Vegan Brownies
Avocado-and-oil brownies with chopped dark chocolate. The vinegar-and-baking-soda lift replaces eggs. Translated from pancakepippa on chefkoch.de.
The original recipe is labelled “for 1 portion” with a calorie count of 2340 kcal, which tells you what you need to know — that’s the whole tray. Cut however you like.
Avocado does the fat-and-binding work that butter and eggs usually share. Cocoa, the two sugars, and chopped dark chocolate handle the rest. The lift comes from a chemical trick: baking soda meets the 2 teaspoons of vinegar in the batter and gives you rise without eggs.
From a recipe by pancakepippa on chefkoch.de. Translated; quantities unchanged.
Ingredients
For a 16 × 26 cm tray.
- ½ avocado
- 60 ml olive oil
- 120 g wholemeal wheat flour
- 60 g unsweetened cocoa powder
- 110 g white sugar
- 55 g raw cane sugar
- 1 tsp baking soda (Natron, not baking powder)
- ½ tsp salt
- 175 ml water
- 2 tsp vinegar
- 85 g vegan dark chocolate
Method
- Mash the avocado with a fork and set aside. Chop the dark chocolate.
- Preheat oven to 180 °C (top and bottom heat). Line or lightly grease your 16 × 26 cm tray.
- In a bowl, stir the mashed avocado and olive oil together until smooth.
- Add flour, cocoa, both sugars, baking soda, salt, water, and vinegar. Stir until the batter is smooth, then fold in the chopped chocolate.
- Scrape into the tray and spread out — roughly even is enough.
- Bake 15–20 minutes. At 15, test with a toothpick: it should come out with a little sticky batter clinging to it, but not wet, and definitely not dry.
Notes
Baking soda, not baking powder. Natron is what reacts with the vinegar. Backpulver won’t give you the same lift here.
Raw cane sugar (Rohrzucker). Light brown sugar is the closest swap.
Original: pancakepippa on chefkoch.de.