You can replace eggs with apple sauce for their moisture, but not for their protein, ie ability to bind stuff together. You’d have to use something like ground flax seed mixed with warm water for that, or even soy cream.
Similarly, apple sauce can provide some of the sticky wetness that oil usually provides, but not its, well, oiliness.
Before making a replacement, you have to understand what purpose the ingredient serves in the recipe, and then find something else that can fulfil that purpose. Or, like you said, just try it out and admit it’s you fault when it fails. I do it all the time too! And then you can learn from it.
Brownies are kind of special though. They need to crisp on the top (and sides depending on who you walk to) fast enough not to dry out the internal moisture. The eggs/oil are there for surface frying.
You could make more adjustments to make applesauce work, cook at a higher temperature, convection/airfry, but you’re going to be battling a thicker tough layer on the exterior.
You can replace eggs with apple sauce for their moisture, but not for their protein, ie ability to bind stuff together. You’d have to use something like ground flax seed mixed with warm water for that, or even soy cream.
Similarly, apple sauce can provide some of the sticky wetness that oil usually provides, but not its, well, oiliness.
Before making a replacement, you have to understand what purpose the ingredient serves in the recipe, and then find something else that can fulfil that purpose. Or, like you said, just try it out and admit it’s you fault when it fails. I do it all the time too! And then you can learn from it.
aquafaba, you can swap out eggs for cooked chicpea juice. it whips, it has protien, it has moisture.
Applesauce does better for sugar replacements while adding a little fiber, but you need to adjust moisture to make it work.
https://minimalistbaker.com/a-guide-to-aquafaba/
I’ve found flax egg to impart less of its own flavour, so it’s my go to for sweet stuff, but I like to make aquafaba mayo
I’ll have to give it a shot, how is it for whipping like cream?
Brownies don’t need protein or binding like a cake needs.
Brownies are kind of special though. They need to crisp on the top (and sides depending on who you walk to) fast enough not to dry out the internal moisture. The eggs/oil are there for surface frying.
You could make more adjustments to make applesauce work, cook at a higher temperature, convection/airfry, but you’re going to be battling a thicker tough layer on the exterior.
Yep, that’s one example!