The best egg replacements for brownies, ranked by results

Eggs bind brownie batter, add moisture, and help the crumb hold together as it bakes. You can replace them with applesauce, mashed banana, aquafaba (the liquid from canned chickpeas), flax eggs, or commercial egg replacers — each produces a slightly different texture, and some work better than others depending on what kind of brownie you want.

The most reliable single swap is applesauce: use ¼ cup unsweetened applesauce per egg. Your brownies will be slightly cake-like and moist, with a tender crumb. If you want denser, fudgier brownies, aquafaba works better — use 3 tablespoons per egg, and whip it lightly before stirring in. Mashed banana (¼ cup per egg) adds moisture and binding power but will add banana flavor, which some people love in chocolate and others do not.

Key Takeaways

  • Applesauce is the most forgiving replacement and produces moist, tender brownies that taste like chocolate, not like the substitute.
  • Aquafaba (chickpea liquid) creates a denser, fudgier texture closer to traditional brownies if you whip it lightly first.
  • Mashed banana adds binding and moisture but will flavor the brownies noticeably, so use it only if banana-chocolate appeals to you.
  • Flax eggs and commercial egg replacers work but often produce drier brownies unless you also add extra fat or moisture to the batter.
  • For best results, reduce the other wet ingredients slightly (oil or butter) when using applesauce or banana, since they add liquid.

Applesauce: the most reliable choice

Unsweetened applesauce is the easiest egg replacement for brownies because it mimics what eggs do without changing the flavor. Use ¼ cup per egg. The brownies will be slightly more cake-like than fudgy, but the crumb will be tender and moist, and they will hold together cleanly when you cut them.

The one adjustment: reduce the oil or melted butter in your recipe by 2 to 3 tablespoons total, since applesauce adds liquid. If your recipe calls for 1 egg and ½ cup oil, use ¼ cup applesauce and ¼ cup oil instead. This keeps the batter from becoming too wet and the brownies from turning out greasy or underbaked in the center.

Applesauce works in any brownie recipe — box mix, from-scratch, thin and fudgy, thick and cakey. It is the safest first choice if you have never swapped eggs before.

Aquafaba for fudgier, denser brownies

Aquafaba is the liquid you drain from a can of chickpeas (or the water left after cooking dried chickpeas). It contains starches and proteins that mimic egg whites, so it binds and helps brownies rise slightly. Use 3 tablespoons per egg, and whip it with a fork or whisk for 30 seconds to a minute before stirring it into your batter. This aeration helps it trap air and create a lighter crumb.

Brownies made with aquafaba tend to be denser and fudgier than those made with applesauce, and they taste purely of chocolate — aquafaba has almost no flavor of its own. The texture is closer to traditional egg brownies, especially if your recipe is already on the fudgy side.

The drawback: aquafaba can leave a very slight metallic or beany aftertaste if you use too much or do not whip it. Stick to 3 tablespoons per egg, and taste a small piece before serving to a guest. If the flavor bothers you, applesauce is the safer bet.

Mashed banana: adds flavor and moisture

Mashed ripe banana (about ¼ cup per egg) binds and moistens brownies well, but it will flavor them noticeably. The chocolate-banana combination is pleasant for many people, but if you want pure chocolate brownies, skip this option.

Use banana only in recipes where you are already comfortable with the flavor pairing — chocolate chip cookies, chocolate cake, or brownies you plan to frost heavily. Reduce the oil or butter by 2 to 3 tablespoons, the same way you would with applesauce, because banana adds liquid.

Mashed banana also browns faster than applesauce, so watch your brownies closely during the last few minutes of baking. They may be done 2 to 3 minutes earlier than the recipe suggests.

Flax eggs and commercial replacers: when to use them

A flax egg is 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes until it gels. It binds well but adds very little moisture, so brownies made with flax eggs often turn out dry unless you also add extra oil, applesauce, or another wet ingredient to compensate.

Commercial egg replacers (like Bob's Red Mill Egg Replacer) work similarly — they bind but do not add much moisture. If you use them, add 1 to 2 tablespoons of extra oil or applesauce to the batter to keep the brownies from drying out. Follow the package instructions for the ratio (usually 1½ tablespoons powder plus 3 tablespoons water per egg).

Both flax eggs and commercial replacers are useful if you want to avoid soy (some commercial replacers contain it) or if you have them on hand, but applesauce and aquafaba produce better results with less fussing.

How to adjust your recipe for any replacement

The basic rule: if your replacement adds liquid (applesauce, banana, aquafaba), reduce the oil or butter by 2 to 3 tablespoons. If it does not add much liquid (flax eggs, commercial replacers), add 1 to 2 tablespoons of extra oil or applesauce to keep the batter moist.

Start with the smaller adjustment — 2 tablespoons less oil, or 1 tablespoon more oil — and bake a test batch. If the brownies are too dry, add more liquid next time. If they are too greasy or underbaked in the center, reduce the liquid.

Most brownie recipes are forgiving enough that small changes do not ruin them. The texture may shift slightly (a little more cake-like or a little more fudgy), but the brownies will still taste good and hold together.

Troubleshooting: why your brownies might not work

If your brownies came out dry, you likely did not reduce the oil enough, or you used a replacement that does not add much moisture (flax eggs or commercial replacer without extra fat). Add 1 to 2 tablespoons of oil or applesauce to the batter next time.

If they are greasy or underbaked in the center, you reduced the oil too much or used too much of a wet replacement. Cut back by 1 tablespoon of applesauce or banana, or add back 1 tablespoon of oil. Also check that your oven temperature is accurate — an oven that runs cool will leave brownies underbaked even if the batter is correct.

If the brownies taste off or have a strange aftertaste, you may have used too much aquafaba or a commercial replacer with an ingredient you dislike. Applesauce and banana are the most neutral-tasting options.

Frequently Asked Questions

Can I use just water or milk instead of eggs?

Water or milk alone will not bind the batter the way eggs do, so the brownies will fall apart or crumble when you cut them. You need something with starch or protein — applesauce, banana, aquafaba, flax, or a commercial replacer. Water or milk can be part of the solution (add 1 to 2 tablespoons if your batter seems too thick), but not the whole one.

Do I need to change the baking time or temperature?

No, baking time and temperature stay the same. The only change is the wet ingredients in the batter. Check for doneness the usual way — a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Brownies made with banana may bake 2 to 3 minutes faster, so start checking a minute or two early.

Will the brownies taste like the replacement?

Applesauce and aquafaba are nearly flavorless in brownies, so you will taste only chocolate. Banana will add noticeable flavor. Flax eggs and commercial replacers are also neutral, though some commercial replacers have a slight aftertaste if you use too much.

Can I use these replacements in other baked goods?

Yes — applesauce, banana, aquafaba, and flax eggs all work in cookies, cakes, and quick breads. The same rules explore: reduce wet ingredients if your replacement adds liquid, and adjust based on how the first batch turns out. Commercial egg replacers work too, though they are most reliable in recipes that call for multiple eggs.