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<\/figure>\n\n\n\nIf you or someone in your family has an egg allergy it can be a difficult adjustment to make as eggs are present in so many different things. <\/p>\n\n\n\n
Or maybe you decided not to eat eggs<\/a> as a lifestyle choice. Whatever your reason there are lots of egg free recipes available.<\/p>\n\n\n\n We take a look at egg free baking and specifically how to make egg free brownies. Give one of our recipes a go and see if you can tell the difference between regular brownies and our egg free versions.<\/p>\n\n\n\n If you need to avoid eggs or follow a vegan diet eating regular brownies won\u2019t be an option. But if you make egg free brownies then you can literally have your cake and eat it!<\/p>\n\n\n\n Eggs are a multi tasking ingredient and perform lots of hidden roles in your baking so making brownies without eggs can be a challenge. <\/p>\n\n\n\n There\u2019s no denying that baking is a science with lots of chemical interactions going on and as such every ingredient has a purpose.<\/p>\n\n\n\n The purpose of eggs is to provide moisture and a leavening agent. <\/p>\n\n\n\n Moisture from eggs comes from the fact that they are 70% water with fats, as well as proteins and minerals. The water and fat in the eggs is where the moisture comes from.<\/p>\n\n\n\n Traditional brownie recipes also require the eggs to be whisked really well, thus incorporating lots of air into them. This is what helps the brownies to rise without the use of a chemical raising agent.<\/p>\n\n\n\n Making substitutions can be a process of trial and error, finding the right replacement, adjusting the ratio to the other ingredients and tweaking the temperature or baking times (see also “5 Easy No-Bake Treats That Take Less Than 15 Minutes To Make<\/a>“).<\/p>\n\n\n\n Happily there are lots of recipes for eggless brownies with different substitutes available and these are still delicious (see also “20 Delicious Healthy Pumpkin Recipes<\/a>“), chocolatey squares of joy. <\/p>\n\n\n\n For the majority of egg free brownies it is difficult to tell them from regular brownies.<\/p>\n\n\n\n So what is the difference between regular and eggless brownies?<\/p>\n\n\n\n Regular brownies are made with eggs, flour, sugar, cocoa powder and some vanilla. <\/p>\n\n\n\n Depending on the texture that you want you can add more egg or fat for a more chewy brownie or more flour for a cakey texture.<\/p>\n\n\n\n The fact that eggless brownies do have a more cake like texture is due to the fact that there is no egg in the mixture. However, other sources of fat such as butter can create a chewy eggless brownie.<\/p>\n\n\n\n Some people replace the eggs in egg free brownies with butter or oil and others prefer to use milk, yogurt or even a mashed banana. <\/p>\n\n\n\n If you are a vegan then you won\u2019t want to use butter or yogurt but adding a banana to the mixture adds moisture and binds the dry ingredients together.<\/p>\n\n\n\n When you add milk as a substitute for eggs it doesn\u2019t work in the same way just by itself. <\/p>\n\n\n\n The milk works in combination with the other ingredients and introduces moisture to the mixture. It also adds some protein which behaves like a binding agent.<\/p>\n\n\n\n Whole milk works best for this substitution or 2% milk at the very least. <\/p>\n\n\n\n The benefit of adding milk as a replacement (see also “A Guide To The Best Milk Alternatives<\/a>“) for eggs means that the brownies will have a more milk chocolate flavor rather than a deep, rich cocoa flavor.<\/p>\n\n\n\n Using butter as a substitute for eggs also works in conjunction with the other ingredients in the recipe. <\/p>\n\n\n\n It works especially well with milk and as a fat it binds the brownies together. With the milk the butter also introduces air into the mixture and helps it to rise.<\/p>\n\n\n\n Mixing the melted butter with sugar in the early stages of the recipe also brings another level of aeration to the batter. This will help the brownies to rise in the oven and create a fluffy texture.<\/p>\n\n\n\n Some recipes will include baking powder as an extra dry ingredient in egg free brownies. <\/p>\n\n\n\n It is a staple baking ingredient, so most people will have some to hand if they are out of eggs and want to make some brownies.<\/p>\n\n\n\n However, the baking powder has a tendency to dry out a cake mixture, so it is important to adjust the moisture content to compensate for this. <\/p>\n\n\n\n One way is to mix a little flour with some warm water. This causes the starch in the flour to gelatinize and trap water in the mixture.