My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the brownies start to rise a little, then completely collapse in the center. The result ends up being a oily brownie that has no moisture and doesn't taste very good.
Any suggestions on how to make good tasting egg-free brownies that are moist and flavorful?
The egg replacement we use is called "Egg Replacer" made by Ener-G Foods, Inc. It's gluten free, wheat free, and nut free. My wife just reminded my that using this left the brownies in a liquid state for the most part and never really hardened.