elegant sweets vegan

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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

    Comments

    • Aw, thanks so much, Sarah! So nice of you to say – we see a lot of room for improvement (we have lots of pretty funny outtakes at least πŸ˜‰ ) but it’s great to learn a new skill. Hope you had a lovely Xmas! x

    • Aw, thanks so much, Sally! Duncan will be so pleased to hear that as he chose the music and edited this piece πŸ™‚ Happy New Year to you too! x Ania

  1. Ania, these were great – really dark chocolately and gooey. I made 12, so timed them for small brookies rather than large, but found I had to put them back in the oven for another 8 mins or so cos they weren`t quite cooked in the middle and fell apart even when cold. No problem, though, cos what didnΒ΄t get eaten up immediately by the two vultures I live with (OK, I ate some crumbs myself, but purely in the interest of quality control, of course), got squidged together again and re-baked and they turned out fantastic! These will be great when my vegan sis-in-law and niece visit us in the summer. Thanks so much, and please keep on inventing yummy recipes for us to try! Sorry no picture, but they looked pretty much like yours – just a bit thinner – but that didn`t matter. Oh yes, I found the aquafaba took ages to whip up but it got there in the end. Might be encouraging for others to hear it takes much longer than egg whites but does eventually get stiff enough to pass the test of tipping the bowl upside down! 5 STAR RATING FROM ME! (sorry, couldn`t make stars below respond)

    • Hi Wendy,

      I’m so pleased to hear these brookies went down well with you and your family (ha ha about you living with two vultures. I know exactly what you mean, I live with one too πŸ˜‰ ) It’s interesting that you had to bake them for that much longer. I always find that 12 minutes (I tend to make 9) is spot on, however, it may be that my oven burns hotter than yours or something. Yes, I think you are right that AF takes longer to whip than egg whites but the good news is that you cannot over-whip them so if you catch yourself day dreaming (which I tend to do…) you will still be able to make your brookies πŸ˜‰ Thank you for lovely feedback and Happy New Year!

      Ania

      PS: sorry about the star rating, it had a small bug – Duncan has fixed it now. I took the liberty to add 5 stars on your behalf πŸ™‚

      • That`s good – they were definitely worth five stars. By the way, they were even BETTER a couple of days later. Before you congratulate me on my self-control that I even had one left a couple of days later, I must confess it was actually ear-marked for my son, but since he wasn`t at home, and I was so tired one afternoon and really needed something to go along with my cup of coffee … I had to promise to make some more soon”

        • Ha ha, Wendy, your story made me laugh out loud – I can imagine myself doing exactly the same πŸ˜‰ Glad to that they were a success! Ania

  2. Hi Ania,
    We are sugar free in my family so wondering which sugar sub would work best for brookies out of coconut sugar, maple syrup or agave and what quantities?
    Thanks!

    • Hi Fran,

      I’m sorry to say this but I’m not sure any of these would work as the meringue (which is the base for these cookies) will probably collapse and the batter will not be the right consistency. You are welcome to try – I hope I am wrong about this.

      Ania

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