Easy Eggless Brownies using Brownie Mix and Flaxseed Meal

(from 5 reviews)

Eggless Brownies

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!

So I was searching in the net for egg substitutes and found this site very informative. I decided to start experimenting with the various egg replacements and this is my first one using flax seed meal. I add flax seed meal in my cereal (both cold and hot), salads and even in the chapathi flour. Being vegetarians walnuts and ground flax seed are the only sources of Omega 3 fatty acids.


Easy Eggless Brownies Recipe

Prep TimeCook TimeMakes
15 Mins38 Mins16 Pieces
Easy Eggless Brownies using Brownie Mix and Flaxseed Meal
5.0 from 5 reviews
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)
  • 1/3 Cup Cold Water
  • 3 Tablespoons Vegetable Oil
  • 1 Teaspoon Flax Seed Meal (Ground Flax Seed)
  • 1/4 Cup Water
  • 1 Teaspoon Vanilla Extract (Not Mentioned In The Packet)
  • 1/2 Cup Walnuts (Optional)

Eggless Brownies Ingredients

  1. Preheat oven to 350F (325F for glass pans) for 15 minutes.
  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.
My Notes:
  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.
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  1. Hi Madhuram,
    Thank you very much for this recipe. i used the boxed brownie mix with yogurt after reading reviews and your suggestions. Add walnuts to one batch too. First batch, i just couldnt tell whether it was done (my first time) so left it longer and it deflated and turned out tooo chewy and not gooey chewy. Second batch, i just pulled out at 35 min although the finger touch test failed. This was a big hit…. So again thank you for all you do to get us new eggless versions…<3<3<3
    I still have to try the flaxseed version…next timme, but loved the yogurt substitute.

  2. So according to the recipe -don’t use 1/3 cup of oil but instead just 3 tablespoons with flax seeds ?
    And just saying if someone is vegan they can’t use yogurt! πŸ™‚

  3. My question is, when adding the flaxseed mixture, is it 1 teaspoon flax to 1/4 cup of water? It mentions water twice in the recipe, 1/3 and 1/4.

  4. I have made the Big Batch Brownies a lot but the yougurt gives me a tummy ache. I will try the flax seed, Thanks for your ideas! I Have been Vegan for 14 years and appreciate the ideas and recipes very much!

  5. You can also use a combination of water, oil, and chia seeds to use as an egg replacer. Consistency comes out excellent!

  6. I was so excited to find this Brownie recipe as everything else I was trying just didn’t work without eggs (which my daugter is allergic too; and she loves Brownies.) I have made these Brownies multiple times with good results but Betty Crocker Fudge Brownies did not work. They literally just didn’t cook (well the edges got hard and the inside was still liquid). So to save others some trouble stay with the Duncan Hines brand.

  7. First of all let me say that I am ecstatic to have found your website! I am a vegetarian and I love baking and I finally have come across some fantastic & yummy recipes and ingredients here that I can incorporate into my baking ideas. Speaking of that I saw that you have 2 brownie recipes..one using flaxseed and the other using yogurt. In your opinion which one turned out better and why?

  8. Hi I m vegetarian. ..I bake eggless mousse browines n cookies…I need yur help….to mke my browines softer wht shuld I use…thy grt lil harder when I remve them from oven

  9. Madhuram, you knew exactly what I was looking for: vegan, chocolate, nutrition, flavor, texture and convenience. Thanks for delivering on all counts! Shared this everywhere. πŸ™‚

    • Do you mean just one piece? Just bake the whole recipe and freeze the extra and it will stay good for upto 3 months if stored properly.

  10. did you do a version in which you added the chocolate syrup packet? i am thinking about adding the syrup but unsure whether i should

  11. mine was a disaster…had to trash it….followed the instructions step by step but a big disappointment…….!!!

    • I really don’t understand why nobody is getting it right. Let me try it again myself and will blog about it.

      • Thanks madhu…that would be great if u cud let us know the specific measurements esp with the flaxseed meal…..luk fwd to ur response..i really want to try it again…

  12. Hi Nisha,Seema and Madhu,

    I bake a lot using flax seeds meal as an egg-substitute and the trick here is to warm the water and and flax seed meal mixture for about 20 seconds in the microwave and give it a quick stir – then let it rest for about 2 min before adding it to the other wet ingredients.
    Hope this helps!!!