<\/p>\n\n\n\n The great bonus about substituting banana for eggs in brownie batter is that you get the great flavor of the banana mixed with the chocolate. <\/p>\n\n\n\n It also adds a level of sweetness to the mixture, so you don\u2019t have to worry about adding too much sugar.<\/p>\n\n\n\n Ripe bananas are important however, to get that level of sweetness as well as the moisture that is the prime purpose of replacing eggs with banana. <\/p>\n\n\n\n This ensures that your egg free brownies will be moist and gooey.<\/p>\n\n\n\n Applesauce is a great substitute for eggs in a brownie recipe. It has a high water content and so introduces good levels of moisture to the batter, even more so than a ripe banana.<\/p>\n\n\n\n Unsweetened applesauce is best as it won\u2019t increase the sweetness of the brownie batter too much. <\/p>\n\n\n\n This also works really well to bind the brownie ingredients together, and it is a relatively inexpensive replacement for eggs.<\/p>\n\n\n\n These substitutes work equally well in the place of eggs for your brownie recipe. The yogurt should be plain full fat and if you don\u2019t have buttermilk you can always make your own.<\/p>\n\n\n\n To make buttermilk combine one cup of milk with a tablespoon of white vinegar. This causes the milk to curdle and thicken. <\/p>\n\n\n\n As the yogurt and buttermilk are relatively neutral in taste they won\u2019t impart any unwanted flavors into the brownie mixture.<\/p>\n\n\n\n The moisture and fat in both the buttermilk and yogurt make an excellent substitute for eggs. <\/p>\n\n\n\n As they are acidic ingredients by adding baking soda as a base ingredient you will achieve a chemical reaction which causes air bubbles to form and provides a leavening to the mixture.<\/p>\n\n\n\n To avoid using eggs some vegans will use ground flaxseed in a brownie recipe. <\/p>\n\n\n\n This is a classic vegan ingredient that with the addition of water creates \u2018flax eggs\u2019. The combination creates a gel-like substance that adds moisture and a binding agent to the mixture.<\/p>\n\n\n\n A benefit of this method for egg replacement is that there is no flavor to ground flaxseed, so it will not impinge on the taste of the brownies. <\/p>\n\n\n\n You will need to add a little baking powder as well though, for some additional lift.<\/p>\n\n\n\n Using a cup of mashed avocado in place of eggs works well, but you do need to also add a teaspoon of baking powder as leavening. It\u2019s important to use ripe avocados as unripe ones will turn bitter when cooked.<\/p>\n\n\n\n The resulting texture from adding avocado is velvety while the baking powder gives the brownies the lift they need. <\/p>\n\n\n\n A half cup of milk gives the mixture an added level of moisture as well as some additional fat. The brownies will be cakey with a slight hint of avocado.<\/p>\n\n\n\n If you have made some egg free brownies, and they have sunk in the middle there is a solution. <\/p>\n\n\n\n The reason the middle looks sunken is that the outside edges of the brownies bake more quickly and so rise more even when the center is still soft.<\/p>\n\n\n\n You could put the brownies back in the oven to cook for a bit longer, but then you risk overcooking them and drying them out. <\/p>\n\n\n\n Instead use a spatula and gently press the raised edges of the brownies until they are almost level with the center.<\/p>\n\n\n\n Avoid having flat brownies by making sure that you introduce lots of air into the mixture, bake them as soon as the batter is ready and ensure that the oven is up to temperature before baking the brownies.<\/p>\n\n\n\n Avoid opening the oven in the first two thirds of cooking time to keep the temperature constant and help them to rise.<\/p>\n\n\n\n If you follow the ingredients and instructions in the recipe carefully then you should have egg free brownies that don\u2019t sink. <\/p>\n\n\n\n But if they do come out of the oven sunken at least now you know why and how to fix this issue for next time.<\/p>\n\n\n\n As we\u2019ve said there are quite a few recipes available for egg free brownies. We\u2019ve found some of the best for you so that you can try them out and decide for yourself which are the best.<\/p>\n\n\n\nMaking Brownies Without Eggs<\/strong><\/h2>\n\n\n\n
Regular Brownies Vs Eggless Brownies<\/strong><\/h2>\n\n\n\n
What Replaces Eggs In Brownies?<\/strong><\/h2>\n\n\n\n
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<\/figure>\n\n\n\nMilk<\/strong><\/h3>\n\n\n\n
Butter<\/strong><\/h3>\n\n\n\n
Baking Powder<\/strong><\/h3>\n\n\n\n
Banana<\/strong><\/h3>\n\n\n\n
Applesauce<\/strong><\/h3>\n\n\n\n
Buttermilk Or Yogurt<\/strong><\/h3>\n\n\n\n
Ground Flaxseed<\/strong><\/h3>\n\n\n\n
Mashed Avocado<\/strong><\/h3>\n\n\n\n
How To Fix Sunken Brownies<\/strong><\/h2>\n\n\n\n
Egg Free Brownie Recipes<\/strong><\/h2>\n\n\n\n
Ultimate Fudgy Brownies Without Eggs<\/a><\/strong><\/h3>\n\n\n