Eggs With Mayo In Brownies?

It is common to add mayonnaise to brownies to give them a richer flavor and creaminess. Though it is less common, mayonnaise can be substituted for eggs in brownies.

The recipe can be altered by substituting three tablespoons of mayonnaise for each egg. If you have an egg allergy, do not use this method since mayonnaise is made with eggs.

Additional Replacements for Eggs in Brownies:

Vegetable oil: This method works best when replacing one egg; otherwise, your brownies will be too oily. When making brownies, replace one egg with 1/4 cup of vegetable oil.

Flaxseed: A vegan alternative to eggs is flaxseed. For each egg that needs to be replaced, mix 1 tablespoon of ground flaxseed powder with 3 tablespoons of water.

Final Words

You can replace eggs when making brownies for any reason, as long as you use one of the substitutes listed above.

Avoid omitting the egg from your recipe without a substitution or you will not be satisfied with the results. The above substitutions can also be used if you are using a boxed mix.

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