Baking a brownie, but not a single egg is left in the basket? Don’t worry because you really don’t need an egg to break in your brownies.
Adding eggs to your baked goods adds moisture and flavor. If you use eggs in brownies, the final result will be airy and soft. Eggs also add depth in flavor and help your batter to rise and be foamy.
If you are out of eggs but still want your brownies to be airy and soft, then using a few egg substitutes which possess similar qualities could help you.
You can use applesauce, mashed bananas, flaxseeds, or silken tofu instead of a whole egg in brownies.
Apart from these options you have other substitutes also available. These substitutes, like eggs, will give almost the same flavor and texture to your brownies.
Today we will discover all the possible substitutes and discuss how to use them in place of eggs. Let’s start without any added stretch so that you can start baking your brownie asap!
23 Best egg Substitutes for Brownies
Here is a list of substitutes for egg in brownies in case you want to try your hand at vegetarian/ vegan brownies. These substitutes will make your brownies soft and gooey, just like you want them to be. Keep reading!
1. Mashed Banana
When it comes to substituting eggs with something else in brownies, mashed bananas can be convenient. They are readily available at home; many of you may have tried banana bread.
Bananas in place of egg in brownies can add the desired texture, but you may need to add some extra pinches of baking powder for the brownies to rise.
Also, it is advised to use ripe bananas as they are easier to mash. A downside of using mashed bananas is that your brownies will have a sweet note of bananas.
Use ½ medium-sized banana in place of one egg, and your work will be done.
Applesauce is nothing but puree of cooked apples. Adding this in place of eggs in brownies gives a fluffy and thick texture.
As applesauce has pectin, it holds the ingredients together nicely. You can use unsweetened applesauce, but if it is already sweetened, reduce the sugar content in the recipe.
Applesauce is best for cake-like brownies as it adds fluffiness and moisture.
However, they miss the quality of being an excellent leavening agent, which can make your brownies harden after chilling. Trying to make vegan brownies? Applesauce is your answer. Use two tablespoons of applesauce in place of one whole egg.
3. Silken Tofu
When condensed soy milk is pressed into solid blocks after processing, silken tofu is produced. It is another best vegan substitute for eggs to use in brownies. Despite the fact that it is flavorless, it adds density to brownies.
Silken tofu has a similar texture to eggs, which is why it is an excellent option for replacement. As it is a good source of protein, your brownies will not be left with a crumbly texture.
Silken tofu has higher water content, so the texture depends on how much water is pressed. With less water than tofu, it gets firm in texture.
You can use 1/4th of silken tofu instead of a whole egg. Try blending the silken tofu with water and get a smoother consistency.
4. Ground Flaxseeds Mixed With Water
Flaxseeds are another great substitute for eggs in brownies. They are quick to prepare and add the required density to the brownies. They are highly nutritious and leave a nutty flavor in your brownies.
These seeds are a healthier option as they contain the same nutrient content as eggs and are also rich in fiber which is missing in eggs.
The final taste of the brownies will be the same as those made with eggs.
You must mix one tablespoon of flaxseeds with three tablespoons of water and let it soak for 10- 15 minutes.
You will notice that water is completely absorbed and flax seeds are thickened. You can whisk the batter and get an easily pourable thick consistency.
5. Chia Seeds
Like flax seeds, chia seeds are also an excellent option to add to brownies instead of eggs. Chia seeds are tiny in size and have a high nutrient content.
Chia seeds are a great binding agent and add a soft texture to your brownies. They have a thicker consistency than flax seeds but lack in leavening the brownies.
You can use chia seeds in the raw form or make flour and then mix them with water.
It is advised to use the flour version as the raw one will leave a texture that might not be crunchy.
You can mix one tablespoon of chia seeds with three tablespoons of water, let the seeds rest for 10-15 mins, and use to bind the brownies mixture.
Yogurt can substitute eggs when you do not have many other options while baking brownies. They have the same amount of protein and fat as the egg.
You can use yogurt without any doubt, as it adds richness and texture to your brownies.
Yogurt can keep your brownies moist for a reasonable amount of time.
However, your brownies will be less on the chewy side and not have the required density.
Yogurt will also not add extra flavor if you use the flavorless one, which is a positive side. Simply put 1/4th cup of yogurt in place of a single egg.
Buttermilk, like yogurt, will make your brownies moist and foamy. You will get a smooth and buttery texture in the final product. Use baking powder and buttermilk; the combination will give your brownies desired rise.
Buttermilk has higher water content, which can help you mix the dry mixture of brownies well.
Simply pick any unflavored buttermilk so that you can control the sugar content in the recipe accordingly.
If you are using buttermilk as a substitute for an egg, then it is advisable to measure 1/4th cup and pour it into the mixture to make a smooth batter.
