In this brief guide, we will answer the question, “What happens if you make brownies without eggs?”. We will further elaborate on the possible ways to make brownies if you forgot to add eggs.
The Whole Portion is your go-to source for reliable nutrition, health, and wellness information. We are a team of passionate and experienced nutritionists, dietitians, and food science writers dedicated to providing high-quality content that helps you make informed decisions about your health. You can view our writers and review board here. Our articles are reviewed by PhD Food scientists and we only cite from Government or Scientific publications. We are owned and funded by PressPublish.
In this article we will answer the question “Can I make box brownies without egg?”, show you how to make eggless brownies and the substitutes for eggs in brownies without compromising on taste.
Whether you’re looking to bake some exceptional vegan brownies or just working with an empty fridge, you’ve come to the right place. We’ve got 9 of the best egg substitutes for brownies that you will find.
Eggs play a central role in most baked goods. They provide the sticky protein-packed glue that holds all the ingredients together. In brownies, they’re especially important for adding moisture and that extra bit of decadence.
But if you’re trying to adhere to a plant-based or vegan diet, you’ll need something else to act as the tasty glue that holds your baked treats together.
To help you create the same delicious desserts, we’ve got the nine best egg substitutes for brownies and other baked goods. These vegan ingredients will all work in a pinch, with a few working so well, you’ll wonder why anyone uses eggs in the first place!
This is an easy brownie recipe without eggs or nuts.
These chewy fudgy brownies are made with a simple brownie base of ingredients you probably already have in your pantry, except that these brownies have no eggs or nuts. They’re topped off with delicious chocolate chips!
They’re a classic, chewy-style brownie and are so easy to make from scratch.
Easy Fudgy Brownies
Sometimes we just need a fast and easy fudgy brownie recipe to put together, am I right!? Whether it’s for a kid’s school event, party, or because sometimes we just want a dang brownie. Whatever it is, this recipe will come to the rescue for you. No eggs are required for this one either.
- These brownies are fast, easy and fudgy.
- They’re piled with chocolate chips which are the perfect topping.
- This is a nut-free brownie recipe, but nuts can easily be added to the batter if you prefer.
- The brownie has a wonderful chewy fudgy texture. Once baked, these brownies store well in the freezer.
- For a gluten-free version, try my nut butter oat brownies (which can also be made nut-free).
Ingredients & Substitutions
DRY INGREDIENTS – All-purpose flour, baking powder, salt, and chocolatey cocoa powder are the base. For sugar, you can use brown sugar, granulated sugar or coconut sugar which has a caramel-like flavor (and is my personal favorite).
WET INGREDIENTS – No eggs are used in this brownie recipe, just milk, cooking oil and vanilla. Use a light-tasting oil like canola or vegetable. These can also be made dairy-free by using a plant-based milk alternative.
ADD-INS – These are nut-free brownies, but can easily be customized to your preference. Add chopped walnuts or pecans straight to the batter if preferred. Dark chocolate chips are sprinkled on top of these brownies which makes them extra delicious (I also used this method with my double chocolate beet brownie recipe).
Feel free to try with milk chocolate chips, white chocolate chips or even butterscotch chips.
How To Make Brownies Without Eggs
A dessert that everyone will enjoy.
- In two separate bowls, mix together dry and wet ingredients.
- Make a well in dry ingredients and add in wet – mix together until just combined.
- Pour into a greased baking dish, sprinkle with chocolate chips, and bake according to the full recipe instructions below.
Let cool 20 minutes before slicing into squares. The chocolate chips will still be warm and soft. If you want them to be hard, place the brownies in the fridge for 45 minutes to chill before slicing.
Recipe Tips
- Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
- Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
- The brownie batter is sticky. Use a spatula dipped in water to help spread it more easily.
- It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.
Freezing Leftovers
Ok so yes, you might want to gobble these all up in one sitting. But these easy fudgy brownies also freeze really well! Consider cutting them into smaller squares and freezing them for a quick treat to curb that sweet tooth craving.
To freeze, place each brownie slice on a baking sheet in the freezer for 1-2 hours. Once they’re slightly frozen, you can pop them into a freezer bag and freeze up to 3 months. The baking sheet method prevents them from sticking together.
