Missing eggs doesn't mean missing out on amazing brownies! Whether you're vegan, dealing with allergies, or simply ran out of eggs, there are fantastic alternatives that can create equally delicious results.
After testing dozens of combinations in my kitchen, I've discovered that the secret to perfect egg-free brownies lies in understanding what eggs actually do - they bind ingredients, add moisture, and create structure. The good news? Several pantry staples can do the job just as well.
In this comprehensive guide, I'll share the 6 best egg substitutes I've tested, complete with exact measurements, expected results, and pro tips to ensure your brownies turn out perfectly every time.
The 6 Best Substitutes
1. Aquafaba (Chickpea Liquid)
Substitution Ratio
3 tablespoons per egg
Pros & Cons
Pro Tip
Whip for 2-3 minutes for best binding. Use liquid from canned chickpeas.
2. Unsweetened Applesauce
Substitution Ratio
¼ cup per egg
Pros & Cons
Pro Tip
Reduce other liquids by 2-3 tablespoons. Choose unsweetened variety.
3. Flax Eggs
Substitution Ratio
1 tbsp ground flaxseed + 3 tbsp water per egg
Pros & Cons
Pro Tip
Let mixture sit 15 minutes until gel-like. Use freshly ground flax for best results.
4. Mashed Banana
Substitution Ratio
¼ cup per egg
Pros & Cons
Pro Tip
Use very ripe bananas. Reduce sugar by 2-3 tablespoons.
5. Silken Tofu
Substitution Ratio
¼ cup blended silken tofu per egg
Pros & Cons
Pro Tip
Blend until completely smooth. Firm silken tofu works best.
6. Commercial Egg Replacer
Substitution Ratio
Follow package directions (usually 1.5 tsp + 3 tbsp water per egg)
Pros & Cons
Pro Tip
Follow package directions. Ener-G and Bob's Red Mill are popular brands.
Troubleshooting Common Issues
Brownies are too dry
Add 1-2 tbsp extra oil or melted butter to compensate for missing egg fat
Brownies don't hold together
Increase binding agent slightly or add 1 tbsp cornstarch
Texture is too dense
Try aquafaba or add 1/4 tsp baking powder for lift
Brownies taste different
Use neutral substitutes like aquafaba or commercial replacers
Expert Tips
Professional Secrets
- Don't over-mix the batter - this makes brownies tough regardless of egg substitute
- Room temperature ingredients blend better than cold ones
- Add substitutes gradually and mix until just combined
- Bake 3-5 minutes less than the original recipe suggests
- Let brownies cool completely before cutting for clean slices
Sample Recipe: Perfect Aquafaba Brownies
Our most popular egg-free brownie recipe using aquafaba
Ingredients
- • 9 tbsp aquafaba (liquid from 1 can chickpeas)
- • 1 cup all-purpose flour
- • 1 cup cocoa powder
- • 1½ cups sugar
- • ½ cup vegetable oil
- • 1 tsp vanilla extract
- • ½ tsp salt
- • ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease 8x8 inch pan.
- Whip aquafaba for 2-3 minutes until slightly foamy.
- Mix dry ingredients in separate bowl.
- Combine aquafaba, oil, and vanilla.
- Gradually fold wet ingredients into dry until just combined.
- Pour into prepared pan and bake 25-30 minutes.
- Cool completely before cutting.
Notes:
- • Don't over-mix the batter
- • Toothpick should come out with few moist crumbs
- • Store covered for up to 3 days