One of the most asked questions I see throughout all the social media groups I am in is
“How to Replace the Eggs in a Box Brownie Mix”?
Sadly the most offered answer is: “Just use flax or applesauce or a banana!”
My reaction to those answers is always a cringe worthy: “No please don’t!”
While yes, technically those home pantry items will work, but my question to you is, “are they the best options?”
You already know my answer. It is “No, they are not!” Unless you want a gooey, falling apart, dense or worse yet a rubbery brownie
Trust me you will want to ditch those suggestions and follow my instructions for how to properly replace the eggs in a box brownie mix!
Many people have berated me for using a store bought egg replacer as the fix it.
They just really wanted me to continue advocating for those other handy items like the can of soda as the ultimate fixer upper for a veganized box cakes and brownies.
But I just can’t do it!
I cannot advocate for something that while yes technically it works, but the result is quite awful in my opinion!
Notes for Success & Substitutions:
Although in the video I show that I am using The Plant Based Egg~ egg replacer by Freely Vegan
I now use Bob’s Red Mill in same quantity as listed as well as the tried and true “flax egg”.
You can use another proprietary blend egg replacer of your choice here and I am confident you will get equally great results as long as you follow the other ingredient adjustments!
It is necessary to add those few more ingredients as listed below since when we take eggs out of a traditional recipe some other things get thrown off.
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL AND EXPLANATION FOR THIS RECIPE!
With an icing of chocolate ganache & homemade vegan sprinkles your fudge brownie life just got a little easier!
And by the way I have also hacked the BOX CAKE MIX TOO! CLICK HERE
FOR THE FULL YOUTUBE VIDEO TUTORIAL AND VISUAL EXPLANATION CLICK HERE
- 1 Box Duncan Hines Fudge Brownie Mix (18.2 ounce box)
- 10 Tablespoons water or brewed coffee (150ml)
- ⅓ cup vegetable oil
- ¼ teaspoon baking powder
- 2 Tablespoons cocoa powder *optional
- 2 Tablespoons sugar (14g)
- All Purpose Flour ½ cup (62g)
- 2 teaspoons Egg Replacer of your choice
- ½ Recipe Vegan ganache *optional
- Homemade Vegan Sprinkles *optional
- Sift all the dry ingredients together with the box mix.
- Add the water & vegetable oil and mix smooth
- Bake in a preheated 350°F oven according to the box instructions.
- Cool brownie completely before icing with vegan ganache & decorate with vegan sprinkles!
For longer storage refrigerate for up to 9 days, wrapped tightly for freshness.
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C and H sugar packages have a multi digit code on them. The first number indicates which processing factory it came from. C and H uses both bone char and non bone char factories. If the first number of the multi digit code is either 1, 4 or 6, this indicates the package of sugar was processed at a factory that DOES NOT USE BONE CHAR. Therefore it is vegan. Plus, unlike some sugars that claim “vegan” but which use GMO sugar beets, C and H uses sugar cane only and is non GMO. I got this info from calling customer service at C and H. Hope they’re not lying.
What is C and H?? This seems like helpful info but can’t find where C and H are mentioned so not sure what they represent.
I am not sure what you are referring to? I am not seeing anything that says ” C & H” in my blog post
I believe it refers to a brand of sugar. C and H is common here in the Midwest
Such great tips! And the cake looks absolutely gorgeous!
Wow! Since being vegan for almost 5 years and always feeling dissatisfied with the result of various egg replacements in my Duncan Hines Brownie mix, this is finally the one that worked!!! We were all so happy with the taste and texture. Actually, I think it was even better than when we used to use eggs. Thank you, thank you, thank you. Can’t wait to try your cake replacement recipe for an upcoming birthday this weekend. 😊. So happy to have found your site.
YAY thanks for the feedback! I have gotten some negative comments on the video (YouTube) for this recipe from people automatically saying “Just use flax, applesauce, SODA!” etc.. even though my video clearly says in the beginning all about those options! But, well… you know how people want to always be right LOL SO THANK YOU for verifying that I AM RIGHT! LOLOL
Oh that’s crazy! It doesn’t matter what egg replacement I use, it just never turned out right until I found this recipe. People don’t know what they’re missing.
I have tried recipe after recipe to veganize box brownies over the years. This recipe will now be my all time favorite! They stayed soft after leaving them out overnight. They were fluffy (I used the cakey version) the top had crispy texture. I added wal uts to my brownies. Even though I added powdered cocoa, I think added vegan chocolate chips would be an amazing addition. I cannot rave enough! Thank you! This recipe has ended a long hunt for the best recipe. On another note- my family, thatis not vegan would not stop raving about them!
