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Vegan Coconut Oil Cannabutter

Vegan Coconut Oil Cannabutter

LEGAL DISCLAIMER: his article is intended for audiences 19 years of age or older as it deals with mature subject matter. Please refer to the legislation and official resources of your jurisdiction for the use of cannabis products. This article is purely from the author’s experience and opinions, and is not verified official information. By continuing to read this article, you consent to absolving Dolled Up Desserts Gluten Free and Vegan Baking Inc. (Dolled Up Desserts), its founder Katarina Poletto, and all its subsidiaries of any and all liabilities and damages that may be caused by your personal use.

Dolled Up Desserts does not formally endorse the use of cannabis for the production of edibles, and cannot speak to the health related effects or safety concerns like a physician or lawmaker. We come from the perspective of providing safe use recommendations for Canadians and Americans living in legalized jurisdictions to make their own edibles for personal use only. We do not claim to be experts in the subject and are not prescribing any behaviour or use of cannabis.

If you choose to use cannabis, please follow the legislation of your jurisdiction. Please do not operate heavy machinery, drive, take advantage of others, or allow persons under the legal age consume cannabis products.

Vegan Coconut Oil Cannabutter

In 2018, the personal recreational purchase and consumption of cannabis was legalized for the mass Canadian (woohoo Canada!). Although there are many ways to enjoy cannabis, the experience that comes with edible cannabis is unlike any other. Edibles are considered a more inclusive and “friendly” approach to cannabis consumption (because eating a cookie is so much more fun than smoking, in our opinion!). From savoury rubs and sauces to brownies, “getting high” no longer requires you to inhale anything. Although effects are different for everyone, edibles also produce a significantly prolonged and heightened effect on the body and mind (up to 10 hours).

As a vegan and gluten free pastry chef, my priority is to consistently innovate high quality, safe and inclusive experiences through treats. The legalization of cannabis has allowed Canadians the opportunity to produce their own cannabis edibles, which is a huge step forward toward the acceptance of cannabis in our society. However, DIY edibles are not a straight and narrow process, and if you do not have the prior knowledge or experience, your edibles could end up being anywhere from without effect to being seriously dangerous.

Since I am all about inclusivity and safety, I have decided to share my take on vegan cannabutter, which can used in almost any recipe of your choosing that requires oil. I hope I can help make your experience with cannabis safe and accessible.

If this is your first or hundredth time making cannabutter, here are my golden rules to making safe cannabutter:

Low and Slow: optimal infusion takes TIME! This is not something you want to rush, or else your edible will not reach its full potential and have a reduced shelf life. This rule also applies to consumption: if you are not yet aware of your cannabis comfort zone, start with a low dose. Understand the effects of each level of dosing: if you feel comfortable taking more, you can at your own risk.
Make Cannabutter with Your Final Product in Mind: many online cannabutter recipes recommend infusing large amounts of cannabis into butter (7-8g), to which you can use a small amount in any recipe. I do not like or recommend this approach as you do not actually know how much cannabis has been infused into that portion you decide to consume. I like to make cannabutter knowing exactly what I plan to make and how many portions I want out of it. That way I can control the dosage and ensure that every edible I make ends up with the same amount of cannabis infused.
Precise Calculations: the first step in making edibles is buying a precision scale (measures to the 0.01g) and a digital candy thermometer. You should be measuring everything to the milligram to ensure safe and accurate dosing. Thus a scale is essential. A thermometer is critical during the infusion phase to ensure your hot butter doesn’t scald the cannabis bud. Continuing my previous point, it is essential to calculate AHEAD OF TIME how much cannabis you would like to have per serving.

In Canada and almost all legal US States, the proposed legal dose of an edible is 0.01g, or 10mg. If I was planning to make 36 infused cookies, and my recipe calls for 80g of butter, I would multiply 36 servings by 0.01g. This is the total cannabis that I need to infuse into my butter, which in this example equals 0.36g.

In reality, this is not a lot of cannabis, thus being a great place to start for first time users. At your own personal discretion and risk, you can increase the dose per serving. Other factors in the production process, from cannabis strain to how long you infused the butter, will increase or decrease the potency of the edible. Above all else, it is important to follow the first golden rule, and be sure to set boundaries for your own comfort zone.

A SPOTLIGHT ON INGREDIENTS

Whether you are plant based or not, coconut oil is one of the best oils to infuse with cannabis. It’s heat capacity is the highest of almost all oils (400 F), does not change consistency or texture when heated (unlike margarine), and best retains the cannabinoids due to having the highest concentration of fatty acids. Other oils like canola or sunflower will work, but will not retain the same amount of cannabis as coconut oil. You may need to adjust your dosing based on personal preference.

