I recently joined Gayathri's Baking Eggless group. She gives a dish that has eggs and wants the group to come up with an eggless version of the same. This month, she picked Joy the Baker's Extra Nutty Dark Chocolate Brownies recipe that has 3 eggs and asked us to come up with an eggless version.
Egg replacer powder (I use Bob's Red Mill brand) is my go-to substitute for eggs and I always keep a packet of it in my fridge. But that usually works only for recipes with 2 eggs. Any more eggs, I don't think the vegetarian option gives the desired results in the baked goods. Ground Flax seeds (Flax see meal) can also be substituted instead of the egg replacer powder.
So for this recipe with 3 eggs, I substituted 2 of the eggs with the egg replacer powder and for the last egg, I used 1½tbsp of sour cream. The resulting brownies tasted very close to the real thing, they were fudgey and delicious. I shared few of the brownies with couple of blogger friends and one of them said she couldn't stop eating them because they were so fudgy and yummy :-)
One thing to note about baking brownies in general is that to remove the pan from the oven when the top does not look glossy anymore -- there might be a few wet crumbs sticking to the toothpick, but resist the urge to bake it longer because that might lead to dried out and crumbly brownies.
Egg replacer powder (I use Bob's Red Mill brand) is my go-to substitute for eggs and I always keep a packet of it in my fridge. But that usually works only for recipes with 2 eggs. Any more eggs, I don't think the vegetarian option gives the desired results in the baked goods. Ground Flax seeds (Flax see meal) can also be substituted instead of the egg replacer powder.
One thing to note about baking brownies in general is that to remove the pan from the oven when the top does not look glossy anymore -- there might be a few wet crumbs sticking to the toothpick, but resist the urge to bake it longer because that might lead to dried out and crumbly brownies.
Ingredients:
Unsalted Butter - ½cup (1stick)
Dark Chocolate - 5oz., chopped
Unsweetened chocolate - 2oz., chopped
Unsweetened Cocoa powder -
All purpose flour - 1cup
Baking Soda - ¼tsp
Coarse Sea Salt - ½tsp
Light Brown Sugar - 1¼cups, packed
Egg replacer - 2tbsp whisked in 6tbsp water
Sour Cream - 1½tbsp
Vanilla extract - 2tsp
Pecans - 3tbsp, halved
Walnuts - 3tbsp, chopped
Method:
Coarse Sea Salt - ½tsp
Light Brown Sugar - 1¼cups, packed
Egg replacer - 2tbsp whisked in 6tbsp water
Sour Cream - 1½tbsp
Vanilla extract - 2tsp
Pecans - 3tbsp, halved
Walnuts - 3tbsp, chopped
Method:
- Preheat the oven to 350°F. Grease a 8" square baking pan with cooking spray and line it with parchment paper. Lightly grease the parchment too.
- In a microwave safe bowl, combine butter and the chocolate. Microwave the mixture 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder and mix well to combine.
- Whisk egg replacer mixture, sour cream and brown sugar in a mixing bowl until thoroughly combined. Whisk in vanilla extract.
- Add the chocolate mixture and stir to combine.
- Next add salt, baking soda and flour. Mix well to combine all the ingredients, spoon into the prepared pan. Top with the nuts.
- Bake for 30~35 minutes until the brownies are slightly puffed, the nuts are golden brown and the top is no longer glossy.
- Remove from the pan and cool on a wire rack before slicing.
