Eggs are currently hard to come by and expensive. While I can go without omelets and egg salad, brownies are a must-have for me. We always keep a box of Ghirardelli brownie mix from Costco on hand, but I also enjoy making brownies from scratch. With the scarcity and high prices of eggs, is there a way to make brownies without them?
Keiry Palma, a chef-instructor of Pastry & Baking Arts, suggests three good alternatives for eggs in brownies: applesauce, flax seeds, or bananas.
Using Applesauce Instead of Eggs:
Applesauce, whether store-bought or homemade, can be a great egg substitute in brownies. It adds moisture to baked goods, making it ideal for dense items like brownies. You may need to adjust the flour in your recipe to compensate for the added moisture. Palma recommends experimenting with different brands or making your own applesauce for a personalized flavor. To replace one egg, use 1/4 cup of applesauce.
Substitute Flax Seeds:
Ground flax seeds can provide a moist and tender texture to brownies, along with a nutty flavor that complements chocolate well. When mixed with water, flax seeds create a binding gel that mimics the binding properties of egg whites. Grind flax seeds into a powder, mix one tablespoon with three tablespoons of water, and let it sit for 10 minutes before adding to your batter to activate its properties.
Swap in Mashed Banana:
Ripe bananas are not just for banana bread; they can also enhance brownies. Mash ripe bananas and use 1/4 cup to replace one egg. If you’re worried about the banana flavor overpowering, use a less ripe banana or add vanilla extract for balance. Experiment with different types of bananas to vary sweetness and flavor.
For boxed brownie mixes, substituting eggs is more challenging due to the specific moisture and binding properties they are formulated with. Boxed mixes often contain modified starches, gums, and stabilizers to work optimally with standard ingredients like eggs.
Alma explains that binders play a crucial role in creating a smooth batter by helping ingredients that don’t typically mix well together, such as water and oil, to blend seamlessly. These binders may also contain baking powder or baking soda, which react differently to egg substitutes and can impact the texture and rise of baked goods like brownies. Therefore, when replacing eggs in a recipe, it’s important to consider how these additives will interact with the chosen substitute and make any necessary adjustments. Alma recommends using applesauce or ground flax seeds as egg alternatives. With applesauce, it is advised to use half the amount of oil required to account for the additional moisture in the applesauce. For more information, please refer to the original article on SIMPLYRECIPES.