When it comes to the cannabis itself, not every cannabis plant was bred and grown equally. The world of cannabis is incredibly diverse. Over thousands of years, cannabis has been innovated naturally to produce countless of positive health benefits, tastes, and sensory experiences. Research your cannabis (Leafly is a great resource) before you buy cannabis legally from your provincial or state regulated cannabis store.

Regardless of your selected strain, you are going to need to ensure you fully extract the naturally occurring compounds into the butter. The THC, CBD and all compounds are chemically activated with heat (hence why cannabis is traditionally smoked or vaped). For edibles, we need to mimic this process or else our infused cannabutter will not contain any cannabis. Thus, the first and most important step is to toast your ground cannabis to activate the THC through a process called decarboxylation. In short, this is just a fancy chemistry word for toasting.

THE INFUSION PROCESS

There are two common infusion methods. The first way, which is what is detailed in the recipe, is the quick and simple way. You mix your decarboxylated cannabis bud in a small saucepan with the melted coconut oil and let it steep for 4-6 hours on the lowest heat setting possible that your stove top provides. Once infused, you use a fine mesh sieve and strain out the cannabis, leaving behind fully infused butter. This process is hassle free, but you also need to keep a closer eye on your cannabutter as it infuses. The ideal infusion temperature is between 180-200F. Above 200F you start to scald the THC. However, if it does go over temperature, it’s not the end of the world. Take the pot off the burner, let it cool down and put it back on the heat again at a lower temperature.

The second method requires more tools, but will not scald your cannabis as easily. Instead of mixing the cannabis straight in with the coconut oil, you put the grounds in an empty tea bag to steep in the oil. Instead of being in direct contact with the sauce pan, your oil will remain in a glass jar that you plan to store your cannabutter in. This jar gets immersed in water that is being heated consistently in the sauce pan. The water bath will consistently heat the oil, and you no longer need to strain the cannabis post infusion. Either method works well, just ensure you keep temperatures low and infuse slowly.

If you’re a visual or auditory learner, or would just rather watch this content, check out my video on the Dolled Up Desserts youtube channel with Lisa Le from The Viet Vegan . We discuss all of this and more.

Print Recipe
Vegan Coconut Oil Cannabutter
Cannabutter is the base to any infused cannabis food product. This recipe is a low dose, safe way to experiment with your own homemade vegan edibles. You can adjust the servings based on your needs, please refer to the full article for details on how to do this.
Prep Time 10 minutes
Passive Time 6 hours
Servings
0.01g servings
Ingredients
Ingredients
Prep Time 10 minutes
Passive Time 6 hours
Servings
0.01g servings
Ingredients
Ingredients
Instructions
  1. Preheat oven to 245°F. Line baking sheet with parchment paper.
  2. Using a precision scale, weigh your marijuana based on your calculations per dose.
  3. Place marijuana buds in grinder and grind completely. Remove grounds and spread evenly on baking sheet.
  4. Bake for 35 minutes. Be sure to turn on your exhaust hood if you do not want your kitchen to smell like cannabis.
  5. Once your marijuana has toasted, in a small saucepan on low heat, melt coconut oil. Mix in ground marijuana. Once melted, turn the heat down to the lowest heat setting possible, place candy thermometer in the oil. Let infuse for 4-6 hours, depending on how much time you have. NB: The optimal infusion temperature is between 180-200°F, however if it goes under or over this temperature, do not worry. Heat up or cool off the butter by turning up or turning off the heat.
  6. Once time has passed, pour the infused butter through the fine mesh sieve into the container of choice. Gently press the marijuana left behind using as spatula to ensure all butter has been extracted. Throw away the grounds.
Recipe Notes

STORAGE

Store cannabutter in a sealed airtight container in the fridge for up to 6 months or in the freezer up to one year.

Best Fudgy Vegan Gluten Free Brownies EVER

Best Fudgy Vegan Gluten Free Brownies EVER

The fundamentals of baking the perfect most fudgy vegan and gluten free brownie are critical, especially if you’re looking to be the best! We’re coming at you this week with another simple yet delicious inclusive dessert that will elevate all gluten free and vegan baking you do!

Best Fudgy Vegan Gluten Free Brownies, EVER

Claiming these are the best fudgy vegan gluten free brownies, EVER is a hefty claim. The responsibility, the expectations… many would not go as far to say that they have the best recipe, but we’re ready to blow your mind (and tastebuds) with these super simple, incredibly delicious gluten free and vegan fudgy brownies with our extra thick dark chocolate fudge (because who doesn’t want more fudge on fudgy brownies)!

Over the years, the Dolled Up Desserts team has done a considerable amount of trial and error, online research and recipe development to perfect a classic brownie that is as delicious, if not better, than the animal and wheat containing counterpart. What we’ve discovered is that there are a few fundamental rules that make a brownie, with or without eggs, butter and wheat, a brownie.

