Vegan Chocolate Brownies
AmericanBakingvideochocolatecomfort foodfreezer friendlyquick
Nika’s PickTOFU+
Recipe by Nikoleta · @surovadcerka
The glossy, papery crust on top of a good brownie normally comes from whipped egg. Here it comes from a sugar syrup: sugar and water heated together without stirring at first, brought to a boil, then taken off the heat and cooled down by whisking in cold vegan butter. That syrup is the whole trick.
The second one is a spoonful of sour jam in the batter. It sounds wrong in a chocolate recipe and it isn't — the acidity cuts the richness and makes the chocolate read as deeper rather than sweeter.
Psyllium husk binds in place of egg. Thirty minutes, nine squares, fudgy rather than cakey, and they freeze well — though in practice that rarely gets tested.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
batter
- 280 g granulated sugar
- 100 g water
- 60 g dark chocolate (70%)
- 110 g plant-based butter
- 8 g psyllium husk powder or ground flaxseed
- 120 g sour jam (redcurrant)
- 150 g all-purpose flour
- 40 g Dutch cocoa powder
- 3 g baking powder
- 1 pinch salt
optional
- 60 g dark chocolate (70%), chopped
- 60 g walnuts, chopped
Contains: gluten, nuts
How to make it
Nutrition
440Calories
5 gProtein
62 gCarbs
21 gFat
5 gFiber
per serving