My go-to recipe! So fudgy and indulgent! Thanks Gretchen, I can always count on you.
Thank you so much for sharing this recipe! I have tried over and over to veganize brownies and the results have always been horrid! I haven’t had a brownie in YEARS! This was so simple and they turned out perfectly fudgy, even my non vegan family loved them!
YAY! awesome! If you feel like trying a scratch recipe I recommend these CLICK HERE!
I have made this recipe so many times, it is wonderful! I have substituted and added so many things to this recipe and it always turns out great! I prefer using apple sauce or pumpkin purée as the egg substitute I found out it makes the brownies super moist, and if you want some untraditional brownies add dried cherries it will be worth your while! Keep baking! 🙂
Hi Thanks! Just in time as I have JUST NOW transformed this into Black Forest Brownies! CHECK IT OUT HERE!
Perfect brownie recipe!
Could this article get any longer, with a few more ads? Geez. And to find out it’s flaxseed, which doesn’t work.
Love your directions for boxed cakes! My family gobbles them up. One question when you add the egg replacer is that after adding the water? Ex. 2 tsp plus the water added? Thanks so much!
Hey thanks! Since I use the Plant Based Egg by Freely Vegan (that one doesn’t need to be reconstituted) So I add it straight to the dry ingredients, but I have also used Bobs Red Mill (which technically says to reconstitute it on the package) but I have also added that one straight to the dry ingredients! 😀
Hi! I don’t have any egg replacer (just egg, but i already tried that disaster). I do have ground flax tho, how much flax egg should I put in? or should i just add straight up flax? Thanks, ant
Hi You can sub in 2 Tbs ground flax~ reconstituted in 6Tbs of some of the liquid from the recipe
Fantastic! Thank you!
The easiest thing I found online was to use the ground flax of 2 Tbsp and water of 3 Tbsp. Then, whatever amount of oil the box says, halve that and change that half to water. That’s in addition to the water that’s already an ingredient. That’s because eggs absorb oil and egg replacement doesn’t. I sometimes use plant based countey crock sticks melted instead of oil. That’s yummy!
Flax, banana, applesauce, soda, baking powder, egg replacer, etc. are great substitutes for eggs in cakes but are absolute trash in brownies. Pumpkin or beans works ok. I’m going to use this recipe to use up a box of brownie mix I bought on clearance, but I feel like with all the extra ingredients, you might as well make brownies from scratch!
I agree with you on the “may as well make from scratch” I did mention that in the video (maybe on the box cake hack though) but I will also say IT WORKS GREAT! LOL
Hi Gretchen! Will be making these brownies this weekend too 🙂 I would have made them with the Freely Vegan Egg but have been unable to get it (trying for months) and am going to use Bob’s Red Mill for this. I would eventually like to try your flaxseed and Aquafaba combined “super egg” one day but don’t know what recipes that is best suited for LOL On my bag of Bob’s it says to use 1 Tablespoon to replace an egg but your directions say to only use 2 tsp of egg replacer – I want to make sure I’m doing it correctly – so do I follow your directions or Bob’s? Do I have to soak the Bob’s in water like it says or just add in like yours? Thank you so much for your help!
Hey thank you for pointing out that I needed to update this recipe due to the specific egg replacer no longer being available,
I use Bob’s Red Mill now, and I add it directly to the dry ingredients
Made these today and topped with peppermint vegan “buttercream” and crushed candy canes. They were an hit! Absolutely perfect! I was worried that they would not turn out with that little of egg replacer but they totally did. Thank you!
YAY! Thanks for the comment!
Hi, Gretchen. I have a bunch of Ghirardelli triple chocolate brownie mix from Costco. Would you recommend the same substitutions?
Hmm while I’ve not tried that brand, I would suggest to compare the ingredients on the box, meaning what does Ghirardelli say to add as far as water/oil/eggs etc to their mix in comparison to Duncan Hines? Duncan says to add 1 eeg/1/3 cup water & 1/2 cup of oil to a 18.2oz box. If Ghirardelli is same or at least very similar, I would say YES to the same subs! Also compare the box weights- I want to remember that Ghirardelli boxes are pretty big?
**keep in mind you wont be adding in those ingredients they say to add, just use it as a comparison to see if you can follow my conversions here on my recipe
These were really good! I’m not vegan but I don’t eat eggs so I followed the recipe and used 2 tsp of yogurt as the egg replacer. We like a little bit fudgier brownies so maybe I will put a little less baking powder next time. Thanks for the great recipe!