A Vegan Browniebabe?

Who doesn’t like brownies, let alone chocolate?
Myriam over at Once Upon A Tart is certainly onto something. Everyone loves brownies, one simply can’t have too many recipes for them. Honestly, it’s one of those desserts that go from after school snack to decadent dessert.

I am enjoying the patio and the start of summer. The task before me is to create a fantastic, humble, vegan brownie. All brownies are good but there are certain things that make a brownie great. Chocolate is of the utmost importance, giving the brownie it’s characteristic richness. Next is the texture; fudgy, not cakey. I suppose that’s just my personal opinion, but if you wanted such, you should just bake a cake.

After three attempts, I found my childhood, then I went searching for some grown-up summer decadence. A brownie is just a brownie, even if it has peanut butter, cherries, cream cheese, caramels, or nuts but a mere spoonful of ice cream, creates a dessert.

For your next summer soirée, take that afternoon chocolate rush to a new high. It takes a bit of time and construction but it’s well worth it. Brownies, caramel, pecans and ice cream all sealed in a perfect chocolate package.
All vegan, of course.



1/2 Package Medium Tofu
1/2 Cup Vegan Margarine
1/2 Cup Cocoa
1/2 Cup Granulated Fruit Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla
1/2 Cup Brown Sugar
3/4 Cup Unbleached All Purpose Flour
2 – 3 Tablespoons Broken Pecans
4 -5 Tablespoons Vegan Caramel

Preheat the oven to 350ºF.
Prepare a 9″x 9″ pan with a light misting of spray oil and line the bottom with a square of parchment paper.
In the bowl of a food processor, whip the tofu until smooth.
In a saucepan over medium heat, melt the margarine ad add the sugar. Stir in the cocoa and whisk until smooth.
Meanwhile, add the brown sugar, salt and vanilla to the tofu. Blend well.
Combine the cocoa mixture with the tofu and sugar until it is well incorporated.
Remove the blade from the food processor and fold in the flour.
Pour the brownie mixture into the prepared pan.
Sprinkle the top with the pecan pieces.
Bake for approximately 20 -25 minutes, until the the top appears set and shiny.
Drizzle over the caramel, and allow brownies to cool completely.


To construct these brownies you will need:
1 Package of semi-sweet chocolate chips, look for a sweetened pure chocolate.
Read the label to avoid all milk ingredients.
1 Pint Soy Good Vanilla (or Butterscotch Swirl)
2 Tablespoons Margarine

Once the Vegan Fudge Brownies have cooled completely, remove them from the pan and trim the edges by about 1/4″.
Let the ice cream sit for about 10 – 15 minutes to soften. Once you are able, place the entire contents in to the bowl of an electric mixer. Mix the ice cream on low to make it smooth but don’t allow it to melt.
Wash and reline the brownie pan with two sheets of parchment which will run up the sides, over hanging slightly on each edge.
Add more caramel, if desired.
Spoon the ice cream over the brownie and smooth to the edge with spatula.
Place the pan into the freezer to reset the ice cream. (About one hour.)
While you are waiting place a glass bowl over a simmering saucepan of water. Melt the margarine in the bowl then add half of the chocolate chips. Stir occasionally to smoothly melt, then add the remaining chips.
Fit cooling rack with a cookie sheet beneath it.
Once the ice cream has set, remove the brownie from the pan by pulling up from the parchment.
Run a chefs knife under hot water and quickly cut the brownies into approximately 2 1/2 ” x 4″ pieces.
Transfer the brownies to the cooling rack.
Using a ladle, quickly and evenly spoon the melted chocolate over the center of the ice cream/brownie square.
Return everything to the freezer until set and ready to serve.

Serves 6

First runner up didn’t come without parting gifts. How flattered was I when I was notified of these kind words from the “food porn” site Chocolate Chipped:

“This animal-friendly brownie dessert is the creation of Dayna at Vegan Visitor, and she has totally blown my mind. Although free of the usual things we think of going into a brownie (eggs, milk, butter, etc), she has managed to bake one of the yummiest looking brownie desserts (vegan or otherwise!) that I’ve come across in some time.”

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

12 thoughts on “A Vegan Browniebabe?”

  1. Dayna,

    You did an amazing job creating this brownie. Honestly, I looked at all the brownie entries in the browniebabe challenge, and although they all looked yummy, yours was the one that totally made me want to lick the screen! And I didn’t even realize that it was vegan until I read the details. This just goes to show a decadent brownie *can* be animal friendly! Excellent creativity and photography!

    (Chocolate Chipped)

  2. Hey! I had somehow forgotten about your blog and am delighted to have come across it again. I want to make your brownie recipe. I’m assuming that’s 1/2 CUP sugar? (The capitals are to differentiate from the surrounding words, not to sound like a jerk. Man am I bad at communicating tone in type.) Anyway, I hope you check comments on old entries, because this recipe sounds like it just might be everything I’ve been looking for in a vegan brownie.

  3. Welcome back!
    YES, it is a 1/2 cup of sugar and thank you for making me clarify it.
    ..& yes, it’s a great brownie, if I do say so myself…. It’s super fudgy fill for your chocolaty needs.

  4. I’m staying at my friend’s house this weekend and I am so making these to take over. They look beautiful. Nice and fudgy. I’ve tried making a few vegan brownies and they’ve turned out alright, but they went dry quickly.

    All of your vegan creations look so good. Cook book worthy.

  5. If anyone really wants the best vegan ice cream ever, (my non-vegan boyfriend says its even better than real ice cream) you must try ‘Coconut Bliss’ (Whole Foods carries this new line). It’s made from all Organic coconut milk, organic agave, organic vanilla (organic cocoa for chocolate). It’s truly AMAZING!

  6. OMG!!! I have got to go make these RIGHT NOW!! What a fabulous photo! Thank you so much! I’ll let you know the results. BTW, Shanon is absolutely right about the Coconut Bliss – it’s made here in Eugene, OR. I try to support them as much as possible – it’s a little pricey, but oh so worth it!

  7. Oh thank you for sharing your recipe!!! Best vegan brownies I’ve ever tried, by far! So fudgy.. it’s a keeper. Next time definitely trying with your caramel topping, and one day i hope to be ready for the Avalanche!
    Browney Road

  8. ok i’m defo baking these tomorrow! so f i want to add unsweetened chocolate to this how would i incorporate it into the recipe? and can i use silken tofu instead of medium?
    these brownies look delish!
    Which ever chocolate you choose should be fine. The silken tofu, on the other hand, will certainly change the recipe and make it more wet. It might be tough to get them to cook all the way through. They’ll certainly be fudgy!

  9. there should be a link to be able to share these recipes.
    I couldn’t agree more. Thanks for the suggestion, I’ll get my tech guy to working on it:)

  10. Hello! Yum–I’m excited to make these but I just wanted to check on the sugar. I’m not sure what granulated fruit sugar is (thought it sounds intriguing). Would this recipe work with regular granulated sugar?
    Thank you!

    Fruit sugar is fructose, sugar which is fruit rather than cane based. As some sugar is not created veganly, I’m sure regular granulated sugar would work just fine.

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