Hello, blog readers! I am back to blogging. ha, ha! Yeah, I know. But I found the best brownie recipe ever! I spent almost a week thinking about if I should put it on the blog or not. Because this site has been abandoned again, this time for over six months. I had my 10 year vegan anniversary on the way and the blog had it’s tenth birthday, too. Once more I wasn’t sure if I should continue this page or simply just take it offline (because I still pay for it!).
In the past I have often been frustrated by how superficial and anonymous blogging has become. When I started I knew most of the vegan bloggers out there and commenting on each others blogs was natural and most of the fun. But now blogging seems to be mostly about perfect illusions of shiny lifestyles. Furthermore I am often annoyed by my own inability to get and keep in touch with people. I cannot keep track of what my favourite fellow bloggers and Instagrammers are up to. I don’t find the time to email them or leave honest comments. Of course caused by the fact that I work full-time, have a family, and honestly don’t really find much time anymore to manage a bilingual blog. But it still sucks.
Since I can be the most impulsive person you have ever met, what the heck. Here’s a new recipe. These are honestly the best vegan brownies ever! I took them to work and my coworkers were all blown away. And I swear you too want to try these! I discovered the nonvegan version in the German translation of a book by America’s Text Kitchen. It contained some interesting observations on the crispy top on brownies and some indirect tips on egg replacers. If you want crispy, crackling brownies, you need sugar. And if you need a kick-ass egg replacer use mayonnaise! The sugar thing I have been telling you for years, right? But the mayonnaise thing I didn’t know. I have been vegan for 10 years and never once have I managed to properly veganise a nonvegan brownie recipe. Who would have thought that mayonnaise is the secret?
Best Vegan Brownies
- 30 g Dutch process cocoa powder
- 1 ½ teaspoons instant coffee powder
- 150 ml boiling water
- 60 g bittersweet chocolate , finely chopped
- 160 ml vegetable oil
- 50 g melted vegan butter
- 120 g vegan mayonnaise
- 40 g aquafaba
- ½ teaspoon ground vanilla powder
- 250 g granulated sugar
- 250 g powdered sugar
- 250 g flour
- 1/8 teaspoon baking soda
- 150 g bittersweet chocolate , chopped
- Preheat oven to 180°C and line a 20 x 20 cm square pan with parchment paper.
- In a bowl combine cocoa powder, coffee powder, and boiling water.
- Whisk until smooth.
- Stir in 60 g of chocolate until melted.
- Add oil, melted butter, mayonnaise, aquafaba, and vanilla and whisk until smooth.
- Add sugar and with a handheld mixer, beat until the sugar is dissolved.
- Add flour and baking soda and beat again until most of the flour is incorporated. A couple of lumps are okay.
- Fold in chocolate and pour batter into the pan.
- Bake for 60 minutes.
- Let cool for two hours and remove the parchment paper.
- Store in the fridge over night and then bring back to room temperature (2 hours) before you cut and serve them.
- Store in an airtight container.
Enjoy the recipe and have a great Sunday!