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[/caption]
Including the apple sauce that would ensure the brownies were moist!
[caption id="attachment_1819" align="alignnone" width="300"] 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[/caption]
Then add the wet ingredients.
[caption id="attachment_1820" align="alignnone" width="640"] 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[/caption]
The only thing better than brownies? Brownies with chocolate chips!
[caption id="attachment_1830" align="alignnone" width="640"] 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[/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[/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[/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[/caption]
- 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)
- Preheat oven to 325.
- Grease pan with coconut oil.
- In bowl mix together garbonzo/fava bean flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt.
- Mix in chocolate chips.
- Pour batter into 9 x 13 pan.
- Bake for 30-40 minutes. Brownies are done when toothpick in center comes out clean.
- Allow to cool. Serve immediately or store in airtight container.