Tag Archives: brownie

We Tested 5 Vegan Egg Substitutes — This One is the Winner

There are so many options these days when it comes to replacing eggs in your vegan baking. So, we decided to test a whole bunch of substitutes to see which ones went boom and which ones went bust. We chose to test them all with the same brownie recipe, since we know brownies can be quite forgiving and almost always delicious (and it meant we got to eat a lot of brownies!). We deliberately left out commercial, store-bought brands and tested the most common egg replacements you probably already have stocked in your kitchen pantry. Let’s introduce you to our five vegan egg contenders.

Chia Egg

Both flax and chia eggs are classic substitutes used in vegan baking. We find them to be quite interchangeable so we only tested this recipe with chia. To make a chia egg, add 1 Tbsp of whole or ground chia seeds to 3 Tbsp of water. Whole chia seeds can easily get stuck in your teeth, so we recommend using ground unless you’re in a pinch (you can blitz them in a coffee grinder!). Let the mixture sit for about 5 minutes, until it becomes gelatinous and thick. The reason why this works well in most baked goods, like muffins, cakes, breads and brownies, is because it adds moisture while also acting as a binder and not imparting any flavour. The downside is that because both chia and flax are darker in colour, they’ll change the colour of certain baked goods that are lighter, like cookies or cakes.

Result: The chia brownies came out gooey, fudgy and resembled a more traditional brownie texture.

Related: Common Ingredient Substitutions That Will Bring Your Recipes to Life

Aquafaba

Aquafaba is newer on the vegan baking scene. It’s the reserved liquid from a can of chickpeas. So once you drain your can of chickpeas, keep the liquid and measure out 3 Tbsp to replace one egg, then whisk it until it becomes frothed. If you put this into a stand mixer for about 3-5 minutes it will become whipped and resemble whipped egg whites with stiff peaks. When it’s that whipped, it’s more ideal for making meringues or macarons. So, we just frothed it. Aquafaba doesn’t tend to give off much moisture, sometimes leading to a drier baked good.

Result: We were really excited to see how the aquafaba would turn out, mainly because it’s so weird and interesting. But unfortunately, it was a bust. The texture was tough and lacked any sort of fluffiness. It also didn’t rise and had a layer of tiny holes on top. This may be because too much air was incorporated into the batter while mixing and became trapped, making it dense and bubbly on top. This is possibly because aquafaba acts more like egg whites, rather than a whole egg.

Arrowroot Starch/Powder

If you don’t have arrowroot, you can replace it with potato starch, cornstarch or tapioca starch. Arrowroot is gluten-free, grain-free and vegan. To replace one egg, make a slurry by combining 2 Tbsp of starch with 3 Tbsp of water. Arrowroot acts as a great binder and thickener, which may change the texture of your baked good to be a little on the drier side.

Result: This was the best looking brownie, but it had a drier, cakier texture and wasn’t as fudgy. If you like a cakier brownie, this is a great egg substitute for you.

Applesauce

Applesauce is a classic substitute for a few different baking ingredients: eggs, sugar, butter and oil. The reason why it works well as an egg replacement is because it adds a lot of moisture, making for a fudgy texture. Use ¼ cup of applesauce to replace one egg.

Result: The applesauce made a great fudgy brownie, but not quite as gooey as the chia brownie. Sometimes applesauce can impart a strong flavour, but we didn’t find that at all and found it was barely detectable. It also had a bit more rise than the chia brownie.

Mashed Sweet Potato

Mashed sweet potatoes are an amazing egg substitute, they offer a natural sweetener, while adding moisture to create a fudgy texture and are thick enough to act as a binder. You’ll need ¼ cup of mashed sweet potato to replace one egg.

Result: The sweet potato brownie came out fairly similar to the applesauce one in terms of fudgy texture and rise, but you could definitely taste the sweet potato, which may or may not be appealing to you.

Related: You Won’t Believe These Fudgy Sweet Potato Brownies Are Totally Gluten-Free

Overall the Winner is…

The chia egg brownie! It had the best texture, was moist, had a good amount of rise and tasted sweet, decadent and chocolatey. If you want to make the brownies yourself, here is the recipe we used.

