Can You Use Milk Instead of Eggs in a Brownie Recipe?

The short answer is yes. The long answer is that it depends.

Milk has been a popular substitute in baking recipes because it can help provide moisture to the batter.

And while dairy products are known to be some of the most nutritious foods around, they also tend to contain lactose and fat, which means they won’t whip up as quickly as eggs or flaxseed in some cases.

Keep reading to learn more about why milk may not make a good substitute for eggs in your favorite brownie recipe.

You can use milk as a substitute for eggs in your brownie recipe. Milk, yogurt, or buttermilk can help to substitute for eggs in brownies. Around 50 grams of milk, buttermilk or yogurt will substitute for 1 egg.

Milk as a substitute for eggs

For making brownies that are crispy and golden, eggs are your best bet. Unfortunately you don’t have any if your reading this article.

As mentioned above, it doesnt have to ruin your baking experience today. I have tried this before when making brownies and it worked quite well. 50-60 grams of milk for every 1 egg. Give it a whirl and see how it goes for you.

What makes the difference between the two?

When it comes to baking, there are two main types of ingredients — liquid and dry. Liquid ingredients require less heat than dry ingredients.

While that’s a good thing when you want to quickly make something like brownies, it can be problematic when you’re trying to create a tall cake or a thick pancake batter.

In the case of eggs, they do need heat in order to cook them, but they also have more water in them than milk, so they actually don’t work quite as well as milk for quick baking.

Check out the video below for some more ideas