There may be no more satisfying dessert for chocolate-lovers than a rich, moist brownie. That fudge-like texture is usually due in part to a few eggs in the recipe, but if you're avoiding eggs for any reason, you don't have to give up on chewy brownies completely. Liquid egg whites are one healthy alternative, although it's not as easy as a one-to-one substitution. Learn the right proportions and alternatives to find the brownie recipe that satisfies your sweet tooth.
For most brownie recipes or brownie mixes, it's okay to completely substitute liquid egg whites for whole eggs. Your final product will be more cake-like than fudgy, but the flavor will be unaffected. The key is to double the amount of liquid egg whites needed per package directions; for example, if your carton of egg whites states that 3 tablespoons of product equal the whites of one large egg, and your recipe calls for two large eggs, use 6 tablespoons of liquid egg whites.
To preserve some of the dense, fudge-like character of your favorite brownie recipe while lightening the caloric load, you can partially substitute liquid egg whites for the eggs in the recipe. If your recipe calls for two eggs, keep one whole egg and replace the other with double the amount of liquid egg whites. The yolk of the whole egg contributes fat to make the brownie moist, but by substituting liquid egg whites for the other egg, you'll spare yourself a few calories and a bit of cholesterol.
When Not to Substitute
Liquid egg whites are not an adequate substitute for recipes that call for four or more whole eggs. In addition, if you are avoiding eggs because you or someone in your family has an allergy to eggs, liquid egg whites are not a viable alternative as they are made from eggs. Look for an egg replacement -- rather than an egg substitute -- instead.
Other Egg Substitutes
Other easy-to-find substitutes for eggs include bananas or applesauce; use half of a mashed ripe banana or 1/4 cup of applesauce for every whole egg in your brownie recipe. The bananas work particularly well to maintain the moisture needed for a fudge-like brownie. Yogurt or silken tofu are options for moist, dense desserts-like brownies; 1/4 cup of yogurt or 1/4 cup of blended silken tofu replace one egg.
- Betty Crocker: Brownies and Dessert Bars FAQ's
- The Cook's Thesaurus: Eggs
- Taste of Home: How to Lighten Your Recipes
- The Kitchn: Food Science; Egg Substitutes in Cookies and Brownies
- Chicago Tribune: Egg Substitutes Work in Baked Goods, But Some Modification of the Recipe Will Be Required
- Kids with Food Allergies: Cooking and Baking Without Egg Ingredients
- Post-Punk Kitchen: Vegan Baking
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