Why do brownies need eggs

Avoid using in recipes that call for multiple eggs. Baked goods will not brown as deeply. Notes: Very ripe bananas will leave a hint of flavor and increase sweetness. Can create a rubbery texture. Replace 1 egg with: Stir together 1 tablespoon ground flaxseed in 3 tablespoons water until thick and gelatinous.

Notes: Adds an earthy, nutty taste and can create a firm or chewy texture, best with hearty baked goods. We use banana to replace eggs in our Vegan Chocolate Coconut Cupcakes. DIY egg substitutes This article was originally published in March Eggs are magic: they help baked goods rise, bind ingredients, lend moisture and add richness. Some are richer with more cocoa flavor, others are more milk chocolaty. Some folks prefer dense and fudgy brownies , others like myself prefer a chewy, cakey brownie.

Fudgy brownies will involve more fat i. Whereas cakey brownies will involve less fat and more flour—as well as baking powder as a leavening agent to help the brownies rise. So, to make brownies fudgier, a recipe will often incorporate more oil, less flour, as well as less liquid.

In contrast, cakey brownies—like this eggless brownies recipe—will use little to no oil and often use butter instead. In addition, cakey brownies will use more flour, while also adding some liquid to the recipe, like milk. Still, fudgy or cakey, almost all classic brownie recipes involve eggs—including those boxed brownies. Because eggs contain protein which acts as a binding agent to prevent the brownies from crumbling, as well as fats which help to give the brownies some rise.

In addition, eggs add moisture to the batter which prevents the brownies from turning out hard or dry. So, if we want to make brownies without eggs, we need to adjust the typical ingredients and incorporate some substitutions to fill in for their role.

There are some 1-to-1 baking substitutions for eggs that you can try in standard recipes—like flax eggs, mashed banana or applesauce, yogurt, etc. But for this eggless brownies recipe, I adjusted several different ingredients to compensate for the eggs. Partially, yes! Just like in most cake recipes, adding milk to this batter results in a cakier texture! And, the milk adds moisture to the batter along with a bit of protein that act as a binding agent. I love the flavor of these eggless chocolate brownies, especially with some additional milk chocolate chips sprinkled on top!

Again—partially, yes! Alongside the milk, butter helps to substitute for the eggs in these eggless brownies. And maybe they were a little dense—sort of paste-like, to be honest. Still, if you were given a pan of these, you'd eat them. Unless they were offered side-by-side with the second batch.

These held a beautiful, lofty shape, noticeably taller than the first. Their crinkled tops were lighter in color, even a bit shiny. And the interior? It was irresistibly creamy—miles away from batch number one. So: points to the ribbon stage. As in anything involving a structure of aerated eggs, a little delicacy is called for here—you don't want them to deflate.

Use a wide bowl and fold the ribboned eggs in gently. When you fold in the flour, do this gently, too—use a wide, flat spatula, and drag it toward you through the batter, lifting it fully out of the bowl each time you do. Remember that all this gentleness is temporary—when the brownies are cooked and cooled, you can eat them as savagely as you like.