Brownies are the perfect, all-purpose dessert. Portable, chocolatey and and almost universally loved. Seriously, if you don’t like brownies, ask for a refund on your tastebuds.
For the first few years I was vegan, I searched for a recipe that would replicate the taste and texture of my favorite, fudgy treat, but it remained elusive. Too many vegan brownies are cakey, crumbly or (oh, the horror) dry. Too many well meaning vegans try to make brownies something they were never meant to be–healthy. So, several years ago, I made it my personal quest to scour every cookbook, blog and vegan recipe site in all the land in search of the perfect, fudgy vegan brownie. Baking and eating all of those chocolatey treats was a tough job, but I nobly bore the burden for vegan-kind.
The following three brownies came out on top. Beside the obvious, they all have one very important quality in common: lots of fat! The secret to a great brownie is not to skimp on the oil and refined sugar. By all means, eat your beans and your whole grains and your applesauce, but keep them far away from my desserts.
1. Super Fudgy Brownies via Northern Veg
This recipe requires just slightly more effort than dumping a mix into a bowl, and delivers fabulous results. With a slightly crispy top crust and chewy bite , these brownies are reminiscent of the kind found at school bake sales and church potlucks everywhere. These are at their fudgiest after a couple hours in the fridge.
2.The Best Vegan Brownies Ever by Bread and Honey
I think these are a little richer and more high maintenance than your average brownie. The brown sugar gives it a deeper flavor and a very moist texture that blows away the competition when it comes to taste. This recipe uses a flour-water roux as the binder, which helps keep the finished product from falling apart. Pro-tip: make sure to sift the flour first to avoid biting in to an unpleasant white clump later.
3. Brooklyn Brownie (Cupcakes) adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz
Technically, this is a cupcake recipe, but it’s more like a brownie masquerading as a cupcake at a fancy dress party. It is slightly cakier than I prefer my brownies, but I love the complexity that the cherry preserves add to the chocolate flavor. Try these guys dusted with a little powdered sugar or a thin layer of frosting. To make them as brownies, double the recipe and spread in a 9 x 13 glass baking pan, and add about 10 minutes on to the baking time. Let cool completely before serving.
Do you have a favorite vegan brownie recipe? I’d love to try it!