Frequently asked questions
Why do you recommend a light metal cake pan instead of a ceramic, glass or dark metal one?
Using a lightweight metal pan helps distribute heat more evenly and consistently, which results in a perfectly crispy exterior and a moist, fluffy interior. Darker pans can cause brownies to cook too quickly around the edges, making them drier.
Why do you add espresso to brownie recipes?
The brewed espresso brings out the depth of the chocolate flavor, without making the squares taste like coffee. It’s a secret ingredient that really brings out the richness of the chocolate, making the end result even more delicious! Using strong coffee can also be helpful.
Why do you recommend using a mix of white and brown sugar?
We use a mix of white and brown sugar to get the best consistency. White sugar helps form the classic shiny, crinkled surface, while brown sugar adds chewiness and richer flavor to create fudgy brownies.
Can I use whole flax seeds for cooking?
We advise against it: make sure the flax seeds are finely ground! Well-ground flaxseed helps it gel and create a vegan “flax” egg in the water mixture. If the seeds are not ground well, you may end up with small pieces in the dessert, compromising its softness and leaving an unwanted texture.
Can I make the brownie recipe with less sugar?
Yes, you can reduce the sugar slightly if you want, but keep in mind that sugar sweetens the dessert while improving its texture and moisture. Reducing the sugar too much will make the brownie drier and less doughy.
Can I use a different type of cocoa powder or cocoa?
We highly recommend Dutch-processed cocoa powder, also known as alkalized cocoa. It is a processed form of cocoa powder that has a sweeter flavor and dissolves more easily in liquids than natural cocoa powder which is more bitter. You can also make brownies with cocoa in general or cocoa powder, but the taste and texture will likely change. If you experiment with any substitutions, we’d love to hear how it goes in the comments!
Why have my brownies gone dry?
It could be due to overcooking or using the wrong oven setting. Make sure you don’t use a fan or convective setting, as this may cause them to cook faster and dry them out. If you prefer to use fan or convection heating, the cooking time will be shorter, so keep an eye out!
What type of vegan chocolate should I use for these brownies?
For these brownies we recommend using dark chocolate with a cocoa content of 50-60%. A higher value could make the brownies overly bitter, which could overwhelm their rich, indulgent flavor.
