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Vegan Brownies

I am a brownie lover.  I am a brownie lover who has (until recently!) shied away from making vegan brownies.  Why?  They final results are often dry, tasteless, and crumbly.

So, when I walked into my vegan cooking class and my teacher, Liz Gary, announced the group of recipes for the day would include vegan brownies (which were also gluten-free), I knew I had to be assigned to the brownie group.  We used the recipe from BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna.  This was my first time using a recipe from the BabyCakes cookbook.  After making these brownies, it is high on my list to purchase!

 

 

First, we gathered the ingredients…

 

[caption id="attachment_1213" align="alignnone" width="640"]Vegan Brownie Ingredients Vegan Brownie Ingredients[/caption]

 

Including the apple sauce that would ensure the brownies were moist!

 

[caption id="attachment_1819" align="alignnone" width="300"]Apple Sauce Apple Sauce[/caption]

 

The dry ingredients went in the bowl first.  I would recommend taking a moment to smell the cocoa powder! YUM!

 

[caption id="attachment_1212" align="alignnone" width="640"]Vegan Brownie Dry Ingredients Vegan Brownie Dry Ingredients[/caption]

 

Then add the wet ingredients.

 

[caption id="attachment_1820" align="alignnone" width="640"]Mixing Vegan Brownie Ingredients Together Mixing Vegan Brownie Ingredients Together[/caption]

 

And mix together.  Looking at this picture of the vegan brownie batter is making my mouth water right now!

 

[caption id="attachment_1824" align="alignnone" width="640"]Vegan Brownie Batter Vegan Brownie Batter[/caption]

 

The only thing better than brownies? Brownies with chocolate chips!

 

[caption id="attachment_1830" align="alignnone" width="640"]Brownie Batter with Chocolate Chips Brownie Batter with Chocolate Chips[/caption]

 

Once the chocolate chips were mixed in, it was time to pour the batter into the pan.

 

[caption id="attachment_1825" align="alignnone" width="640"]Pouring Vegan Brownie Batter into Pan Pouring Vegan Brownie Batter into Pan[/caption]

 

Spread the batter evenly.  I was happy my class made a double batch of these brownies, because I had a feeling they were going to go fast!

 

[caption id="attachment_1826" align="alignnone" width="640"]Vegan Brownie Batter in Pan Vegan Brownie Batter in Pan[/caption]

 

The brownies went in the oven, and soon aromas of baked chocolate were wafting through the kitchen.  Heavenly.

 

[caption id="attachment_1827" align="alignnone" width="640"]Baked Vegan Brownies Baked Vegan Brownies[/caption]

 

The brownies were soft, moist, melt in your mouth, chocolate bombs.  I’m thrilled that I have a “go to” recipe for vegan brownies.  They will definitely be in my rotation for potlucks and dinner parties.  I hope you enjoy them as much as I do! Happy baking!

 

[caption id="attachment_1828" align="alignnone" width="640"]Vegan Brownie Topped with Cashew Cream Vegan Brownie Topped with Cashew Cream[/caption]

 

Vegan Brownies
 
Ingredients
  • 1 cup garbonzo/fava bean flour
  • ¼ cup potato starch
  • 2 tablespoons arrowroot
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon xanthan gum
  • 1 teaspoon salt
  • ½ cup coconut oil
  • ½ cup applesauce
  • 2 tablespoons vanilla
  • ½ cup coffee
  • 1 cup vegan chocolate chips
  • 1 cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 325.
  2. Grease pan with coconut oil.
  3. In bowl mix together garbonzo/fava bean flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt.
  4. Mix in chocolate chips.
  5. Pour batter into 9 x 13 pan.
  6. Bake for 30-40 minutes. Brownies are done when toothpick in center comes out clean.
  7. Allow to cool. Serve immediately or store in airtight container.