A simple recipe to make eggless chocolate brownies using an egg substitute and walnuts. 1 Packet Brownie Mix Of Your Choice (I Used Duncan Hines Chocolate Lover’s Brownies Double Fudge. See My Notes For The Reason) Preheat oven to 350F (325F for glass pans) for 15 minutes. Empty brownie mix into bowl. Add 1/3 cup cold water. Add 3 tablespoons oil.
As you can see in the list of ingredients below, this no egg brownies recipe calls for a tablespoon of grass-fed gelatin. Gelatin is a very effective thickening agent. As a result, it replaces the eggs in the recipe.
Some folks prefer dense and fudgy brownies, others (like myself) prefer a chewy, cakey brownie. That’s why these eggless brownies have captured my heart: they taste just as good as any classic brownie, but nixing the eggs results in that cakey texture I crave!
Because eggs contain protein which acts as a binding agent to prevent the brownies from crumbling, as well as fats which help to give the brownies some rise. In addition, eggs add moisture to the batter which prevents the brownies from turning out hard or dry.