The Vegan Brownie Review Trilogy – Part 1

6 Mar

No matter what my diet contains, it must contain brownies.  That and cookies.  And ice cream.  Dairy or no dairy.  Eggs or no eggs.  There must be brownies.

So I’m putting vegan brownie recipes to the test.  This time around I used a basic recipe from one of my favourite blogs Alien’s Day Out.  I began reading this blog while I was in Korea and was looking for ways to make vegetarian food.  The original recipe is from a popular vegetarian website, VegWeb.com.

1-IMG_2691My Review:

Cakey or Fudgy?:  I like somewhere in between a cakey and fudgey.  These were a little too on the cakey side for me, but still tasty and chocolatey.

Ease of preparation:  These brownies were a snap to make as long as you have flax seeds or meal on hand (found in most grocery stores.)  No obscure ingredients to worry about.  For most vegan baking it helps if you have flax seeds on hand, as these are often used as a simple and neutral-flavoured egg substitute/binding agent.

Overall taste (Scale of 1-5, 5 being out of this world and the best I’ve ever tasted):  I give ’em a 3.

For the little work it takes to make these, I would recommend giving them a go.  The texture might change depending on your oven’s temperature, if you eat them right out of the oven, or if you wait ’til the next day’s coffee and chocolate fix.

The adapted recipe is as follows (from Alien’s Day Out): 1-IMG_2689

2 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1 cup water
1 Tbs ground flax seeds
2 cups organic unrefined sugar (or 1 cup white, 1 cup brown)
1/2 cup grape seed oil (or canola)
1 teaspoon vanilla extract
1/2 teaspoon coffee extract (I left it out)
1 teaspoon salt
1/2 cup chopped walnuts (I left them out)

Method:
1. Preheat oven to 350F. Prepare your baking pan by lightly oiling it or using parchment paper.
2. Sift the flour, cocoa, and baking powder together in a large bowl. Mix well.
3. In a separate bowl, add about 1/4 cup of the water and the ground flax seeds. Whisk til it thickens a bit. Add the rest of the water, along with the sugar, oil, extract, and salt. Whisk well.
4. Pour the wet ingredients into the dry, and using a spatula, stir until everything is almost all incorporated.
5. Pour the batter into your prepared baking pan and spread evenly with a spatula.
6. Bake in oven for about 30-35 minutes, or until a toothpick inserted comes out clean. Let it rest about 30 minutes before cutting and serving.

I left out the coffee extract and the walnuts since I didn’t have any, but you could probably replace the water with strong brewed coffee for a bit of the same effect.  Apparently, coffee extract can help bring out the cocoa flavour in the brownies.

Part 2 and 3 of the Brownie Review Trilogy is on the way (in the coming weeks).  And for all my gluten-free friends, one of the next two recipes will be vegan AND gluten-free!

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3 Responses to “The Vegan Brownie Review Trilogy – Part 1”

  1. vinicooksveg March 6, 2013 at 6:59 am #

    Recipe looks good! I am new to baking. I should try this. Thank you for sharing.

Trackbacks/Pingbacks

  1. The Vegan Brownie Review Trilogy – Part 2 | Sarah's Month of Vegan - March 13, 2013

    […] Part 1 of The Vegan Brownie Review Trilogy?  As promised, Part 2 is here!  This time I made a more complex brownie recipe from jae […]

  2. The Vegan Brownie Review Trilogy – Part 3 | Sarah's Month of Vegan - March 20, 2013

    […] the tasty, but less than amazing results of Part 1 and Part 2, the Part 3 brownie recipe of the vegan brownie review has reigned supreme, so to […]

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