More Brownie Recipes
Did you love this brownie recipe? Be sure to leave a rating below!
- all purpose flour
- – brown sugar, coconut sugar or white sugar
- – regular dairy or plant-based will work
- – vegetable or canola
- Preheat oven to 350°F and lightly grease a square pan or line it with parchment paper.
- In a large bowl, mix together dry ingredients: flour, sugar, baking powder, cocoa powder and salt.
- In a small bowl mix together milk, cooking oil and vanilla extract.
- Make a well in the center of dry ingredients and pour wet ingredients in. Mix together to form brownie batter.
- Pour the batter into the greased pan – it will be sticky. Run a spatula under water, then use it to help spread the batter to the edges.
- Sprinkle chocolate chips on top and bake for 30 minutes. Let cool 20 minutes before slicing into squares. If you want chocolate chips to harden first, place in fridge to cool completely before slicing. Serve and enjoy!
- Leftovers can be stored in an airtight container in the fridge up to 5 days.
- To freeze, place each brownie slice on a baking sheet in the freezer for 1-2 hours. Once they’re slightly frozen, you can pop them into a freezer bag and freeze up to 3 months. The baking sheet method prevents them from sticking together.
- Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
- Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
- It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.
Post navigation
These Ultimate Fudgy Brownies without Eggs are super fudgy, moist, chewy, gooey, dense, and chocolaty, with crispy edges and crackly tops. Easy to make with basic pantry ingredients. This easy eggless brownie recipe really is the best! The recipe includes step-by-step photos and lots of tips.
For years, I have been on a quest to find the perfect egg-free brownies recipe, and I think I got it! Meet my Ultimate Fudgy Brownies without Eggs recipe.
These eggless brownies are super fudgy, moist, chewy, dense, and chocolaty, with crispy edges and crackly tops, and made completely from scratch.
They’re much more flavorful than anything made from a box. They taste amazing. I bet you have most of what you need to make these eggless brownies already sitting in your kitchen. So let’s get baking!
If you prefer cakey brownies, check out my Best Eggless Brownies.
- They have fudgy and chewy centers and crispy edges.
- Rich chocolate flavor
- Perfect crackly top.
- Easy to make. You don’t even need a mixer.
- The recipe calls for basic pantry ingredients.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Cornstarch
- Baking powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: You will need brown sugar and white granulated sugar.
- Unsweetened cocoa powder: I use unsweetened natural cocoa powder, which is more acidic and reacts with baking powder, allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Instant espresso powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
- Chocolate chips or chunks: I recommend using high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
Step By Step Recipe Photo Tutorial
Preheat the oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper.
2 – Mix Dry Ingredients
Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
3 – Combine Milk and Vinegar
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
4 – Melt Butter
Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
5 – Add Sugars
Stir in the sugars, mix until well combined. The mixture must be homogeneous and glossy.
6 – Add Milk Mixture
Add milk mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
7 – Stir in Cocoa
Add cocoa powder, mix to incorporate; continue stirring constantly, for 2 more minutes. Add vanilla and instant expresso powder (if using), mix to incorporate.
8 – Add Dry Ingredients
Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains.
9 – Pour into Prepared Pan
Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired.
10 – Bake
Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!
11 – Cool and Cut
How To Fix Sunken Brownies
When baking brownies, especially without eggs, a common problem is that the center can sink a little. This happens because the outer edges bake more quickly and rise more while the center is still soft. Most people will tell you to cook the brownies longer. The problem with this, in my opinion, is that the chance of overbaking the brownies increase, and NO one likes dry brownies. So, I have an easy fix to this problem! As soon as you get the brownies out of the oven, GENTLY push down the edges with a spatula.
Quick Baking Tips
I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator, but rather hand weighed and tested by me.
Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating in the microwave, rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Frequently Asked Questions
What is the best way to cut brownies?
The best way to cut brownies is to let the brownies cool off completely and use a plastic knife. Alternately, you can also use a hot knife or regular knife covered in cooking spray to cut.
Should I use a metal or glass pan?
