Does a bigger egg make thicker brownies?

No, the size of the egg doesn't directly impact the thickness of your brownies.

Here's why:

* Egg function in brownies: Eggs primarily contribute to structure and richness in brownies. They act as a binder, holding the ingredients together, and add moisture and flavor.

* Thickness control: The thickness of your brownies is primarily determined by the amount of flour and the baking time. More flour will lead to a thicker brownie, while less flour will result in a thinner brownie.

However, there are a few things to keep in mind:

* Larger eggs = more volume: While the size of the egg doesn't directly affect the thickness, larger eggs do contain slightly more volume. If you're using a recipe that calls for a specific number of eggs, substituting larger eggs could slightly increase the overall volume of your batter. This might lead to a slightly thicker brownie, but the effect would be minimal.

* Recipe consistency: Always follow the recipe instructions carefully. If the recipe calls for a specific size of egg, stick to it.

In conclusion, focus on the flour amount and baking time for controlling the thickness of your brownies. The size of the egg has minimal impact on this aspect.