Just about everyone loves—or at least likes—brownies. They may not be your favorite dessert of all time; and they usually don’t win any beauty contests. But if you say, “I made brownies,” most people will say, “Yes, please.”
Despite this universal love/like of brownies, there is great debate about the texture of the perfect brownie. Some prefer the gooey, fudgy texture of the box-mix brownie we all grew up with (think church potluck or family Christmas party). Others view a box-mix brownie as an abomination and will only eat a from-scratch, cakey brownie. Personally, I fall somewhere in the middle. I’m not a fan of box mixes (they’re rarely vegan, anyway); but I can’t deny the pleasure of biting into a gooey mess of chocolate crumbs. Mmmmm.
In our house, brownies often go into the oven late at night, when we really want a sweet treat but don’t feel like running to the store for ingredients. We always have the ingredients on hand; and we rarely wait for them to cool completely (contrary to every bit of advice from Betty Crocker).
Below is one of the best vegan brownie recipes we’ve used. You can make them fudgier (by baking for a few minutes less) or firmer and “cakier” (bake the full 32 minutes). Without further ado, here is the recipe:
6 ounces MoriNu silken tofu
1/2 cup soy milk
1 cup canola oil
2 cups sugar
3 teaspoons vanilla
2 cups flour
1 cup cocoa powder
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/4 cup chocolate chips
3/4 cup white baking chips
Preheat your oven to 325 degrees and spray a 9×13 pan with cooking spray.
Puree the tofu, soy milk, and oil in your food processor or blender. Pour into a large bowl and add the sugar. Mix well, then stir in the vanilla.
Sift in your dry ingredients (even if you sift nothing else, be sure to sift your cocoa!): flour, cocoa powder, cornstarch, baking powder, salt. Mix until smooth (we use a rubber spatula). Fold in your chips.
Pour into the prepared pan and smooth it out with your handy spatula.
Bake about 32 minutes (or a bit less, depending on your ideal brownie texture). Cool for as long as you can stand.
Ta-da! They’re so delicious, our friend Jeremy threatened to smack his mama. Yes, that good. (Don’t worry, Jeremy, your mom doesn’t read vegan food blogs.)
Do you have a vegan brownie recipe that you love? Or a specific variation/treatment for brownies that makes you drool? Let us know!