Eggless Chocolate Brownies recipe (2024)

FAQs

What can you substitute for eggs in brownies? ›

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

Brownies are too crumbly

Why are my brownies too crumbly - There are several reasons for crumbly brownies - either you over baked the brownie, or underbaked and cut it way too soon and there is less fat and liquid ingredients in the brownie batter.

Vegan brownies shelf life

Your brownies will have a five to seven day shelf life depending on the conditions they're kept in.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Not necessarily bad, but different. And it would be thicker, unless you hadd a little extra water and oil, or use an egg substitute.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Should brownies still be wet in the middle? ›

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Egg Substitutions That Worked

¼ cup yogurt: I used 2 percent plain Greek yogurt. I was wowed. By far my favorite! ¼ cup applesauce: The texture of the brownies wasn't compromised.

The shelf life of this baked chocolate good is generally 3-4 days on the counter at room temperature. Wrap them in plastic wrap or put them in a Ziploc bag to keep them fresh and moist. You can keep brownies in the fridge for up to one week on average.

When Using Cold Eggs Is Fine. Baked good that are dense, not airy: McCoy explains that recipes that don't rely on eggs for their creation of air—such as brownies, blondies, and muffins—allow you to use either cold or room temperature eggs.

Yes, you can use olive oil in brownies!

In addition, it's an incredible preservative, so the brownies stay moist for longer!

This recipe is for ONE egg substitution. Use 1–1/2 tablespoon vegetable oil, 1–1/2 tablespoons water, and 1 teaspoon baking POWDER, not SODA. So if you needed 2 eggs, you would just double the recipe: 3 T veg oil, 3 T water, and 2 t baking powder. For 3 eggs, 4–1/2, 4–1/2, 3.

If a quick bread calls for two eggs, try subbing in mashed banana or applesauce for one of the eggs. Quick breads tend to be more forgiving in terms of texture. Cookies usually call for 1 to 2 eggs. Subbing in mashed banana or applesauce will be acceptable, but the overall texture will likely be cakier.