For baking sweets, metal is better! Metal pans distribute the heat more efficiently, resulting in evenly baked and brown sweets. Glass pans bake more quickly. If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 20 – 25 degrees to ensure that your baked good does not overbake or burn.
What kind of cocoa powder should I use?
In most of my egg-free recipes, I use unsweetened natural cocoa powder, which is more acidic and reacts with leavaners allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavor varies by brand, but you can always find me using either of these two.
Can I add nuts to this recipe?
Yes! Finely chopped nuts like pecans or walnuts can easily be added to this recipe. I recommend 1/2 to 3/4 cup of chopped nuts.
What kind of chocolate chips should I use for brownies?
If you want your brownies to be super chocolatey, use dark chocolate chips or chunks. If not, use semi-sweet chocolate chunks, or a mix of dark and semi-sweet.
Storing & Freezing Instructions
Cover and store leftover brownies at room temperature for up to 7 days.
Brownies freeze well up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
More Recipes You’ll Love!
Ultimate Fudgy Brownies without Eggs
- + 1 tablespoon (150 g) all-purpose flour
- (10 g) cornstarch
- kosher or sea salt
- + 1 tablespoon (130 ml) milk
- apple cider vinegar
- (173 g – 1 1/2 sticks) unsalted butter
- (150 g) brown sugar
- (150 g) white granulated sugar
- + 1 tablespoon (57 g) unsweetened cocoa powder
- pure vanilla extract
- instant espresso powder
- (100 g) chocolate chips or chunks
- Preheat the oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper. Lightly spray with baking spray.
- Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
- Add milk mixture to the butter mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
- Add cocoa powder, and mix to incorporate; continue constantly stirring, for 2 more minutes. Add vanilla and instant espresso powder (if used), and mix to incorporate.
- Add the flour mixture; stir until mostly combined. Then add the chocolate chips (reserve 1/4 cup for the top if desired) and stir until no flour remains.
- Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice on the counter to settle any air pockets; you can also poke the air pockets with the tip of a knife or toothpick. Top with more chocolate chips or chunks, if desired.
- Bake for 40 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies rather than overbake them. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
- When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.
Double the Recipe: If you double the recipe, use a 9 x 13-inch rectangular pan.
Quick Baking Tips
- I highly recommend measuring the ingredients with a kitchen scale. Metric measurements provide the most accurate, easy-to-replicate results. These measurements were not run through a conversion calculator, but rather hand weighed and tested by me.
- Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
- Undissolved sugar will prevent you from getting the crackly top on the brownies, so after adding the milk and heating in the microwave, rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
brownies eggfree Eggless fudgy recipe
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Other FAQs about Cookies that you may be interested in.
Can you eat lactation cookies without breastfeeding?
Can Dogs Eat Oreos?
Can you eat cookie dough?
What happens if you make brownies without eggs?
If you make brownies without eggs, the brownies will become hard, dry, and crumble.
Eggs are enriched with protein which is essential for the chemistry and structure of the brownies. The proteins in eggs, together with the proteins in the flour, work to form the cake’s crumb.
Eggs even entrap air when the batter is beaten, assisting in leavening the cake. Lastly, the emulsifiers in the egg yolk allow the water and fat-based components to blend into a soft-textured batter, which successively winds up in cakes with a tight, velvety and consistent crumb.
Can I make box brownies without eggs?
Yes, you can make box brownies without eggs and these eggless brownies taste just as delicious as the regular brownies. If you are too lazy to go grocery and buy eggs to make your comfort food, or If you are a vegan or have vegan friends and you want to treat them with home-baked brownies, then don’t worry, we got your back. Some good alternatives to use instead of eggs are yogurt, buttermilk, baking soda & vinegar.
Here is everything you need to know as to why eggs are used in baking and what is the substitute or recipe to make eggless gooey and fudgy brownies.
Why Do Baked Goods Need Eggs (or Something Like Them)?
Eggs play an important role in the baking process. Actually, they play THREE important roles. The trick to finding a worthy egg substitute for your brownie recipe is to use something that can accomplish the same three things.
So what does an egg do?
- Eggs act as an emulsifier. The fat in egg yolks, called lecithin, helps the dry ingredients in a recipe to mix fully with the fats. This allows for a smooth, uniform texture and even cooking.