This article is a bit technical, but we hope that it will help you understand the science behind making the perfect brownie making! Remember, you can scroll down to the bottom of the article for the recipe and the recipe video! 

Looking to infuse your brownies with cannabis? Read on! We have left some instructions to infuse your brownies safely at the end of this article. Also check out our article on Vegan Cannabutter HERE! 

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The key to success for a fudgy brownie: finding that perfect balance between fat and sugar. 

Let’s Talk about Fats!

Want to learn more about function of fat in baking? CLICK HERE for our theory video!

The  function of fat in brownies is to increase moisture and richness. That buttery fatty mouthfeel you get when you bite into a fudgy brownie is, believe it or not, due to the fats! However, depending on the saturated fat content of the fat, how its incorporated, and how much sugar is used, your brownie will end up cakey or fudgy. A traditional rich and fudgy brownie uses high saturated fat butter (84% fat solids), dark chocolate and many eggs to increase the fudge factor. In our vegan brownies, we use coconut oil and dark chocolate to help increase the fat specifically.

Coconut oil has the highest saturated fat content of all vegan oils which helps retain the brownies moisture while baking. The high saturated fat content also leaves that buttery mouthfeel behind. Its neutral flavour, as well as its ability to be turned into vegan cannabutter, makes it the ideal candidate for fudgy vegan brownies. 

In this recipe specifically, we combine melted coconut oil with high quality melted dark chocolate for a few important reasons.

  • We can increase the saturated fat and fudge factor with the cocoa butter naturally in dark chocolate.
  • The sugar in dark chocolate, although minimal, also helps play a role in increasing water retention while baking.
  • Last, the extra chocolate increases that deep chocolate flavour we all love and crave in a fudgy brownie. 

The chocolate is totally optional  and you can get away with just using coconut oil.  However, to make the best fudgy brownies, ever, you need to add high quality dark chocolate.

All of this aside, one of the critical fat contributors to traditional brownies are eggs. Eggs are one of the most important ingredients that increase the fudge factor due to their natural lecithins. Lecithin is a molecule that binds to both fat and water equally. With lecithin present, water and fat get evenly dispersed around a treat, resulting in better consistency. 

Since these are vegan, we need to increase the fudge factor in a cruelty-free way. Sweet potato is our favourite egg replacer for brownies because of its moisture content and mild, slightly sweet flavour. It manages to add weight to the brownie without causing it to boil (whereas increasing the oil content would deep fry the brownie), and the fibres of the potato help bind the brownie together. Milled flax seed is our other go-to egg replacer, as it also helps bind the brownie and increase moisture (the flax produces a sticky substance when rehydrated). We have found that a flax seed produces a slightly more cakey brownie, and the seeds can get stuck in your teeth. So for the purposes of the best vegan gluten free fudgy brownies EVER, we recommend mashed sweet potato!

If you want to see 12 different egg replacements for brownies in action, click on our trial and error video HERE!

Last thing to note is how to incorporate the fats. If you have an electric hand or stand mixer, it is ideal to beat everything on low-medium speed for 2-3 minutes. That way the potato does not remain as large chunks, the fats get aerated and everything becomes homogenous. You can use a spoon or spatula as well, but you may not get a result as consistent as you would with using an electric mixer.

fudgy vegan brownies with walnuts

The Other Critical Factor: Sugar!

Want to learn about the function of sugar in baking? CLICK HERE!

Fat is critical to fudginess, but so is sugar. The traditional fudge brownie uses a ridiculous amount of white sugar as well as some brown sugar. White and brown refined cane sugars are the best for increasing that ooey-gooeyness because of their small surface area and affinity for water. They disperse well in a baked good because they are small, dissolvable crystals. Other sugars work, but to reach critical fudge, you MUST use at least some white granulated sugar. To learn more about white and brown cane sugar and how to tell if they are vegan, watch our video review of vegan cane sugars in baking HERE!

As much as white granulated sugar is necessary, we also do not want our brownie to be overly sweet. We can reduce the amount of cane sugar and substitute some maple syrup to help add moisture. Maple syrup will not retain moisture like a granulated sugar, but it will add depth of flavour and a natural sweetness that is quite enjoyable relative to purely using white sugar. 

This recipe uses our Bettie’s Brownie Premium Baking Mix, which has been perfectly formulated with the right amount of granulated cane sugar for fudgy brownies. If you are making your own brownies without our mix, I would recommend a white/brown/maple sugar ratio of 1.25:0.75:0.25 (as in, for every 1 1/4 cups of white sugar used, use 3/4 cup brown sugar and 1/4 cup maple syrup!)

