Name: Bread Brownies (Vegan)
Prep time: 20 min
Yield: 8
Cuisine: Vegan
Ingredients: 5.3 oz stale bread; 1.25 cups soy milk (up to 1.5 cups); 1/4 cup brown sugar (+ extra for the surface); 1/4 cup unsweetened cocoa powder; 1.8 oz dark chocolate (great for recycling Easter eggs); 1.8 oz candied fruit (orange); 1 orange; 0.9 hazelnuts (about 1 oz)

I saw many brownie recipes online, the famous American chocolate desserts. Could I have missed the chance to try them? Only that my brownies are not typical, nor American, but they are bread brownies, born by mistake. 😄

Let me tell you how it went.

My initial intention was to revisit the bread cake recipe in a vegan version.

Clearly, I was not very skilled with the proportions. I wanted to eyeball it by adding a bit of this and a bit of that, adding here and taking away there, and in the end, I got a sort of… pancake. 😅 Well, I thought, experiment failed.

Then I took the “pancake” out of the pan, cut it, and… mmmmh! it looked very chocolaty! And after tasting it, I exclaimed, “Wow, not bad at all!”

I cut the cake into squares because for such a low dessert, it seemed the most suitable cut, and only after cutting them did I realize… they were brownies! 😄

Maybe I should have titled this recipe “accidental brownies.” 😃

Anyway, in the end, I submitted them to the family’s jury, and they were gone in no time!

I recommend them! They are super delicious!

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🍫 Looking for more chocolate ideas? 👇

Difficulty: Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Vegan
Seasonality: All seasons

Ingredients

5.3 oz stale bread
1.25 cups soy milk (up to 1.5 cups)
1/4 cup brown sugar (+ extra for the surface)
1/4 cup unsweetened cocoa powder
1.8 oz dark chocolate (great for recycling Easter eggs)
1.8 oz candied fruit (orange)
1 orange
0.9 hazelnuts (about 1 oz)

Tools

Baking Pan square 8×8

Steps

Cut the stale bread into pieces, put it in a bowl and soak it with soy milk.
Add the sugar, mix and wait for the bread to absorb the liquid (an hour or less if the bread is not too dry).
Meanwhile, chop the chocolate into pieces.
Dice the candied peels.
👉 I used the last candied orange peels I had left from my last batch. They can be replaced with grated orange zest or store-bought candied fruits.
Roughly chop the hazelnuts with a knife.
Juice an orange and pour the juice over the bread already moistened with soy milk.
Mix.
Add the cocoa powder, chopped chocolate, candied peels, and chopped hazelnuts to the mixture.
Blend everything together.
Line a baking pan (mine is 9.5 inches) with parchment paper and pour the mixture into it.
Level it with the back of a spoon.
Sprinkle the surface with brown sugar, which will form a crust during baking.
Bake in the oven at 356-392°F for 45 minutes.
Remove the dessert from the pan and cut it into squares.
👉 If you use a round pan, as I did, the edge pieces won’t be perfectly square, but no worries. 😃😉
Great when warm. Even better the next day. 😋
Enjoy!