Making the perfect brownies is easier than you think but it can be a bit tricky if you need to substitute eggs because you ran out or you are dealing with a food allergy. The good news is that thanks to one of my friends that develops recipes for food allergies I know a few great tricks to use as replacements for eggs in brownies.
Simple substitutions for eggs in brownies
When baking, applesauce can replace eggs and oil. When it comes to making brownies, it is best used as an egg substitute when you are trying to make a cake-like brownie.
It will act as a binding agent for your brownies and will also give them a cake-like texture. It works similarly to the way using applesauce in place of oil in a boxed cake mix does.
Not only do eggs serve as a binder in brownies but also the fat makes them rich and fudgy so using a low-fat option like apple sauce will prevent that fudgy texture.
You can replace each egg in your recipe with 1/4 cup of unsweetened applesauce.
When it comes to brownies, bananas are a great egg substitute. When making brownies, you can substitute 1/4 cup mashed banana for each egg.
By doing this, you will be able to give your brownies the stability they need. In addition, you will be able to enhance the sweet, caramelized sugar top crust that brownies are known for.
If you use mashed bananas, the brownies will not have a cakey texture but the lack of fat will prevent them from becoming too fudgy due to the thickness of the banana.
Avocado as a substitution for eggs in brownies
There is nothing more delicious than brownies made with mashed avocado in place of eggs. You may substitute 1/4 cup mashed avocado for each egg in your brownie recipe and replace the oil and eggs in a 1 to 1 ratio.
With this healthy substitution, you will be able to make fudgy brownies. Although avocado doesn’t work in everything, the rich flavor of chocolate is perfect for hiding the strong flavor of Avacado.
Flaxseed as a replacement for eggs in brownies
If you would like to make a healthy egg substitution for eggs in brownies, mix 1 tablespoon ground flaxseed and 3 tablespoons water for each egg in the recipe. Allow the mixture to sit for five minutes before using.
If you do this, you will produce a thick egg substitute that is perfect for making chewy brownies that incorporate a bit of extra nutrition at the same time. If you want to use this recipe and avoid having a cake texture, cut the water by half and replace the rest of it with oil.
If you use a thick, fat-rich yogurt, you will have a rich and fudgy brownie. You will still get the structure you need for a good rise. It is recommended that you go with full-fat Greek yogurt that is unflavored to achieve the best results.
The acid in the Greek yogurt will lead to a good rise of your brownies but will not leave them dry.
Nut butter and replacement for eggs in brownies
You can replace eggs in brownies with any type of nut butter. Simply substitute 1/4 cup of nut butter for every egg.
Adding this to your recipe will give it a nutty taste. It is very common for people to make a brownie with peanut butter for a peanut butter cup brownie, or a chocolate brownie with butter for a hazelnut chocolate brownie.
If you are looking to create some fun twists on your recipes and add more flavor. The addition of nut butter gives the brownie a rich, fudgy texture thanks to the fat.