  13. Hi Madhu,

    Tried this recipe 2 times. Once with Betty Crockers Fudge Brownie mix and once with Duncan Hines Dark Chocolate Brownie mix and not too happy with results of both though the Duncan Hines was bit better. The brownies are too goeey and sticky and dense. What do you think could be the reason? Does it require baking powder/soda or vinegar? or does the flaxmeal have to be whipped with water till foamy?
    hope to hear from u soon….looking forward to trying the chewy cookies with silken tofu next.


    • Sorry that you didn’t get it right Nisha. Yes the flaxseed meal has to be blended well until its frothy. Also I feel that you haven’t baked it long enough. Did the toothpick come out clean when you tested for doneness?

  14. Hi madhuram,

    I tried your recipe with flax seed and used the measurement of 1tblsp flaxseed with 3 tblsp warm water. After 30 mins, my batter still all wet and gooey in the center. So i baked it a couple minutes more and it totally hardened. Can you suggest what i can improve to make it successful next time.
    Thanks a lot!

  15. hi madhu

    thanks for your reply… i baked it for 38 min, and also
    follow your steps from the website… i don’t why it happened.
    and can i use any brand of browine mix or do i have to use
    duncan hines…

    thank you very much

  16. hi madhu

    how are you? i always love your website,
    today i try to make browines using duncan hines,
    flex seed meal the same way you did.
    but, mine turn out so hard and very chewy.
    do you have any idea why?

  17. I am deathly allergic to eggs and for years there were not many
    eggless baking recipes so thank you for this site.

    I have found Ghiradelli boxed brownie mix works very well with
    EnerG Egg Replacer I use 1 1/2 tsp with 2 Tbls of water that I mix in
    1/3 cup oil and 1/3 water plus the brownie mix. I bake it 45 min in
    an eight inch square pyrex or glass dish. It’s very chocolaty and
    moist. I even add extra chips sometimes.

  18. I am a life long vegetarian, and with all my baking experiences I have come to the conclusion that for cakes and cup cakes an egg replacement of vinegar and baking soda works best. For quick breads, apple sauce or yogurt and for so
    E, flax seed, but there is a technique for using flax seed: 1 tbs flax meal with 3 tbs warm water = 1 egg, but here is the important part, place in a food processor on high for 5 minutes and what comes out is a very oily gelatinous texture, works fore every time

  19. where will get brownies mix -double fudge packet

    Hi Sunila, assuming that you live in US/Canada, you should be able to find ready to bake brownie mix in all grocery stores in the baking aisle.

  20. hi thank you very much for replying me back, ok i will definitely try that recipe with all purpose flour and i will let you know how did it turn out. and again i just love your website.

    thanks rani

    You’re welcome Rani.

  21. hi i love your website.

    i try lots of recipe from your website it turns out very good. i have Question about this Eggless Brownies using Brownie Mix and Flaxseed Meal do i use 3 tablespoon oil or 1/3 cup of oil i am kind of confused with that. and also can u show me how make chocalate chip muffins plz.

    thanks very much.

    Thanks Rani. The quantity of oil mentioned in the pack was 1/3rd cup but I used only 3 tablespoons to cut back. The brownies were pretty good even with lesser quantity of oil, so I don’t think you need 1/3rd cup. I have a healthy chocolate chip muffin recipe here:https://www.egglesscooking.com/2009/07/15/whole-wheat-chocolate-chip-muffins/. If you don’t have whole wheat pastry flour you can simply used all purpose flour itself and you can also use unsweetened applesauce instead of prune puree.

  22. Madhuram, Many thanks for quick reply and links/recipes! I now know I didn’t measure enough flax meal, so will be more careful next time. I forgot to thank you for links to egg replacements, very useful info.

    You’re welcome Mary. Do feel free to shoot out any questions.

