just eliminate it with just a lil cooking oil,it does the samething.

Egss act as leavening agents and binders so  extra oil wont really do the trick. You can use mashed bananas or applesauce, about 1/4 to 1/2 cup depending on the amount of eggs and add extra baking poder or baking soda to give your brownies a little lift.

My son, too, has an egg allergy (as well as wheat, soy, peanut).  I found an egg replacement powder in my grocery store on the baking aisle.  They can also be found in health food stores.  This product, unlike egg substitutes (like egg beaters) does not contain any egg derivitives.  Hope this helps.

HI I couldn't help but notice you request. I have found this recipe while searching for a christmas gift I hope it will be of some use to you.

40 min 5 min prep

1. Prepare pudding according to package directions.
2. Whisk in cake mix.
3. Stir in chocolate chips.
4. Pour into a greased 15- x 10- x 1-inch baking pan.
5. Bake at 350 degrees F.
6. for 30 to 35 minutes or until the top springs back when lightly touched.
7. Dust with confectioner's sugar.
8. Serve with ice cream, if desired.

If it is thts great if you have any questions on where it came from of if I have any more feel free to email me at my mother and aunt are also allergic to eggs.

I agree with the suggestion for applesauce.

I too have a son with an egg allergy and I have been researching this so he can have cupcakes for birthday parties, etc.

At the following website, I found substitutions:

http://www.thecookinginn.com/eggsub.html

I picked two substitutions and I baked cupcakes last night using a mix that required 3 eggs:

                1 egg = 2 TBsp water + 1 TBsp oil + 2 tsp baking powder

                1 egg = ¼ cup applesauce

I used applesauce for the first 2 eggs and the water/oil/powder for the 3^rd egg.  My cupcakes are VERY moist (but not gluey like some eggless cake reviews I have seen) and there is a hint of apple taste (but I like that) My 2 year old just gobbled one down and I did too.

I plan on looking for the egg replacement powder and trying that too!! The good news is... it looks like there are options. :-) I figure that I will make cupcakes and freeze them, and then pull one out of the freezer when my son goes to a birthday party.

THANK

This is something new to know about: apple sauce.  But let me tell you my recepie.  My daughter is so allergic to eggs.  Even traces of eggs gets her to the ER.  She is now 32 years old and still suffers the same.  On the other side, my son suffers only from vanilla.  He is allergic to it.  So every time I wanted to do cakes, I had to be carefull, first to do the cake for my daughter and then for my son and make sure also that no vanilla was there.  Working in multi national organization exposed me to different kitchens and different culture.  Through the years I learned to use other substances to the cakes: eggless or without vanilla.  Two years ago, I was saved by my son and now I don't have to do two cakes or two different portions of choclate chips, when my son accidently ate one eggless choclate chips and he said: there is no difference in the taste.  It's now been two years that the whole family eat eggless cakes, cookies...etc.  To make things short, he is the secret:  First, using one tea spoon of vinegar instead of vanilla.  Second, using on cup of sprite or seven-up, whether normal or diet, for every two eggs.  Here is my recepie for the cake.  I use it as a base for all others: whether choclate cake or or or. 

2 cups flour, 1 cup sugar (mind you the seven up has more sugar), 1 cup of margarin or butter, 2 teaspoons of baking powder, two cups of seven up.  After mixing the ingredients well, leave it for five minutes to rest.  Pour it in a 26" baking tray at 240 degrees.  Guaranteed.

Bon apetit. 

For brownies I sometimes use 2 tbsp. milled flax in 1/4 cup warm water per egg. For dark cakes like chocolate I use a can of diet coke or coke zero. Just add the whole can and nothing else, no eggs, oil or water. This also cuts down the fat and calories. For a vanilla cake just use diet sprite to keep the light color.

I have also done these soda substitutions with gluten free, dairy free, nut free mixes and it works great!

I know this is Betty Crocker's website, but Cherrybrook Kitchens makes great boxed mixes that are dairy, egg, peanut, nut and sometimes gluten free. They taste just as good as the regular. They have a whole line of products from pancake mix to brownies and in tub frosting...look them up online or in your grocery store.... good luck!!

Hi everyone - Hope that you have tried the new Betty Crocker gluten-free mixes for kids with allergies! I made the chocolate chip cookies with earth balance buttery sticks and substituted each egg with 3 tablespoons unsweetened applesauce and 1 tsp baking powder. That won't work for the cake (I made the devil's food) because it has more than 2 eggs, so buy some Ener-G egg replacer and follow the directions carefully. The cake is the best texture on a gluten-free cake that I have ever baked without using egg or dairy. I would choose the choc chip cookies over the Tollhouse (gluten, egg, and dairy-full version) anyday!