Vegan Brownie Recipe

Expert Tips And Tricks For Perfect Brownies

While this recipe is quite easy to make, I have a few top tips and tricks to help you get it perfect every time.

1. When To Cut Brownies – When the brownies are completely cool down, cut with a long sharp knife into 16 squares. You often asked me how to nicely cut brownies, because if you baked brownies before you know how messy the knife blades come out after one cut. So my trick is to always wash the knife blade under warm water and dry it in a towel, before cutting again. It’s a little time-consuming, but this makes perfect brownies squares every time.
2. Use Less Flour For Fudgy Texture – The key to fudgy vegan brownies is to use a small amount of flour. While it’s tempting to increase flour in vegan recipes to compensate for the eggs, you really shouldn’t if you want your brownies to have the right texture. In fact, adding more flour turns brownies into cakes with a not fudgy, not chewy texture.
3. Make Flax Eggs, No Replacer – The other crucial ingredient for making vegan brownies chewy, fudgy, with a crusty top is flax eggs. Flax eggs are made from high-fiber ground flaxseeds. This golden seed powder brings this chewy texture that one everyone loves in traditional brownies. If you don’t have flax meal at home, try a chia meal to achieve the same texture. In vegan brownies, avoid other egg replacers like corn flour, applesauce, or store-bought egg replacers because they turn the crumb into a cake-like texture.
4. Use Plant-Based Butter, Not Oil – I know that vegan butter is not the healthiest, compared to avocado oil, for example. But I believe that sometimes, you deserve a treat. It’s about achieving the perfect taste and texture that delivers an excellent dessert that is good for the mood. So, choose vegan butter for a shiny brownie crust that crackles and a melt-in-your-mouth soft texture. Brownies made with oil tend to be drier, with a matte color that is less chewy inside.
5. Don’t Over-Mix The Batter – What creates a lovely crinkle on top of the brownies are the air bubbles trapped in the batter that gently rise to the surface as the oven warms the batter. If you over-mix the batter, you remove all air, and the brownies stay soft on the top.
6. Use White And Brown Sugar – The combination of white and brown sugar completely changes the brownies’ texture. In fact, brown sugar contains molasse. It’s wetter and adds a fudgy texture to brownies. On the other hand, white sugar is dry (no molasse is added). As a result, it melts and crystallizes, adding a chewy texture and light crisps on the edges of the pan. If you swap one sugar for the other, you will lose on the texture for sure!
7. Use Dutch-Processed Cocoa Powder, Not Melted Chocolate – Some vegan brownies recipes call for melted chocolate. However, the purpose of chocolate in baking is to absorb some of the moisture, not just for the chocolate taste. As a result, brownies made with melted chocolate are always drier, not fudgy, and gooey. To make the best fudgy brownies without eggs, use high-quality cocoa powder.