The BEST Vegan Brownies Recipe - Crazy for Crust (2024)

FAQs

What makes the crust on top of brownies? ›

Wanting to discover the science behind the shine, I Google "brownies with shiny crust." And come upon several sources in agreement with one another: shiny crust is the result of dissolved sugar and egg migrating to the brownies' surface as they bake, where the sugar melts and becomes shiny; and the egg white joins the ...

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Best substitutes for eggs in cakes, cupcakes, muffins, and brownies: Ripe Banana- (most common) ¼ cup mashed ripe banana = 1 large egg. However, there is a definite banana flavor. Apple Sauce- ¼ cup unsweetened applesauce = 1 large egg.

They emulsify the dry ingredients

Adding egg yolk to brownies helps the dry ingredients combine with the butter or shortening. You can thank them for the creamy texture of your brownie batter.

Add semisweet chocolate chips

That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

To stop brownies from getting hard on the edges, the first thing to do is be sure they have a proper bake. Storing them in tightly wrapped plastic can also help avoid crunchy edges. You can also store them in a plastic storage container with a slice of bread to increase the moisture and soften the brownies.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge. For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter.

What does applesauce replace in vegan baking? ›

If you're looking to make some of your favorite baked goods a wee bit healthier or vegan, applesauce is your magical friend! Applesauce can be used as a substitute for oil, butter, or eggs, and still give you delicious baked treats.

3 tablespoons mayonnaise: These brownies came out moist and tender. ¼ cup of mayo was slightly too greasy, but 3 tablespoons was perfect.

For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire. Coconut oil will lend a light, slightly sweet flavor versus butter's, well…, buttery flavor!

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

Originally Answered: How can someone soften brownies that become tough? Microwave them, they'll usually soften up. If that doesn't work you could consider soaking the rock hard brownie in a strong warm sugar solution.