What is a good egg replacement for brownies?

Question

I found a brownie mix that doesn't have any milk or egg products in it but i don't know what to use as an egg-replacement.

I'M VEGAN

I'LL SAY IT AGAIN

I'M VEGAN!!!

Answer 1

Get rid of the eggs
Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.

Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.

Where to get it:
Health food stores

Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:
Health food store shelves, and in some supermarkets.

Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.

When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.

Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section

Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.

When it works best:
Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:
Just kidding, I think you can figure this one out.

Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:
Quick breads, muffins, cakes

Where to get it:
Health food stores, yuppyish supermarkets

Hope this helps. Happy Holidays!!!!!!!

Answer 2

This recipe is tried and true. My wife uses it frequently in her baking. She is also vegan.


Tofu Baking Mix
Recipe from Akasha Richmond's The Art of Tofu

* 1 package Mori Nu tofu (firm or extra firm)
* 1 cup water
* 2 T lemon juice or white vinegar

1. Blend all in blender.
2. Store in covered container; keeps for one week and can be used to replace as many as two eggs in practically any baked good.

This recipe is tried and true. My wife uses it frequently in her baking. She is also vegan.

Answer 3

EnerG egg replacement... you can find it online or in stores....

especially health food stores but sometimes like even a store like Krogers will carry it....

Answer 4

You can get egg reaplacer and a helth food store and it workes just like eggs and you can eat it and you wont get sick i use it all the time.

Answer 5

use eggbeaters.there is nothing to replace eggs except lard. thats tough stuff and not healthy.eggs make the brownies moist and soft so eggbeaters are the best or just dont use the yolk.

Answer 6

Egg beaters

Answer 7

BANANAS. They help thicken the mix and add a yummy flavor too

Answer 8

Potato-starch or Corn-starch and you could try Agar-Agar, Arrow-root or Kuzu.

Answer 9

Try using a little applesauce.

Answer 10

yogurt or if your a vegan, applesauce! it works GREAT.