  23. I love your site, and had not used a mix for any baking since I was forced to go red meat, dairy-free and egg-free (due to a digestive condition) 3 months ago. I had baked and cooked everything I ate from scratch, unless you count pastas. I’d done some baking, mostly cornbread and quick breads, usually used half small banana in those, sometimes tofu, with much success. However, these brownies were my first use of a mix and my first use baking w/ flaxseed. I’m afraid I did something wrong, they were, hmm, not too good. (used a Betty Crocker mix.)I also made a cornbread using them, and it was bad also! So, I’m not having any success with flaxseeds so far:cry: Should I go back to bananas and tofu?? Thanks for a great site, and I loved reading about your journey in baking. Wish I had more patience!!!

    Thanks Mary. I’m sorry to hear about your food intolerance. I’m wondering why most of those who try this recipe don’t get it right! I have had a good deal of success using flax seed meal. Hope I can persuade you to give the following brownie cupcake recipe a try which uses flax seed meal.
    https://www.egglesscooking.com/2008/11/05/vegan-brownie-cupcakes/ .I made these for my son’s class (he was 3 then) and I heard from the teachers that the kids loved it so much. Bonus, its fat free too.

    You can try unsweetened applesauce too instead of the bananas. I have a couple of brownie recipes using applesauce as well.

    • My son is allergic to eggs, tree nuts and peanuts, so I mostly bake from scratch. Make sure you are using milled flaxseed. It should look like fine flakes. Also, I usually use a whole Tablespoon, not a tsp. Mix it with the water. If the bbaked good come out too dense, reduce the water mixed with the flaxseed by 2Tbsp and mix together and add the following: 1 T vegetable oil, 1 T water and 2 tsp baking powder. Baking without eggs requires patience. And brownies are the holy grail of egg-free baking. Don’t give up!

  24. Your links to the articles about egg substitutes were REALLY helpful!!! My roomie is fructose, lactose, and gluten intolerant and those tips helped with a GREAT brownie recipe from scratch. They turned out REALLY well. Thanks! πŸ™‚

    Hannah, I’m glad that the info was helpful.

  25. hi
    i baked these and they weren’t as good as i thought.. πŸ˜₯ πŸ˜₯ πŸ™ 😯 :|…. i think they needed a little bit of sugar………… after a couple of days i baked them again with additional sugar an they came out pretty good………… πŸ™‚ πŸ™‚

    Thanks for the feedback Preet. The first time, did you use the same brownie mix which I have used or something else?

  26. i’m planning on baking these. this will be my first time ever. recipe sounds goods i’m gone try it on christmas πŸ˜† πŸ˜† πŸ™‚ πŸ™‚

  27. i luv ur website!!!!!! πŸ˜‰ πŸ™‚ can u tell me wht is flax seed ❓

    Thank you very much Preet. Flax seed is also called Lin Seed (in India and other European countries). It’s Alsi in Hindi. You can find it in Indian grocery stores as well as in the organic aisle of other grocery stores and health food shops. You could either buy the whole seeds (it comes in golden, yellow and brown and you can use anything) and powder it as and when you want or you can get the flax seed powder itself in stores.

  28. hi
    can u tell me whether from boxed pineapple mix can we make it eggless by ading anything? i have a duncan hines pineapple cake mix which i want to make without adding eggs.



    Vidhya, as you have mentioned in the other comment, yogurt is a good egg substitute in boxed cake mixes. You could try the flax seed meal too.

  29. Thank you so much for the recipe, my daughter is allergic to eggs and I could not find anything that works as well as flax seed. My daughter is now in preschool and able to bring in brownies and other goodies for snack WITHOUT the egg! Thanks again!

    You’re most welcome Katie. Yogurt too works well with boxed brownie mix. Use 1/4 yogurt/buttermilk in place of 1 egg.

  30. mine turned out weird too.

    I’m not able to guess what the problem is Gina, because mine came out so well that even my husband’s colleagues who are not vegetarians couldn’t tell any difference at all.

  31. As I have previously work with Pilsbury professionally,
    I am not an advocate of using box product though it may be
    convenient and quicker. Replacement like flax plays the
    role of a binder ingredient but they can increase the denseness
    of your cake product. It is excellent for muffin, loaf cakes,
    cookies and biscuits though. Look closely on any egg replacer
    brand, you will notice potato starch or corn starch as the key
    ingredients, so try that instead and experiment.
    But you can try increasing liquid/juice/puree and include,
    say 1/2 tsp baking powder to give it the needed boost and
    another tablespoon of oil/butter if you are using ground flaxseed.
    Remember the fats from the ‘real’ eggs has been taken out and you
    need to make up for it.

