Baked goods without eggs or butter...?

I did an experiment recently that worked out rather well so I'm passing it on. A packaged brownie mix came to me (Bob's Red Mill Gluten-free Brownies) and I got started making it but stopped when I read that it called for 3/4 c. butter and an egg. I don't have eggs on hand any more but I always have good luck with Ener-G Egg Replacer, a powder that mixes with water, so I used that. Replacing the butter took more thought. I could have used margarine or vegan butter (I like Earth Balance) but I hesitate to put such a huge amount in anything. I remembered that fat can be replaced with applesauce but I didn't know how much applesauce for how much fat. My intuition was to use 1/2 c. applesauce thinned with 1/4 c. water. Then I wondered if the lack of oil would make the brownies stick to the pan, so I added a dollop of canola oil (about half a teaspoon.) The results were excellent----yum!

I would be glad to hear what others do about baked goods.