My first crack at vegan brownies! They’re delicious, but a little too crumbly for my liking… which aside from me slightly overcooking them (lol) is an unfortunate consequence of not being able to use egg. The non-vegan recipe I derived this from had *3* eggs in it!! What do you guys use as vegan egg substitutes? Any binding success with flax, chia, fruit puree…?? The answer will come someday 😅
In the meantime, take this recipe anyway. They’re still melt-in-the-mouth and delightful and definitely do not taste vegan. Just make sure you err on the side of undercooking as this makes them awesomely fudgy and helps them stick together better.
125g vegan butter (I used a 2:1 ratio of solid vegetable shortening and sunflower oil for a neutral flavour and butter-like texture)
100g d/f dark chocolate, roughly chopped
1/3 cup coconut yoghurt
3/4 cup plain flour (GF is fine too)
1/4 cup cocoa powder
1 tsp baking powder
1.5 cups brown sugar
1/3 cup plant-based milk
2 tsp vanilla extract or vanilla bean paste
Handful chopped nuts and/or vegan choc chips (optional)
Preheat oven to 180*C. Grease a 25cm x 25cm square cake tin.
In a saucepan over medium-low heat, melt butter and chocolate together until smooth. Whisk through coconut yoghurt, vanilla and milk until perfectly incorporated, then sift in flour, cocoa and baking powder and add sugar. Once a smooth, silky batter is formed, add nuts if using and then pour into tin. Smooth top and bake for 15-20 minutes or until risen but still very soft. Brownies will firm up upon cooling.
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