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Easy Eggless Brownies using Brownie Mix and Flaxseed Meal
July 10th, 2008 Madhuram Posted in Brownies, Egg Free, Vegan Baking | 
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Ever since I started baking, I have used only bananas as a substitute for eggs. Bananas definitely give the moist texture for cakes and breads, but the drawback is the flavor of bananas is dominant in those baked goods. So whatever changes you make otherwise in the recipe, the end product tastes the same. For example my carrot cake and zucchini bread tasted similar. It was definitely very good, but we need some change right!
Brownie Mix of your choice (I used Duncan Hines Chocolate Lover’s Brownies Double Fudge. See My Notes for the reason)
Cold Water – 1/3 cup
Vegetable Oil – 3 tablespoons
Flax seed meal (ground flax seed) – 1 teaspoon
Water – 1/4 cup
Vanilla Extract – 1 teaspoon (not mentioned in the packet)
Walnuts – 1/2 cup (optional)
1. Preheat oven to 350F (325F for glass pans)
2. Empty brownie mix into bowl.
3. Add 1/3 cup cold water.
4. Add 3 tablespoons oil. (Actually 1/3 cup of oil was mentioned in the packet)
5. In a small cup add the flax seed meal and slowly add the water and whisk it with a fork and add it to the brownie mix.
6. I chose to add vanilla extract also.
7. Stir everything until well blended (about 40-50 strokes)
8. Now add the nuts and combine it once again.
9. Generously grease the brownie pan. I used a non stick 8″x8″ pan.
10. Spread the mixture in the pan.
11. Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. But I think I should have taken it around 38 minutes itself, because I had little cracks on the top. That was the only negative thing with these brownies, otherwise they were unbelievably moist and gooey. We did not taste the flax seed at all. Just be sure that the brownie cools out completely before you can cut into squares.
1. Buying the brownie mix – If you are a vegetarian, be sure to check the ingredients, because some brands contain lard, tallow (animal fat). The brand I chose did not have animal fat.
2. I bought the double fudge brownies, which had a chocolate syrup pack, which had to be added to the brownie batter. But I omitted it because this was the first time I was going to bake brownies and that too without eggs. So I did not want to experiment too much.
3. Egg substitute: I came across in many books and websites that ground flax seed is a good substitute for eggs while baking. But the ratio of flax seed meal to water was different in each and every place. I recently bought a vegan cook book and there were a lot of baking recipes using flax seed meal. So I decided to used the proportion given in that book. For every egg in a recipe, use 1 teaspoon of flax seed meal mixed with 1/4 cup of water.
4. Checking the doneness of brownies: I read in the same book that inserting a toothpick to check the doneness does not work for brownies. Instead “the touch test” was recommended. When you touch the top of the brownies, it should not leave an indentation. If it does, the batter is still soft, so you need to bake it for another couple of minutes.
This my entry for Egg Replacement Event – Flax Seed Meal, hosted by me.
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January 18th, 2009 at 4:45 am
anybody please tell me what is flex seed and where can i get please reply me as soon as possible thanks
Check here for details about flax seed. If you are from US, it’s available in the regular chain of supermarkets. You may want to try in the Organic Aisle. Also it’s found in Whole Foods and health food stores.
January 16th, 2009 at 1:39 pm
Madhu, How many brownies did you get from this? I am baking this exact thing for a bake sale tomorrow (National Day of Service). Deepa
If I remember right, 16 brownies.
December 16th, 2008 at 4:44 pm
mmmmm…. brownies….
November 28th, 2008 at 2:47 am
how much is 1 stick of butter?
1 stick is 1/2 cup or 112 gms.
November 13th, 2008 at 2:33 am
I am here in ur blog for the first time, I really amazed with your beautiful collection of eggless recipes.They look decadent and awesome.Thanks for the information about flax seeds,I love that in my bread.Little did I knew that they call Linseed in Australia. Wish I could get here in China.Want to incorporate in my baking too.
Welcome to my blog Shibani. I’m glad you like the recipes here.
October 2nd, 2008 at 8:04 am
Madhu accka, I tried this out yesterday and they turned out great! Thanks for the ideas
Thanks for trying the brownies, Sivajini. I’m also glad that it came out well.
September 26th, 2008 at 6:28 am
Healthy Brownies
with the flaxseed and eggless a must try .
July 17th, 2008 at 9:47 pm
Oh – I wanted to add another thing. Flax seeds taste great, but when cooked, the omega 3 chains are lost. So you have to keep flax seeds (and the oil) in the refrigerator, in a container not penetrable to light, and take atleast a table spoon (oil) or 2 tablespoons (ground seeds) daily, for your daily omega 3 dose. –Deepa
July 17th, 2008 at 9:41 pm
Oh, what an amazing recipe this is. My son is allergic to eggs and was recently eyeing some brownies at a store, and I have been looking for a recipe. This’s fantastic. THANK YOU!! –Deepa
July 16th, 2008 at 8:43 am
these look beautiul madhu! I generally make betty crocker rownies without eggs too! btw, I made espresso kahlua brownies 2 days back and posted about it, with info about egg substitutes:)