- Eggs bind the ingredients together and help them rise. The protein in eggs acts as a glue to hold those well-mixed ingredients together. When exposed to heat, small bubbles form in this protein matrix and cause the batter to rise. This leavening process is most important in muffin recipes, but can also make or break your brownies.
- Eggs add a rich flavor profile. All those complex fats and proteins also add to the overall flavor of the baked good. The egg yolks, especially, provide a richness that is hard to emulate.
When we looked for the best egg substitutes for brownies, we kept all three of these aspects in mind.
As you will see from the list below, some options do well to check off one or two of these requirements. A select few were able to accomplish all three and deliver delicious brownies that tasted even better than the original egg-filled version.
Why do we add eggs in brownies?
Eggs have a rich nutritional profile. Yolk and white of the egg provide fat and protein to any baked good, enhancing its nutritive value.
Eggs are 75% water, hence they are used to lubricate the dry ingredients of the brownie mix, or else the brownies will come out too dried out and crumbly.
Eggs bind everything together creating a thick desirable consistency of the brownie batter.
If you like your brownies a little cakey then you can beat the egg to include air into the mixture. This aeration makes your brownies light and fluffy increases the Volume and contributes to the overall structural integrity of your brownie.
The egg is an excellent emulsifier. It emulsifies fat to create a nice and uniform batter to prevent the fats from separating.
Eggless brownie recipe
- 1 packet of Brownie Mix
- 1/2 Cup Water
- 3 Tablespoons Vegetable Oil
- 1 tablespoon ground flaxseed + 3 tablespoon water
- 1/2Tsp Vanilla essence
- 1/2 Cup Walnuts (optional)
Procedure
- Empty the brownie mix and add in all the ingredients. Mix it well. Now fold in the walnuts into the batter gently.
- Grease an 8 by 8 pan using a brush.Line with parchment paper. Add the batter and bake as per instructions on the packet. It usually takes 35 to 50 minutes on average to bake.
- Enjoy your gooey eggless vegan brownies. Place a scoop of ice cream on top If you like.
The Best Egg Substitutes for Brownies and Baked Goods
The best part about these egg substitutes? Most of them are likely to be readily available in your pantry. So whether you are trying to adhere to a vegan diet or simply ran out of eggs before you started cooking, these substitutes are here to save the day.
Carbonated Water
Conversion: ¼ cup carbonated water = 1 egg
- Acts as a natural leavener
- Does not change the taste
- Easy to use with a variety of recipes
- Does not add richness to the final flavor
- Have to work a little harder to mix things up
One of the most surprising egg substitutes out there is carbonated water―also known as sparkling water. Many chefs swear by this simple hack.
In one respect, it makes perfect sense. Carbonated water already contains the bubbles that help egg-based recipes rise. That makes this simple ingredient the perfect leavener.
It is also tasteless (assuming you opt for a non-flavored variety), which means it can be added to any number of baking recipes.
You will have to spend a little extra time mixing since carbonated water does not have the same emulsifying effects as an egg. Your final product will also lack the richness an egg yolk provides. But, honestly, this isn’t as noticeable as you might expect and can always be overcome by adding a dash more oil or vegan butter.
Conversion: 1 tbsp ground flax + 3 tbsp water = 1 egg
- Great binding agent and emulsifier
- Contains protein and fat like an egg
- Changes density and texture of the final product
- Adds a bit of an earthy flavor
Flaxseeds are covered in polysaccharides that create a mucilage layer around the seeds when they are exposed to water. By soaking ground flax in water for about 3 to 5 minutes, you can create a viscous substance with a consistency a lot like egg whites.
Like eggs, this gooey substance acts as an emulsifier. It helps mix and bind the ingredients to create moist brownies that don’t crumble apart.
Because flaxseed naturally contains fat and protein, its makeup is more similar to an egg’s than other options on this list.
But flaxseed also contains a lot of fiber, which eggs do not. This factor means that baked goods made with flax eggs tend to be denser, less smooth, and have a nuttier/earthier aftertaste.
