People wish to avoid eggs for a variety of reasons, whether it’s health, culture, religion, or perhaps dietary restrictions. An egg is a staple ingredient in many culinary dishes around the world, but that doesn’t mean we can’t do well without them. If you like chocolate brownies, you may wonder if you can make brownies without the eggs?
You can make brownies without eggs, but their entire structure will change. Most brownie recipes require adding one or two eggs — or an equal amount of substitute like aquafaba, pureed bananas, or vegetarian gelatin, along with the baking powder. It will still be delicious, yet egg-free.
Although the taste and texture may differ, adding substitutes in your baking recipes will ultimately have more or less the same effect. Reading this review will certainly come in handy when making mouth-watering desserts without eggs.
What Happens if You Make Brownies Without Eggs?
When making brownies, eggs not only provide a source of protein but also serve as a thickening and moistening ingredient. Moreover, because eggs aid in retaining moisture during the baking process, completely omitting them when working with the brownie mixes will result in a dry, flat, and hardened dessert.
Egg protein functions almost like glue, holding the dough together, so without it, the brownies would disintegrate. Because eggs are both fat (yolks) and protein (whites), putting them into brownie batter aids in binding the fat elements with the other ingredients.
To put it another way, eggs bond oil to water and prevent them from separating while baking. It works because the protein in eggs is made up of both water-attracting and water-repelling amino acids. The water-attracting amino acids bind to the liquid substances that are made of water, while the water-repelling amino acids bind to the oils.
Another pivotal point in the baking process is leavening, which occurs during the binding phase. Heat causes the air bubbles to expand and pop during baking, but the batter around the air bubbles remains intact.
The trapped, expanding air enables the brownies (or cake or cookies) to rise, resulting in a light, fluffy structure that is proportional to the number of eggs used. Brownies are naturally denser than cakes because they include fewer eggs, so completely omitting the eggs would result in a really thick dessert.
How to Make Brownies Without Eggs?
If you try to make your recipe without substituting an egg, you will certainly be disappointed with the results. However, when making brownies, the type of substitution should be determined by its function.
The eggs serve as both an emulsifier and a leavening agent in brownies.
In this instance, a mixture of components will most likely be the best egg substitute. Ground flax, arrowroot powder, soy lecithin, pureed bananas or other fruit, silken tofu, or vegetarian gelatin all serve the purpose of emulsifiers.
On the other hand, baking soda or baking powder is the greatest leavening option if you don’t want to add eggs to your brownie mix. However, if the recipe already calls for these ingredients, don’t add any more. Instead, use a dairy substitute like yogurt or buttermilk, or a professionally prepared egg substitute.
The process of making eggless brownies is pretty much the same as when making regular batches. Before you start, you should preheat the oven for around 15 minutes. Proceed to empty the brownie mix into a mixing bowl and combine all of the ingredients. Then, grease a pan using a brush and line the pan with parchment paper. Add the batter and bake according to the instructions on the package of brownie mix.
Such a prepared mix should be baked somewhere from 35 to 50 minutes, depending on the oven settings, and the quality of the mixture. Of course, this process needs to be closely monitored and supervised by you, in order to get the optimum results. If you overbake the brownies, they might come out too dry, and that is something you would like to avoid.
You will notice that the brownies are almost ready by their characteristic smell. Also, the look of the brownies will also signalize that they are done. Sometimes the top of the brownies might crack open, which is a clear sign that the brownies are ready and good to go.
Perfectly prepared brownies have found just the right balance between being dry and juicy, and when you touch them, they should behave similarly to a sponge. The best trick to check whether your brownies are ready is to use a toothpick and poke the mixture. If it is coming out clean, the brownies are perfectly baked, and all that’s left is for you to consume them.
What Can You Use Instead of Eggs in Brownies?
If you’re out of eggs or simply want to avoid them, you could consider substituting them with other common pantry products. For example, mix in a few tablespoons of applesauce or a touch of mashed banana, along with a pinch of baking soda, to provide moisture and lift to an egg-free brownie recipe.
An egg-free brownie batter can also be bound with a tablespoon or two of tapioca starch mixed with a little warm water. Another good idea would be to replace eggs with regular or vegan yogurt, or buttermilk, having in mind that four tablespoons of these ingredients will make up for one egg.
One of the simplest substitutes for eggs in brownies is flaxseed. To replace one whole egg, grind one tablespoon of flaxseed in a coffee grinder, and add three tablespoons of regular water. Allow it to sit for a few minutes until it becomes gelatinous, then use it in your brownie mix.
Silken or soft tofu also makes up for a great egg substitute. To use it for this purpose, blend one-quarter cup of tofu until the mixture is perfectly smooth and creamy, with no graininess or lumps. For better baking results, you can also add ¼ tablespoons of baking soda to the mix as well.
A basic mixture of water, baking powder, and vegetable oil can closely resemble eggs. If you need to replace numerous eggs in a recipe, this is an excellent option because it won’t make the baked dish overly oily or modify the flavor profile, unlike some other substitutes. Besides brownies, it also works well with cookies and quick loaves of bread.
Believe it or not, each egg can also be replaced with three tablespoons of mayonnaise. It actually makes sense – since the egg is one of the ingredients of mayonnaise, you’ll get part of the egg you’re looking for back into your recipe.
Mayo will be an adequate substitute for eggs if you’re making stronger-flavored sweets, such as chocolate or spice cakes, giving your desserts a great taste and texture. Even more, it also makes a good replacement for oil. In this case, however, your baked items will come out a little denser than usual.
Probably the most unusual food item on this list is the liquid found in the can of chickpeas, otherwise known as aquafaba. Even though it may not appear to be much, it is a near-magical egg substitute. If you’re worried that your brownies will taste like beans, don’t fret: any flavor leftover from the aquafaba will fade in the baking process.
Can You Make Betty Crocker Brownies Without Eggs?
Store-bought brownie mixes have evolved to meet the needs of busy homemakers. The mixes rely on a rapid stir-up and baking time rather than on preparation, with only a few additional components such as oil and water being listed. Going without eggs in brownie mixes that require eggs may be achievable, but it is not always appetizing.
The best advice you can receive is to follow our recommendations from this article and to try to find the right substitute for the eggs, in order to make good brownies. Just one remark has to be made here – the Betty Crocker brownies can be made with the use of a substitute, but the true, original taste can only be achieved with the use of eggs.
How Do You Make Ghirardelli Brownies Without Eggs?
Ghirardelli brownies mix is also one of the popular brownies mixes you can find in your local store. The reason why people love them so much is the fact that they are fudgy enough to give you that certain “brownie” feeling (they don’t have the raw feeling some of the brownies mixed can give you).
In order to finalize the brownies, you will need to add certain ingredients to this preset mixture (just like with the Betty Crocker brownies), and those ingredients include one egg in order to bind everything together into a perfect blend that will become the most delicious brownie after it, has been baked in the oven.
If you want to avoid the use of eggs, for whatever the reason is, you need to find a good substitute that will have the same properties as the egg, which will make the brownies look and taste good. Try using aquafaba or you can try using some of our recommendations from the text above.