How to Make Brownies Without Eggs, According to a Pastry Chef

With eggs being so hard to find (and expensive if you can find them), I wanted to know how to make brownies without using a single egg. I talked to a pastry chef, and she recommended three potential swaps. You probably already have one of them in your kitchen.

Side view of four brownies stacked on top of eachother — Simply Recipes / Getty Images

Eggs are hard to find now, and if you manage to snag some, they’re expensive. I might be able to live without omelets and egg salad, but I sure can’t live without brownies. We always have at least one big box of Ghirardelli brownie mix from Costco, and I also love to make brownies from scratch. But with egg scarcity and soaring prices, is there a good way to make brownies without eggs?

There are three pretty good substitutions for eggs in brownies when you are making them from scratch, says Keiry Palma, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education’s New York City campus. She suggests applesauce, flax seeds, or bananas.

Use Applesauce Instead of Eggs

Applesauce—store-bought or homemade—can be a good substitute for eggs in brownies. “Applesauce adds a lot of moisture to baked goods and is best for baking with items that are already dense, especially brownies,” Palma says. “Dense cakes and cookies usually tend to have a higher ratio of liquid in comparison to the dry ingredients, which contributes to their moist and heavy texture.”

To make up for all that moisture, you may have to add a little bit more flour to your recipe. And because applesauce might have a different texture and sweetness depending on the brand, Palma recommends trying a few until you find your favorite. Or, even better, she suggests making your own applesauce so you can control the flavor.

Whichever applesauce you use, replace one egg with 1/4 cup (or four tablespoons) of applesauce.

Substitute Flax Seeds

Ground flax seeds can create a moist, tender texture in brownies. They can even add a bit of a nutty flavor that goes well with the chocolate, says Palma.

“When mixed with water, flax seeds create a binding gel that replaces the binding properties from the proteins found in egg whites,” she says. “This is due to the high amounts of soluble fiber that absorb large quantities of water.”

She suggests grinding flax seeds into a powder in a blender or spice grinder. Mix one tablespoon of ground flax seeds with three tablespoons of water to replace one egg. Mix the water and flax seeds and let them sit for 10 minutes. “This allows them to fully absorb the water and form a gel before incorporating it into your batter. This crucial step ensures that the binding and moisture-retaining properties of the seeds are fully activated.”

Closeup of brownies on a plate — Simply Recipes / Getty Images

Swap in Mashed Banana

You don’t have to save ripe bananas for banana bread. They also are great in brownies.

“Similar to the applesauce, I recommend bananas for recipes that are dense in nature since they contain more moisture,” says Palma. Mash ripe bananas before adding them to your batter. Use 1/4 cup of mashed banana to replace one egg.

“If you're concerned about the banana flavor being too strong, you can use a less ripe banana or add a little vanilla extract to help balance it out,” Palma suggests. You can also try different types of bananas to see how they affect sweetness and flavor.

“For example, a ripe plantain can add a sweeter and more complex flavor to complement the chocolate in your brownie,” explains Palma.

How To Replace Eggs in Boxed Brownie Mix

Substituting eggs is a little trickier when you are using a boxed brownie mix.

“Boxed mixes are carefully formulated to work within a specific range of moisture and binding provided by the standard ingredients (including eggs). They often have modified starches, gums, and stabilizers,” Palma explains.

These can help bind the ingredients and make sure the batter is smooth, even when ingredients shouldn’t typically go together—like water and oil. They also sometimes include baking powder or baking soda, which can react differently to egg substitutes, affecting the texture of the brownies and how they rise.

“Therefore, when substituting eggs, it's crucial to consider how these additives might interact with the chosen substitute and adjust the recipe accordingly,” she says. “I would suggest using applesauce or ground flax seeds. For the applesauce, use half of the amount of oil required. This accounts for the additional moisture found in the applesauce.”