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Best brownie vegan
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5 from 1 vote

The Best Vegan Brownie

This Vegan Brownie is the Best you can find, the top is crunchy and the middle fudgy: so so good!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: comfort food
Servings: 8 people

Ingredients

  • 250 g Dark vegan Chocolate (approx 8 ounces)
  • ¼ cup Cacao Powder
  • 1 cup All-purpose Flour
  • 1 tbsp Espresso Powder
  • 2 cup Blond Cane Sugar
  • ½ cup Brown Sugar
  • 300 g Silken Tofu
  • 1 ¼ cup Margarine (firm one)
  • 2 tsp Salt (+ extra for top)
  • 2 tsp Vanilla Extract

Instructions

  • Preheat your oven to 180°C / 350°F. Position the rack in the middle of the oven.
  • Grease a 23x30 cm (9x12-inch) metal pan with softened butter, then line with parchment paper, leaving an overhang on all sides.

Making the Batter

  • Cream the sugar with the silken tofu and half of the margarine with an electric whisk. Add a lot of air, whisk during at least 5 minutes.
  • In a saucepan, melt the dark chocolate with the other half of the butter.
  • Once melted add to the sugar/tofu mixture. Continue to whisk for 2 minutes.
  • Sift the flour, cacao powder, salt, and espresso powder. Add this carefully to the chocolate mixture. Stir delicately with a rubber spatula: from the outside of the bowl to the center, as you would do for macarons.
  • Pour the batter into the prepared baking tin (approx. 23x30cm / 9x12 in) and smooth the top with a spatula.

Baking

  • Put the tin in the oven for the first 20 minutes.
  • Remove the baking pan from the oven. Then, lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  • Return the pan into the oven and bake 20 more minutes or until a wooden skewer/ knife blade inserted into the center of the brownie comes out fudgy. A nice crust should have been already created on the top.
  • Set the brownies on a cooling rack and cool completely. Lift the cooled brownie and cut!