Vegan Brownie Recipe please!
September 1, 2011 9:04 AM Subscribe
Anyone have an awesome vegan brownie recipe?
We're having a potluck at work tomorrow and I was volunteered to bring brownies. One of my favorite coworkers is vegan and I'd like to make something she can enjoy--can anyone recommend a recipe for vegan brownies? I like the moist cakey kind best but will go with whatever is delicious really.
We're having a potluck at work tomorrow and I was volunteered to bring brownies. One of my favorite coworkers is vegan and I'd like to make something she can enjoy--can anyone recommend a recipe for vegan brownies? I like the moist cakey kind best but will go with whatever is delicious really.
Vegan Zucchini Brownies - you can't taste the zucchini, they're used as a binding agent instead of eggs. I've made these several times this summer, and everyone just loved them!
Ingredients:
2 cups flour (250g)
1 cup sugar (150g)
1/2 cup cocoa powder (60g)
1 tsp baking powder
1 tsp salt
2 1/2 cups grated zucchini (500-550g)
1/2 cup maple syrup (125ml)
1/2 cup oil (125ml)
2 Tbsp vanilla
Preheat oven to 350°F (175°C).
Combine the dry ingredients in a large mixing bowl. Add maple syrup, oil and vanilla and mix until you get a pasty batter. Stir in zucchini and mix well. Optionally, add chopped nuts or what have you.
Spread in a baking pan (I use an 23x33cm casserole dish, but 8x8in work too) and bake for 30 to 45 minutes at 350°F (175°C). Let them cool before cutting. They taste best the day after they're baked, but keep for several days (if you can stop yourself from eating them all).
BTW, I took some to work, made some for friends and brought some over to my neighbour, and noone was able to guess which vegetable makes up almost half of these brownies. Enjoy!
posted by amf at 10:00 AM on September 1, 2011 [9 favorites]
Ingredients:
2 cups flour (250g)
1 cup sugar (150g)
1/2 cup cocoa powder (60g)
1 tsp baking powder
1 tsp salt
2 1/2 cups grated zucchini (500-550g)
1/2 cup maple syrup (125ml)
1/2 cup oil (125ml)
2 Tbsp vanilla
Preheat oven to 350°F (175°C).
Combine the dry ingredients in a large mixing bowl. Add maple syrup, oil and vanilla and mix until you get a pasty batter. Stir in zucchini and mix well. Optionally, add chopped nuts or what have you.
Spread in a baking pan (I use an 23x33cm casserole dish, but 8x8in work too) and bake for 30 to 45 minutes at 350°F (175°C). Let them cool before cutting. They taste best the day after they're baked, but keep for several days (if you can stop yourself from eating them all).
BTW, I took some to work, made some for friends and brought some over to my neighbour, and noone was able to guess which vegetable makes up almost half of these brownies. Enjoy!
posted by amf at 10:00 AM on September 1, 2011 [9 favorites]
Best answer: 2 Tbsp cornstarch
3/4 cup soy non-hydrogenated vegan margarine
2 cup turbinado sugar
1 1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup applesauce
2 teaspoon vanilla
12 oz. vegan chocolate chips.
Preheat oven to 350. Mix all of the ingredients. Spread into oiled 9x13 pan. Bake for 30-35 minutes or until knife comes out clean.
posted by johnofjack at 10:12 AM on September 1, 2011
3/4 cup soy non-hydrogenated vegan margarine
2 cup turbinado sugar
1 1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup applesauce
2 teaspoon vanilla
12 oz. vegan chocolate chips.
Preheat oven to 350. Mix all of the ingredients. Spread into oiled 9x13 pan. Bake for 30-35 minutes or until knife comes out clean.
posted by johnofjack at 10:12 AM on September 1, 2011
Oh, I forgot: that batter always comes out a bit too dry and I add soymilk as needed.
posted by johnofjack at 10:13 AM on September 1, 2011
posted by johnofjack at 10:13 AM on September 1, 2011
IANAV. I made this one the other day, and shared it with some friends without telling them it was vegan. Both of them, one of whom is a serious baker, said how tasty they thought it was.
posted by vortex genie 2 at 10:14 AM on September 1, 2011
posted by vortex genie 2 at 10:14 AM on September 1, 2011
I haven't tried this personally, but it comes from an excellent source:
3 ounces firm silken tofu, like Mori-Nu (1/4 of the package)
1/4 cup nondairy milk
1/2 cup canola oil
1 cup sugar
2 teaspoons vanilla 1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 325°F. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.
2. Puree the tofu, nondairy milk, and oil in a blender or food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.
4. Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to the pan and smooth out the top. It’s okay if the batter doesn’t sink all the way into the sides and edges of pan, as it will spread during baking. Bake brownies for 30 to 32 minutes, remove the pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.
Optional: add 1 cup chopped walnuts to batter
posted by O9scar at 12:12 PM on September 1, 2011
3 ounces firm silken tofu, like Mori-Nu (1/4 of the package)
1/4 cup nondairy milk
1/2 cup canola oil
1 cup sugar
2 teaspoons vanilla 1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 325°F. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.
2. Puree the tofu, nondairy milk, and oil in a blender or food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.
4. Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to the pan and smooth out the top. It’s okay if the batter doesn’t sink all the way into the sides and edges of pan, as it will spread during baking. Bake brownies for 30 to 32 minutes, remove the pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.
Optional: add 1 cup chopped walnuts to batter
posted by O9scar at 12:12 PM on September 1, 2011
Addendum: Forgot a line break between the vanilla and the flour, but all the amounts are correct.
posted by O9scar at 12:15 PM on September 1, 2011
posted by O9scar at 12:15 PM on September 1, 2011
These tofu brownies were pretty good when I tried them.
posted by BinaryApe at 12:40 PM on September 1, 2011
posted by BinaryApe at 12:40 PM on September 1, 2011
Just chiming in to say that I have made the brownies that O9scar recommends and they are very good. I find the batter can be a bit thick and usually add a little more (a tablespoon or two) tofu. I have also added dark chocolate chips on top, they sink into the batter, yummy!
posted by sadtomato at 6:35 PM on September 1, 2011
posted by sadtomato at 6:35 PM on September 1, 2011
Response by poster: Thanks for all the recipes! I'm marking johnofjack's as best answer since that's the one I used (I had the ingredients on hand) and they came out great. But you all have given me a lot of great ideas for next time, so I really appreciate the responses.
posted by leesh at 6:14 AM on September 2, 2011
posted by leesh at 6:14 AM on September 2, 2011
This thread is closed to new comments.
Mighty tasty.
posted by blob at 9:13 AM on September 1, 2011