I know we recently made a brownie post for our refined sugar free Black Bean Brownies, but I like to have options when it comes to dessert. You really can’t taste the black beans in black bean brownies, but I can see why it might be an intimidating hurdle for a picky eater. This recipe is bean free, but just as tasty. These brownies get a nice crispy exterior that makes them perfect for decorating, or serving plain. I decorated mine using my recipe for The Best Vegan Buttercream. You can flavor your buttercream by adding in things like caramel, or chocolate. If it starts to get to thin compensate by adding a bit more powdered sugar.
It took me two tries to get this recipe perfect. The first time I tried to cut corners by using a mixer. I incorporated too much air, and that caused the butter to separate when baking. Mixing them with a spoon is an absolute must. I ended up throwing the first batch I made in the trash, because they were completely inedible. They were a thin, crunchy sheet coated in oil that ended up tasting like burnt popcorn. It really stresses me out to throw food away. If I think there’s any chance I can save something and make it palatable, even if it’s not quite what I wanted, I absolutely will. That should tell you how bad this first brownie experiment went. I learned from my mistakes, and did some in depth brownie research. I adjusted my ingredient ratios, mixing technique, and cooking temperature. The second batch turned out wonderful.
This recipe was based on a recipe my mom would make for our family. It wasn’t an old family recipe, just a recipe she found on a product label, but in my mind they were the be all end all of brownies. I used the recipe as a guide for the vegan version I created, and I think I got the recipe pretty close if not maybe a little bit better. A lot of my time spent engineering the perfect recipe is spent researching, and shopping for the highest quality ingredients I can find at a reasonable price. I try to use only fair trade ingredients which can often increase the cost, but I’ve found that usually means increased quality and flavor as well.
A good flavored non-dairy butter is a must for this recipe. I used Earth Balance. Oil is not a good butter substitution, because it lacks in the flavor and texture required. The most important ingredient in a good brownie is the cocoa, of course. Starting with a rich flavorful cocoa that’s fair trade is a good way to go. Brownies taste sweeter when you know that you’re not paying to keep others enslaved to make them. I used SACO Conscious Kitchen Certified Organic Cocoa in this recipe. It’s a bit pricey, but it’s worth it for the rich taste and fair trade label. As always, Wholesome brand Organic Cane Sugar is my go to certified vegan white sugar, and tastes great in this recipe.
- 1 1/2 cups vegan white sugar
- 1 cup all purpose flour
- 1/2 cup fair trade baking cocoa
- 4 tbsp Bob’s Red Mill Egg Replacer
- 1/2 cup water
- 1/2 cup melted vegan butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground sea salt
- Melt butter in a microwave safe bowl, or measuring cup. Keep a close eye on it as it melts to make sure it doesn’t burn.
- Add melted butter and sugar into a large mixing bowl. Stir to combine.
- Add in vanilla extract and salt. Stir to combine.
- In a separate bowl combine Bob’s Red Mill Egg Replacer, and water. Set aside for one minute to firm up.
- Slowly mix in the egg replacer. Mix until everything is blended, and there are no clumps.
- Sift in the cocoa powder a little at a time while continually mixing.
- Sift in the flour and baking powder a little at a time. Stir until the batter flows well and there are no clumps, but be careful not to over mix. Over mixing will make for tough brownies.
- Grease a 9″ x 13″ baking pan that’s at least 2″ deep. I lined my baking sheet with parchment, so I could easily remove the brownies in a full sheet to cut them evenly and decorate. If you’d like to decorate your brownies I recommend doing this. Make sure the parchment has enough overhang on the sides to easily lift the brownies out of the pan, and always remember to lightly grease your parchment for a recipe like this, so you can conveniently peal it off the brownies without tearing them.
- Preheat your oven to 300 degrees. Cook the brownies for 30-35 minutes. Check to see if they’re done with a toothpick. If it comes out clean your brownies are ready.
- Let your brownies cool, and cut them to serve. If you’d like to decorate the brownies let them cool, and then remove them from the pan. Measure, and cut them to desired size. Whip up some butter cream, and decorate them as you desire.