8. Sweetened Condensed Milk
Sweetened condensed milk is probably something that might be sitting in your kitchen every day and paired with anything to enjoy the sweetness.
Condensed milk alone gives you the feel of a cake or a brownie. Adding condensed milk in place of the egg in the brownie recipe can be a wise choice.
Firstly they are thick and have the same consistency as an egg. Secondly, condensed milk is sweetened chiefly, so there is no need to add additional sugar to your recipe.
You can simply use ⅓ cup of condensed milk for a single egg and enjoy your delicious brownies.
Cornstarch can also be considered a thickener when it comes to substituting eggs in brownies, as it possesses an eggy texture. This eggy consistency is gained by adding an appropriate amount of water.
You should consider adding this only if you are out of all the options. Cornstarch binds the mixture really well and keeps the moisture intact.
Take two tablespoons of cornstarch and mix it with the three tablespoons of water and combine well.
It would be best to use the cornstarch and water mixture within a few seconds as they quickly dried up. Enjoy your brownies even if you don’t have eggs.
10. Arrowroot Powder
Arrowroot powder is used widely in baking products, and when it comes to replacing eggs in brownies, arrowroot powder can be the next best choice. This is your ingredient if you want to make vegan brownies with no gluten content.
This powder resembles cornstarch powder and is sold as a powder, starch, or flour. Arrowroot powder can bind the ingredients together like an egg but lacks leavening the batter.
Some may also find that the final product can be a little dry. Another downfall is that your brownies can be more crumbled, which is mostly not liked by many of us.
You can use two tablespoons of arrowroot powder with three tablespoons of water instead of a single egg.
11. Vinegar + Baking Soda
Vinegar mixed with baking soda is another option to be used in brownies if you are out of eggs. If used together, both make a chemical reaction that helps the brownies to be airy and soft.
You can use simple vinegar, or to add more flavors, go for apple cider vinegar. Mix a tablespoon of baking soda and one tablespoon of vinegar to make the paste, and use the same in the batter.
12. Oil + Water + Baking Soda
Don’t look confused if I say that you can replace the use of eggs in brownies or any baking product, as a matter of fact, with some oil mixed with water and baking soda.
This mixture is a suitable binder as well as leavens up the brownies, making them soft and chewy. Also, this option is straightforward to use and readily available, so you don’t have to look here and there.
Oil brings the egg-like texture, water moistens the brownie, and baking powder makes the brownie airy and foamy.
Use one tablespoon of oil, two tablespoons of water, and two tablespoons of baking powder.
Aquafaba may sound a little out of the ordinary, but did you know that Aquafaba is nothing but drained water from your cooked chickpeas? This is mainly thrown out after cooking but wait and save it for later.
Similar to an egg, it is a great binding agent and thickener and gives your brownies a very egg-like texture. You can purchase aquafaba directly from the market or use canned or cooked chickpeas liquid.
This is best to use if your brownie recipe calls for only a white egg. A con of using Aquafaba is that it can leave your brownies dry and doesn’t have the required rich flavor for your brownies.
Use three tablespoons of aquafaba instead of a single egg; you are good to go.
14. Commercial egg replacer
You can easily find egg replacers in the nearby stores. They are generally made with starch – potato, tapioca, and leavening agents are used.
They are obviously the best option to use in brownies or in any baking recipe as it has every quality of an egg. They do not impact the brownies final flavor and give them a soft, foamy, and smooth texture.
You can try any brand as per your liking and follow the instructions accordingly.
Most of them are used in the same quantity, which is 1.5 tablespoons of egg replacer with three tablespoons of warm water in place of a single egg.
It is surprising for me as well that mayonnaise can be used in brownies as a substitute for eggs. But we did not notice that mayonnaise is made with eggs only, so why be hesitant when it comes to using it instead of eggs?
Mayonnaise can only be used when you don’t have eggs, but if you are making eggless brownies, go for vegan substitutes like flax seeds and bananas, which we discussed above.
It adds moisture to your brownies and helps them brownies to rise while baking. Mayonnaise also binds the mixture very well and has a smooth texture because of eggs and oil.
Simply use 2-3 tablespoons of mayonnaise instead of a single egg and enjoy baking your delicious brownies.
16. Carbonated (Soda) Water
Many people tag carbonated water as an excellent egg replacement in any recipe which needs an airy and foamy texture, especially brownies, and why should they not?
The bubbles in the carbonated water or soda are enough to give them a foamy texture and act as a leavening agent.
Carbonated water also gives your brownies the right amount of moisture and does not try to change the flavor.
You may find it misses the egg yolk, but it is enough to bake your brownies without much difference. You can easily replace a whole egg with 1/4th cup of carbonated water.
17. Grated Zucchini
This might sound a little off the grid, but grated zucchini can be a nutritious substitute for eggs in brownies. It can bind the ingredients together and act as an egg replacement.
