When making brownies or cakes, there are several egg substitutes that can be used if you prefer to avoid using eggs. Here are some common options:
Applesauce: Unsweetened applesauce can be used as a substitute for eggs in many baked goods. Use ¼ cup of applesauce per egg called for in the recipe. It adds moisture and can help bind the ingredients together.
Mashed Banana: Ripe, mashed bananas can serve as an egg substitute, particularly in recipes where the flavor complements the other ingredients. Use ½ a mashed banana per egg in the recipe. Keep in mind that the banana flavor may be noticeable in the final product.
Yogurt: Plain or flavored yogurt can be used as an egg substitute. Use ¼ cup of yogurt per egg in the recipe. Yogurt adds moisture and helps with texture and leavening.
Silken Tofu: Blended silken tofu can work as an egg substitute, particularly in dense and moist baked goods like brownies. Use ¼ cup of pureed silken tofu per egg in the recipe. It adds moisture and helps with binding.
Buttermilk or Vinegar: In recipes where the acidity is beneficial, such as in chocolate-based brownies or cakes, you can use 1 tablespoon of vinegar or lemon juice mixed with 1 teaspoon of baking powder per egg. This mixture helps with leavening.
Carbonated Water: Carbonated water can sometimes be used as an egg substitute to add moisture and some leavening. Use ¼ cup of carbonated water per egg in the recipe.
Remember that egg substitutes may alter the texture, flavor, and structure of the final product to some extent. It's recommended to experiment with different substitutes to find the one that best suits your preferences and dietary needs. Additionally, using a combination of substitutes may yield better results in some recipes.