Why Were My Emergency Brownies Flat When Made With Egg Replacer?

Our answer

Nigella's Emergency Brownies (from AT MY TABLE) are made with storecupboard ingredients and in a small pan, for those times when there is an urgent need for brownies. They are made with a whole egg. It is worth bearing in mind that these brownies are the dense and squidgy type and not the spongey, cakey type, so they will not rise a lot.

Unfortunately egg replacers vary a lot and some are only useful for binding ingredients together. Eggs have leavening properties even when they are not whisked, as the water in the eggs creates steam that expands and causes the baked goods to rise. Both the glutens in the flour and proteins in the egg then set during baking, trapping the air inside. Some commercial egg replacers will try to replicate this expansion, but may still not give the same level of rise. Adding some chemical leavener, such as baking powder or bicarbonate of soda (baking soda), may help, but it is difficult to estimate the amount. Also, chemical leaveners may need the addition of an acid to help them activate. Using a combination of egg replacer and whisked aquafaba may give more rise, but again it is difficult to give quantities. For an intense chocolate cake, we would suggest instead trying the Dark And Sumptuous Chocolate Cake, which is a vegan cake. You could also try the Mine-All-Mine Sweet And Salty Chocolate Cookies which can be made with a plant-based butter and the recipe is easily doubled. The cookies are gooey, with nuggets of molten chocolate, when freshly baked and can be warmed in a microwave if cold (for instructions see the "additional Information" box at the bottom of the recipe).