No egg or diary but better! Vegan Sesame Butter Cocoa Brownie Recipe
How to make yummy brownies without eggs, butter, and milk? Well, why not try black sesame? (跳轉中文版按此)
💁🏻This vegan brownie recipe I shared here is adapted from Lauren of Flora&Vino, an American blogger who promotes a plant-based diet (love her photography style!) Using a high portion of black sesame paste is the feature of this recipe.
As a newcomer in the vegan world, I was a bit skeptical when I first saw this recipe. However, as a fan of black sesame for long, I decided to give it a try. The result is surprisingly great.
Result: fudge-like, moist and dense
When black sesame paste replaced the egg and the butter in the dough, it has the texture of a lovely brownie: fudge-like, moist and dense. And it tastes better with a strong nutty flavor.
Only to remind the cocoa lovers that the flavor of black sesame is slightly overwhelmed in this recipe. Cocoa is a good combination in it but not the main theme. But for sesame lovers, every bite is heaven.
I usually prefer black sesame seeds for savory dishes, such as the noodles with sesame paste, which is common in Taiwan. I’ve also always preferred black sesame paste than white paste. This brownie recipe made me realize the new potential of black sesame use.
The secret: DO use a high-quality black sesame paste
If you’re worried that the aroma of black sesame is too strong, switch to white sesame paste or Tahini. Just don’t use sesame powder, as it has drained the oil. I use black sesame powder which is roughly grounded without oil extraction treatment. But remember DO use a high-quality black sesame paste to make this recipe work.
If the sesame paste you use already had sugar in it, you may reduce the portion of sugar in the recipe by half or more proportion to your taste.
As for the parts of this recipe that are different from the original one, firstly, I don’t have gluten-free flour on hand, I use regular low-gluten flour.
The sugar is replaced with maltitol to cut the calories in half. It’s a natural sugar substitute and great for baking, although according to some studies, it may cause side effects on some people. Still, I hadn’t felt any of them at all. And I added some extra olive oil for a smoother texture, so my version is not oil-free.
Below is my recipe, I spent about three full days researching and trying it out, hoping to find you go ahead and try it and response me your thoughts on it.
And if you like my recipe, do claps! Thanks! Don’t forget to follow my site so you could get my latest recipes!!! 🙏🏻
Ingredient:
＊ For 5 X5 pan serving
For brownie:
50g black sesame butter or sesame paste or tahini
60–80g maltitol or sugar
64g cake flour
21g cocoa powder
50ml nut milk
1/2 teaspoon cooking powder
1 tablespoon olive oil
For frosting:
1 tablespoon cocoa powder
2 tablespoons black sesame butter
1 tablespoon olive oil
1 tablespoon nut milk
1 -2 tablespoons honey vinegar or honey to your taste
For decoration
Sliced almonds, white sesame seeds to your taste
Directions
1. Preheat oven to 180 degrees for 10 minutes
2. Sift the cocoa powder, flour, Maltitol, and baking powder. Pour into a large bowl.
3. Then add the black sesame butter and olive oil to the bowl
4. Pour the nut milk into the bowl and stir well, adding one or two tablespoons more if it is too dry.
5. Place all the ingredients into the 5X5 baking pan. Smooth the surface.
6. Transfer it to the oven and bake for about 20 minutes.
7. Take it out of the oven. Be sure to let cool completely, then cut into squares with a knife to avoid sticking. (Or put it directly in the fridge overnight before cutting)
8. Start making the frosting for the decoration. Firstly, mix all of the frosting ingredients. Then sprinkle them on the brownies with a spoon
9. Garnish with white sesame seeds and sliced almonds and serve.
If you would like to see my demonstration, here is the video.
