In the world of brownies, you can have fudgy or cakey. But the way I see it, if you want cakey brownies, go make a chocolate cake instead. Most of the vegan brownie recipes I've tried turned out cakey and didn't taste rich enough to satisfy my cravings. With a little cooking science research and ingredient substitutions, I've created a rich, dark brownie that reminds me of eating chocolate truffles. Yum!!!
It is key not to overcook these brownies...in fact, they should be slightly undercooked to preserve their fudgy texture. The cook time is based on using a glass 8x8 inch pan, so if you're using a metal pan, you may want to take them out 5 minutes early and check them.
Also, vegan chocolate can be tricky. Be sure to check the label carefully since many companies add dairy products to semisweet chocolate. Enjoy Life's chocolate chips are a great choice, especially if you have food allergies.
Truffle Brownies Makes one 8x8 inch pan of brownies
1 cup unbleached all-purpose flour
2/3 cup vegan sugar
2 tablespoons dutch-process cocoa
1/4 teaspoon sea salt
1/2 cup vegan butter (I use Earth Balance buttery sticks)
3/4 cup semisweet chocolate chips
1/2 cup plain or chocolate flavored coconut milk yogurt (the only brand I know of is Turtle Mountain's So Delicious)
1 teaspoon vanilla extract
Preheat oven to 350℉. Line an 8x8 pan with aluminum foil and lightly grease the foil. In a large mixing bowl, combine the flour, sugar, cocoa powder and salt. Melt the butter in a double boiler, then add the chocolate chips and stir until melted.Remove from heat and stir in the coconut milk yogurt and vanilla extract. Create a well in the middle of the dry mixture and pour in the wet mixture. Stir until mixture is wet and no visible flour remains. Pour batter into the lined pan. Use a spatula to spread the batter evenly and smooth the top. Bake for 30 minutes. When a toothpick is inserted into the center, it should come out clean with no crumbs sticking.