The objective of this research paper is to conduct a comprehensive investigation into the utilization of eggs in brownies and explore various applications of eggs in brownie recipes. Additionally, this study aims to explore and evaluate alternative options for substituting eggs in brownie recipes. Eggs play a vital role in traditional brownie recipes, contributing to texture, moisture, and structure. The investigation will involve a series of controlled experiments, comparing the sensory attributes, texture, and overall quality of brownies made with different egg substitutes. These experiments will be conducted using a standardized brownie recipe as the control, and variations will be made by replacing eggs with different alternative options.