Vegan Brownies

Recipe for Delicious Vegan Brownies:
1 1/2 cups Flour
1 cup Sugar
1/3 cup Cocoa Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1 teaspoon Apple Cider Vinegar
1/3 cup Oil
1 cup Almond Milk

Bake at 350F for 30-45 minutes

Some of the Ingredients:

Finished Brownies:

Nutrient Analysis:

Vegan Brownies Portions: 8 Large Brownies
Food Groups	Amount Per Portion
Grains	1½ ounce(s)
Refined Grains	1½ ounce(s)
Oils	3 teaspoon
Limits	Amount Per Portion
Total Calories	318 Calories
Empty Calories*	98 Calories
Solid Fats	3 Calories
Added Sugars	95 Calories
Nutrients	Amount Per Portion
Protein	3 g
Carbohydrate	46 g
Dietary Fiber	2 g
Total Sugars	27 g
Added Sugars	24 g
Total Fat	14 g
Saturated Fat	2 g
Monounsaturated Fat	10 g
Polyunsaturated Fat	2 g
Calcium	85 mg
Potassium	90 mg
Sodium	241 mg
Copper	150 µg
Iron	2 mg
Magnesium	21 mg
Phosphorus	62 mg

Remember, you can do your own nutrient analysis of your recipes or daily diet at SuperTracker.USDA.gov

The Great Brownie/Oil Experiment

The brownie recipe I have used many times in the past, calls for:

1/2 cup Margarine melted

1 cup Sugar

2 large Eggs

1 teaspoon Almond or Vanilla extract

1/3 cup Cocoa powder

1/2 cup Flour

plus whatever Nuts or Chocolate chips you want

Bake at 325F in an 8x8 pan for 25-30 minutes.

At my apartment, we are currently out of margarine but have a whole dozen eggs to eat before the expiration date tomorrow! And so the great brownie-oil experiment begins... 

Note that the only thing changing in the recipes is the type of oil being used as a substitute for margarine in the original recipe. 

Basic Ingredients: 

Oils being tested:

Coconut oil, Olive oil and Smart Balance Vegetable oil (blend of soybean, canola and olive)

For the first batch:

1/2 cup Coconut oil

1 cup Sugar

2 Eggs

1/2 teaspoon Vanilla extract

1/2 teaspoon Almond extract

1/3 cup Cocoa powder

1/2 cup Flour

1/2 cup Chocolate Chips

After baking for 35 minutes at 325F:

Results: 

Tasted great, no distinct coconut flavor but 

a definite added sweetness. They were a little dry and quickly hardened.

For the second batch:

1/2 cup Olive oil 

1 cup Sugar

2 Eggs

1/2 teaspoon Vanilla extract

1/2 teaspoon Almond extract

1/3 cup Cocoa powder

1/2 cup Flour

1/2 cup Chocolate Chips

After baking for 35 minutes at 325F

 

Results: These brownies came out a grey-almost-green color. 

They were very moist and chewy, tasted great. 

I would maybe use a frosting in the future 

to cover the color. 

For the third batch:

1/2 cup Smart Balance Vegetable Oil

1 cup Sugar

2 Eggs

1/2 teaspoon Vanilla extract

1/2 teaspoon Almond extract

1/3 cup Cocoa powder

1/2 cup Flour

1/2 cup Chocolate Chips

After baking in the oven for 35 minutes at 325F

Results: I thought these brownies looked the most like a brownie should. 

They were the right color but a little too moist, kept falling apart.

Nutrient wise when we look at the three oils:

Nutrient Info per ½ cup oil (per batch)	Coconut Oil	Olive Oil	Smart Balance Vegetable Oil
Calories	940 cal	955 cal	2080 cal
Total Fat	109g	108g	224g
Saturated Fat	95g	15g	24g
Monounsaturated Fat	7g	79g	80g
Trans Fat	0g	0g	0g

Olive oil is high in monounsaturated fat. About 75% of the fat in olive oil comes from omega-9-fatty acid (oleic acid). Olive oil provides a variety of health benifits, from antioxidants protecting our blood vessels to monounsaturated fat decreasing LDL cholesterol levels, olive oil can be a healthy choice. Extra Virgin and Cold Pressed are highest in antioxidants.

The brownies made with olive oil were the healthiest and best texture, but not quite the right color.

The brownies made with coconut tasted the best to me but were a bit dry and got hard quickly.

The brownies made with vegetable oil looked the best but were the least healthy and almost too moist.

In the future I would probably use olive oil or just make vegan brownies.