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.
Recipe adapted from Joy the Baker: