Brace yourself, because these brownies are far from the guilt-free, low-calorie treats you might find elsewhere. Here, we celebrate the joy of indulging in rich, decadent flavours while championing 100% plant-based ingredients.
When it comes to brownies, I firmly believe that the perfect texture is key. They should be wonderfully chewy, yet possess irresistibly soft, oozing centres that melt in your mouth. Gone are the days of biting into vegan brownies that threaten to break your teeth; these delectable delights strike the perfect balance between satisfyingly dense and delightfully light.
But what sets this vegan brownie recipe apart from the rest? It’s all in the details. Picture sinking your teeth into a brownie that’s still slightly underbaked, radiating warmth as it tantalises your taste buds. The sweetness is just right, never overpowering, with subtle hints of caramel dancing in each bite. And for the true connoisseurs, a touch of salt adds that irresistible savoury edge that perfectly complements the overall flavour profile.
As you embark on this vegan brownie adventure, prepare yourself for a truly indulgent experience. These brownies not only satisfy your sweet tooth but also offer a glimpse into the art of creating a vegan dessert that rivals its non-vegan counterparts.
So, let’s dive into the realm of mouthwatering vegan brownies that will leave you craving for more.
Why make my vegan brownies?
Wondering what sets this vegan brownie recipe apart from the rest? Allow me to share why these brownies claim the title of the best in the virtual realm and quite possibly the entire world. This recipe holds a special place in my heart as it has grown and evolved over time, nurtured by my passion for creating delectable vegan treats. It has been a constant presence in the lives of my loved ones, shared among family, friends, and colleagues, and has undergone continuous adaptation and refinement.
In the wise words of Leonardo Da Vinci, “Art is never finished…” And just like a work of art, this recipe is a testament to that sentiment. It has been meticulously crafted and perfected to deliver the utmost satisfaction to your taste buds. But here’s the exciting part: the journey doesn’t end here. As I continue to explore and experiment with new flavours and techniques, I am committed to enhancing this recipe even further, pushing the boundaries of vegan brownie perfection.
I may come across as boasting, but I wear my pride as a vegan brownie enthusiast with honour. I take immense joy in sharing the fruits of my labour, and this recipe stands as a testament to my unwavering dedication to the world of vegan baking. So, join me on this adventure and experience the unrivalled bliss of these vegan brownies, knowing that they are the result of endless passion, creativity, and a relentless pursuit of extraordinary taste.
What is vegan brownie made of?
In the realm of traditional brownie recipes, the key players include butter, eggs, flour, cocoa powder, and chocolate chips. However, keen observers may have noticed a few ingredients in that lineup that aren’t quite vegan-friendly. Fear not, for the world of vegan baking is filled with remarkable substitutes that enable us to craft brownies that rival their non-vegan counterparts in taste, texture, and overall deliciousness!
By harnessing the power of plant-based alternatives, we unlock a treasure trove of possibilities. Butter finds its match in dairy-free spreads, oils and even peanut butter, which bring richness and moisture to our vegan brownies. Eggs, the binding agents of the past, step aside to make way for ingenious egg replacements such as flaxseeds, applesauce, or even aquafaba—the magical liquid from canned chickpeas that whips up into a fluffy wonder.
Flour remains a steadfast companion, while cocoa powder and chocolate chips, sourced from vegan-friendly varieties using plant-based milk, ensure that our brownies boast the irresistible chocolatey goodness we all adore.
These vegan brownies can be enjoyed by many people as they are dairy-free, egg-free, and even gluten-free. But if you would like to make some swaps in this recipe to make it suitable for you, then check out these suggestions:
- Use a different egg alternative: In order to achieve my ideal brownie, I have tried various popular alternatives including flaxseeds; chia seeds; sweet potato; apple sauce. I personally prefer the fluffiness of aquafaba but the other alternatives also do a great job of binding the ingredients together to form a cake-like texture.
- Use a different butter alternative: I have made these brownies using all sorts of butter substitutes and all of them work pretty well. Try substituting the vegan butter with equal coconut oil or peanut butter. But do beware, these may add another flavour to the vegan brownies recipe.
- Use a different flour: I first created these vegan brownies before I started experimenting with anything gluten-free. So this recipe actually works really well with gluten-based self-raising flour.
- Changing the flavour: If you like your brownies with fruit, then feel free to add a handful of raspberries. You can also change the nuts inside the mix to suit your tastes.
Here are some helpful tips for storing, freezing, and reheating your delectable vegan brownies:
- Storage: To keep your vegan brownies fresh, store them in an airtight container at room temperature. Ensure the container has a tight seal to prevent air exposure, which can lead to drying out. Brownies stored this way can typically stay fresh for up to 3-4 days.
- Freezing: If you want to extend the shelf life of your vegan brownies, freezing is a fantastic option. First, allow the brownies to cool completely. Then, individually wrap each brownie tightly with plastic wrap or aluminium foil. Place the wrapped brownies in a freezer-safe container or sealable freezer bag, removing as much air as possible. Properly stored, vegan brownies can remain in the freezer for up to 3 months without significant loss of quality.
- Reheating: When you’re ready to enjoy your frozen vegan brownies, there are a few ways to reheat them:
- Room Temperature: Simply let the brownies thaw at room temperature for about 1-2 hours until they reach your desired softness and consistency. This method preserves their original texture.
- Oven: Preheat your oven to a low temperature, around 300°F (150°C). Place the frozen brownies on a baking sheet and warm them in the oven for approximately 10-15 minutes. Keep an eye on them to prevent over-baking. This method gives the brownies a slightly crispy exterior while maintaining a soft interior.
- Microwave: For a quick reheating option, place individual brownies on a microwave-safe plate and microwave them in 10 to 15-second intervals until they are warmed through. Be cautious not to overheat them, as this can result in a dry texture.
Remember, after reheating, allow the brownies to cool slightly before indulging in their chocolatey goodness. These storage and reheating tips ensure that your vegan brownies remain scrumptious, whether enjoyed freshly baked, stored, or reheated to perfection.
Here is a list of top tips to help you achieve the best vegan brownies:
- Don’t Overmix: When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can lead to dense and tough brownies. Mix the ingredients just until they are incorporated, ensuring a tender and fudgy texture.
- Don’t Overcook: Be mindful not to overcook your brownies, as they continue to cook slightly even after being removed from the oven. Follow the recommended baking time in the recipe and perform the toothpick test. Insert a toothpick into the centre of the brownies a few minutes before the suggested baking time ends. If it comes out with a few moist crumbs clinging to it, the brownies are done. Remember, slightly underbaking is preferable to ensure a moist and gooey texture.
- Allow Them to Cool: Patience is key when it comes to cutting and serving your vegan brownies. Allow them to cool completely in the baking dish before attempting to cut them. This cooling process helps the brownies firm up and prevents them from falling apart. For clean and neat slices, refrigerate the cooled brownies for about an hour before cutting.
- Use the Right Pan: The choice of pan can affect the texture and baking time of your brownies. Opt for a metal or glass baking pan with square or rectangular dimensions. This allows for even heat distribution, ensuring that your brownies bake uniformly. Avoid using dark or non-stick pans, as they tend to absorb more heat and may result in overcooked edges.
- Line the Pan: To easily remove the brownies from the pan and prevent them from sticking, line it with parchment paper or aluminium foil, leaving some overhang on the sides. This makes for easy lifting and clean removal, allowing you to cut the brownies with precision.
- Experiment with Mix-ins: While the classic version of brownies is divine on its own, feel free to get creative and add mix-ins for extra flavour and texture. Consider stirring in different varieties of chopped nuts, vegan chocolate chips, or even swirls of peanut butter or jam to take your brownies to the next level.
By following these tips, you’ll be well on your way to creating the best vegan brownies—moist, fudgy, and irresistibly delicious. Enjoy the process and savour every moment as you indulge in these delightful treats!
I personally love to eat these on their own but I also enjoy reheating them and serving them with a few scoops of a good quality vegan ice cream. But you could also try them with plant-based custard or cream.
“Are you sure these brownies are vegan?”
The question is bound to arise as you graciously share these irresistible treats with friends and family. Brace yourself for amazed expressions and doubting looks because these vegan brownies are unlike any other. They possess an uncanny ability to deceive the senses, tasting remarkably like their non-vegan counterparts, while remaining blissfully devoid of any vegetable-like flavours or textures.
So, as you proudly present these delectable treats to your loved ones, be ready for the inevitable question, “Are you sure these brownies are vegan?” Rest assured, these brownies are not only vegan but also a testament to the incredible possibilities that arise when creativity and plant-based ingredients come together in perfect harmony. Get ready to bask in the glory of their astonished reactions and know that you’ve discovered the secret to vegan baking perfection.
The best gooey vegan brownies recipe
- 180 g Dark chocolate - broken into small chunks
- 200 g Vegan butter
- 50 g Maple syrup
- 2 tbsp White miso -
- 110 g Gluten-free self-raising flour -
- 50 g Cacao powder
- 9 Tbsp Aquafaba - approx. one tin of chickpeas
- 200 g Soft light brown sugar
- 40 g Walnut pieces - broken up into small pieces
- 40 g Date Pieces - roughly chopped
- Place all the 'melting' ingredients together in a heatproof bowl. Place over a saucepan with boiling water and melt slowly to avoid splitting. Leave the mix to cool to room temperature.
- Sieve the flour and cocoa powder together into a bowl. Keep the sieve for later.
- Preheat oven to 160C Fan/180C Conventional
- Now start whisking the chickpea water using a mixer (or handheld electric whisk). Whisk for about 10 minutes, until you start to see stiff peaks forming (as if you were making meringue). Test that the mix is semi-solid and won't fall on your head if you tip it upside down!
- Once stiff, start whisking in the sugar one spoonful at a time so that it slowly incorporates and maintains its firmness. It should end up looking shiny and stiff.
- Once the chocolate mixture is cool, fold it into the whisked up aquafaba mix using a large metal spoon. Make sure you don't beat any of the air out! What you should end up with is a chocolate mousse substance.
- Sieve the flour mixture into the mousse and fold this in until it’s just about incorporated.
- Fold in the walnuts and date pieces until combined.
- Pour the mix into a greaseproof paper-lined tin and carefully push the mix so it fills the whole tin evenly
- Bake in the oven for 25 minutes. Check that there is a crisp layer on the top of the brownie and that it only wobbles slightly. If not, put it back in for another 5/10 minutes. You can put foil over the top to make sure it doesn't burn.
- Let it cool down/scoff it down as soon as it's cool enough to eat…maybe add vegan vanilla ice cream and pretend like you were supposed to eat it warm!
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