Chia Seeds
Conversion: 1 tbsp chia + 3 tbsp water = 1 egg
- Great binding agent and emulsifier
- Neutral taste
- Contains fat and protein
- Can add texture to the final product
- Not a great leavener
Like flaxseeds, chia seeds are lined with a unique type of soluble fiber that reacts with water to create mucilage. The viscous substance that results tends to be even thicker than what you get when you mix flax with water.
This viscous liquid is a fantastic emulsifier that helps create an even mixture of dry and wet ingredients. It also helps to bind everything together for chewy, moist brownies that won’t disappoint.
Chia can be mixed with water in its whole form or after being ground into flour. If you go with the former, expect a different texture in your final product―something like a poppy seed muffin, but not as crunchy.
We recommend using ground chia for brownies rather than whole chia seeds. No matter which form you choose, expect the result to be a bit denser than your typical brownie.
Conversion: ¼ cup applesauce = 1 egg
- The final product is very moist
- Lower in calories
- Great binding agent
- Adds some apple flavor
- Not a great leavener
Applesauce is commonly used as an oil substitute in baked goods. Something about its unique sugar and fiber makeup makes it a great binding agent despite it containing very little fat. It also brings a ton of moisture to the recipes and some added sweetness that really works well for brownies and muffins.
These same characteristics are what make applesauce a decent replacement for eggs in baking recipes.
While it does a great job binding ingredients together, it isn’t much of a leavening agent. It also doesn’t bring much of that indulgent richness that only real fat can provide. But it does give its own unique flavor and added sweetness to baked goods that works really well for some recipes.
Conversion: ¼ mashed banana = 1 egg
- Adds a desirable chewy texture to brownies
- Lower in calories
- Great binding agent
- The final product is slightly gummy
- Hard to hide the banana flavor
- Not a great leavener
Much like applesauce, mashed bananas work well to replace eggs in a variety of baked goods. They don’t add quite as much moisture as applesauce, but the sticky texture works well as a binding agent.
Bananas are naturally low in fat and protein, which means they don’t work well to make baked goods rise. They are also harder to mix into the recipe and especially difficult to create a smooth product with.
We recommend using only very ripe bananas and beating them until smooth before adding them to your other ingredients. Adding a little extra baking powder or soda to the recipe can help create a fluffier final product as well.
As for the flavor that comes with a ripe banana, that can be hard to hide. So, it is best to only use this egg substitute in recipes that would benefit from a little banana after taste.
Vegan Yogurt
Conversion: ¼ cup yogurt = 1 egg
- Neutral flavor
- Creates a moist product
- Not a great binder
- Not ideal for chewy baked goods
Vegan yogurt is not the best choice for creating hearty brownies, but it does work well as an egg replacer in some recipes.
Yogurt, whether milk-based or vegan, doesn’t have binding qualities. It doesn’t create that gooey texture that eggs do. This means the final baked product will be less dense and chewy. But it will be pleasantly moist.
This combination works well for simple sweet treats like pancakes, waffles, and some kinds of cakes.
If vegan yogurt is the only egg substitute left in your kitchen and you have a craving for brownies, there is still hope. Look for a recipe that uses oat flour or whole wheat flour. These flours have their own binding qualities that can make up for those lacking in yogurt.
Conversion: 3 tbsp of aquafaba = 1 egg
- Adds a great chewy texture to brownies
- Great binder and emulsifier
- Similar composition to eggs
- Product is drier
- Lacks that rich flavor
Aquafaba is the go-to vegan egg replacer in many savory baked goods and certain sweet dishes. Of everything on this list, it has the closest macronutrient makeup to true eggs.
Like eggs, aquafaba is a great binding agent and emulsifier. When working with this viscous liquid, you’ll feel like you are using real eggs. It is especially good for using in recipes that call only for egg whites.
For recipes that call for whole eggs, using aquafaba gets a little trickier. It doesn’t quite have enough fat or flavor to bring that richness to a pan of brownies. It also tends to dry baked goods out. This is great for biscotti, but not so good for muffins.
Using part aquafaba and part applesauce is a better choice for making brownies and other chewy, moist desserts.
