|#3, #2 and #1, lined up and ready to be judged!|
Head to Head: Vegan Fudgy Brownies Recipes--Which one is the best?
When some friends invited us over for a feast of homemade pizza, I decided to whip up some vegan fudgy brownies. Three batches, actually. All different recipes to see if I and my friends could find the best of the best.
Notes on Preparation:
(I took these notes while preparing the brownies. I added chocolate chips to all the batters.)
Hardest to prepare; I used blended firm tofu for the okara. Forgot to add EB. Oops! I have the most hopes for this recipe. Very fudgy and moist batter. Good chocolate content. (Check notes below for notes from the 2nd batch.)
Easiest to prepare. Nice consitency to dough. Smelled the most "brownie from a box mix."
Super gooey, crisp outside.
Fairly easy to prepare, but lots of flour and sugar! Dough was thick--making me think it will be cakey.
My notes on taste/texture:
Not super fudgy, but I did forget the Earth Balance. A really good flavor. Moist. A cross between a fudge and cake brownie. Thick.
Crisp outside, gooey inside. Great flavor. I think if this was baked at 300 for 40 minutes, it might cook the inside better to alleviate the goo factor. I think walnuts would be an excellent addition to this recipe.
Baked well. A very thick brownie. Not very chocolatey. Despite having 2 whole cups of sugar, it wasn't very sweet. Decent, but probably would not make again.
There was no clear winner, but most people agreed that Vegan Feast Kitchen's were the best. Some liked the gooey-ness of Spark's, while others liked the cakey-ness of Vegan Start. My favorite was Vegan Feast Kitchen's recipe, so much so that I wanted to do it justice by making sure I made the recipe correctly with Earth Balance.
Second batch of Vegan Feast Kitchen Recipe:
You know, honestly, these brownies were just fine without the 1/2 cup of Earth Balance! They were actually better the second day, but still I wanted to see what they would be like if I followed the recipe correctly. This time, I added about 1 tsp of espresso powder and sub'd 1/4 cup of the cocoa powder with 1/4 cup of melted chocolate. (Wait, wasn't I supposed to make this to the letter of the recipe?) I also put the chocolate chips on top instead mixed in with the batter. They were the bomb this time. I compared a refrigerated brownie with a room temperature brownie and it makes the world of a difference! The cold brownies were super fudgy. I will make this one again! Yum, yum and more yums!