Can You Make Brownies without Eggs?

Can You Make Brownies without Eggs?

Nothing beats the scent of freshly baked brownies. They can be prepared in so many ways but eggs seem to be an essential part of the recipe whether you want to use a brownie mix or prefer to make this sweet treat from scratch. 

Can you make brownies without eggs? Yes, you can make delicious and moist egg-free brownies. Eggs are used in brownies to help thicken the batter, creating a puffy and airy texture. Luckily, there are other ingredients which can serve the same purpose that eggs do.

Let’s see how you can replace this important ingredient without compromising the flavor of this classic favorite. 

What Ingredients Can You Use for Eggless Brownies? [Best Substitutes for Eggs in Brownies]

Even though you might think it is difficult for anything to stand in place of eggs because they are a part of countless recipes, this ingredient is not indispensable. Eggs act as a binding and leavening agent in baking so you need to find substitutes for these two roles. 

Brownies can turn out overly crumbly if there is not enough moisture. When you alter recipes, juggling the ratios is everything. If you have an egg allergy or follow a low-cholesterol diet, you will certainly find this topic relevant. There are so-called egg replacers on the market but you might also find some common ingredients in your pantry. 

Yogurt and Buttermilk

Eggs leaven brownies for a puffy and airy texture. Both yogurt and buttermilk are great binding agents serving the same purpose as eggs. They thicken your batter to perfection. Buttermilk with its acidic properties can interact with baking soda adding more fluffiness to your brownies. Use 3 tablespoons of yogurt or buttermilk in place of one egg for your brownies.

Sweetened Condensed Milk

Put ¼ cup of condensed milk per egg in your brownie batter. Since it is already sweet, add less sugar to your recipe. Sweetened condensed milk can even give your brownies a more glossy top. 

Ground Flax Seeds

Flax seeds have a somewhat similar nutritional value to eggs and are popular among vegans partly because of their positive impact on digestive health. 1 tablespoon of ground flax powder with 3 tablespoons of water can replace one egg. Let the mixture stand for 15 minutes before use. Its slightly nutty taste goes well with brownies. 

Mashed Banana

If you prefer chewy, dense brownies, you can add one ripe banana for each egg replaced. 

Chickpea Flour

If you are looking for a protein-rich substitute, chickpea flour mixed with water will be perfect for your brownies. 


Speaking of chickpeas, you can try aquafaba found in chickpea cans and cartons. This liquid makes your brownies fudgy. You can also use the drained liquid of black beans or red kidney beans because surprisingly, it can give a pleasant taste to your brownies. 

Pumpkin Purée 

If you decide on pumpkin purée, add ⅛ teaspoon of baking soda to ¼ cup of purée per egg because you will need a leavening agent. 


Applesauce is a well-known egg replacer. ¼ cup can be used for each egg. Add ⅛ teaspoon of baking soda as a leavener the same way you would do with pumpkin purée.

Silken Tofu

You might wonder how come tofu is suitable for baking but this substitute is flavorless. You need to whip your softened tofu before putting it in your brownie batter. ¼ cup of tofu can replace one egg. Add ¼ teaspoon of baking soda for the same reason as mentioned above. 

Food Paste

You can try spreads such as almond, cashew or peanut butter. If they are chunky, make them creamy by stirring them with a spoon before adding them to the batter. Use 3 tablespoons for each replaced egg. 

Vinegar with Baking Soda

Another perfect leavening agent for your brownies is 1 teaspoon of baking soda with 1 tablespoon of white vinegar or apple cider vinegar. This combination only works with a small batch when no more than one egg needs to be swapped. Otherwise, the taste of your brownies would be altered. 

Lemon Juice with Baking Soda 

Add 1 teaspoon of baking soda to 2 tablespoons of lemon juice to replace one egg because these components come into reaction and make brownies airy and light. To prevent an unpleasant aftertaste, choose this option for a smaller quantity when only one egg is required for your recipe.

Vegetable Oil 

You may use some oil instead of an egg. Just like in the case of lemon juice and vinegar, this method only works with one egg because you don’t want your brownies to get too oily.

Commercial Egg Replacers

Commercial egg replacers can be made of various ingredients from chia seeds and garbanzo beans to potato starch and tapioca flour. 

Xanthan gum can also stand in place of eggs. This powder consists of fermented glucose, sucrose, or lactose. It is known for easily creating a gooey consistency when mixed with water. It is exactly what you need for gluing all the dry ingredients in your brownie batter. 

How Can You Add More Texture to Eggless Brownies? 

You might find that replacements do not always result in the same consistency if their leavening properties are weaker. Use the following tips for a better-tasting dessert: 

  • Carbonated water can keep your brownies moist. Add ¼ cup of it for each egg. 
  • The temperature of your butter matters. Add warm butter because cold butter contributes to flatness.
  • Let your brownie batter chill in the fridge for a few hours so that it could thicken. 
  • You can add chocolate chips for thicker brownies.

What Other Tips Can You Use for the Most Delicious Brownies? 

Are you wondering how to take your brownies to the next level?

Here is some advice for the best results:

  • Adding butter and sweetened condensed milk are the secrets to crinkle top brownies. 
  • You can make your brownies healthy and flourless with arrowroot powder which is extracted from the starches of the tropical arrowroot plant. This powder is full of fiber and calcium with some resemblance to cornstarch. 
  • While it does not change the overall consistency of your brownies, high-quality cocoa powder will enhance their flavor. 
  • Do not be afraid to try healthy olive oil for this recipe. Although it might have a distinctive taste, it will not ruin your dessert. 
  • You can prepare a larger quantity to enjoy later. Your brownies can be frozen for up to 3 months. Your batter can be stored in the freezer for up to 12-18 months. 

Final Thoughts

There are so many options to choose from when preparing eggless brownies. You can expect a slightly different flavor compared to what you are used to with eggs. You might have to adjust the ratios of your other ingredients as well.

Do not make the mistake of simply leaving out the eggs without adding a substitute because your dessert would turn out very crumbly and dry. You need a binding agent in this recipe.

It is advisable to prepare a small batch to make sure you like the flavor and consistency of your eggless brownies.