You should beat your sugars in with the fats and egg replacers to ensure the sugar is evenly dispersed throughout the whole treat. If using the Dolled Up Desserts Bettie’s Brownie mix, beat the maple syrup with the fats. If making your own recipe, be sure to mix the sugars well with the fats and eggs (2-3 minutes on medium speed).

Secrets from the Pro’s

If you want to take your brownie to the next level, here are some secrets from the pro’s for a really fudgy brownie:

  • Fudginess comes from a lack of mixing. Mix your wet ingredients well until homogeneous, but gently fold your dry ingredients in with a spatula. If you are using our baking mix, the flour blend has been formulated to be extra fudgy and rich (thanks to the chick pea and almond flour). If you are using wheat flour, be sure to mix minimally, just until the flour is fully combined and no dry pockets are present or else your brownies will be tough. If you are using another gluten free flour, ensure that it is not primarily rice based or else your brownie will be gritty.   
  • Before you incorporate the dry ingredients completely, add in some hot black coffee. The hot coffee will:
    • Increase acidity, helping the baking powder activate;
    • Improve the chocolate depth of flavour, due to the bitterness of coffee;
    • Use heat to help emulsify the flour into the fats and sugars;
  • Put a simple fudge on top. It helps diversify textures, improve chocolatey flavour and visual appeal of the brownies. Our fudge recipe is very simple to make thankfully, and will leave a beautiful glisten on your brownies.
  • Add chocolate chips or chopped walnuts to the batter. It will diversify the brownie texture, leaving a satisfying crunch to cling to while in the midst of fudge city!

 

To summarize all of that, check out our video on how to make the best vegan gluten free brownie, ever! Be sure to hit subscribe!

 

Print Recipe
Best Fudgy Vegan Gluten Free Brownies
The most critical part of making fudgy vegan brownies is fat to sugar ratio. To achieve critical fudge, we have perfectly balanced coconut oil, dark chocolate, white sugar, brown sugar and maple syrup. Top it off with our super simple vegan fudge sauce and you're in for a real treat!
Prep Time 20 minutes
Cook Time 25 minutes
Servings
squares
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
squares
Ingredients
Instructions
Brownies
  1. Preheat oven to 350 F. Line 9x9" baking pan with parchment paper and set aside.
  2. Using a stand or hand mixer, combine coconut oil, maple syrup, 2/3 cup melted chocolate and sweet potato OR flax egg in a mixing bowl until well combined. Beat on medium speed for 2-3 minutes.
  3. Fold in baking mix using a spatula. Before it is fully combined, add in the hot black coffee. Batter will be thick, sticky and not very runny.
  4. Spread batter into pan evenly.
  5. Bake for 25 minutes. Let cool completely in pan.
Simple Vegan Fudge Sauce
  1. While the brownies are baking, in a small sauce pot, melt chocolate with oil and condensed milk on low heat. Once liquid and shiny, take off the heat. Do not let it boil or cook longer than the point when it is melted.
  2. Pour sauce all over your brownies. Let cool in the fridge or freezer so the sauce sets.
  3. Cut and serve brownies... or eat with a fork right out of the pan.
Recipe Notes

STORAGE

Brownies can be cut and stored in an airtight container at room temperature for 48 hours, in the fridge for 4 days or freezer for 3 months. If you are making cannabis infused brownies, be sure to freeze your portions immediately in an airtight container to prolong the shelf life of the cannabis.

Fudgy Salted Tahini Brownies (Vegan and Gluten Free)

Fudgy Salted Tahini Brownies (Vegan and Gluten Free)

Tahini drizzled on top of fudgy dark chocolate vegan brownies? Have we gone too far? Get creative with our unique twist on our classic vegan and gluten free brownies with a drizzle of tahini, sea salt and super dark chocolate. There really is no better way to get creative with your brownies. Let’s get baking!

Fudgy Salted Tahini Brownies

Alright, tahini and brownies….

Have we gone insane?

That was my initial thought when one of our lovely bakers suggested we make these for our latest recipe. Tahini is great, but on falafel and middle eastern food… but fudgy brownies?

They are AMAZING! The underdog to reign superior to peanut butter is finally here, and boy will it make your next brownie project the talk of the town (or whoever you share it with will just think you’re genius!)

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These brownies are as simple as it gets using our Bettie’s Brownie Baking Mix. We have applied our discoveries of sweet potato and white sugar as the best egg/sweetener replacers in brownies to make these super fudgy. Then we took it to the next level and melted dark chocolate AND chopped in some chocolate chunks. So these brownies are insanely fudgy, and then unique, and salty….

Why aren’t you already baking?

As always, they are free from gluten, dairy, eggs, soy, peanuts (contains almonds)… they are a great alternative to PB drizzle brownies  for anyone who is allergic to peanut butter. Simple and delicious. Let us know what you think of this recipe, and if you make it, share it on social media and tag us! We love to see your creations!

