Prep 10 mins
Cook 25 mins
Soooooo good - tastes just like a brownie should. Even the most experienced dessert eaters wouldn't guess they are vegan. Recipe from Vancouver magazine.
- 354.88 ml unbleached flour
- 118.29 ml cocoa
- 354.88 ml brown sugar
- 3.69 ml baking powder
- 7.39 ml baking soda
- 4.92 ml salt
- 177.44 ml brewed coffee
- 177.44 ml soymilk
- 78.07 ml vegetable oil
- 118.29 ml walnuts, roasted and chopped (optional)
- 118.29 ml chocolate chips or 118.29 ml carob chips
Glaze for extra decadance
- 198.44 g dark Belgian chocolate (optional)
- 141.74 g margarine (optional)
- Sift together the flour, sugar, baking powder and soda, and salt.
- In a separate bowl, combine the coffee, soy milk, and oil.
- Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.
- Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).
- For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.
- (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).
I made this in an 8X8 inch glass oven dish and it barely fit. It turned out more like chocolate cake than chocolate brownies. I am not complaining because it was excellent. Very moist and decadent. It reminded me of those premixed boxed cakes by DuncanHines or something. YUM! I highly recommend this recipe to anyone, vegan or not. Thanks for posting it.
I generally hesitate to disagree when I see this many great reviews, but in this case I followed the recipe exactly and even used a good quality chocolate and coffee. This is a solid recipe for something, but I have to disagree with Vancouver Magazine and say it's not brownies! Unlike many reviewers, I don't think this makes 'cakey brownies', I just think it makes cake, and not even a particularly moist cake. I don't think the words "rich", "fudgy", or "brownie" apply. Works well for cake or cupcakes, though!
I made these in Ramekins, and like many other reviews, I would agree it's more cakey than brownie. I tried to undercook it a little as you do good brownies, but it was hard not to "over" cook. It turned out delicious, fluffy and moist. I subbed out some of the white flour for whole wheat, and some of the brown sugar for raw sugar, I used a mix of almond milk and cashew milk because those were things I had available. I will make again, but I may make them cupcakes.