Sunday, September 17, 2006

Vegan Brownies

I love nothing more than a caramel ice cream sundae on top of a hot brownie. The ice cream starts to melt into the brownie and everything kind of gets mixed together in delicious mess. I got this recipe off the internet and veganized it. I hope you like it as much as I do.

If you want to make an ice cream with the brownies, I suggest cooling the brownies and cutting them into small chunks, then mixing them into the Cookies and Cream recipe instead of the cookies. Maybe add some chopped walnuts or pecans, and you’ll have Nutty Brownie Ice Cream!

Finally, this recipe also doubles very well. Just bake in a 9 x 13-inch pan for a few more minutes--I find that 37 minutes for a double batch is just perfect. And, really, don't you want more brownies?

½ c. Earth Balance or other vegan margarine, melted
½ c. unsweetened cocoa
1 c. sugar
2 T. flax eggs (see note below)
3 T. soy milk
2 t. vanilla extract
½ c. flour
¼ t. salt
¼ t. baking powder

Add-ins (optional)
½ -
¾ c. chocolate chips, raisins, chopped nuts, whatever

Pre-heat oven to 350 degrees. Grease an 8-inch square pan, or line the baking pan with parchment paper. (I prefer the parchment paper because the bottoms of the brownies are less oily that way.)

In a medium-sized bowl combine melted Earth Balance or margarine and cocoa powder and beat until cocoa is dissolved. Beat in sugar. Beat in flax eggs until the flax is evenly distributed throughout the mix. While beating, add soy milk and vanilla extract a little at a time until it’s all evenly mixed. (I find it’s easiest to use a hand mixer for all of this.)

Sift together flour, salt, and baking powder in a small bowl. Stir dry ingredients into the chocolate mixture just until no more flour is visible. Do not overmix! (I do this part by hand. It’s too easy to overmix with the hand mixer.)

If using an add-in, fold it in.

Spread in the pan and bake for 27 - 30 minutes. Cool completely before cutting—if you have the willpower to resist them while they’re warm and gooey.

Note: While there are many ways to replace eggs in baking, my favorite method is to make “flax eggs.” I recommend making these in bulk; it’s easier that way. Combine 1/3 cup flax seeds with 2/3 cup hot water in a blender. Let sit for 15 minutes, then blend until the mixture is gelatinous in texture and whole flax seeds are no longer visible. One tablespoon of flax eggs equals one egg. However, if you use this egg replacer and you notice that your batter isn’t quite as liquid-y as it seems it should be, add 2 to 3 tablespoons water, soy milk, or other liquid. (This is why I have soy milk in this recipe.) Whatever flax eggs you don’t use will keep for 2 weeks in the fridge, so you’ll have some on hand for the future. (One tip for using flax eggs is to beat the flax eggs into the oil/liquid before adding dry ingredients, as I have done in this recipe. It helps distribute the magic flax all throughout your batter.)

16 comments:

  1. Anonymous5:13 PM

    These sound great! I haven't had a chance to make any vegan brownies yet...

    Brandie
    http://kajismom.blogspot.com/index.html

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  2. Hi,

    You have a nice blog here.I have been trying to look for easy egg alternatives and have heard of flaxseeds as a substitute to eggs.But now I am surer of using the flax eggs in the correct method,thanks to you.Keep up the good work.I will definitely try your recipes.

    my blog:www.passion-for-food.blogspot.com

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  3. I just wanted to know that I baked these last week, and we devoured them. I have posted photos on my blog. Thank you so much for the recipe (and flax egg replacer tips)!

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  4. These are the most amazing brownies I've ever had, vegan or otherwise. Period.

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  5. I just made these, and they taste great (doubled the recipe) but they are thin. This is the 8th or 9th Vegan brownie recipe I have tried, and they all have been unbearably thin for my liking.

    I am precise and my ingredients are fresh. I also checked my oven temp to make sure it was right. I don't know what I am doing wrong.

    Also, my brownies always boil, is this because of the flax? I really appreciate your help.

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  6. Anonymous6:37 PM

    These sound great, thanks!

    Andosia, for thicker brownies use a smaller baking pan.

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  7. I made these and they turned out pretty well. A little thinner,and maybe a touch dryer than I wanted. This may be because of the flax eggs. They got gelatinous pretty quick in the blender, but I could see individual seeds for quite a while, so I think I may have blended them too long. Think I am going to put half these into a vanilla or chocolate brownie ice cream. Thanks for the recipe!

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  8. best brownie recipe i have every tried. you would swear they were betty crocker. nice and chewy. these are dense, and not cakey. they way brownies should be.

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  9. I just seen a similar recipe on a video earlier today. The lady put water in a pan along with some flax seeds and heated them to boiling and then let simmer for 2 or 3 minutes.

    She then poured the liquid through a seive and saved the gelatinous egg replacer and dumped the seeds in the garbage (I would put them on garden soil).

    She said you could freeze this stuff too.

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  10. Anonymous2:24 AM

    Hi! Cool recipe! Never heard of flax eggs! I think I'll try it out!!!
    Awesome!

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  11. Anonymous11:33 PM

    I've never heard anyone else say this, but out of necessity, I used up the end of some plain soy yogurt I had in the fridge as an egg substitute.

    Yes! Is all I really have to say about that. Especially for baking. I don't want to try it for non dessert things. I use one tablespoon per egg called for, also adding a bit of soy milk if it still seems kind of stiff. Works wonderfully.

    I don't see too many other people using it though. No idea why.

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  12. Anonymous2:13 PM

    Hello there!
    It`s late in the evening and my oldest son looked quite surprised when i told him i was making your brownies:-)
    They are Super Good!
    Thank`s
    Agni

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  13. Made this recipe - love the brownies - am completely hooked on them. Now need some way to reduce the amount of margarine and sugar used...

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  14. Gauri Radha गौरी राधा6:20 PM

    Your vegan brownies sound fabulous.

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  15. The egg thing is something we will try out. To date I have not found any egg replacement that I am content with. Thanks for the flax info!

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  16. Great tip on flax eggs! I didn't know they had to sit, so I had always wondered how they worked... I would just mix the hot water and flax and slop it in my recipe! Now I know better. Can't wait to try the brownies too!

    Also, I read your post about being a "bad" vegan. You make your choices according to YOUR moral compass, and "Anonymous" can do the same. It's not about following all the rules in order to preserve your "street cred" as you pointed out. It is evident that you are kind and compassionate toward ALL creatures: animals, other humans, and yourself. You set a great example of a kind and compassionate person, not a legalistic pharisee.

    I love what you're doing!

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