To replace whole eggs in chewy baked goods like brownies, use one ripe mashed banana for every egg the recipe calls for. As a general rule, one tablespoon applesauce can replace one egg in most baking recipes. • Heavy Cream: Put a can of coconut milk in the fridge for 48 hours. Open it up and use just the solidified top layer in place of Instructions. Combine flour, cocoa, baking powder and salt in large bowl. In another bowl, whisk sugar, liquid egg whites, vegetable oil and, vanilla extract until creamy. Add egg mixture to dry ingredients, stirring just until blended. Pour mixture into a greased 8 inch square pan. Preheat the oven to 350°. Prepare a 9×9 baking pan by spraying liberally with nonstick cooking spray and lining it with parchment paper. In a large bowl, mix brownie mix, sweetened condensed milk, eggs, oil and vanilla until batter is smooth and contains few to no lumps. 3. Swap Out the Eggs. To make your brownies more cakey, add an extra egg or egg substitute to the mix. This will increase the overall volume and create a lighter, fluffier texture. For chewier brownies, use one less egg than the box instructions call for, which will result in denser, fudgier treats. Line an eight inch square or round baking pan with parchment paper, or grease the bottom and sides of the pan with oil. Set this pan aside. Combine all of the dry ingredients in a large mixing bowl, and stir very well. Add the wet ingredients, including the zucchini, and stir to form a batter. 2 eggs 1 tsp vanilla 1/2 cup chopped nuts. Mix flour with baking powder and salt. Melt chocolate and butter over hot water. Beat eggs well, gradually add sugar, beating well. Beat in chocolate and vanilla. Mix in flour, then stir in nuts. Spread in greased 8 in square pan. Bake at 360 for 25 minutes. Cool before cutting. Makes 20 brownies. .

brownies with 2 eggs