Purpose of Eggs

• Eggs contain fat, protein and water and are an essential addition to brownie mix. Egg yolks contain fat and protein, while the whites contain mostly water. During the mixing process, the eggs emulsify the dry brownie mix ingredients to create an evenly mixed batter. As the brownies are baking, the protein in the eggs reacts to the heat to hold the batter ingredients together, resulting in a pan of brownies that hold their shape after you have cooled and cut them.

How the Extra Egg Works

• An extra egg added to brownie mix produces cake-like brownies, rather than a denser, fudge-like brownie, as it adds volume to the batter. The extra egg adds volume and creates a soft, light texture as the extra proteins allow the brownie crumbs to form slightly farther apart. Brownie mixes typically include directions for adding one egg. Adding an extra egg may change your baking time slightly.

Egg Selection

• Unless the brownie mix calls for a specific egg size, use large eggs. Choose the freshest eggs you can find, and make sure they don’t have any cracks. You can use white or brown eggs, and standard, organic or omega-3 eggs in your brownie mix. You can also use a pourable egg substitute in brownie mix; simply follow the directions on the carton to add the proper amount to equal one extra egg.

Brownie Tips

• If you use an extra egg in your brownie mix, don’t stir the batter any longer than called for in the original instructions. Overmixing can result in tough, sticky brownies. Place the eggs on the countertop approximately 30 minutes before you begin mixing your brownies to allow them to come to room temperature before baking. Warmer eggs form more pockets of air during the mixing process, giving you fluffier brownies after baking is complete.