Vegan Brownies: The Perfect Indulgent Treat
Recipe Overview
Overview
These Vegan Brownies are a testament to the art of baking without eggs or dairy, showcasing how deliciously indulgent plant-based desserts can be. The recipe, honed through 147 trials, combines melted vegan butter with a rich blend of caster and brown sugars, creating a luscious base that promises a fudgy texture. The addition of dark chocolate chips, coated in flour to ensure even distribution, elevates these brownies to a new level of decadence.
As you mix the wet and dry ingredients, it’s crucial to avoid overworking the batter to maintain that sought-after gooeyness. The use of corn flour not only acts as a binder but also contributes to the delightful texture that makes these brownies so special. Once baked, they emerge from the oven with a beautiful sheen, inviting you to indulge.
The final touch is allowing the brownies to cool before cutting, which helps them hold their shape. Whether served warm or at room temperature, these brownies are sure to impress anyone with a sweet tooth. Pair them with a scoop of plant-based vanilla ice cream for an extra treat, making them perfect for gatherings or a cozy night in. This recipe is a fantastic way to celebrate the joy of baking while keeping it vegan and delicious.
Recipe Details
Steps & Tips
Melt 250g of vegan block butter.
Add 300ml of water to the melted butter.
Add 400g of caster sugar and 300g of brown sugar, then dissolve.
Tip: Lightly heat the mixture to ensure all sugars are dissolved.
Combine 360g of plain flour, 60g of corn flour, 1 tablespoon of baking powder, 1 tablespoon of salt, and 80g of cacao powder.
Tip: Corn flour acts as a binder and helps create a lovely dapple layer on top.
Create a well in the dry ingredients and add the wet mixture.
Tip: Don't overwork the batter to avoid developing gluten, which can make brownies tough.
Use a deep oven tray and fit it with crumbled baking parchment.
Tip: Crumble baking parchment to help it fit better in the tray.
Mix 400g of dark chocolate chips with 1 tablespoon of flour.
Tip: Coating chocolate chips in flour prevents them from sinking to the bottom.
Fold the chocolate chips into the brownie batter.
Preheat the oven to 180°C (360°F).
Bake in the preheated oven for 32 to 35 minutes until a skewer comes out clean.
Let the brownies cool before cutting.
Tip: Let the brownies cool to maintain their shape and structure.
Tip: Chop brownies into smaller pieces to keep servings indulgent and manageable.
Cut brownies into pieces and serve.
Tip: Serve brownies warm with plant-based vanilla ice cream for an extra treat.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a mix of caster and brown sugar enhances the fudgy texture of the brownies.
- •Coating chocolate chips with flour prevents them from sinking to the bottom during baking.
- •Corn flour acts as a binder in vegan baking, helping to achieve the desired texture.
- •Allowing brownies to cool before cutting helps them maintain their structure.
