Brownie Development

The time has come to create my own vegan brownie recipe, fed up as I am with oily, fruity, over-moist concoctions lovingly called "fudgey brownies". So, I've consulted several sources, vegan and non, and noted their recipes and methods on a notebook page. From them I've gleaned a working recipe on which I can improve to create a moist, chewy, chocolately brownie that resisted the pitfalls of its vegan brethren.

I'm close, very close to the perfect chewy/fudgey brownie recipe. When it is complete, Cakey will be up next, along with the elusive and delicious Blondie bar.


The Method

Preheat oven to 350ºF.

Oil a 8 x 8-inch pan. Lay a wide strip of parchment accross pan so that it covers the bottom of the pan as well as two opposing sides. Lightly oil the parchment and set the pan aside.

In a small bowl, combine the flour, baking powder and pepper and set aside.

Chop the unsweeted chocolate well and combine with oil and cocoa powder in a medium, microwave safe bowl. Nuke at high power in 20 second intervals, stirring well after each with a spatula, until almost melted and stir until smooth - the carryover heat with resolve any lumps. Set aside to cool slightly

In a large bowl, cream together the sugar, salt, milk and vanilla until well combined. Whisk in the chocolate mixture. Stir in the flour mixture in three batches, mixing until combined.

Pour into prepared pan and bake 40 minutes. Remove to wire rack and cool, in pan, 15 minutes. Remove from pan and cool completely before slicing.

The Recipes


Brownies 1.0
3T oil
6 oz unsweetened chocolate
.25 C cocoa powder
.5 C non-dairy milk
.25 t salt
1.5 C sugar
2 t vanilla
1 C flour
.25 t powder
pinch white pepper

pros: rich, chocolately, not oily

cons: too dark and dense, not sweet enough, poor mouth-feel

resolve: decrease unsweetened chocolate, melt more carefully to prevent burning, increase sugar content.

Brownies 2.0
.25 C oil
3.5 oz unsweetened chocolate
.25 C cocoa
.25 t salt
1.75 C sugar
.5 C non-dairy milk
1 T vanilla
.5 C unbleached AP flour
.5 C whole wheat white flour (or AP flour)
.5 t baking powder
pinch white pepper

pros: rich, moist verging on fudgey, not oily, a good balance of dark chocolate and sweetness

cons: an odd bottom crust, slightly too moist center – increased sugar content = candylike composition as opposed to cakelike? used foil rather than parchment - wonked the temperature?
resolve: improve creaming method, decrease milk slightly, use parchment


Brownies 3.0
.25 C oil
3.5 oz unsweetened chocolate
.25 C cocoa
.25 t salt
1.75 C sugar
6 T non-dairy milk
1 T vanilla
.5 C unbleached AP flour
.5 C whole wheat white flour (or AP flour)
.5 t baking powder
pinch white pepper

untested