 

Print Recipe
Salted Tahini Brownies (Vegan + Gluten Free)
Meet peanut butter's biggest competitor: tahini! Although it seems strange, these dark chocolate fudgy brownies are brought to a whole new level with tahini and flaked sea salt. A super simple recipe you can whip up any day or night to be creative!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
brownies
Prep Time 10 minutes
Cook Time 25 minutes
Servings
brownies
Instructions
  1. Preheat oven to 350°F. Line 9x9" baking sheet with parchment paper or grease lightly with coconut oil.
  2. Combine coconut oil, melted chocolate, white sugar and sweet potato in a bowl. Mix well using a silicone spatula.
  3. Mix in baking mix until fully combined and no dry pockets present.
  4. Pour and spread brownie batter into a 9x9" baking pan. Top with chocolate chunks and press into batter.
  5. Drizzle tahini evenly on top of brownies. Sprinkle on half the sea salt.
  6. Bake for 25 minutes. Sprinkle remaining salt on top once out of oven. Let cool completely prior to cutting and serving.
Recipe Notes

STORAGE

Brownies can be stored in an airtight container at room temperature for 2 days, in the fridge for 1 week or in the freezer for up to 3 months. Best kept in the freezer immediately to retain maximal moisture.

11 Natural Sugar Substitutes for THE BEST Vegan Gluten Free Brownies

11 Natural Sugar Substitutes for THE BEST Vegan Gluten Free Brownies

With so many varieties of sugar in a bakers arsenal, how do we know which one(s) are the best? From stevia to straight white sugar, we try 11 different kinds of sugar combinations and substitutes to make the most perfect vegan and gluten free brownies. EVER.

11 natural sugar substitutes for the BEST VEGAN GLUTEN FREE BROWNIES

With so many varieties of sugar in a bakers arsenal, how do we know which one(s) are the best? In particular, how do we know that they are vegan, gluten free and possibly a little healthier? Is there a way to reduce the calories while maintaining the perfect fudgy (or cakey) texture we all love in a brownie?

These are the questions that circle the inclusive bakers head constantly. We want it to taste like the real deal, but still be “better” (whatever that means).

From stevia to straight white sugar, we tried 11 different kinds of sugar combinations and substitutes to make the most perfect vegan and gluten free brownies. EVER.

 

