Which’s the best egg substitute for brownies?Substitute egg white & egg yolk separately for brownie

Compound chocolate vs couverture chocolate    • Cheap brownie vs Expensive Brownie | Eggle...   Cake formula    • CAKE FORMULA to make a perfect cake every ...   Brownie playlist    • Brownies   Eggless brownie recipe - Cakey Brownie- All-purpose flour 65gBaking powder 2 gCocoa powder 10gSalt 1 gSalted butter 40gDark compound chocolate 65gPowdered sugar 85gYogurt 70gInstant coffee powder 3 gHot water 30ml* melt the dark compound chocolate and the butter on a low heat. Either on a double boiler or 10 second bursts on the microwave.* stir and let it cool completely. Add the sugar and whisk vigorously until the sugar is almost dissolved.* add the yogurt and mix until fully combined.* add in the mixed dry ingredients. Fold and mix.* add the cooled coffee mixture and mix until a smooth slightly thick batter forms.* bake in a 4*4 cake pan for 30-32 mins at 150 degrees pre heated oven. Only use the bottom heating rod.* let it cool and then cut serve.* double the recipe and use 8*8 inch cake tin for more quantity. Cakey Fudgy brownie- All-purpose flour 60g Baking powder ½ tsp Cocoa powder 7 g Dark Couverture chopped chocolate – 65 g Caster sugar – 81 g Butter 45 g Yogurt 23 g Butter (for the yok substitute) 11 g Flax egg – 30 g Coffee- 25g • Make the flax egg as shown in the video. Let it cool down completely before using. • Make the whole egg by mixing the yogurt, flax egg and the room temp butter. • Melt the butter and chocolate. Whisk in the caster sugar. • Mix the egg substitute mixture vigorously. • Fold in the mixed dry ingredients. Mix with a spatula. • Add the coffee and mix until everything is well combined. • Bake in 4*4 inch cake pan. Pre-heated 150 degrees C oven for 25 -27 mins. Use the skewer method explained in the video to check if the brownie is cooked. Only use the bottom heating rod of the oven. Cakey Fudgy Chewy brownie- All-purpose flour- 130 g/ 1 cup Baking powder 4g/ 1 tsp Baking soda 1.5 g/ ½ tsp Cocoa powder 21g/ 3 tbsp. Salt 1g / ¼ tsp Powdered sugar 50g/ ½ cup Condensed milk 200g / 1 can Chopped dark chocolate 70g Butter 100g / 1 packet Instant coffee powder 4 g / 1 tsp Hot water 60ml/ ¼ cup • Melt the butter and chocolate on a double boiler on a low flame. o Only add little bit of water. o The water should just be simmering not boiling. o The vapours from the simmering water melts the butter and chocolate. • Once the butter and chocolate are 90% melted take it off the double boiler. o The residual heat and the mixing action should melt the remaining chocolate while also cooling it down. • Once cooled completely, add the powdered sugar and whisk vigourously. • Then add the condensed milk and mix until everything is well combined. • Mix all the dry ingredients in another bowl and keep aside. • In the condensed milk can add the hot water and coffee and mix. This forms a Vietnamese coffee. Let it cool completely. • Add the dry ingredients to the butter mixture. Mix with a spatula until all the dry ingredients are mixed. Then add the cooled coffee and mix again. • Add the brownie batter to an 8*8-inch brownie pan lined with parchment. • Bake at 160 degrees pre-heated oven for 30 mins with just the bottom heating rod on. • Skewer inserted in the middle of the brownie should have some crumbs. It will carry on cooking with the residual heat. So, do not cook it for longer than 30 minutes. • Let it stay in the switched off oven with the door slightly ajar, for 30 mins. Let it cool at room temperature for another one hour. Only then will the brownie be ready to cut and serve. • If you want more cakey texture and very little fudge like texture for the brownie, skip the powdered sugar. Rest all will be the same. This will give a cakier texture using condensed milk as an egg substitute. Fudgy Chewy brownie- 40 ml aquafaba85g castor sugar55 g dark chocolate (55%)40g butter salted60 g all-purpose flour14 g dutch process cocoa powder1 tsp vanilla extract 1 tsp coffee powderWhisk the aquafaba and sugar until it turns smooth and glossy.Add the vanilla and warm chocolate butter solution. (melt the chocolate and butter in the microwave or double boiler)Mix gently then add the mixture of all the dry ingredients including 1 pinch salt and coffee.Gently mix until just combined. Bake in 4*4-inch cake tin at 175 degrees C for 25-28 mins. Skewer inserted in the middle should come out with a few crumbs.Cool completely then cut and serve. 00:00-01:21 Introduction 01:22-03:44 Cakey brownie 03:45-07:27 cakey fudge brownie 07:28-08:51 cakey fudge chewy brownie 08:52-13:20 fudge chewy brownie 13:21-13:53 Type of chocolate used