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I just made the worst brownies ever. They were actually boiling in the pan when I took them out. <img alt="" class="inlineimg" src="/images/smilies/thinking.gif" style="border:0px solid;" title=":think:"> I used Duncan Hines Chocolate Chunk Brownies and substituted egg replacer (they spell it differently) for the egg. And then added the last ingredient (water) and baked them as instructed. What's going on?
 

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This is what has happened every time I tried to sub egg replacer for eggs in brownie mixes. Three different brands.<br><br><br><br>
You will need to find either a vegan brownie scratch recipe, or buy Nature's Path boxed brownie mix (the mix is vegan, and you add water and oil only).
 

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There was to much water in your brownies. Egg replacers have a lot of water in them and don't have the complex protein structures that eggs do. For every 2 tblsp of egg replacer you use, you have to add 1 tblsp of flour or else you're going to get brownies that never crystallize. Also what elevation do you live at, that can have something to do with it as well.<br><br><br><br>
Another suggestion have you tried apple sauce instead of egg replacer? 1/2 a cup of apple sauce can usually replace 2 eggs in sweet baked goods.
 

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You might try using applesauce instead of the egg replacer. It works like a charm!
 

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I make Duncan Hines all the time. In fact I just made them last night. I alway use egg replacer but I also add about a 1/2 in slice of tofu and a tablespoon of ground flax seed which I blend in the magic bullet. I never had a problem. Sometimes it just takes a little trial and error until you come up with something that works for you. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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If you're in for scratch, try punk mommy's recipe that she posted called "The Ultimate Brownie". I don't have link handy but search for this and you'll find it, it's really good. I took this recipe and made it gluten-free. WOOF! My friends and hubby are just dying for my next batch, they went sooooooo fast. Extremely decadent.<br><br><br><br>
Oh and on Karen's tip for the ground flax seed, that will prolly do the trick for you, too. As (a) it will give it a gloppy consistency to hold things together which brownies in particular need an extra bit umf in that regard but also (b) soak up extra fluid... which sounds like what may be going on.<br><br><br><br>
Good luck! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Btw... hey guys, is Duckin Hines mix vegan? I've never even looked at any of the cake/brownie mixes of any brand b/c I assumed they either had dried egg or a dried milk product in 'em. Am I wrong?
 

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I'd <b>love</b> to get my hands on that GF version, orapunzel if you wouldn't mind posting the recipe, pretty pretty please. <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"><br><br><br><br>
I'm not sure about DH mixes. Sorry. <img alt="" class="inlineimg" src="/images/smilies/no.gif" style="border:0px solid;" title=":no:">
 

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Several boxed brownie mixes are indeed vegan, just read, read, read the ingredient lists at the supermarket.<br><br><br><br>
Several cake mixes too.<br><br><br><br>
Sorta like Karen suggested, I make my own "magic egg replacer" that works in virtually any store-bought mix:<br><br><br><br>
Tofu, blended with egg-replacer powder, a little soymilk and ground flax seeds - all pretty much raqual parts. Perfect.<br><br><br><br>
Applesauce made baked brownies and things VERY sticky, though it does work well in pancakes
 

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Discussion Starter #10
Thanks, guys! I'm definitely going to try again. My friends actually kinda liked the error brownies. They said it tasted like heated up batter.
 

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<a href="http://www.veggieboards.com/boards/showthread.php?t=19678&highlight=ultimate+brownie" target="_blank">http://www.veggieboards.com/boards/s...timate+brownie</a><br><br>
Punkmommy's are easy & good - I've made them a couple of times.
 
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