  32. A sour/acidic agent eg sour cream/yogurt are also a fairly good alternative for the eggs. Just be sure to add in 1 tbsp of vinegar/apple cider. Potato starch,1 tsp per egg mix into the yogurt/cream will do the trick as it help bind up the cake mix and the vinegar helps fluff up the cake. I have also frequently used organic oat/flax milk to replace dairy product as well together with vinegar to replace liquid/milk in the recipes. Or you can use a half and half eg. juice, puree with liquid ingredients. Have fun trying!

    That’s true. I have tried the same recipe with yogurt as well and it turned out good too. I have also used vinegar instead of eggs and it gives fabulous results.

  33. I agree somehow using bananas as substitute can leave a rather noticeable scent. As I live in Malaysia, a varieties of bananas are easily available. I normally avoid buying the more
    aromatic local bananas and go for the newer hybrid like the MONTEL or CAVENDISH, slightly under-ripen but not sappy. Over-ripen bananas will also contribute their scent to your cake.Moreover, you can’t use bananas as a substitute for everything!!

    Yes the flavor of bananas dominate if it is used as egg substitute, however mild it may be. So it should not be used unless one doesn’t mind the banana flavor.

  34. Hi Madhu I tried the cake with flaxseed, I saw my cake rise then went flat what could be the reason, please help.
    in one of the above reply diane says :
    1 box of devil’s food cake mix plus 1 15oz can of pumpkin, mix, bake 20 mins @ 400 degrees.
    thats all we mix or is there any thing else water, oil etc.
    thank you

    Asha, mine too rised well and then flattened. Let me find out what the reason could be? Reg. Diane’s recipe, I saw her reply to your query that water/oil is not required. I don’t know if I deleted it by mistake.

  35. “that all we mix or is there any thing else water, oil etc.”

    Asha, that’s ALL you mix! Do NOT add anything else,
    this will ruin it. You’ll notice that it’s hard to mix, but
    be diligent! Totally worth it.

  36. Hi Madhu I tried the cake with flaxseed, i saw my cake rise
    then went flat what could be the reason, please help.
    in one of the above reply diane says :
    1 box of devil’s food cake mix plus 1 15oz can of pumpkin, mix, bake 20 mins @ 400 degrees.
    that all we mix or is there any thing else water, oil etc.
    thank you

  37. hahaha , they were betty crocker low fat fudge brownies family size and it required only 1 egg. Me , I think i’ll try the buttermilk substitute for eggs but will any kind of yogurt work ?? I don’t have any plain nonfat/fat yogurt but those flavored ones strawberry/blueberry/ etc.

    Yes, that should be fine too. In my understanding even plain milk should be fine, because I think in brownies eggs act as a binding agent. Unlike cake brownies need not be light or need not rise too, so any liquid should be ok. I may be wrong, but that’s what I think

  38. Yeah but the brownie mix mentioned that it was for a 13 x 9.But does it matter ?? So I used a 13 x 9 , and followed the baking time which was 26-28 minutes. With the eggs , oil it would be a successful batch but when I used eggs substituted for flax ratio : 1 tablespoon of flax / 1/4 water. Next time , I’ll use a 8×8 pan with your ingredients but with a brownie mix that mention for 13 x 9 ( family size ), and 1/4 water and 1 teaspoon of flax.

    Oh! I thought you used an 8×8 inch mix in a 13×9 pan and thought that brownie would have gone hard/burnt if you had baked for 35-40 minutes. Were the instructions given for 1 egg or 2 eggs? Actually I have tried another version using 1/4 cup yogurt as egg substitute with the same brownie mix. That was very good too. Maybe you can try that or even buttermilk if you are not sure about flax seed powder.

  39. Yesterday , I tried this and used a 13×9 pan πŸ˜• and it came out a failure when I wanted to attempt using the ratio 1/4 water , 1tbsp of flaxseed =(but questions are : Does it matter what kind of brownie mix I use? and what kind of flax seed ?I am using “Organic Ground Flax Seed and next time , I should use a 8×8 pan?

