eggless brownies recipe (2024)

FAQs

What happens if you don't put enough eggs in brownies? ›

Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads.

Brownies are too crumbly

Brownies crumble when they are cut through way too soon before completely cooling. Brownies also crumble, when there is not enough structure. It will just fall apart.

These eggless brownies will store at room temperature for bout 3-4 days after baking. I suggest letting them cool completely, then slice and store in a container or on a plate covered with foil. To freeze these small batch brownies, slice once cool, then transfer to a freezer safe bag and freeze for up to 2 months.

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

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.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

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.

It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.

What happens if you put too much egg in brownies? ›

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

Wrapped brownies can be stored at room temperature or in the refrigerator and should be consumed within 1-2 days before they become dry and stale.

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.

Baking is a science, after all, and eggs are one of the most important pieces of the puzzle. So, measuring your eggs is key. If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense.

Generally speaking, when you go from 4 to 3 eggs, you are not making that much of a difference, and most recipes are built around large eggs, and most people buy extra large eggs. So you are really getting more than 3 large eggs if you use 3 extra large eggs.

By removing this structure-building ingredient, you make the cake less structurally sound, so it becomes less fluffy and more likely to fall apart. Additionally, eggs also add to the cake's flavor profile, so cakes without eggs may taste too sugary.

Is it ok to eat raw brownie batter? Traditional brownie recipes have raw eggs and raw flour in them, so they are not technically safe to eat. This brownie batter is eggless and the flour is heat treated, so it is safe to eat!