The Ultimate Craving-Crusher: Quick & Easy Vegetarian Brownies
There are few things in life as comforting as a warm, fudgy brownie. When a chocolate craving hits, you need a recipe that’s fast, reliable, and delivers pure decadence. Look no further! This recipe for quick and easy vegetarian brownies is my absolute go-to. Using a simple egg substitute, it creates a perfectly dense, moist, and intensely chocolatey brownie that will have everyone asking for the recipe. Whether you’re a seasoned baker or a kitchen novice, you’re just 30 minutes away from chocolate perfection.
Ingredients
• Yields: 20 brownies
• 1/2 cup / 113g unsalted butter, softened
• 1 cup / 200g granulated sugar
• 3 tbsp / 23g unsweetened cocoa powder
• 1/4 cup / 60ml liquid egg substitute
• 3/4 tsp / 4ml vanilla extract
• 1/2 cup / 60g all-purpose flour
• 1/2 tsp / 2g baking powder
• 1/4 tsp / 1.5g salt
• 1 cup / 120g chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
2. In a large bowl, use a hand mixer or a whisk to cream the softened butter, granulated sugar, and cocoa powder together until light and well blended.
3. In a separate small bowl, briefly stir the vanilla extract into the egg substitute. Pour this into the butter mixture and beat until just combined.
4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry to the wet , mixing on low speed or by hand until no flour streaks remain. Do not overmix.
6. Gently fold in the chopped walnuts, if using.
7. Spread the batter evenly into your prepared pan. Bake for 20–25 minutes. A toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter.
8. Let the brownies cool completely in the pan on a wire rack before cutting into 20 bars.
Nutritional Information
• Approximate values per brownie
• Cost: $0.32
• Calories: 130
• Fat: 9g
• Carbohydrates: 14g
• Sugar: 10g
• Protein: 2g
• Fiber: 1g
• Sodium: 50mg
Pro Tips
• for Perfect Brownies
• For an even richer chocolate flavor, add a half teaspoon of instant espresso powder along with the cocoa powder. It enhances the chocolate without tasting like coffee.
• The key to fudgy brownies is to not overbake them. Pull them from the oven when a toothpick test reveals moist crumbs, not a completely clean toothpick. They will continue to set as they cool.
• For ultra-clean cuts, let the brownies cool completely (even chilling them in the fridge for 30 minutes helps), and use a large, sharp knife, wiping it clean between each slice.
• Feel free to customize! Swap the walnuts for chocolate chips, pecans, or a swirl of peanut butter on top of the batter before baking.
FAQ
Q: Can I make these vegetarian brownies vegan
A: Yes, you can easily make these brownies vegan. Simply substitute the unsalted butter with an equal amount of your favorite vegan butter or melted coconut oil. The recipe already uses a liquid egg substitute, so no other changes are needed.
Q: What can I use instead of a liquid egg substitute
A: If you don’t have a commercial liquid egg substitute, you can make a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for 5-10 minutes to thicken, and then use it as a 1-to-1 replacement for the 1/4 cup of liquid egg substitute in this recipe.
Q: How should I store these vegetarian brownies
A: Store your vegetarian brownies in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Q: Are these brownies a good source of vegetarian protein
A: While delicious, these brownies are primarily a treat. Each brownie contains about 2g of protein, mainly from the flour and walnuts. For a protein boost, consider using a protein-enriched flour or adding more nuts or seeds.
