Amazingly Fudgy Vegan Brownies

As I type this, it’s late, I’ve had a terribly busy week and all I crave is my hot water bottle and my pillow. I promised myself, however, that I would post this recipe as soon as I had a spare moment (which happens to be quite late into the night hence the nonsensical sentences and maybe the odd spelling mistake!) for this is a recipe that I have been very eager to share.

I recently shared a recipe on how to make vegan soy yolks and this is one of the first things that I made with them. They are the closest egg substitute that could possibly be used in vegan baking, allowing for the right amount of binding that no amount of flax, aquafaba or applesauce could replicate.

As a result of some experimenting, I ended up with the most amazing tray of brownies that I have possibly made ever. They are intensely fudgy, rich and studded with chocolate. They also have that crispy, flaky top which, for me, is the epitome of a great brownie.

I think I have possibly found the holy grail of vegan brownies, a bold claim, but if you’ll give them a go, I think you’ll agree with me.

This brownie recipe has been adapted from Sally’s Baking Addiction. In my recipe, they are made using soy yolks (recipe here), which make them the best fudgy vegan brownies I have ever tried. If you don’t want to go to the extra trouble of using soy yolks (but trust me, it’s worth it!) then I have another vegan brownie recipe that doesn’t require the extra step (recipe here). Both recipes will give you amazing vegan brownies, but these are truly decadent and extremely fudgy – a tray of 16 disappeared in my house within 24 hours!

Ingredients:

  • 175g dairy-free butter (I used flora freedom)
  • 160g dark chocolate, chopped (ensure it’s vegan-friendly!)
  • 200g caster sugar
  • 200g brown sugar
  • 60g original strength soy yolk +105g soy whey (recipe here) (to replace 3 large eggs)
  • 2 tsp vanilla extract 
  • 95g cocoa powder
  • 125g plain flour
  • 1 tsp salt

Method:

  1. Preheat oven to 180oc and line a 9×13 inch tin with baking paper
  2. Melt 60g of the chocolate along with the butter in a microwave or in a bowl over a pan of simmering water
  3. Once melted, whisk in the sugars until combined then add in the soy yolk/whey and vanilla and whisk again
  4. Sift in the cocoa, plain flour and salt and fold to make sure its thoroughly combined and no floury patches remain
  5. Finally, fold in the remaining 100g chopped chocolate (the batter will be thick!)
  6. Pour into the tin, level off and bake for 32-38 minutes.  You want the brownie to have a few moist crumbs on the skewer, but not raw batter, so check after 32 minutes
  7. Leave to cool completely before slicing into squares
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