    Jr, I think the problem is not because of the flax seed powder ratio or the brand of mix, it’s the use of wrong size pan. You have to use the pan which is mentioned in the pack. Brownie mixes are sold specifically for 13×9 inch pan and 8×8 inch pan. You can see in the picture that the brownie mix I have used mentions 8×8 inch pan.

  40. “For every egg in a recipe, use 1 teaspoon of flax seed meal mixed with 1/4 cup of water.” That means , if 2 eggs were required in the ingredient then it would be 2tsp of flax and 1/2 of water mixed together ?

    Yes, you got it right.

  41. Hi there, when making the brownies how much water do you blend the flax seeds with? Also, what should the consistency of the batter be?

    Hi Jaz, as mentioned in the recipe it’s 1/4 cup of water and 1 teaspoon of flax seed powder. If I remember right, it was looked like any other brownie batter

  42. Have you tried using pumpkin instead of bananas? It works very well in chocolate cakes! 1 box of devil’s food cake mix plus 1 15oz can of pumpkin, mix, bake 20 mins @ 400 degrees. Unbelievably good!

    Diane, I’ve seen something similar in recipezaar but have not tried it.

  43. Hi,
    I bought the duncan hines tried it using 1tsp of flax seed meal.It tasted ok but not that great.the instruction on the carton mentions 2 eggs so should one add more than 1tsp of flax seed meal.?Your receipe mentions only one tsp.thanks

    Hi Sheila, the pack I got had instructions for 2 types of brownies, one with 1 egg and another one for 2 eggs (i think one for fudgy texture and other for cake like texture). I went with the 1 egg version and they came out good. You could try another teaspoon of flax seed meal if the pack mentions 2 eggs. Also blend the flax see meal and water thoroughly in a blender until its nice and gooey.

  44. Jak, where are you located? U.S? India? My mom finds flax seeds in CHennai, India. Probably at Nilgiris. And in the U.S, you will find flax seeds in most grocery stores. I buy them at whole foods. Google for “flax seeds” to see what they look like. –Deepa

  45. 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.

  46. 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.

  47. 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.

  48. Madhu accka, I tried this out yesterday and they turned out great! Thanks for the ideas πŸ™‚

    Thanks for trying the brownies, Sivajini. I’m also glad that it came out well.

  49. 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

  50. 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

  51. Sunshinemom, I also read that soy flour can be subsituted for eggs. I’m going to try that too.

    Divya, thank you very much.

    Bhags, yes it’s my husband’s idea.

    Meredith, thank you very much for your lovely compliments. Do try the carrot cake and zucchini bread with bananas, it’s very delicious. I will also try your recipe and check the link also.

    RedChillies, thank you. The brownies really came out very well. My husband took them to his office and everybody loved it.

  52. Brownies look sinfully delicious. I am one of those eggless baking person too. But frankly I have not had success with flax seeds substitute. The cake does not come out that moist. But anyway, I will try out your version some time later.

    Loved your tabbed format of displaying recipes! It is awesome. πŸ˜€

  53. i am so glad i found this site the other day! the brownies look yummy, i did not know quite how to substitute bananas, though i’ve used flax meal and yogurt lots.

    today i made a chocolate cake with no eggs. it was moist and yummy!:

    preheat oven to 350. grease and flour either 2 8″ pans or 1 9×13 inch pan

    1 2/3 cups flour
    1 cup (or less) sugar
    1/2 cup cocoa
    1 tsp baking soda
    1/2 tsp salt
    1 cup buttermilk, yogurt or sour milk
    1/2 cup neutral oil
    2 tsp vanilla

    first mix dry ingredients together. then add in the wet ones, mixing till smooth.
    i added a tb of milk because the batter was quite thick.

    spread into pan and bake 25-45 minutes. if using smaller pans, 25 minutes should be about right. Check for doneness with a toothpick or fork.
    let rest for 5 minutes, then turn out on a wire rack to cool.

    here is another recipe i tried with good results, too, though i used cow milk vs soy yogurt:

    as you can see, i love chocolate cake!
    this is a great site, again, thank you!

  54. I have found soyapowder too a great substitute and have done many with flax seed – it is definitely a great way to replace eggs! Lovely brownies:) The pics are damn good!

