Domenic Denicola (deviantq) wrote in vegancooking,
Domenic Denicola
deviantq
vegancooking

The subtleties of making vegan brownies, from mix

Hi all,

I've been making vegan brownies, from various brownie mixes, for around a year now. They've always been quite successful and tasty, but at the same time I never feel like I have any control over the end product, which always turns out very gooey/fudgy/oily. I've tried various things, but nothing seems to be wildly successful, so I thought I'd turn to the internet.

My current procedure is to take the given recipe, which usually calls for 1/2 cup oil, 1/4 cup water, and 2 eggs, and substitute 1/4 cup applesauce per egg. Sometimes I substitute soymilk for water, but I can't quite figure out what effect this has. I generally use a 13" x 9" pan, and follow the given cooking times.

What I'd like is to know what I should do to this procedure to produce the following types of brownies:
  1. Cake-like/fluffy
  2. Chewy (but not gooey! Much more solid than that)


Maybe I should use a smaller pan? Maybe I should use longer cooking times? Should I use soymilk or water? Less oil? More applesauce? Add bananas? I don't even know what any of these would do to the brownies!

One thing I'm afraid of is one memory where I think I used too much applesauce, and you could definitely taste the applesauce---it was pretty weird. So I've been somewhat conservative in light of that.

I'd prefer to stick with applesauce or maybe bananas; pumpkin or soy seems popular, but those are not as easy for me to acquire without making a trip off-campus. And I'm definitely not going to make brownies from scratch---too much work, and nothing you can say will persuade me otherwise!

Thanks in advance!
Tags: desserts-brownies
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