What is the best Vegan brownie recipe you have ever tried?
I have found a lot of recipes in books and online that look interesting.
I prefer a recipe that asks for cocoa powder rather than chocolate you have to melt.
The recipe can also ask for carob powder instead of cocoa.
It is always better to get a recipe that has been tested and approved.
Thank you so much.
This one. (It's got chocolate & cocoa, but you don't have to melt the chocolate over the stove or in a microwave.) :
2 tbsp golden flax meal.
1 3/4 cups all-purpose flour.
1/4 tsp baking soda.
7 tbsp cocoa powder.
4 ounces (about 113g) semi-sweet chocolate, chopped.
1 tsp instant espresso powder.
3/4 tsp salt.
1/4 cup boiling water.
1 1/2 cups sugar.
6 tbsp (80g) non-hydrogenated margarine, melted.
1 1/2 tsp vanilla extract.
1/2 cup walnuts, chopped.
In a small mixing bowl whisk together the water and flax meal.
Let it sit for about 10 minutes so the mixture gets goopy (this will work as the egg replacer).
Preheat oven to 350ºF (180ºC).
Line a 8x8 inch baking pan with parchment paper allowing excess paper on opposite sides so you can pull the brownies out of the pan later.
In a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.
In another medium mixing bowl add the cooca powder, semi-sweet chocolate, espresso powder and salt. Add the boiling water and using a spoon, mix in the ingredients into a paste, making sure that all of the chocolate pieces are melted. Add the sugar, margarine, vanilla extract, flax meal mixture into the chocolate mixture and mix with an electric mixer until smooth. Stir in the walnuts if you're using them.
Using a spoon mix in the flour until well combined. The mixture will become extremely thick and you may need to use your hands to mix. Refrain from mixing this dough with an electric mixer at this point; this will overwork the dough and activate too much gluten, negatively affecting the texture of the brownies.
Transfer the batter to the baking dish. You may need to use a rubber spatula to press the thick dough into place. Bake for 35 minutes on your oven's middle rack. Transfer the baking dish to a wire cooling rack and allow it to cool for about an hour.
Yep, I think this recipe has been floating around on vegan websites for a long while. I can't remember where I first saw it, but it's one of the best I've ever tried. It's best done with the darkest chocolate you can find, and works better if the chocolate is coarsely grated rather than chopped.
In reference to your wish to find a cocoa-only recipe, it doesn't seem to work so well to use only cocoa in vegan brownies, since what makes the cocoa alone work in some regular brownie recipes is the way it combines with eggs and butter.
Actually the link Will47 provided *is* the original recipe. If you read that page the author of the VeganBaking blog even goes into how he arrived at that exact combination of ingredients.
Using margarine rather than the vegan butter recipe it links to is also doing the brownies a disservice.
For anyone that hasn't already, definitely check out the numerous vegan butter recipes the author has created as they're designed from a scientific standpoint to emulate the baking qualities of real butter in a way that no store bought margarine ever will.
I made brownies with carob and it came out good.
Carob flour/whole wheat pastry flour/nondairy milk/silken tofu/brown rice syrup/salt/vanilla extract/oil/baking powder. Add other items as desired, such as walnuts, carob chips, etc. (At the moment, I don't recall if the brownie recipe called for baking powder, it could have been for the carob cake recipe.)
Bake in uncovered baking dish in oven at 350/375 for about 30 minutes or until top of cake starts showing signs of cracking. Allow to cool, if you can control yourself.
I gave some to my friend who did not know eggs were not used.