Is there a way to make brownie mix from a box with out using eggs?

Question

My step son cant eat eggs and I wanted to make brownies for him. Any suggestions on if I can make the brownie mix and just leave out the eggs

Answer 1

Take your pick:

2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Answer 2

I have used the cornstarch solution below with good results, but I have listed others that also may work.

Notes:
The banana will impart a subtle fruity taste to the brownies.

The flax seed will work if you are only substituting 1 egg, otherwise there is a subtle flavor that compliments muffins and breads well, but not brownies.

I didn't list commercial egg replacer because they are often just a mixture of different starches, and the results from the corn starch are just as good.


3 Tbsp. tofu blended with the liquid in the recipe

2 Tbsp. cornstarch, potato starch, or arrowroot mixed with 2 Tbsp. water

1 heaping Tbsp. soy flour + 2 Tbsp. water

1/2 banana, mashed

1 Tbsp. flax seeds + 1/2 cup water blended for 1 to 2 minutes or until the mixture is thick and has the consistency of beaten egg whites

1 1/2 tablespoons vegetable oil, 1 1/2 tablespoons water, 2 teaspoons baking powder

Answer 3

Use an egg subsitute, other wise they'll be as thick, as fudge.

Hot Cross Buns

In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.

Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.

There were many superstitions concerning this bun. In some families one was put aside and kept during the following year. If someone fell ill, a little of the bun was grated into water and given to the sick person to aid his recovery.

And so much has this bread become a symbol of friendship that if two people break a bun between them and eat it, the English tradition runs:

Half for you and half for me,

Between us two shall goodwill be.
Perhaps if the warring nations, the ones for whom Good Friday was once a holy day observed by the Truce of God, and the ones to whom it still represents a basic fact in the life of the spirit, could be persuaded to break a Good Friday bun instead of each other's heads, the world might again progress in amity and friendship. They might all know Him again in the breaking of bread.

These hot cross buns would be a great treat to serve on the Feast of the Exaltation of the Cross, since the cross on the top of the bun reminds us of the feast.
1 yeast cake
1/4 cup lukewarm water
1 cup milk
1/2 cup sugar
1/2 cup shortening
1 egg
1/4 cup shredded citron
1/4 cup seedless raisins
3 cups flour
1/2 teaspoon salt


Soften the yeast in the lukewarm water. Scald milk, add sugar and shortening, and cool. Add the beaten egg, the yeast, citron, raisins, and the flour sifted with the salt. Knead and let rise to double its bulk. Shape into buns, place on greased baking sheet, and let rise until light. Brush with a little milk and bake at 375° F. for about twenty minutes. When done, cover with powdered sugar in the shape of a cross or do the same with a thin icing.

Answer 4

When cooking at home, you can almost always omit eggs from recipes by adding 1 or 2 tablespoons of liquid to balance out the moisture content. Or you can substitute one of these egg alternatives in your recipes. Each of these replaces one egg (these substitutes may not work as well in recipes that call for more than three eggs):

~1 teaspoon yeast dissolved in 1/4 cup warm water
~1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder
~1 packet gelatin + 2 tablespoons warm water (don't mix until ready to use)

Answer 5

Ingredients
1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocloate chips (I use Ghiradelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil

3/4 cup good quality unsweetened cocoa powder (I use Droste)
1 1/2 cups flour
3/4 tsp. baking powder

Directions
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

Preheat your oven to 350.

When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

Answer 6

Mix 3 tablespoons of cold water with 2 tablespoons of cornstarch to form a paste. Pour into brownie mix. Cornstarch is a binder.

You could even use all-purpose flour in place of the cornstarch.

Answer 7

Egg Replacers are at the store...or
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Answer 8

You might think about trying some of the imitation instant eggs from the refrigerator section at the store...they are great for making omletts and french toast. I believe they have a table on the back which lets you know how much to measure for the the equivilent of an egg.

Answer 9

Don't know how it would taste with brownies, but I have used a little vegetable oil and applesauce in place of egg in cake. It worked fine.

Answer 10

I have the same problem and I have used ripe bananas or applesauce instead of eggs. Or you can try


EGG SUBSTITUTES

ONE (1) egg equals any one of the following:

1.2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid

2. 2 Tbs. water
1 Tbs. oil
½ tsp. baking powder

3. 1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water

4. 1 Tbs. gelatin or fruit pectin
3 Tbs. warm water

Never tried these substitutes.