Did you know that you can make brownies without eggs? Hell, yes! The other day I discovered that you can make frosting without butter, but nothing can beat the fact that you can make brownies without eggs.
Now, why would someone want to make brownies without eggs? Hmm…
Perhaps because eggs cost like an arm and a leg today, you are allergic to eggs, or you simply run out of eggs which is one of the most common reasons.
Now, why would you go to the store when you can make brownies without eggs, right? Here are the best egg substitutes in brownies when you want to or have to GO EGG-LESS.
1. Condensed milk
Substitute ratio: ⅓ cup of condensed milk per 1 egg
Condensed milk is cow’s milk from which around 60% of the water has been removed. As a result, condensed milk has the same consistency as eggs and it is a perfect egg substitute for brownies.
Keep in mind that condensed milk is sweetened, so you can use it both as an egg replacement and a sweetener in brownies.
Substitute ratio: 3 tbsp mayonnaise per 1 egg
Since mayonnaise is made of eggs and oil, it is another logical substitute for eggs. If you shouldn’t consume eggs or you don’t want to, then feel free to skip this one.
3. Egg replacer powder
Substitute ratio: 1 ½ tsp egg replacer powder + 2 tbsp water per 1 egg (whip in a food processor or blender)
I don’t know if you’ve ever heard about it, but a commercial egg replacer powder is amazing. Egg replacer is made of a combination of tapioca starch, potato, and a few leavening agents. Here are my two favorite egg replacer powders that you can’t find in stores: Bob’s Red Mill, and Organ.
Substitute ratio: 1/3 cup of buttermilk per 1 egg
If you want your brownies to be extra soft and moist, then use buttermilk as an egg substitute. When I used it for the first time, I was surprised when the bubbles appeared. Then I realized that this was a chemical reaction of combining buttermilk with baking powder.
I also have to emphasize that buttermilk is a great vegetable oil substitute in brownies.
Substitute ratio: ¼ cup of yogurt per 1 egg
If you use yogurt instead of eggs, your brownies will be moist, rich, and soft like a feather. That’s why yogurt is one of my favorite egg substitutes in almost every dish.
6. Peanut butter
Substitute ratio: 2 tbsp peanut butter per 1 egg
Peanut butter abounds in protein and fat, which only means one thing: It’s another great substitute for egg in brownies. If you’re a fan of peanut butter cookies, then you’ll love this alternative in your brownies as well.
7. Ice cream
Substitute ratio: ⅓ cup of ice cream per 1 egg
Ice cream? Are you for real? I know it sounds like an unusual alternative to eggs, but ice cream is a combination of milk, cream, and sugar. Therefore, it is a great substitute for eggs, wouldn’t you agree?
The best of all is that you can choose different ice cream flavors for an enhanced taste of your brownies. Let’s call it “ice cream brownies”.
8. Silken tofu
Substitute ratio: ¼ cup of silken tofu per 1 egg
If you don’t want to use regular mayo as an egg substitute in brownies, but you’re looking for a vegan option, then silken tofu is your best bet. Silken tofu and eggs share the same consistency and they have a similar nutritional value.
Substitute ratio: 1 tbsp of aquafaba per 1 egg
In case you’re not familiar with aquafaba, it refers to the cooking liquid from legumes and beans. This liquid is packed with proteins and starches which makes it another great substitute for eggs in brownies.
10. Ground flaxseeds
Substitute ratio: 1 tbsp of ground flaxseeds + 3 tbsp of water per 1 egg (let it sit for 5 to 20 minutes.)
Ground flaxseeds are another vegan substitute for eggs that you can use in brownies. After combining flaxseeds with water, the mixture will thicken and even become gel-like which perfectly imitates the consistency of an egg.
11. Arrowroot powder
Substitute ratio: 1 tbsp arrowroot powder per 1 egg
Arrowroot powder is a gluten-free and starch-free substitute for eggs. Just like cornstarch, arrowroot powder is often used as a thickening agent in various dishes. Well, you can also use it as an egg alternative in brownies and other meals.
NOTE: Arrowroot powder in brownies will provide the same egg texture, but it will not give you any nutritional value as eggs.
12. Chia seeds
Substitute ratio: 1 tbsp of chia seeds + 3 tbsp of water per 1 egg (let it sit for 5 to 20 minutes)
Similar to ground flaxseeds, chia seeds will also provide thickened texture when mixed with water and let sit for a few minutes. This vegan substitute is easy to make and it gives you amazing results when used in brownies.
13. Carbonated water
Substitute ratio: ¼ cup of carbonated water per 1 egg
I’m sure carbonated water wasn’t on your mind when you started looking for the best egg substitute for brownies.
I was also skeptical when I used carbonated water instead of eggs for the first time. Guess what? Now it’s on my list of the best egg alternatives for brownies.
How does it work? Well, the bubbles of carbonated water help brownies rise and also give them a fluffy texture.
14. Ripe bananas
Substitute ratio: 1 ripe banana per 1 egg
Mashed bananas have the same texture as eggs, and they are also packed with protein. Bananas are popularly used as egg substitutes in almost any recipe, and the same applies to brownies. I use bananas as a substitute for eggs in a gluten-free banana pancake recipe as well.
Pro tip: Instead of bananas, you can also use these banana substitutes when making brownies.
15. Unsweetened applesauce
Substitute ratio: ¼ cup of unsweetened applesauce per 1 egg
Why is applesauce used as a substitute for eggs in brownies? Because it adds moisture and softness without compromising the texture of the batter. Just make sure that you use unsweetened applesauce so that it doesn’t overpower the other ingredients.
Substitute ratio: 1 tbsp cornstarch per 1 egg
If you only want to thicken the batter, then use cornstarch instead of eggs. If not, then look for other alternatives on this list that have similar nutritional value and texture to eggs.
This is just one of the many reasons why people use cornstarch.
17. Vegetable oil
Substitute ratio: 1 tbsp vegetable oil + 1 tbsp water per 1 egg
Using vegetable oil instead of eggs will help you compensate for the fat content in your brownies. However, vegetable oil will not give you the same texture as eggs. When I run out of it, I like to use coconut oil as a substitute for vegetable oil.
Why Do We Even Need Eggs In Brownies?
In case you wonder why we use eggs or why we use egg substitutes in brownies, I’ve summarized a few key points:
• They make the batter moist, rich, and tender.
• Using eggs in brownies helps bind the ingredients together.
• Eggs provide a fluffy texture to your brownies.
• They are packed with protein.
Egg-Less Brownies Are The New Delicious!
When I was making brownies with ripe bananas instead of eggs for the first time, I was so anxious about ruining everything. That didn’t happen.
So, I want you to remember that this anxious feeling is completely normal when making egg-less brownies for the first time.
Through time you’ll realize that brownies without eggs can be equally delicious, if not even more delicious!