Simply grate the zucchini and add to the mixture. Do not squeeze the water out; the natural water content is a plus point. You can use ½ cup of grated zucchini in place of a whole egg.
18. Pureed Fruits / Vegetables
When it comes to egg replacement, many pureed fruit or vegetables can be used in brownies, adding more flavors to the recipe. Fruits not only help to bind the ingredients but also add flavor to the brownies.
Like if you use the puree of an apple, it will give apple flavor. You can choose whatever fruit or vegetable you like and simply substitute them with eggs.
A cup of pureed fruit or vegetable can be used in place of a whole egg. However, you can adjust the quantity accordingly.
19. Nut Butter
Nut butter, without any doubt, is my favorite option to use in brownies in place of eggs, but listing this after so long is because not everyone is a fan of nut butter.
You can simply prepare butter with any nut like peanut, cashew, or almond. There is pre-packed nut butter also available in the stores.
Remember to add a creamy nut butter texture to give a smooth brownie overall. Add three tablespoons of nut butter for a single egg in your recipe, and enjoy your brownies.
Remember a while before; we talked about using vegetable puree instead of an egg in your brownie recipe? Avocado is one of the best options available if you want to replace the egg with any vegetable.
Avocado is rich in fats, making it a better option than bananas or apples. Avocados have enough moisture, which can help the brownie to stay fudgy even after some time.
You can use a single avocado instead of a whole egg in your brownie. They will help bind the ingredients and give your brownie depth.
21. Sour Cream
Sour cream is the creamiest substitute for egg in any baking recipe. It will give your brownie a very smooth texture; like eggs, sour cream is also rich in fat and protein.
Sour cream is similar to plain yogurt, and we have already discussed how yogurt is a good substitute for an egg. After adding sour cream to the recipe, you will get soft and rich-flavored brownies. Even after chilling, your brownies will not crumble so much.
Use four tablespoons of sour cream in place of a single egg, and enjoy the chocolatey brownie.
22. Soy Lecithin
Soy lecithin is another great binding ingredient, a side product of soybean oil. It has similar nutritional value to soybean oil, with some exceptions.
You can easily mix the recipe ingredients using soy lecithin. You can simply use one tablespoon of soy lecithin for a whole egg.
If you just want an egg substitute because you are out of eggs while making brownies, go for gelatin. It is not a vegan substitute, as gelatin is generally made with the collagen of pigs and cows.
You can use one tablespoon of gelatin with one tablespoon of cold water and then mix with around two tablespoons of hot water until frothy. This will give your brownie a foamy and airy texture.
Short Recap Of The Best Substitutes For Eggs
Below is a short recap of the best substitute options for eggs.
Best Egg Substitutes In Terms Of Flavor –
Applesauce, mayonnaise, and aquafaba are the best substitute for eggs, and they have quite similar flavors.
Best Egg Substitutes That Are Easily Available-
Condensed milk and a mixture of oil, water, and baking soda are easily available in the market and can be used instead of eggs.
Egg Substitutes Should Be Least Considered-
Nut butter should be least considered as a substitute for eggs. They can be used only if you don’t have other readily available options.
How To Use Egg Substitutes For Brownies In Recipes
24 Best Egg Substitutes For Brownies
- Mashed Banana
- Silken Tofu
- Ground Flax Seed Mixed With Water
- Yogurt Dairy-Free Or Regular
- Sweetened Condensed Milk
- Arrowroot powder
- Vinegar+Baking Soda
- Oil+Water+Baking Powder
- Chia Seeds
- Commercial Egg Replacer
- Carbonated Soda Water
- Grated Zucchini
- Pureed Fruit
- Nut butter
- Sour Cream
- Soy Lecithin
- Mashed Black Beans
- Go through the substitutes and see which one seems fit for the recipe.
- Collect your ingredients and use your preferred substitute.
- Use the substitute in the required amount and proceed to make the dish according to the recipe.
Whether you have an egg or not, you can still make your delicious brownies without any hustle. You can use any of the mentioned substitutes and try baking your brownies.
I hope this conversation was helpful. If you try any of the substitutes, then do share your experience with us. We will be back with more such essential and helpful information. Until then, bake some brownies.
Frequently Asked Questions (FAQs)
Is using eggs in baking brownies necessary?
No, Using eggs is not necessary if you are baking brownies.
Can we use vinegar in place of eggs in brownies?
Yes, you can add vinegar and baking soda instead of eggs and make your brownies soft and fluffy.
What can we use to bake vegan brownies?
There are many substitutes, like applesauce, mashed bananas, and avocados, that can be used to bake vegan brownies.
[su_spoiler title=”Image Credits”]Britannica
Eat This, Not That!
Red House Spice
Medical News Today
The Spruce Eats
Fine Dining Lovers
The Times Of India
Taste Of Home
Love To Know
Love And Lemons
Bigger Bolder Baking