egg substitute in baking
 

I remember someone telling me once that I could substitute low fat mayo for the oil and egg in a brownie recipe, but can't remember the amount. Has anyone else heard this and knows the amount?

Mayonaise Brownies
1/2 cup mayo
3/4 cup sugar
2 oz. melted square of unsweetened chocolate
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup milk
1/2 cup chopped walnuts (optional)
package of chocolate chips (when I've made them, I've used butterscotch or peanutbutter chips or alternate and I'm told they're great)

Combine mayo and sugar and blend in melted chocolate and vanilla, Add dry ingredients , adding milk to moisten. Mix well and add nuts.

Pour into a greased and floured 9"X13" pan.

Bake at 350 degrees for 30 minutes.

When just removed from the oven, sprinkle on the chocolate chips (or butter scotch or peanut butter - or whatever) give it a few moments, then spread when they are nice and melted.

Let cool.

I've not ever done these with low fat mayo, but I'm sure that it could be substituted, I probably wouldn't use the fat free - because it's the oil in the mayo that makes them moist. (Don't make the mistake of using Miracle Whip - that gave them a chemical taste)

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I have never tried it myself, but I have also read for years that you can subsitute strained prunes (from the baby food aisle) for eggs and oil -- that it gives the brownies a moistness (plus some fiber too I'd imagine)

In case you're interested, and find it appropriate for the recipe you're making, a good alternative to 1 egg is 1 banana mashed up. I use it often in my vegetarian recipes and it works great.

i think this gives protein to desserts...so you actually need egg.