Baking Substitutes
4 min read
Updated Jan 2025
What Can I Use Instead of Eggs in Brownies?
Discover 5 amazing egg substitutes that will make your brownies just as delicious and moist. Perfect for vegan baking or when you're out of eggs!
Quick Answer
The best egg substitutes for brownies are applesauce (1/4 cup per egg) for fudgy brownies,flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for chewy brownies, oraquafaba (3 tbsp per egg) for lighter brownies.
Why You Might Need Egg Substitutes
There are many reasons why you might need to substitute eggs in your brownie recipe:
- Dietary restrictions: Vegan, egg allergies, or plant-based lifestyle
- Out of eggs: Emergency baking situation
- Health reasons: Cholesterol concerns or calorie reduction
- Texture preference: Some substitutes create unique textures
How Eggs Function in Brownies
Understanding what eggs do in brownies helps us choose the best substitute:
Binding
Hold ingredients together
Moisture
Keep brownies moist and tender
Structure
Provide lift and texture
5 Best Egg Substitutes for Brownies
🍎
Applesauce
1/4 cup per eggBest for: Fudgy brownies
✓ Pros:
- • Adds moisture
- • Naturally sweet
- • Widely available
⚠ Cons:
- • Slightly denser texture
- • Mild apple flavor
🌱
Flax Eggs
1 tbsp ground flaxseed + 3 tbsp water per eggBest for: Chewy brownies
✓ Pros:
- • Great binding
- • Adds nutrition
- • Vegan-friendly
⚠ Cons:
- • Nutty flavor
- • Requires preparation time
💧
Aquafaba
3 tbsp per eggBest for: Light, airy brownies
✓ Pros:
- • Neutral flavor
- • Great texture
- • Zero calories
⚠ Cons:
- • Need canned chickpeas
- • Less common
🍌
Mashed Banana
1/4 cup per eggBest for: Sweet, cake-like brownies
✓ Pros:
- • Natural sweetness
- • Moist texture
- • Potassium boost
⚠ Cons:
- • Banana flavor
- • Can make brownies gummy
📦
Commercial Egg Replacer
Follow package directionsBest for: Traditional brownie texture
✓ Pros:
- • Consistent results
- • Neutral flavor
- • Easy to use
⚠ Cons:
- • More expensive
- • Processed ingredient
Pro Tips for Success
Preparation Tips
- • Let flax eggs sit for 5 minutes to thicken
- • Use room temperature substitutes
- • Mix wet and dry ingredients separately first
- • Don't overmix the batter
Baking Adjustments
- • Reduce baking time by 2-3 minutes
- • Check for doneness with a toothpick
- • Let cool completely before cutting
- • Store covered to maintain moisture