Arrowroot Powder
Conversion: 2 tbsp arrowroot + 3 tbsp water = 1 egg
- Good thickener
- Neutral flavor
- Great binder
- The final product can be a little dry
- Lacks that rich flavor
Arrowroot powder is made from the root of the maranta plant. It has a uniquely high starch content and is somewhat similar in texture to cornstarch. And, much like corn starch, it is a great thickening agent.
While arrowroot powder is good for binding baking ingredients together, it lacks the leavening properties of eggs. It also doesn’t provide the same moist richness as eggs.
Another big challenge with using an arrowroot slurry in place of eggs is that it breaks down at high temperatures. This is one reason arrowroot brownies often come out crumbly and dry.
One hack that has worked well for us is to mix arrowroot with a little applesauce or vegan yogurt.
Oil, Baking Powder, and Water
Conversion: 2 tbsp water + 2 tsp baking powder + 1 tsp oil = 1 egg
- Uses only pantry staples
- Good leavener and binder
- Creates a moist and chewy end product
One of our favorite egg substitutes for brownies is also one of the simplest. By combining oil, baking powder, and water, you get everything an egg provides in one convenient package.
The oil brings the same rich flavor and texture as an egg yolk. Meanwhile, the baking powder adds the leavening power and the water keeps everything moist. When mixed first and then added to the other ingredients, this slurry helps bind everything together.
And, since it has a nice, neutral flavor, this mix works well in just about any recipe.
The only downside we found was that the top layer of our brownies tended to crisp up quicker than they did when eggs were used. I imagine this has something to do with the batter rising more rapidly, causing the top layer to be exposed to heat for a longer period. But, this batch was still one of our favorites and definitely worth a try.
Alternatives of eggs in brownies
If you are avoiding eggs due to some allergic reason or any other, then you can go for some other pantry goods despite eggs in brownies.
Some substituted products for eggs in brownies are described below:
- Applesauce
- Mashed banana
- Baking soda
- Tapioca
- Arrowroot powder
Applesauce
Applesauce mixed with a very small amount of mashed banana and with a slight addition of baking soda can go perfectly in place of eggs in brownies. It will not let the brownie dry and will also raise the brownie well.
Tapioca
Tapioca starch should be used in a single or double spoonful in brownie batter after mixing with a very small amount of warm water. This mixture will help you to replace the eggs in your batter and to enjoy an egg-free brownie recipe.
Arrowroot powder could also be used in place of eggs.
Ground flax seeds
Another good alternative for eggs in brownies is ground flax seeds. For substitution, add 1 part ground flax seed and mix it with 3 parts warm water, swirl and keep it for almost ten mins prior to adding it to the mixture. It provides fiber, emulsifiers and a strong gel effect.
What is the role of eggs in brownies?
When we prepare a dish every ingredient has its own part to play like some will give the flavor, some will help bind all the ingredients together, some will help in baking, and some will provide a pleasant aroma.
In the same way, eggs are also an important part of brownies because they are capable of binding the brownie mixture altogether upon baking.
Eggs as emulsifier
Since eggs have both fat (egg yolk) and protein (egg white), adding them into brownie batter enables them to bind the fat components with other components. In simple words, eggs bind oil to water and save them from splitting during baking.
Eggs as a leavening agent
As the eggs are totally incorporated into the batter, the water-repelling proteins in the eggs bind with air to form air bubbles. while the water-attracting proteins bind with the other ingredients, making a structure that carries the air bubbles in position.
During baking, heat expands and pop the air bubbles while the batter encircling the air bubbles stays intact. The trapped, expanding air makes the brownies rise, forming a structure that is light and smooth in proportion to the number of eggs added.
How to make boxed brownies with no eggs?
- 3 Tablespoons of water + 1 Tablespoon ground flaxseed
- ½ medium, mashed banana
- 4 Tablespoons applesauce
- 4 Tablespoons silken tofu
- 4 Tablespoons yoghurt
- 4 Tablespoons buttermilk
- 1 Tablespoon distilled white vinegar/Apple cider vinegar + 1 Teaspoon baking soda
Can You Make Brownies Without Eggs?
Yes, you can make delicious, gooey brownies without eggs. But, as you’ve guessed from our list above, you will need something to replace them.