  55. Uma, the taste was also so good.

    Bharti, thank you very much. Sometime soon I’m going to try making brownies right from scratch.

    Gary, your welcome. I’m very glad you liked the brownies.

    Kalva, yes it is. But I read somewhere else that if a recipe requires 1 egg, you can just omit it and still you will get the taste. Should try that also.

    Krystyna, your welcome. I’m thinking of experimenting with various other egg replacements also. I’ll check your post too. We love watermelons.

    Suma, welcome to my blog. I’m very glad that you like it. Yes the brownies were super.

    Swati, thank you. I’ve never tasted a brownie in India. I think there are so many changes in India since I left in 2003.

    Shriya, the pictures were taken by my husband. And be sure to add flax seed powder and not the flax seeds itself. Either you can get the flax seeds and powder it yourself or readymade ground flax seed is also available in the supermarket’s natural food aisle.

    Srivalli, thank you. I’ll definitely tell her.

  56. Madhu, thanks for referring me to DK!! I am honored that u think my blog is good enuff to be recommended on cake decor!! Thanks again πŸ™‚

  57. Madhu, those brownies look great…and some information you have there..very useful for ppl to try eggless!

    thanks for the feedback, do convey to your mom, that I really appreciated her thought

  58. The pics rocks. I love brownies love the way you made those brownies and nice way of adding flax seeds instead of egg. will try this next time.

  59. Hey Madhu, these eggless brownies look amazing..Just like the ones we get in Cafe Coffee day etc.. Just Perfect!!

  60. first time to ur blog…and i just luved it….ur brownies looks inviting and delicious…am a chocolate lover and np doubt i would luv this…superb πŸ™‚

  61. Thank you so much, for me it is great information from your post and comments section too. Good to know about eggs substitutes.
    My post is about watermelon.

    Best wishes to you!

  62. Hi Madhu, had some brownies this morning from JK. They were awesome. One thing I like better about these compared to brownies made solely from the store bought mix is that yours are fluffier and not at all chewy. That makes for a very enjoyable brownie eating experience! πŸ™‚ Thanks.

  63. JZ, thank you very much. It’s true that necessity is the mother of invention. Initially I tried baking with eggs, but didn’t like the smell, but I love to bake. So trying out new things.

    Kamala, I have read about flax seed meal earlier, but this is my first try.

    Ranji, thank you. It tastes very good too.

    Lakshmi, thank you very much for the awesome tips. I’ll keep this in mind while baking the next time.

    Rashmi, yes the pictures have come out very well. Thanks to my husband.

    Sivajini, I love to bake and can’t get enough of it, so I don’t mind the weather. Thanks for the info. about avocados, I didn’t know that it also had Omega 3 fatty acids. Will do some search about it too and know in detail.

    Roma thank you very much.

    Dee, me too. I also want to try something next time following her tips.

    Cham, me too. Actually I wanted to name it “I can’t believe it’s eggless brownies.”

  64. Brownies look great Madhu…. Lakshmi’s note has caught my attention.. πŸ™‚ I should give something minus eggs a try…

  65. Wow, that’s very useful info. Thanks Madhu accka, we hate the smell of eggs in desserts and this is a great alternate, will definetely try it out in the fall/winter πŸ™‚
    * I just don’t how you can even consider turning on your oven in this weather*

    I’m pretty sure avacado’s have omega 3 as well, maybe you should give that a try.

    I googled it just to be sure and it looks like I am right.
    http://naturalmedicine.suite101.com/article.cfm/avocado(Section on nutriotional info)

  66. Brownies are my first love πŸ™‚

    Formula I use – 2 eggs = 1/2 cup (milk + 1 tbsp curd) + 1/4 tsp cooking soda

    Formula I use for lactose intolerant or vegan – 2 eggs = 1/2 cup apple puree + 1 tbsp corn flour + 1/4 tsp baking powder

    As long as recipe does not exceed 4 eggs or calls for a function of eggs different from binding and moisture – this works well. I increase baking powder by a pinch if the cake needs to be airy.

    Will keep track of your experiments with other substitutes.

  67. Wow, that look like regular brownies, madhu!! its great that u r taking the effort and experimenting with all these diff veg ingredients, which would benefit many other people!! great job!! πŸ™‚


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