The Best Vegan Brownie Recipe

Prep Time: 7 minutes
Bake Time: 30 minutes
Total Time: 37 minutes
Servings: 9 brownies

Ingredients:
2 vegan eggs
½ cup coconut oil, melted
1 tsp pure vanilla extract
1 cup coconut sugar
⅓ cup cocoa powder
½ cup spelt flour
¼ tsp salt
¼ tsp baking powder
½ cup chocolate chips (optional)

Directions:
1. Preheat the oven to 350°F and line an 8-inch brownie pan with parchment paper.

2. Prepare your vegan eggs and combine them with the coconut oil and vanilla in a bowl.

3. In a separate bowl, mix together the dry ingredients. Then add the dry into the wet until well combined, but not over-mixed. If you like, you can fold in chocolate chips.

4. Pour the batter into your brownie pan, shake the pan around until the batter is evenly spread out.

5. Bake it in the oven for 30 minutes, allow to cool for 10 minutes before slicing.

Want more vegan baking ideas? This carrot cake recipe and this raspberry cheezecake recipe are so good even non-vegans will love them.

You Won’t Believe These Fudgy Sweet Potato Brownies Are Totally Gluten-Free

This is no ordinary brownie recipe. It’s made with a super secret ingredient — sweet potato! Sweet potatoes are undeniably delicious, loaded with nutrients and naturally gluten-free. If you’re looking for the perfect chocolatey, fudgy brownie with that beautiful shiny, crackly top, this Baking Therapy recipe was made for you.

The Fudgiest Sweet Potato Brownies

Prep Time: 20 minutes
Bake Time 35 to 38 minutes
Total Time: 55 to 58 minutes
Servings: 9 brownies

Ingredients:

1 cup sweet potato (about 2 or 3), mashed
3 oz bittersweet chocolate, chopped
¼ cup coconut oil
¼ cup cocoa powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾  cup brown sugar
1 tsp vanilla extract
¼ cup chocolate chips

Directions:

1. Pierce the sweet potatoes with a fork and microwave on high for 8-10 minutes until soft. Set aside to cool slightly and mash with a fork until smooth.

2. Preheat the oven to 350°F. Line and grease a 8×8-inch square pan.

3. Melt the bittersweet chocolate and coconut oil together, either in a double boiler or in the microwave, making sure to stir every 30 seconds. Set aside to cool.

Related: 35 Gluten-Free Dessert Recipes That Are Actually Delicious

4. In a medium bowl, sift together the cocoa powder, baking soda and salt.

5. In the bowl of a stand mixer, beat the eggs and brown sugar for about 5 minutes until lighter in colour and viscous.

6. On low speed, pour in chocolate and coconut oil mixture and the cocoa powder mixture. Add the sweet potato and vanilla extract and beat on medium speed until well combined. Fold in the chocolate chips.

7. Pour batter into the prepared pan, smooth out the top and bake for 35 to 38 minutes, until a toothpick when inserted comes out mostly clean.

8. Let the brownies cool in the pan for 15 to 20 minutes. Transfer to a wire rack and cool completely before slicing.

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

The Cream Egg Brownie You Absolutely Need to Try

Who says cream eggs have to be round? Cake and Loaf Bakery has taken everyone’s favourite Easter treat and made it even better.

Inspired by Cadbury Creme Eggs, these Cream Egg Brownies are topped with a heavenly milk chocolate ganache, golden and white chocolate cream layered on top of a deep fudge brownie. In case your sweet tooth isn’t satisfied, there’s also a Cadbury Mini Creme Egg nestled inside the chewy brownie base.

It’s no wonder these beautiful bars have created a cream egg frenzy. The sweet squares have garnered a buzz around Hamilton, Ont., causing the bakery to quadruple production to meet the demand for their trendy treat.

Cream Egg Brownies

These tasty creations are the brainchild of bakery owners Josie Rudderham and Nicole Miller, who started Cake and Loaf Bakery in 2011 . You may remember Josie  from her winning appearance on Season 2 of  Donut Showdown, where she impressed us with her sweet skills.

The pastry pair pride themselves on sourcing ingredients locally and baking their creations from scratch. If you’re in the Hamilton area, you can try this deliciously creamy layered dessert yourself. While you’re there, you can also enjoy their handcrafted Cream Eggs made with fair trade organic chocolate.

Cream Egg Brownies

Unfortunately, the recipe for their Cream Egg Brownies is top secret, but you can make their Donut Showdown winning doughnuts at home.

Get the recipe for Sriracha Peanut Butter Crunch Donuts.