I am a huge brownie person. I like my brownies dense, gooey, and fudgy; I see no point in wasting calories on a brownie that is in any way crispy or crunchy. No thank you. So I thought that vegan brownies weren’t going to be my thing – the ingredient that makes brownies so fudgy and delicious is eggs – but luckily, I came across this recipe, and these brownies are perfect!
Kristina of Whipped Baking, who perfected this recipe, feels the same way I do about brownies and spent ages getting this recipe just right, and it’s perfect. Even the batter tastes the way brownie batter should (and be warned: it’s very easy to eat an absurd amount of this batter. But I won’t judge if you lick the bowl!) The brownies bake up dark, dense, and gooey, just the way I like them…but there aren’t any eggs or butter! They’re like miracle vegan brownies. Honestly, no one would ever guess that these are vegan!
I decided to go over the top with these and serve them with coconut whipped cream. I tried to make it last week and failed horribly (because I bought the cheap coconut milk) but this week’s attempt, using Thai Kitchen brand, was a light, airy success! Follow the instructions carefully and really make sure that you don’t shake or agitate the can of coconut milk at all after it’s been in the fridge; you run the risk of emulsifying the coconut cream with the water and ending up with the watery mess I had last week. I just added a splash of vanilla, but you could get all fancy and spice up this whipped cream with cinnamon, or cocoa powder, or anything else your heart desires. You can also use this whipped cream as a frosting, a dip for fruit or brownies, or even eat it out of the bowl with a spoon. I may have tried out all of those…this whipped cream is hard to resist!
Brownies from Whipped. Makes 16
1/3 cup brewed coffee
1 tbsp non-hydrogenated vegan margarine (Earth Balance or Becel Vegan are good ones)
1 ounce semi-sweet chocolate, chopped, or 2 1/2 tbsp dark chocolate chips
1 1/4 cups plus 2 tbsp sugar
1/2 cup cocoa powder
3/4 tsp salt
1/3 cup vegetable oil
1/3 cup water
1/2 tbsp vanilla extract
1 cup plus 1 1/2 tbsp flour
1/2 tsp baking powder
1/3 cup dark chocolate chips
Coconut Whipped Cream
1 can full-fat coconut milk (DO NOT use “lite” coconut milk. It will not work)
2-3 tsp icing sugar
2 tsp vanilla extract
Preheat oven to 350 and lightly grease an 8×8 inch brownie pan.
In a small microwavable bowl, combine coffee, 1 oz chocolate, and margarine. Microwave about 45 seconds and stir until melted and combined.
In a large bowl, stir together sugar, cocoa powder and salt. Mix in oil, water, and vanilla with a rubber spatula. Add coffee mixture and stir until completely combined.
In a small bowl, combine flour and baking powder. Add to wet ingredients and stir until combined. Stir in chocolate chips.
Pour into brownie pan and bake until edges are just set but the middle still looks a bit wet, about 25-30 minutes. Let cool completely before cutting. Serve with coconut whipped cream if you’re feeling extra fancy and indulgent.
Coconut Whipped Cream
Angela describes how to do it best; check out her instructions here and follow them exactly. To avoid a repeat of last week’s disaster, I turned my fridge up one setting colder for the night, and was very very careful not to shake the can at ALL when taking it out of the fridge. I flipped it super slowly and opened immediately. It is so easy to make and so delicious…you will have trouble resisting the urge to grab a spoon and eat it all right out of the bowl!
Dark fudgy brownies and whipped cream, and it’s all vegan. I think I could definitely get used to desserts like this!