Best Ever Vegan Brownies Recipe (2024)

FAQs

What to replace eggs with in brownies? ›

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Don't over mix the brownie batter

Avoid over mixing the batter. This may result in a crumbly brownie, due to the over mixing. You want the ingredients to be 'just' combined, so that no flour remains.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Is it okay to make brownies without eggs? Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

One egg can be replaced by ¼ cup of sour cream.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.

Realistically, these probably won't last more than a day – they're just that good. But if you're very good at hiding food (from yourself and others): these vegan brownies keep well in a closed container at room temperature for 3 – 4 days. They will become chewier with time.

To determine when it's baked, we would recommend looking for a solid crust on top of the brownie, but a good wobble in the centre when you shake the pan. If the middle is raw but the edges are burning, your oven is too hot.

Milk. Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

Does cocoa powder matter in brownies? ›

And the reason wasn't just because we figured more people keep a container of cocoa powder than a stack of chocolate bars on hand. As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Ghirardelli perhaps had a better chocolate flavor than Pillsbury but had dry edges. Otherwise, those brownies had an excellent texture with a fudgy center, and I thought that the addition of chocolate chips was a great touch.

Duncan Hines Dolly Parton's Fabulously Fudgy Brownie Mix

And if you're looking for fudgy, this is the best brownie mix for you. Even the fully cooked brownie was like chewing brownie batter. And it doesn't end there.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

Applesauce or flax eggs would probably both be ok.