Brownies without egg 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?

Update

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.
I have used the flax method as detailed in the New York Times with good results.  I make a lot of chocolate chip cookies and I haven't found anyone that can really tell the difference.  Some claim to be able to tell but also say that it is just different and not better or worse.

2 tablespoons ground flax seed mixed with six tablespoons water (or 2 eggs) 

http://dinersjournal.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/

Actually for cookies I typically use slightly less that 5 tablespoons of water.  This makes the cookies a bit thicker rather that thing.  Do what you like.