the speed of dark (cynical_si) wrote in vegancooking,
the speed of dark

black bottom blondies

Tonight I made the black bottom blondies from My Sweet Vegan, which I've always heard really good things about. Mine, however, turned out rubbery and over-dense. This has happened to multiple brownie recipes I've attempted, save Isa's fudgy wudgy blueberry brownies, which were fabulous. Anyway, my question to brownie connoisseurs is: what the heck am I doing wrong here? As far as I know I'm following the directions correctly, so what else can I do?

Help me, please - I love brownies too much to be plagued by this any more!

Here's the recipe:

1/2C margarine
6oz vanilla soy yogurt
1/2C dark brown sugar
3/4C granulated sugar
1/2C plain soy milk
1T vanilla extract
pinch salt
1 3/4C all purpose flour
1/3 Dutch process cocoa powder
1/4C semi-sweet chocolate chips

-Melt margarine and let cool before stirring together with yogurt in a stand mixer [or in my case, a mixing bowl].

-Add in both sugars and mix thoroughly.

-Blend in soymilk, vanilla and salt, and add flour slowly.

-Once batter is homogenous, transfer one cup to a separate bowl and stir in cocoa and chocolate chips. Smooth it evenly into an 8x8 pan. It will be thick [and it definitely was!]. Pour remaining batter over the base and spread evenly. Bake 28-35 minutes until the sides pull away from the pan and the top turns golden brown.

Thank you in advance!
Tags: desserts-bars, desserts-brownies
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