Baking entirely vegan desserts used to mean sacrificing that signature crackly top and chewy texture that traditional eggs provide, but animal-free egg white protein powder changes the game entirely. This innovative ingredient replicates the structural and binding properties of conventional egg whites without involving a single animal. It whips, binds, and provides lift seamlessly, making it an essential pantry staple for home bakers who want high-quality, cruelty-free results that perform identically to the real thing.
- by My Store
Fudgy Vegan Brownies
- by My Store
Fudgy Vegan Brownies
My Store
8-10 brownies (one 8x8 pan)
15 minutes
30 minutes
American
Dessert
When used in this recipe, the animal-free egg white protein works in harmony with the melted refined coconut oil to produce an incredibly fudgy, decadent vegan brownie.
The protein binds the batter to create a dense, gooey center. The result is a profoundly rich, completely vegan chocolate indulgence that no one will ever guess is animal-free.
Ingredients
1 tbsp + ½ tsp Animal-Free Egg White Protein
½ cup + 1 tbsp water, room temperature
1 cup all-purpose flour
2 cups granulated sugar
1 cup refined coconut oil, melted
¾ cup unsweetened cocoa powder
1 tbsp vanilla extract
1 tsp sea salt
1 cup semisweet chocolate chips
Directions
Get Ready: Warm your oven to 350°F. Prepare an 8x8-inch baking dish by lining it with parchment paper and applying a light coat of cooking spray or oil.
Prepare the Animal-Free Egg White Protein: In a small dish, vigorously whisk the room-temperature water and Animal-Free Egg White Protein Powder together until the powder is completely dissolved. Keep it handy.
Liquefy the Oil: Gently warm the refined coconut oil until it turns to a complete liquid. You can do this in a saucepan over low heat or in a microwave using short 30-second bursts.
Create the Cocoa Base: Blend the granulated sugar and cocoa powder into your liquid coconut oil until you achieve a smooth consistency. Allow this chocolatey mixture to cool slightly so it is comfortably warm, rather than hot.
Combine the Wet Elements: Pour your prepared animal free egg white, sea salt, and vanilla extract into the cocoa base. Whisk everything together until the batter looks beautifully glossy and well-integrated.
Incorporate the Dry Goods: Gently fold the all-purpose flour into the wet batter using a spatula. Stop mixing as soon as the flour is incorporated to avoid tough brownies (leaving a few tiny flour streaks is perfectly fine). Gently stir in the semisweet chocolate chips.
Bake: Transfer your batter to the lined pan, smoothing it out into an even layer. Bake for 25 to 35 minutes. You'll know they are ready when the edges firm up, the middle stops jiggling, and a gorgeous, crinkly crust forms on top. Begin monitoring them at the 25-minute mark.
Cool Down and Serve: Resist the temptation to slice them immediately! Let the brownies cool entirely in the pan. As they cool, they will firm up, ensuring you get neat, clean squares when you finally cut into them.
Share:
Vegan Meringues