The egg is a key ingredient in baking that plays acts as a binder to hold the recipe together, as a leavening agent to help it rise, or for moisture.
In brownies, eggs emulsify the dry ingredients, add moisture and increase the flavor and appearance. Without eggs, brownies may turn out to be a crumbly dry mess.
However, some people may avoid eggs due to dietary preferences and allergies. For vegans and those who are allergic to eggs, there are different replacements for eggs. This article explores some of the egg replacements in the brownies.
8 Best Replacements for Eggs in Brownies
The use of ingredients to replace eggs in brownies to achieve similar texture and flavor can be challenging. This section discusses some of the best replacements for eggs in the brownie recipe.
Flaxseed is a good source of dietary fibers and omega-3 fatty acids. It can be an excellent plant-based substitute for vegan brownies.
To make a flax egg, stir one tablespoon of ground flaxseed in 3 tablespoons water until thick and gelatinous and add to brownies batter instead of an egg. It gives an earthy, nutty taste creating a chewy texture.
Ground flaxseed acts as a thickener due to its high water absorption, mild structure builder, and emulsifier, just like eggs do in traditional brownie recipes. It is stable at baking temperature.
Ground flaxseed can be a healthy replacement for eggs in brownies without imparting its flavor, colors, and textures.
Chia seeds are a classic substitute for eggs in vegan brownies like flax seeds. It is a great source of dietary fiber rich in protein, vitamins, minerals, and antioxidants.
To make a chia egg, mix one tablespoon of whole chia seeds or two teaspoons ground chia seeds to three tablespoons of water and allow it to be gelatinous and thick. It can then be added to the brownie recipe in place of eggs.
Chia egg adds moisture to the brownie and acts as a binder without imparting any flavor. It gives brownie a gooey and fudgy texture.
Chia seeds may be used to replace whole eggs in baking brownies as they impart less detectable flavor in the brownie.
Silken tofu with softer consistency obtained from soy may be used as an egg replacement in home baking.
To replace one egg, substitute one-fourth cup of strained, pureed, silken tofu and add to brownie batter. The straining of tofu allows removing lumps in the brownie.
When added to the brownie, it provides binding and humectancy. Like eggs, Its protein content allows it to participate in the Maillard reaction for browning. It gives a mild flavor that can be masked with other flavor extracts.
Silken tofu is a good replacement for eggs in the brownie recipe as it has a similar texture. A quarter cup of pureed silken tofu can replace one egg.
Vinegar and Baking Soda
Vinegar and baking soda have been used in combination as a replacement for eggs in making eggless brownies.
One egg can be substituted with one teaspoon of baking soda and one tablespoon of vinegar in the brownie recipe. Apple cider vinegar is the popular choice instead of white vinegar.
Vinegar and baking soda react together and produce carbon dioxide and water, making brownie light and airy, providing the leavening that egg does. However, too much baking soda does not make brownies taste good.
The combination of vinegar and baking soda works well as a replacement for egg, especially for the brownie to be light and airy.
Bananas are a popular fruit that acts as an egg substitute. It is rich in fiber, potassium, magnesium, and vitamins.
One mashed banana can replace one egg in the brownie recipe. Since it will add a bit of flavor, make sure it is compatible with the recipe’s other ingredients.
Ripened banana adds moisture and provides binding to the brownie recipe. It may be because of its high fiber content.
Ripened bananas may be replaced for the egg in the brownie recipes for giving structure and fluffiness. However, it may impart fruit flavor to the brownie. Also, the amount of sugar needs to be adjusted.
Applesauce works great as an egg substitute in the brownie recipe.
To replace one egg, ¼ cup of applesauce is perfect. It can also be prepared at home by cooking cored-peeled diced apples in water and blended. PETA recommends adding ½ teaspoon of baking powder as apple purees may make brownie denser.
Applesauce provides binding and humectancy to baked goods due to its high fiber content.
It may not emulsify fats or leaven significantly like eggs.
Applesauce may act as a replacement for eggs in the brownie. Also, consider adding more chocolate to cover the fruity flavor.
Yogurt makes a good egg substitute in a brownie recipe if the dairy product can be added to the recipe.
In the brownie recipe, one egg is equivalent to ¼ cup of regular or Greek yogurt. It is best to use plain yogurt as unsweetened variety may alter the flavor of the recipe. The vegans may opt for soy yogurt.
It may not make brownie dense and chewy like traditional eggs, but it may help hold the moisture.
Yogurt (1/4 cup), one of the best vegetarian replacements for eggs, can be added to replace egg in the brownie recipe to enhance the flavor and hold moisture.
Aquafaba is the liquid in which the legumes are cooked. It is the liquid left in the canned beans. It is rich in proteins, starch, fiber and functions as an egg replacer.
The common strategy to replace eggs in a brownie recipe is three tablespoons of aquafaba for one whole egg. It is whisked to form white, airy foam and then added to brownie batter.
Aquafaba has the same consistency as egg white. It may help in binding the ingredients together like eggs in the brownie recipe.
Aquafaba, drained legume liquid from a can or a pot of cooked beans, may replace eggs in the brownie recipe for binding ingredients.
Soy lecithin is the byproduct of soybean processing that has excellent emulsifying and binding properties like eggs. It may be used to replace eggs in baking to produce cakes with low cost and health benefits.
Different plant-based purees, including apricot, pumpkin, apples, bananas, avocado, and prunes, may be used as egg replacers in baking. About ¼ cup of purees may replace one egg. They help in binding baking ingredients due to their fiber content.
Yes, commercial egg replacer may be used to replace eggs in the brownie recipe following the manufacturer’s instructions. However, some people do not prefer its peculiar after taste.
Chocolate brownies usually rely on eggs for their dense, rich texture. However, there are many replacements available if allergic to eggs or have dietary restrictions.
These replacers may add moisture and act as good binders. You may choose the right replacement depending on the recipes and taste preference.