Vegan Brownie

Hello food lovers,

Those who know me are aware that I recently discovered I have various food allergies... Really not fun when you're addicted to baking! Stepping out of my comfort zone and exploring vegan cooking was therefore a must. But believe me, there are some great discoveries to be made! ;-)

I'm sharing a recipe I've worked on several times to get it just the way I wanted, and I hope you'll love it too!

Here is my vegan avocado brownie! Yes, avocado! It will make the brownie nice and moist, but don't worry, you won't taste it at all. :-)

Thanks to Sophie for making this recipe.

Let's go!

For a brownie of 18 x 27 cm you will need:

- 100gr of flour

- 30gr of oat flakes

- 40gr of cocoa powder

- 1 tsp of baking soda

- 1/2 tsp of baking powder

- 1/2 tsp of salt

- 100gr of brown sugar

- 50gr of rapeseed oil

- 160gr of avocado (2 small avocados)

- 150gr of plain soy yogurt

- 50gr of soy milk (Alpro)

- 60gr + 40gr of vegan dark chocolate

Start by preparing 2 small avocados (160gr), choose very ripe avocados.

As mentioned in the introduction, you won't taste the avocado at all, it's simply there to add moisture.

Cut them in half, remove the pit and scoop out the flesh with a spoon.

Place the avocado flesh in a blender bowl and blend everything into a purée.

Set the purée aside for now, we'll need it later in the recipe.

In a large bowl, pour 100gr of flour, 30gr of oat flakes and 40gr of cocoa powder.

Add 100gr of brown sugar, 1 tsp of baking soda and 1/2 tsp of baking powder.

Use measuring spoons, they are really very handy. :-)

Measure 1/2 tsp of salt and add it to the rest of the ingredients.

Using a spoon, mix all the dry ingredients together.

Now, add 50gr of rapeseed oil. We use rapeseed oil because it has the most neutral taste and is one of the healthiest options.

Pour the previously blended avocado purée into the mixture.

Add 150gr of plain soy yogurt. Here I used one from the V-Love brand, available at Migros. Of course, any soy yogurt will do! ;-) You can even choose different plant-based yogurts such as coconut milk or almond.

Pour in 50gr of soy plant-based milk.

Just as with the yogurt, you can mix things up by using a different plant-based milk. There are all kinds: almond, oat, hazelnut, coconut plant-based milk...

As for the chocolate, I chose to use 65% vegan chocolate, also from the V-Love brand at Migros. No, this article is not sponsored by Migros but I really love shopping there! ;-)

Of course, there are other brands that will work just as well for this recipe. ;-)

Melt 60gr of vegan dark chocolate in a bowl in the microwave for 1 minute at 600Watt.

Once the chocolate is melted, pour it into the previous mixture.

Using the whisk, mix for 1 minute at medium speed.

Preheat the oven to 175°C, fan-assisted.

Prepare a perforated baking tray lined with baking paper.

Place an adjustable frame set to 18 x 27 cm on the tray. If you don't have this frame in your kitchen yet, I highly recommend it! :-) We use it in almost all of our recipes!

Spray the frame with non-stick release spray. This way, the brownie will come out on its own once baked! :-)

Pour the brownie batter into the mould and spread it evenly using a small offset spatula.

Bake the brownie in the middle of the preheated oven at 175°C for 30 minutes.

After 30 minutes of baking, our brownie is ready! :-)

Using a knife, gently run it around the frame to remove it easily.

Once the frame is removed, let the brownie cool down.

In the meantime, we're going to prepare the final touch.

For this, melt 40gr of vegan dark chocolate in a bowl in the microwave for 1 minute at 600Watt.

Mix well and pour the chocolate into a small piping bag.

To avoid getting chocolate everywhere, use a jug to fill the piping bag, it's much easier! Because chocolate... is no fun to clean up! ;-)

Cut the tip of the piping bag (don't make the hole too big!) and drizzle a grid pattern over the brownie. That is, let your chocolate drizzle in a thin stream over the brownie. It will make it even more indulgent! :-)

Once the brownie is decorated, cut it into 4 cm squares.

It's tasting time!

I'm curious to know if you'll enjoy this vegan version, don't hesitate to leave a comment if you try this recipe! :-)

This brownie keeps in a closed container at room temperature for 4 to 5 days.

Have a lovely Sunday, food lovers!

Karin and Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.