If you want to try out baked recipes but are allergic to or don’t like eggs, you’re in luck. Here are some recipes that don’t need eggs to taste out of this world:

1.Eggless Fudge Brownies

What you need

For dry ingredients

All purpose flour (3/4 cup)
Cocoa powder (half a cup)
Baking soda (half a tspn)
Chopped nuts (any nut option, half a cup)
Sugar (half a cup)

For wet ingredients

Plain yogurt (1 cup)
Water (half a cup)
Chocolate chips (half a cup)

Preparation

Preheat your oven to about 350°F or for about 15 minutes.
Grease a square baking pan and line it with aluminum foil. Make sure the foil hangs from the edges so you can take out the cooked brownies without burning your hands and without making a mess.
Melt the chocolate chips in the microwave in a bowl. This should take about 45 seconds but take out the bowl and mix the chocolate around after 20 seconds before popping it back in for the remaining duration. Use a whisk to stir the melted chocolate and make it smooth. Allow it to rest for a minute.
Add sugar and yogurt to the melted chocolate and mix well.
In the bowl sift dry ingredients and mix them together thoroughly.
Add water to the mixture slowly and keep mixing till it comes together. By now it should look like cake batter.
Pour the mixture in the prepared pan and pop it in the preheated microwave for half an hour or till the toothpick you insert in the cooked brownies comes out clean.
Take the pan from out of the oven and allow it to cool for 15 minutes on a rack.
Lift out the aluminum foil and allow the cooked brownies to cool completely before cutting into them.

2.Eggless Marble Cake

What you need

Castor sugar (150 gms)
Gram flour (150 gms)
Vinegar (3 tspn)
Vanilla essence (1 tspn)
Milk (3/4 cup)
Butter (150 gm)
Cocoa (1 tbspn)
Baking powder (1 and a half tspn)

For the icing:

Cocoa (2 tspn)
Icing sugar (100 gms)
Butter (50 gms)
Chocolate (100 gms, melted)

Preparation

In a bowl, beat sugar and butter together till you get a light and fluffy mixture.
Add milk and vinegar in the mixture before folding in the flour. Make sure to keep 1 tablespoon of flour in reserve.
Split the batter in half and fold the remaining tablespoon of flour in one halve and the cocoa in the other halve.
Place one spoonful of batter from one half and then add one spoonful of batter from the other half in a greased baking tin. Repeat till the tin is full.
Pop the tin in the preheated oven (356°F) and bake for half an hour.
Take out the tin and allow the cake to cool down before taking it out on a plate.
In the meantime make the icing by beating all of the ingredients together in a separate bowl.
Pour the icing on the cake, spread it around it and serve.

Eggless baked recipes taste just as good as those that use this ingredient. Try these and see for yourself.