What effect does egg have on a brownie?

Eggs play a crucial role in the texture, structure, and flavor of brownies. They contribute to several important aspects:

1. Binding: Eggs act as a binder, holding together the various ingredients in the brownie batter. They help to create a cohesive mixture that doesn't crumble or fall apart.

2. Structure: Eggs provide structure and stability to the brownies. The proteins in eggs coagulate during baking, creating a network that traps air and gives the brownies their characteristic rise and texture.

3. Moisture: Eggs add moisture to the batter, preventing the brownies from becoming dry and crumbly. The water content in eggs helps to create a fudgy, moist texture.

4. Emulsification: Eggs act as an emulsifier, helping to combine the wet and dry ingredients in the batter. They allow the fat and water-based ingredients to blend smoothly, creating a uniform mixture.

5. Leavening: Eggs contribute to the leavening of brownies, causing them to rise and become fluffy. The air incorporated during mixing and the steam produced during baking help to create a light and airy texture.

6. Flavor and Color: Eggs add richness, depth of flavor, and a slightly eggy taste to brownies. They also contribute to the characteristic golden-brown color of the baked goods.

In summary, eggs play a vital role in the texture, structure, moisture, emulsification, leavening, and flavor of brownies. They are an essential ingredient that significantly influences the overall quality and enjoyment of the final product.