We combined all sugars used in this trial with the cane sugar present in our premium baking mixes (get yours here). If you're making your own brownies, we like to cut the recipe sugar requirements down by 1/3, and we sub in one of the following sweeteners. Full Disclaimer: There is no real "healthy" sweetner, unless it is calorie free like stevia or xylitol. Your body will break down sugar molecules all the same, whether it came direct from a tree or from a refined cane.   RANKED AND TESTED, THESE ARE THE RESULTS: 11) 1/4 cup Applesauce; Like in our egg substitute trials for brownies, apple sauce came in near to dead last. Although the acidity of the applesauce made the brownies rise much more and gave a lovely soft, cakey texture, the overwhelming taste of apples ruined the expected chocolatey taste of a brownie. Overall, we would not recommend the use of applesauce in any chocolatey treat. Ever.  10) 1/4 cup Agave; We get a lot of questions regarding the use of agave instead of maple syrup when making our brownie mixes. Although they can sub 1-1, the sticky texture that agave creates in these brownies is outright unpleasant. Agave is not any healthier than using regular cane sugar, so why go through the hassle of having a stick non-brownie when you can just enjoy a real, full sugar brownie? 9) 1/4 cup Unsweetened Soy Milk; For those who are trying to reduce their sugar or carbohydrate intake, using unsweetened soy milk could be a good option. The brownie was still soft and moist, but it was noticably less sweet than any brownie we have ever had. It is really great if you are not a huge sweets fan- the cocoa is really apparent! However, I would mix the soy milk with some stevia or xylitol to try and keep the sweetness of a classic brownie alive, while reducing those calories!Or, you can just eat dessert and enjoy it for its calorie-laden deliciousness! That's what we prefer anyways! 8) 1/4 cup Medjool dates, pitted and made into a paste; Dates are a fairly popular low-cal sweetner in the vegan community, especially with raw desserts. In our baked brownies, they were delicious,  for a fruit. The date flavour was apparent on first bite- not something you exactly want in a classic fudgy brownie. Regardless, it was still better than old applesauce, so if you have dates lying around and want to get creative with your brownies, by all means, go for it! 7) 1/4 cup brown sugar in 2 tbsp water; Our Bettie's Brownie baking mixes already contain part brown cane sugar, which gives it a more rich depth of flavour if we just used plain white cane sugar. However, adding it in excess really was not ideal. It did not do much for the brownie, and therefore placed in the lower middle of this ranking. There are much better sweetners out there, so why settle for 7th (or lower!). This can be used in a pinch, however. 6) 1/4 cup coconut sugar in 2 tbsp water; Coconut sugar is another popular sweetner in the healthy baking scene. In our brownies, it fairs well and makes a decent tasting brownie. However, due to it being slightly more grainy there is a slight textural difference compared to something like maple syrup. It is best to dissolve the coconut sugar very well in water to reduce the grainy-ness. In addition, its an expensive sweetner. Given that there are so many other less expensive sweetners out there, why settle for coconut sugar?  5) 1/4 cup coconut nectar; This sweetner is an equivalent to honey, minus the bees. It did create a chewy and soft brownie that tasted as great as our other top 4 brownies, but due to its high price ($16.00 CAD for 200mL), we would not recommend this as the first choice sweetner for our brownies. 4) 1.5 tsp powdered stevia; Let's be frank: we at Dolled Up Desserts HATE stevia. We are white sugar and Earth Balance lovers, so the artificial taste that stevia brings to treats (even though it is totally a natural sweetner) is a turn off. The raw batter was 100% stevia- it was revolting!However, to our suprise, the stevia brownies were INCREDIBLE! The only reason these brownies are ranked 4th was because it made a cakey brownie, and we're all about fudgy brownies (who isn't!). However, the stevia taste was gone, it was pleasantly sweet and overall just as good as any classic cakey brownie. This is weird for me to say but I love stevia brownies! You should try it out! 3) 1/4 cup monk fruit/xylitol combination; Monk fruit is a fairly new sweetner to the sugar market. This sweetner comes from a small melon native China and Thailand. It is used as a sweetener and herbal remedy in traditional Eastern medicine, and has recently made its way into the North American Keto Market as a sugar that doesn't raise blood sugar levels and is calorie free. In our brownies, it made a fudgy and deliciously sweet treat. However, this sweetner is very expensive. Unless you have a lot of dough, we would recommend stevia as your go-to calorie free sweetener. If that's how you swing of course. The next two sweetners are really our true favourites. 2) 1/4 cup maple syrup; This is the Dolled Up Desserts standard natural sweetner. Amber and dark maple syrup has a rich depth of flavour that cannot be achieved with other sweetners. We love using it in our treats whenever possible. As a Canadian, it is also widely available in its natural form. Would table syrup work in the same way? Unlikely. Try to use the pure stuff over the corn syrup whenever possible to get the authentic Canadian brownie taste. 1) 1/4 cup white sugar in 2 tbsp water; The words I am sure most health-fanatics would shudder at: WHITE SUGAR WINS! With traditional fudgy brownies, white sugar is the primary sugar and is essential in making the perfect soft texture of a brownie. It also plays a role in creating that crackly brownie top that we are all familiar with. So, it was no surprise to us that white sugar took the cake (or brownie, in this case). We truly believe dessert should taste like and just be DESSERT. In all of its sweet and fatty glory. So if you're going to have dessert, especially dessert everyone will enjoy, we believe jumping off the deep end and using white sugar is your best bet! What do you think about our ranking? Agree? Disagree? Let us know in the comments below or on social media!

12 Vegan Egg Substitutes for Brownies TESTED and RANKED

12 Vegan Egg Substitutes for Brownies TESTED and RANKED

We tried 12 different egg substitutes for our vegan brownies. What we discovered changed the way we look at baking, FOREVER. There is a lot of information on the internet about which egg replacer to use for brownies, none of which provide clarity or are helpful in the slightest sense. Consider this your ultimate guide to vegan eggs in baking brownies!

12 Best Vegan Egg Substitutes for Brownies TESTED AND RANKED

The internet is full of recommendations on how to veganize a recipe. When it comes to eggs, it is essential to know what “replacer” to use when, since each egg substitute acts drastically different in each recipe.

And can we really trust everyone on the internet writing about these egg replacers? Have they actually used them on the day to day to create high quality and SELLABLE baked goods?

The answer is probably not. That’s where the official Dolled Up Desserts ranking comes in.

We tried the Internets most searched egg substitutes with our Bettie’s Brownie Mix. Watch to see what happened. Read on to get the run down on each replacer.

#12 

6 tbsp Smooth Peanut Butter

Peanut butter comes dead last and is a DO NOT EVER USE egg replacer. Although the duo of chocolate brownies and peanut butter sounds appetizing (check out our recipe for Peanut Butter Cup Brownies), using it as an egg replacement ended with a deep fried brownie sand that just tasted horrendous. If you must use peanut butter as an egg replacer, remove at least 75% of the oil in the brownie, and hopefully, it won’t deep fry.

