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.
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
White wine vinegar can often be substituted for champagne vinegar in a recipe. Since champagne vinegar has a sweeter taste than white wine vinegar, the juice of a lemon or orange can be added to the white wine vinegar.Full Answer >
When it comes to substituting beef stock in a recipe, there are many options, including beef bouillon, beef broth, vegetable or chicken broth, red wine, beef base, or a combination of soy sauce and water. The specific substitution will depend on how it is used in the recipe.Full Answer >
Vanilla essence is a chemically manufactured flavoring, whereas vanilla extract is a natural product derived from vanilla beans. However, both are used in the same way during cooking. Vanilla extract costs more and has a richer, more distinctive flavor. Vanilla essence is less expensive but typically has a more artificial flavor.Full Answer >
Baking soda can be substituted for baking powder as long as an acidic ingredient is used in the recipe. Baking soda is four times stronger than baking powder, so the substitution will not be an identical measurement. If a recipe calls for a teaspoon of baking powder, use only 1/4 teaspoon of baking soda.Full Answer >