Question 1

1. What makes brownies more moist?

Accepted Answer

Use overripe bananas for added moisture.
Substitute milk or heavy cream for water.
Avoid overbaking—take them out when the center is slightly underdone.
Use brown sugar instead of white sugar for extra softness.

Question 2

2. What is the best egg substitute for brownies?

Accepted Answer

If you're out of eggs, these substitutes work well:

¼ cup Greek yogurt = 1 egg (rich and creamy texture)
1 mashed banana = 1 egg (adds moisture and slight banana flavor)
¼ cup unsweetened applesauce = 1 egg (mild sweetness)

Question 3

3. What happens if you add an extra egg to brownie mix?

Accepted Answer

Adding an extra egg changes the texture:

Chewier brownies = Add an extra egg for structure
More fudgy brownies = Use fewer eggs

Question 4

4. Can I use heavy cream instead of eggs in brownies?

Accepted Answer

Yes, ¼ cup of heavy cream can replace one egg. It makes the brownies richer and denser. However, it won't provide as much structure as eggs, so they may turn out softer.

Question 5

5. What is the best oil substitute for brownies?

Accepted Answer

Instead of vegetable oil or butter, try:

Applesauce (low-fat option, mild sweetness)
Greek yogurt (adds moisture, reduces fat)
Mashed avocado (healthy fats, no dairy)

Question 6

6. Can I use milk instead of water in brownie mix?

Accepted Answer

Yes! Replacing water with milk makes brownies richer and creamier. If you want an extra fudgy texture, try using half milk and half heavy cream.

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