Chocolate Apple Browies: 2nd try

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By McDonald, T.  |  Date 20th of May 2024

I have tried making these before, but something was not quite right.  Last time I used flax egg, which may have added too much moisture.  I concluded that next time I would use an egg replacement such as Orgran and leave it in the oven for just a bit longer.

Notes

  • I originally used flax egg.  This time I used Orgran egg replacement.
  • I originally baked it in the oven at 170 °C for 16 minutes. This time, I baked it at 200C for 20 minutes.
  • The coffee granules are often used with chocolate because it brings out the chocolate flavour. 
  • This is the first time I have made this recipe, so I have no idea if the flax egg will work considering there is no flour or oats. 

Makes 6 brownies.

Time 30 minutes or less.

Ingredients

  • Bramley Cooking Apples x 360 g (about 2 medium sized apples)
  • Egg replacement.
  • Cocoa powder x 2 tsp
  • Coffee granules x 1/2 tsp
  • Baking powder x 1 tsp
  • Dark chocolate chips x 25g


Method

  1. Peel and core the apples. Now dice them and put them in the blender and blend to a coarse paste.
  2. Not including the chocolate chips, add all the other ingredients to the blender and blend until evenly mixed.
  3. Grease the baking dish and add the mixture. Spread the mixture out evenly and sprinkle the chocolate chips on top.  Push some of them in a bit if you need to or want to. Even it out again if you need to. 
  4. Bake for 20 minutes in a preheated oven at 200ªC. 
  5. When ready, take out of the oven and leave to cool for 5 to 10 minutes, and then carefully use a spatula to free the brownies from the side of the dish.  Leave to cool for another 30 – 40 minutes while still in the dish.
  6. Cut into 6 squares and either eat them as they are or serve with vegan cream or vegan ice cream. 

Blend to a paste.

Sprinkle chocolate chips on top.

Results

Despite using the egg replacer, there was not much difference between these brownies and the last batch with flax egg. Nonetheless, the brownies held together and tasted fine.  As you can see by the image below, if I was to leave them in the oven any longer, I would need to cover them, which is going to trap in more moisture.



To conclude, I found the egg replacer great to use and the brownies did turn out fine.  However, I did notice that they didn't seem to rise as much, and they were still too moist even though they were in the oven at a higher temperature and for a longer time.  Next time, I will add some gluten free flour of some sort and see what happens.

 

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.

Location: United Kingdom

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