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TOPIC: Box Brownies- Applesauce instead of eggs?

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September 16, 2011 7:56 PM
September 16, 2011 8:01 PM

I used the search and from what I can see people use applesauce (or pumpkin) instead of oil in a brownie mix but not eggs. I'm doing something for a demonstration in a course this week and wanted to show how vegan brownies can be just as delicious as ones with eggs but so far nothing is really backing my claim. Has anyone made brownies from a box and used applesauce instead of eggs (still using oil)? Were they good? Is the texture noticeably off?


This might sound strange, but these brownies actually come out rich and fudgy. They are low fat, high in fiber and protein and no one would know there are beans in them.

I calculated these with a box of Pillsbury Chocolate Fudge Brownies, but I plan on buying reduced sugar to see if it lowers the points and still taste as good. Points may vary depending on which brand you use.

Black Bean Brownies
Gina's Weight Watcher Recipes
Servings: 20 servings • Serving Size: 1 brownie • Old Points: 2 pts • Points+: 4 pts
Calories: 138.1 • Fat: 2.6 g • Protein: 2.9 g • Carb: 28 g • Fiber: 1.8 g

15 oz can black beans
19.5 oz box chocolate brownie mix

Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.
September 16, 2011 8:04 PM
weight watcher and I have tried them they r ok they did fix my choc for that moment. u take brownie mix and take a can of black beans rinse them well. put them back in the can and add water then take them and puree them and add them to the brownies and you get your fiber too
September 16, 2011 8:09 PM
Ahh black bean brownies sound really funky haha thanks for the recipe though its clearly a very healthy alternative
September 16, 2011 8:17 PM

I used the search and from what I can see people use applesauce (or pumpkin) instead of oil in a brownie mix but not eggs. I'm doing something for a demonstration in a course this week and wanted to show how vegan brownies can be just as delicious as ones with eggs but so far nothing is really backing my claim. Has anyone made brownies from a box and used applesauce instead of eggs (still using oil)? Were they good? Is the texture noticeably off?


There are several things you can use.

1tbsp flax seeds + 3tbsp water=1 egg
Finely grind flax seeds in coffee grinder or blender and mix with water. Works well in whole grain items and pancakes

1/4cup Silken Tofu blended=1 egg
Blend until smooth and creamy. Works best in dense cakes and brownies. For lighter cakes use smaller quantities(example, if it asks for 3 eggs, use 2 'tofu' eggs)

1/2 banana blended
Blend until smooth. Best in muffins and quickbreads

1 1/2tbsp ener-g egg replacer + 2tbsp water=1 egg
Works best in cookies and crispy things
September 16, 2011 8:20 PM
Hmm silken tofu sounds like it would be easy to use as a replacement. I wonder about the binding properties though? Thanks for the tips
September 16, 2011 9:33 PM
I have not tried it to replace the eggs only to replace the oil. It works replacing the oil with apple sauce but I'm not sure about the eggs. You can use soda pop like (7 up) to replace the egg in a cake but I do not know the amount and do not know if it will work in a brownie mix.
September 17, 2011 5:36 AM
Someone already said it: flax seed meal.


Just mix a tablespoon of the stuff with 2 or 3 tablespoons of water for EACH egg in whatever recipe.

I've done this with box mixes and it's fine. Might need a little less oil though.

I've used applesauce, bananas, and silken tofu in other recipes and they just turned out like crap but they were all home made, not boxed.
September 17, 2011 1:19 PM
I used a recipe from Hungry Girl. The recipe calls for one box of chocolate devil's food cake mix and 15 oz of pumpkin (can). They are delicious and very healthy!!



One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is the best!)


Preheat oven to 400 degrees.

Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.

Don't add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter thinner. Do not do this!

Evenly distribute batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Allow to cool slightly and then serve!


Nutritional Information:

PER SERVING (1 muffin): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein
Edited by asedersten On September 17, 2011 1:19 PM
September 17, 2011 5:27 PM
Bananas will make the brownies slightly more fudge-like, and stick together better than applesauce. Thawed, frozen bananas should be ok, just use a blender or egg beater on them first.

What I tried to say earlier was that applesauce will make them taste slightly sweeter (delicious, of course!), but they do fall apart easily. If they are for a birthday cake or something you want to decorate, it probably won't work. (Bananas either, for that matter.)

But if you are interested in delicious brownies that you cut up yourself and serve before anyone looks at the whole pan...either one will be great.
September 17, 2011 5:38 PM
I just made brownies today using the pumpkin in place of oil and I only used egg white but you could use egg replacer instead, but they turned out delicious very moist, even the kids loved them. I like the pumpkin over apple sauce because it seems to keep the texture truer to form and you don't taste it like you do the apple sauce in my opinion. I've been wanting to try the Silken texture tofu so if you try it let us know what you think. :)
September 17, 2011 5:52 PM

My sister is vegan and uses to fix her sweet tooth. If you want a good recipe she likely has one.

I just checked out her website...lot's of good stuff here. Found a few I want to try for sure. Lot of good savory items here too and not just all desserts.
September 17, 2011 6:02 PM
Eggs are an emulsifier(they mix oil and water), I don't see how applesauce can do the same.
September 17, 2011 6:07 PM
I've used olive oil in place of the oil AND a single serving container of applesauce. I've also added walnuts. People love them! And, you get some added Omega 3's.
September 17, 2011 6:11 PM
walmart has a product in the dairy section called Flax Milk. It is delicious, has about 60 calories per cup and on the carton it has a chart for egg substitution. I also use it to make sugar free, fat free pudding...yum
September 17, 2011 6:13 PM
Here's a link to the site for the egg substitution
September 17, 2011 6:19 PM
Oh wow thanks for all the suggestions.

I spent way too much time on that awesome link (chocolatecoveredkatie)

I think I will just try the flax- hopefully Hyvee has something. I do plan on experimenting though with pumpkin, banana and applesauce in mini batches too see what works best.
September 17, 2011 7:18 PM
Tried using beans for this also, agree it sucked
Edited by weightlossdendawn On September 17, 2011 7:19 PM
September 17, 2011 7:23 PM
I make them with black beans all the time. I took them to a potluck at work at nobody knew and they were all gone. Take a can of black beans, dump the entire contents of the can, liquid and all in the food processor. Process till smooth, fold into any brownie mix, bake as usual. My family really likes them. I do add walnuts.
September 17, 2011 7:26 PM
someone already posted.

The black bean brownies are really good. I make them and you can't even tell there are black beans in them.
Edited by amerr On September 17, 2011 7:27 PM
September 17, 2011 10:07 PM
I was going to mention the black bean thing, too. I used to make them for my daughter and even used them for a birthday cake substitute with homemade coconut milk "ice cream."

The first time I tried them, though, they sucked; it took a bit of experimentation.

You have to rinse the beans very well. Puree very well and run through a strainer to get any skin pieces that weren't fully pulverized. A higher quality ie more expensive brownie mix with more/better chocolate helps a lot, too. They work better when they're thinner, and I found that I needed to increase the cooking time by about a third.

They will also always smell a bit like beans if you put your nose down close, so drizzle some raspberry glaze (can be just diluted jam) over the top after they come out to mask that. Orange marmalade works well too if you like the chocolate/orange thing.

Finally, you probably know this, but check the label carefully if you must maintain vegan. Lots of them have whey or casine or casinate.
September 18, 2011 4:53 AM
September 18, 2011 10:53 AM
i would substitute pumpkin puree for the oil and just leave the eggs out. I have left the eggs out accidentially before for box mixes and I have not had enough eggs. I have never seen a difference, but that is for a box mix. I have never done this with a recipe.

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