Those that don’t like eggs or don’t usually eat them because you’re allergic, you might wonder, “Can You Make Brownies Without Eggs?”. Well, while eggless brownies aren’t that easy to find, you can still whip up your own batch of brownies without eggs!
Now, eggless brownies sound weird, but they’re very much possible! It is just that the result will be slightly different than what you are accustomed to.
The ingredient list on your favorite chocolate chip cookie would not have “eggs” in them if they were made with real ingredients instead! Here I am going to show how easy making these delicious treats becomes once all those protein providers come out behind closed doors (hint: there isn’t any).
If you want to make brownies but don’t have eggs or other key ingredients at home (like butter), there are many alternatives that can be used in their place. Some substitutions may already be familiar; others might come as news!
Why Are Eggs Used in Baking?
We have many favorite recipes that we use when cooking or baking something special. One of the main ingredients in baking is always an egg, but what makes recipes like brownies so special? It’s all about how you use them!
When baking, eggs are used to help combine other ingredients to form one cohesive unit. This helps keep your dishes light and fluffy!
Your favorite recipes will come out perfectly every time with the right amount of moisture. Eggs are used in many baking dishes to add that extra something-special you crave! A leavening agent helps your brownies rise just enough and have the perfect texture.
So, Can you make brownies without eggs?
There are many items you can use to substitute for eggs when making brownies. You might have some at home that will work, but be aware of the potential substitutes and what they lack in flavor or texture.
That means that depending on the substitute you end up working with, it would come with its tastes and textures. So a few additional steps would need to be taken to balance that out so your brownies taste the way you’d want them to!
Substitutes for eggs in brownies
One of the best things about baking your brownies is that you can easily swap out an ingredient that doesn’t work for you without an issue. If you’re someone that can’t have eggs in their brownies, it can easily be replaced with something else! Here are some of the best substitutes that can be used in place of eggs!
The addition of bananas to brownies brings a fantastic flavor, but it also helps cut down on the amount of sugar needed. The natural sweetness from this fruit makes for a sweet yet toothsome treat that you can feel good about eating!
When making banana bread, the type of banana you use can make all the difference. Ripe ones will give off more flavor than unripe ones do, and they’re also easier to work with because of how soft and squishy they are!
Mashed bananas are a great addition to any baked good, but they shine when used in brownies. The sweetness from the fruit helps balance out all that cocoa powder, so you get a chewiness with every bite!
Applesauce is an excellent alternative to eggs for different binding ingredients together. It’s also inexpensive, has high water content, and can be used in place of dairy if needed!
This brownie is extra moist and tasty because of the applesauce, but it doesn’t have that traditional crispy top.
Applesauce is an inexpensive, high-water content replacement for eggs that can be used to bind different ingredients together.
You would have to go a bit heavy with the flour, but the end result will be super close in texture to regular brownies!
Yogurt or buttermilk
When making brownies, another great alternative to using eggs would be 1/4 cup yogurt or buttermilk. That will help the cakes be light enough and keep them moist too!
Here the ratio would be this quarter cup of yogurt or buttermilk for every egg that your original recipe called for. Adjust the consistency of this recipe with more flour if needed, and the brownies would end up turning out perfect!
Baking Powder (+ A lot More Flour)
To give your brownies that perfect fudgy flavor, use 2 ½ tsp of baking powder! Usually, baking powder is skipped out in the baking world. But that’s because It’s important not to overdo it. However, here we’re making brownies, so having them be gooey and fudgy is the goal that works out perfectly with the effects of baking powder.
Then take one cup of flour and water stir it into the batter until smooth consistency. That is an easy way to make the roux, which will work great for brownies. By cooking the flour in hot water, a portion of it gelatinizes, which traps more moisture inside. The resulting brownie will stay soft while also moist due to increased flexibility from all that swelling caused by being cooked at such high temperatures!
Eggless brownies may sound impossible at; first they’re such a massive staple of the baking world after all! However, with the proper substitutes, anything is possible! Use any of the substitutes that we’ve mentioned above, and you’d be able to have brownies without having to deal with any eggs!