#11

1 Over ripe Mashed Banana

This egg replacer is on every vegan blog imaginable. DO NOT USE IT, FOR ANYTHING OTHER THAN BANANA BREAD! It provides no benefit to the texture or structure of the brownie, and it just ends up tasting like roasted and rotten bananas. It overpowers the chocolate and fudginess of the brownie, so overall we would not ever use this. Ever.

#10

1/3 cup Ripened Mashed Avocado

Unless you like the taste of roasted avocado and chocolate, I would not recommend the use of avocado egg replacers either. It did not add anything to texture or stability, and the brownie was still a crumbly mess.

#9

4 tbsp Corn Starch + 6 tbsp Cold Water

Although the unpleasant coating of corn starch lines your mouth, this egg replacer is moderately better than any of the previously listed. It added a slight chew that was unique and the flavour was not as overpowering as the banana or avocado, but it did not support in the brownie structure or stability. It made it drier in fact.

#8

6 tbsp aquafaba

Aquafaba is one of those shiny unicorn egg replacers that has us all seeing stars (including ourselves). It whips up like a dream and is fantastic in mousses, meringues and as a chiffon cake, but it is terrible in brownies. It added nothing to make the brownie more cakey as predicted, and just left us with the taste of chick peas. Gross.

 

#7

2 tbsp Milled Chia Seed + 8 tbsp water

We disagreed on the ranking of this egg replacer. It provided a lovely and moist fudginess to the brownie, while helping maintain a more stable and less crumbly texture. However, there was an apparent omega-3 taste that ruined the brownies balance of flavours. In addition, although the fudginess was great compared to the previous terrible egg replacements, it was almost too fudgy and stuck to the roof of your mouth.

 

#6

1/4 cup Silken Tofu, blended

Tofu is a strange thing to find in a brownie, but it did provide a fudgy brownie like texture, moisture and mild taste that did not take away from the brownie. It was good, but nowhere near our first choice.

 

#5 

1/2 cup Apple Sauce

This brownie was hands down the most moist and fudgy. Apple sauce added some fantastic hold and stability to the brownie. But what landed it in 5th place was the flavour. It tasted like APPLES! Do we want a brownie or this weird chocolate apple bar thing?

 

#4

2 tbsp Vegan Protein Powder + 6 tbsp water

Vegan protein powder is what we would recommend if you were in a pinch. It provided some extra moisture and hold because it is protein (this is what protein does in an egg). Ours was vanilla flavoured and so it added a taste that was likened to Chocolate Chex or Oreos. It was chocolate with a hint of this fake vanilla like flavour. Overall it was passable, but not our first choice.

#3

Non-Dairy Yogurt (vanilla flavoured is best)

We used Daiya’s Vanilla Greek Yogurt for this trial, and it stood out significantly. It added a mild vanilla taste that was better than the protein powder, a lovely level of moisture and fudginess as well as hold. This was probably due to the extra structure provided thanks to the protein in the yogurt. It was overall a good replacement in brownies.

#2

4 tbsp Milled Flax Seed + 8 tbsp water

Milled flax seed and water is the standard egg substitute in brownies. There are small dried out water soluble protiens in the shell of the flax seed that when bound to water, create a matrix between other seeds that to the eye makes a goopy, white like texture. This goop is full of protein, fiber and moisture that helps keep the brownie all together. On top of that, milled flax seed has no flavour unless it is rancid, making it the ideal choice to balance brownie flavours. Last, flax seeds are highly accessible, affordable and do not require a lot of extra work to put it to use, making baking with them the simplest. However, what put this amazing egg substitute in second was the fact that the seeds get stuck in your teeth. To someone who is not used to it, it can be pretty unnerving.

#1

1/3 cup Mashed Sweet Potato

To our surprise, sweet potato is the best egg substitute we have ever had.

  • Moisture: this brownies was the perfect amount of moist and fudgy (unlike the apple sauce), due to the moistened fibers of the sweet potato dispersed throughout the brownie. It was like the fudgy brownies with all the sugar in them (as sugar makes things fudgy) but without all the sugar.
  • Texture: this brownie had a fantastic brownie texture that made it feel like it was not gluten free or vegan at all.
  • Flavour: the sweet potato did not take away from the chocolate, and added a slight sweetness of its own that accentuated the sugars of the brownie.
  • Structure: the brownie cut well, was not crumbly, and overall held its own despite being gluten free.
  • Overall: 10/10, would use for all brownies in the future!
  • Only downside: it takes TIME to peel and boil potatoes. If you are tight on time, use flax seed. But if you are on the quest to make the best brownies or fudgy bar like treats ever, take the time and use a sweet potato. You won’t regret it.

Cream Egg Brownies

Cream Egg Brownies

If you could take brownies to the next level, it would be with this recipe! The signature Bettie’s Brownie is studded with cream eggs, then enveloped with thick layers of the super sweet cream egg filling and our chocolate ganache. Let’s get baking!

