Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

Why Make This Recipe

Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream is a delightful dessert that offers rich flavors and a decadent texture. This recipe is perfect for those who appreciate the indulgence of fudgy brownies combined with the lightness of ladyfingers and creamy mascarpone. It’s ideal for vegans and anyone looking for a delicious treat that is free from animal products. The combination of the intense chocolate, the subtle coffee flavor, and the creamy topping makes for an irresistible dessert that everyone will love.

How to Make Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

Making this mouth-watering dessert is easier than it looks! We will walk you through the ingredient list and the steps needed to create this heavenly concoction that is bound to impress your family and friends. Get ready to take a trip to dessert heaven!

Ingredients

• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup coffee (for dipping ladyfingers)
• 8 oz silken tofu (for mascarpone cream)
• 2 tbsp maple syrup (for mascarpone cream)
• 1 tsp vanilla extract (for mascarpone cream)
• Ladyfingers (vegan)

Directions

1. Preheat the oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, mix together the all-purpose flour, cocoa powder, sugar, and salt.
3. In another bowl, combine vegetable oil, almond milk, and vanilla extract until mixed well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as it can make your brownies tough.
5. Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Keep an eye on the time to avoid overbaking.
7. While the brownies are baking, prepare the mascarpone cream. Blend the silken tofu, maple syrup, and vanilla extract until smooth and creamy.
8. Once the brownies are cool, quickly dip the ladyfingers in coffee. Avoid soaking them for too long, or they will become too soggy.
9. Layer the soaked ladyfingers on top of the brownies in a neat arrangement.
10. Spread the egg-free mascarpone cream on top of the ladyfingers, ensuring it covers them completely.
11. Chill in the refrigerator for at least an hour before serving to let the flavors meld together. Enjoy your creation!

How to Serve Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

Serve these delicious brownies chilled for the best texture and flavor. Cut them into squares and present them on a beautiful platter. You can garnish with cocoa powder, chocolate shavings, or fresh berries for a visually appealing dessert. A dollop of extra mascarpone cream on the side can enhance the experience even more!

How to Store Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

To store any leftovers, place the brownies in an airtight container in the refrigerator. They will remain fresh for about 3-4 days. If you want to keep them longer, consider freezing the brownies before adding the ladyfingers and mascarpone cream. To thaw, simply leave them in the refrigerator overnight before serving.

Tips to Make Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

• Use a high-quality cocoa powder for a rich chocolate flavor.
• If you like a more intense coffee flavor, add a bit of espresso powder to the brownie mix.
• Ensure your silken tofu is blended well to achieve a smooth mascarpone cream texture.
• Taste the mascarpone cream before spreading it on the brownies; you can adjust the sweetness with more maple syrup if needed.
• Let the brownies cool completely in the pan before slicing for cleaner pieces.

Variation

You can switch up the ladyfingers for sponge cake if you prefer a different texture. Additionally, for a deeper chocolate flavor, consider adding some chocolate chips to your brownie batter. You can also create a fruit topping by layering fresh berries or banana slices between the ladyfingers and mascarpone cream.

FAQs

1. Can I use non-dairy milk other than almond milk?
   Yes, any non-dairy milk like soy milk or oat milk will work perfectly in this recipe.
2. Is there a gluten-free option for this recipe?
   Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make this dessert ahead of time?
   Yes, it’s a great idea to prepare this dessert the day before serving; it will taste even better as the flavors meld.
4. How can I make the brownies more chocolatey?
   You can add 1/2 cup of vegan chocolate chips to the brownie batter for extra chocolate flavor.
5. Do I have to chill the dessert before serving?
   Chilling helps the flavors come together nicely, but if you’re in a hurry, you can serve it right after assembling.

Chef’s Tip

To achieve the best texture for your brownies, be careful not to overmix the batter. It’s okay if there are a few lumps! Let your brownies cool completely before cutting to get nice, clean edges. Enjoy!

Vegan Fudgy Brownies with Coffee Dipped Ladyfingers and Egg-Free Mascarpone Cream

A delightful dessert of rich vegan fudgy brownies layered with coffee dipped ladyfingers and egg-free mascarpone cream. Perfect for vegans and dessert lovers alike.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert, Snack

Cuisine: Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Brownie Ingredients

• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp salt

Mascarpone Cream Ingredients

• 8 oz silken tofu
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Additional Ingredients

• 1 cup coffee (for dipping ladyfingers)
• to taste ladyfingers (vegan)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, mix together the all-purpose flour, cocoa powder, sugar, and salt.
3. In another bowl, combine vegetable oil, almond milk, and vanilla extract until mixed well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.

Baking

1. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.

Mascarpone Cream Preparation

1. While the brownies are baking, blend silken tofu, maple syrup, and vanilla extract until smooth and creamy.

Assembly

1. Once the brownies are cool, quickly dip the ladyfingers in coffee.
2. Layer the soaked ladyfingers on top of the brownies.
3. Spread the egg-free mascarpone cream on top of the ladyfingers.
4. Chill in the refrigerator for at least an hour before serving.

Notes

Serve chilled for optimal texture and flavor. Consider garnishing with cocoa powder, chocolate shavings, or fresh berries. For storage, keep in an airtight container in the refrigerator for 3-4 days or freeze before adding toppings.