If you have read some of my past blogs, especially the baking or cooking related ones, you will know that I have a slight obsession with YouTube. Recently I saw a video by Cupcake Jemma for Vegan Brownies. Since I’m allergic to eggs this is something that I really wanted to try.
The recipe for this is posted in the description bar of the Cupcake Jemma Vegan Brownie video. However, everything is in grams and I don’t work that way, nor do I have a scale to measure everything out. So this required a Google search to get some conversions. This was a little harder than I first expected since the amount of cups varies based on the product. Also she calls for a melted vegan spread and I didn’t have any of that so I just melted some butter, making these almost vegan brownies.
Here’s the recipe that I followed: (based on the measurements I used in my second attempt)
- Flax egg – 2 tbsp ground flax mixed with 5 tbsp of water
- 1/2 cup melted butter
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 1/4 tsp of salt
- 3/4 tsp of baking powder
- 1 cup flour
- 1/2 chocolate chips
This was my first time baking with a flax egg. I have used various egg substitutes, but the flax worked very well for this recipe. I first combined the flax egg, sugar, melted butter with a whisk. Then added the cocoa, salt, baking powder and flour.
The mixture starts to get stiff after the flour is added so I had to switch to a spatula to finish mixing. Lastly add the chocolate chips.
Grease and line the baking dish. Jemma used a 7″ inch square pan, but I didn’t have one so I used an 8″ inch round cake pan.
Once the batter was transferred to the pan and levelled off I baked it a 340F for 15 minutes to start but I kept putting it back in for 1 minute intervals since the middle wasn’t fully baked.
First thing I noticed after I left the brownies to cool was that the middle dropped. Then after I removed them from the pan I noticed how oily the paper was. I’m sure this is mostly due to me using butter, but I do find that vegan deserts seem to be more oily than their non-vegan counterparts.
I cut and stored them in a container with a layer of parchment paper between the brownies.
I made these brownies again two weeks later and I had a much better result. I looked for a 7″ inch pan, but couldn’t find anything smaller than 9″ inches. It worked fine, I just didn’t spread the batter all the way out to one of the sides and the middle didn’t fall this time. Plus the baking time was more consistent. I left them in for about 18 minutes.
Do you also find that vegan deserts can be kind of oily? Is there anything that you think that I should try and make?
For more project ideas please subscribe. You can also follow me on Instagram: @mavenmakes