Cream egg brownies

You know those treats that you want to only eat a bit of because you know they are so decadent, but you just can’t because they are THAT GOOD?

Presenting our very own gluten free and vegan Cream Egg Brownies.

 

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Hamilton has a bit of a reputation for cream egg brownies. There’s a FANTASTIC bakery here called Cake and Loaf that mastered the most decadent cream egg brownie. It’s a brownie stuffed with Cadbury Cream Eggs, topped with Callebaut chocolate based white, yellow and chocolate ganache… people in this city go nuts for them, if they can eat them of course.

We decided to take it upon ourselves to make an inclusive version of these killer brownies that is also accessible for people to make: made for sharing with people who can’t eat gluten, dairy, eggs, and who are vegan. When building the recipe we considered making each layer out of chocolate (we make an awesome and super easy white chocolate that could have worked in the white and yellow layers of the ganache topping). Since we want our dessert recipes to be simple and with a high success rate, we decided to skip the cocoa-based ganache. However, if you are interested in taking our topping to the next level, keep an eye out for our white chocolate ganache recipe in the near future!

Personally, I am not a cream egg person. There’s just something about the goopy filling I can’t get over. I was and would still be Team Mini Egg if they were dairy free. If anyone has a dairy free/vegan mini egg recipe that is simple to make, PLEASE LET ME KNOW! There is a hole in my life that needs to be filled with all the colourful chocolatey mini eggs.

After making this recipe, I decided that I do enjoy cream eggs- when they are in brownies. The creamy centre seeps out and caramelizes the brownie in parts making it super rich and deluxe! I was really happy with the result, even though it is a bit too sweet for my own tastes.

The unique learning piece of this recipe is chocolate ganache. Our ganache recipe is super simple and versatile. Depending on the amount of sugar you add (you can add up to 2 cups!) you can even end up with a ganache icing that is perfect for cakes and cupcakes. We will be using this ganache recipe a lot so it’s worth noting now.

These brownies do contain almonds, corn and soy (based in the non-dairy butter we use). You can make it soy free using a soy free non-dairy butter, and corn free if you use rice syrup rather than corn syrup in your ganache.

 

Print Recipe
Cream Egg Brownies
A super decadent, super sweet, super treat! Fudgy rich brownies loaded with hidden vegan cream eggs, topped with thick cream egg filling and chocolate ganache.
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Brownies
Ingredients
Cream Eggs/Cream egg Ganache Topping
Brownies
Chocolate Ganache
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Brownies
Ingredients
Cream Eggs/Cream egg Ganache Topping
Brownies
Chocolate Ganache
Instructions
  1. Preheat oven to 350°F. Grease 9x9 inch pan with coconut oil or line with parchment paper. Set aside.
  2. Melt all the chocolate for the chocolate ganache. We will use some of it to make the cream eggs, and the rest to make ganache later.
  3. U1. Using a silicone egg mold and a spoon, spread a thin layer chocolate around hole in the mold. Place mold in the freezer for 15 minutes. If you do not want to use an egg mould, you can make your eggs like peanut butter cups. To learn how to make peanut butter cups, check out the Brownie Peanut Butter cup recipe/
  4. W1. While the shells are freezing, make your cream egg ganache. Melt non-dairy butter and mix in the corn syrup. Gradually add icing sugar to ganache until it reaches a consistency that you like. I prefer it to be a consistency I can grab and mold with my hands, which  will come in handy later.
  5. Split the egg ganache between two bowls. Add a small amount of food colouring to one of the ganache bowls and mix until it is the desired colour.
  6. Remove egg mould from freezer. Fill each mould with white ganache and a small amount of yellow ganache to make an egg. Cover to top of each mould with chocolate to seal the cream egg. Freeze for 15 minutes.
  7. While the eggs are freezing, prepare the brownies as directed on the baking mix package.
  8. Once the brownie batter is prepared, remove eggs from their mould and place them into the batter.
  9. Bake the brownies for 30 minutes. Let cool completely.
  10. While baking, prepare the chocolate ganache. Heat up the non-dairy milk in the microwave or on the stove until warm. Add the chocolate chips and butter and let melt while stirring.
  11. Gradually add icing sugar to the ganache and stir until it is thickened. Set aside.
  12. To finish off the brownies, layer on the remaining cream egg filling by spreading on each coloured ganache using a spatula (or your hands, if that suits you). Start with the yellow, then the white and then pour and spread the chocolate ganache on the top.
  13. Place brownies in the fridge or freezer to set and solidify for at least a half hour. Once solidified, cut and serve.
Recipe Notes

Storage

You can keep these brownies at ambient temperature for up to 2 days in an airtight container, or freeze them for up to 6 weeks. Do not refrigerate them once cut- it will dry them out!