Substances that are capable of binding the ingredients together, helping the batter rise, and that add a rich but neutral flavor make the best egg substitutes for brownies and other baked goods.
We recommend reaching for the carbonated water or making a water-oil-baking-soda mix as your go-to for creating vegan brownies. But if these items aren’t available, any one of the other substitutes named above will work in a pinch.
Sara Seitz is a freelance writer living with type 1 diabetes. Her search for better health and better control of her blood sugars led her to a plant-based diet. When she isn’t experimenting with new vegan recipes, she’s helping spread the word about how plant-based is better for people and the planet. More articles by Sara.
Why should we add eggs to brownies?
The addition of eggs is necessary not only for the binding of ingredients in the batter but also for highly nutritious components such as fat and protein that are found in the yolk and white part of eggs.
Eggs also provide hydration to the batter which gives a smooth, risen texture to the brownie.
What are the possible egg substitutes?
Eggs can be replaced with different ingredients present at home if you are not buying commercially produced egg alternatives from the market. There are plenty of replacements for egg in a brownie, which highly depends on the function the egg will perform in your batter.
Alternatives to an egg when using as a Leavening agent
- You can use ¼ cup or 60g of buttermilk/yogurt to keep your brownies moist and light.
- Use the soda mix. To make a soda mix, take 1Tbsp white vinegar/Apple cider vinegar and 1tsp baking soda
Alternatives to an egg when used to moisten the dry mix
- Use ¼ cup of mashed/pureed fruits like dates, bananas, or raisins to replace each egg.
- Use three tablespoons of nut butter of your choice It could be either almond, peanut, or cashew butter.
- Use ¼ cup of soda water as a replacement for each egg.
Alternatives to an egg when used as a binder
- Arrowroot powder performs the same function as cornstarch.
- ¼ cup of Silken tofu and pureed veggies can also be used.
Other Alternatives
- Using flax seed powder to make “Flax” eggs has become the go-to choice for many vegans. Take 1Tbsp of the flax powder and add in 3 Tbsp of water. Let it stay for 20 minutes and use it in your brownie mix.
- Use ¼ cup of corn oil or sunflower oil to replace 1 egg. This method should be used when replacing one egg only or else you will end up making your brownie very greasy and calorie-dense.
What are some of the egg substitutes in box brownies?
There are several ingredients that you can substitute for eggs in box brownies. Some of the ideal substitutes are
- Pureed fruit like dates, banana or raisins
- A mixture of white vinegar and baking soda (apple cider can also be used)
- Yogurt or buttermilk
Why use egg alternatives?
There could be a number of reasons why someone chooses to go egg-free:
- Eggless baked goods are a healthier and a cheaper option
- You are mindful of the environment and want to make conscious choices in terms of your diet.
- You are calorie conscious but want to satisfy your sweet tooth by eating your comfort food.
Whatever the reason may be, eggless brownies or any baked item tastes as good as a regular baked product.
How to fix the eggs?
If you have placed the batter in the oven without eggs and you realize your mistake in the middle of baking, there is no need to panic. brownies could be eaten without eggs although they will not taste as good as with eggs.
But if you get to know just or before placing the batter in the oven, you can also have another option to scoop the batter of brownie again in the mixing pot or bowl and add properly beaten eggs. Wash and dry the baking pan and spray it. So that batter does not attach to the bottom of the baking pan.
The taste will be the same after baking but you will feel a slight difference in your brownies. It will hold more oil as usual due to remixing and again spraying the pan. This difference would not be noticed if you do not add eggs but on the other side, brownies will be flat and dry without eggs.
Other FAQs about Eggs which you may be interested in.
How to store boiled eggs in refrigerator?
Do you need butter to make eggs?
How to tell a Boiled Egg from a Raw Egg?
References
In this brief guide, we have provided an answer to the question, “What happens if you make brownies without eggs?”. We have further elaborated on the possible ways to make brownies if you forgot to add eggs.
Conclusion
In this article we will answer this question “Can I make box brownies without egg?”, show you how to make eggless brownies and the substitutes for eggs in brownies without compromising on taste.