Replace eggs in a brownie recipe with 1/4 cup of fruit puree or yogurt per egg in the recipe. These egg substitutes add moisture and bind the ingredients, but do not help with leavening as eggs do. Fruit and yogurt egg replacements also perform the basic duty of oil in brownies, turning this into a somewhat healthier treat.Continue Reading
The oil in brownies helps make them fudgy and tender. If using an egg substitution plus the full amount of oil in the recipe, the resulting brownies are overly soft and difficult to remove from the pan. The oil is usually removed entirely in attempt to make the texture consistent with the standard recipe. While it is possible to still add oil to the recipe, adjust the amount so the combined total of egg substitute and oil is not greater than the amount of oil called for in the recipe.
Applesauce is perhaps the best known and most common egg and oil substitute for brownies, but it is not the only option. Mashed bananas, pumpkin puree, pureed prunes and even mashed black beans can be substituted at a ratio of 1/4 cup puree for each egg. These fruit-based substitutes alter the flavor slightly, adding some of the fruit flavor with the rich chocolate brownie flavor.
Yogurt also works well as a substitute for eggs in brownies. Use plain yogurt so the substitution doesn't change the flavor. When using yogurt made with full milk fat, the lack of oil in a recipe goes unnoticed.
If there simply is not any eggs or oil available to make brownies, use mayonnaise equivalent to the amount of oil in the recipe and reduce the amount of water. Mayonnaise is made with eggs, oil and vinegar, so it is a logical substitute.Learn more about Substitutions
Butter, margarine, applesauce, shortening or bananas can all be used as substitutes for vegetable oil when making brownies. Butter, margarine and shortening are high-fat substitutes for oil, while using applesauce or a banana can provide a low-fat alternative.Full Answer >
Tofu, bananas, applesauce or a commercial egg replacer can be used in place of an egg in a recipe for brownies. Commercial egg replacers are available in most well-stocked grocery stores and health food stores.Full Answer >
Good substitutes for sour cream are low-fat or nonfat yogurt and cottage cheese, although nonfat yogurt should only be used as a substitute in sweet dishes. Plain yogurt is a popular substitute for sour cream, as it has a similar taste and consistency. Swapping sour cream for yogurt is simple, as people use the same amount of yogurt in a recipe as sour cream.Full Answer >
To substitute coconut flour for a glutinous flour, use between 1/3 and 1/4 of the amount of flour called for in the recipe and use one egg per 1/4 cup of coconut flour. The consistency and density of coconut flour varies by brand.Full Answer >