Fudgy brownies are one of my favorite desserts. Warm fudge brownie corners with a frosty glass of milk… it’s simply addictive. Everyone wants perfect fudge brownies that rival the ones grandma used to make! This recipe is good enough to pull up to your family’s Christmas party and put your dish down next to Grandma’s with pride.
I’ll also share with you my tips for eggless baking. It may sound complicated, but eggless baking is simple. You don’t have to sacrifice texture or taste just because you aren’t using eggs.Jump to Recipe Print Recipe
Fudge brownies have a higher fat-to-flour ratio than cakey ones. For more fudgy brownies, add more butter and chocolate. If you’d like your brownies to be more like cake, then use less fat and depend on the leavening agent to do the work. No matter what, eggs and sugar never change.
My son has an egg allergy, and my husband doesn’t eat eggs. I have learned a ton of tricks for eggless baking. Egg substitutes for baking don’t have to be complicated. When I’m baking something like brownies, I like to substitute unsweetened applesauce for eggs. I keep little cups of unsweetened apple sauce on hand.
1 egg = 1/4 of unsweetened applesauce. (Try not to use over 1 cup total in a recipe to protect the texture of what you’re baking.)
This substitution is perfect for muffins, brownies, cakes, bars. When using these egg substitutions, you won’t lose the moisture or texture that traditional eggs provide. If you run out of butter or eggs, you can always supplement what you need with unsweetened applesauce, as well.
Here are a few other egg substitutions!
Now the moment we’ve all been waiting for…(drumroll please!) the recipe!
I hope you enjoy this recipe! If you make this or any of my other recipes and post it to social media, don’t forget to tag me in it! I’d love to see it!
Drop a comment and let me know what you think, any question you may have or if you’ve ever tried eggless baking.