We’ve all been there. Suddenly, we have an overwhelming craving for brownies. But maybe you want to make brownies for someone with an egg allergy and you have no idea what to use to replace the eggs in the recipe.
Look no more. You’re in the right place. In this article we will discuss substituting eggs in brownies.
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So Why are Eggs (or Egg Replacements) Important in Brownie Recipes?
Okay, so some of you might be tempted to just leave out the eggs and see what happens to the brownies. But, don’t do it!
Here’s why eggs are used in recipes.
Eggs Add Moisture
Without an egg, your brownies will be very dry. No one wants to be coughing as they eat a dried out brownie.
Eggs are Leavening Agents
Eggs help create small air pockets while baking, causing the baked goods to rise.
Eggs are Binding Agents
Eggs help hold ingredients together, this helps the brownie from falling apart.
Eggs Affect Overall Taste
Of course, like any ingredient in a recipe, eggs provide flavor that affects the overall taste of the brownie.
How to Substitute Eggs in Brownies
Obviously, we want to maintain the same qualities that an egg offers in a recipe. Let’s take a look at egg substitutions and how they might affect things like binding, leavening, taste, and moisture.
Egg Substitutes In Brownies
Substitute one whole egg with the following ingredients:
- ¼ of a cup of Buttermilk
- ¼ cup of Carbonated water
- Half of a Mashed Banana
- 1 Tablespoon Ground Flax Seed Combined with 3 Tablespoons of Water
- 1 ½ teaspoons of Commercial Egg Replacer with 2 to 3 Tablespoons of Water
- ¼ of a cup of Silken Tofu
- ¼ of a cup of Yogurt
- ¼ of a cup of Applesauce
- 1 Tablespoon of Chia Seeds Combined with 3 Tablespoons of Water
- 2 Tablespoons of Arrowroot Combined with 3 Tablespoons of Water
- 3 Tablespoons of Aquafaba
- 3 Tablespoons of Nut Butter
- 1 Tablespoon Soy Lecithin
- Buttermilk as an Egg Replacement
Substitute one whole egg with ¼ of a cup of buttermilk.
Many people ask, “can I use milk instead of eggs in brownies?” Yes, but preferrably buttermilk.
The fermentation of the buttermilk will help with leavening. It will keep brownies light and airy while providing moisture to the batter.
If you don’t have buttermilk, simply add some lemon juice or white vinegar to your milk.
- Carbonated Water as an Egg Substitute
Substitute one whole egg with ¼ cup of carbonated water.
Carbonated water (sparkling water) can be a great choice when making your brownies. The carbonation in the water acts as a leavening agent. It also keeps the brownies moist. It is tasteless, which may or may not affect how you feel about the overall finished brownie.
- Banana as an Egg Replacement
Replace one whole egg with half a mashed banana.
This one is not my favorite choice because sometimes you can still taste the banana in the recipe. Banana is also not a great leavening agent. However, bananas work well as a binding agent.
- Flaxseed as an Egg Replacement
Replace one whole egg with 1 Tablespoon ground flaxseed combined with 3 Tablespoons of water.
Keep in mind that flaxseed should be ground (not whole) when used in recipes. You can buy pre-ground flaxseed (affiliate link) from the store or you can grind the flaxseed yourself with a coffee grinder.
When combining flaxseed with water be sure to let it rest a bit before adding to the batter. This gives it a chance to become more of the correct consistency needed to act as a binding agent in the recipe.
Flaxseed is good as a binding agent and emulsifier but may add an earthy taste to the finished product. It also may make the brownies seem more dense.
- Commercial Egg Replacer
One whole egg is typically replaced with 1 ½ teaspoons of commercial egg replacer combined with 2 to 3 Tablespoons of water. Read the package instructions.
Commercial Egg Replacers can be a great choice. There are a few egg replacers on the market. Some popular brands are Bob’s Red Mill (affiliate link), Orgran (affiliate link), and Ener-G (affiliate link).
You’ll need to check with your specific commercial egg replacer’s ingredients, but typically commercial egg replacers contain leavening agents, potato starch, and tapioca starch.
Read the package directions for the particular brand’s instructions on how to replace egg in a recipe.
- Silken Tofu as an Egg Substitute
Substitute one whole egg with ¼ of a cup of Silken Tofu.
Silken Tofu should be used rather than Firm Tofu as an egg substitute due to the water content of the tofu. Silken tofu has a higher water content than firm tofu, making your baked goods more moist.
Be sure to puree or whip the silken tofu before adding it to the brownie batter.
Tofu takes on the flavor of other ingredients, making it a good choice. However, it can make recipes more dense. This may be okay in the case of a brownie.
- Yogurt as an Alternative to Egg
Replace one whole egg with ¼ of a cup of yogurt.
If using yogurt as an alternative to egg be sure to use unflavored unsweetened yogurt. Yogurt can add moisture to the recipe.
Yogurt is not the best binding agent.
- Applesauce as a Substitute for Egg in Baking
Substitute one whole egg with ¼ of a cup of applesauce.
Applesauce or other fruit or vegetable purees may be a great substitute for eggs in baking. If using applesauce, be sure to buy unsweetened applesauce.
Applesauce is great for moisture and binding, but is not a great leavener.
Canned pumpkin, mashed avocado, mashed sweet potatoes, grated zucchini, or pureed prunes may also be used. Keep in mind that many of these fruits and vegetables may change the taste of the finished product.
- Chia Seeds as an Egg Replacement
Replace one whole egg with 1 Tablespoon of Chia Seeds (affiliate link) combined with 3 Tablespoons of water.
Chia seeds, while not a great leaving agent, are a great binder. They are rich in soluble fiber which act as an emulsifier (stabilizes the suspension of one liquid within another). Chia seeds are more of an emulsifier than flax seeds.
I recommend grinding chia seeds for brownies rather than eating whole chia seeds. You don’t want to have a gritty taste when eating your brownie.
- Arrowroot as a Substitute for Egg
One whole egg may be substituted with 2 Tablespoons of arrowroot powder (affiliate link) combined with 3 Tablespoons of water.
Arrowroot can be a good choice as an egg substitute, however, it may leave the finished product a little dry. It does act as a great binder.
- Aquafaba as a Substitute for Egg Whites
Two Tablespoons of aquafaba may substitute one egg white in a recipe, while three Tablespoons of aquafaba may substitute for a whole egg.
I know many of you are like aqua what? Aquafaba (affiliate link) is the leftover starchy water from cooked beans (commonly from chickpeas). It resembles raw egg whites and that is why it is a great substitute for those recipes that call for just egg whites.
It is a plant based egg substitute. There are some commercially available products.
- Nut Butter as an Egg Substitute in Brownies
Three Tablespoons of nut butter may be used as a substitute for one egg in a brownie recipes.
Many bakers like to use nut butters as an egg substitute in brownies simply because of the flavor it adds to the brownie. Keep in mind that nut butters may create a drier brownie.
- Soy Lecithin as an Egg Substitute for Egg Yolks
One Tablespoon of soy lecithin (affiliate link) replaces one egg in a recipe, while roughly two teaspoons to one Tablespoon of soy lecithin may be substituted for one large egg yolk.
Soy Lecithin can be purchased commercially. It acts as a great leavening agent. It can be used to replace a whole egg in a recipe but is also a great replacement choice for recipes that call for only the egg yolk.
Final Thoughts
Egg is meant to act as a leavening and binding agent while contributing to the flavor and moisture of a brownie recipe, so finding the right egg replacement with similar baking properties to an egg is important.
Play around with different options to see which one is your favorite, and you’ll always be able to satisfy those intense brownie cravings.
So what is your favorite egg substitute when making brownies? Leave me a comment. Don’t forget to subscribe to my email list to keep in the know and be sure to check out my book that I wrote for children with food allergies.
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Last Updated on July 27, 2022 by Amber DeVore, RD, CSSD, CLT