I have been drooling over this recipe, and dying to try it. However, I am allergic to eggs. I imagine that eggs are very important in the texture of this recipe. I have tried other brownie recipes with a soy-based egg replacer, but they are too oily. I am guessing that the eggs help make an emulsion that the egg replacer does not replicate. Any thoughts on something that would work as an egg replacer for this recipe?

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