Ok, here’s the deal. There are lots of vegan chocolate brownies that are absolutely delicious.

I even have a Vegan Black Bean brownie on my site that I LOVE. But there is usually something missing from vegan brownies…the crinkle. I don’t know why, but that always bugs me!

However as a vegan who cooks and bakes, I also know for some reason it can be challenging to get them to do that crinkle.

Just go for flavor and quit chasing the crinkle. I’d tell myself.

But why don’t they crinkle? What’s the crinkle all about? What do I have to do to get the CRINKLE!?

As you can see…my vegan chocolate brownies crinkle! So what is the answer?

I have absolutely no idea!

There is someone out there who can easily explain what is occurring I’m sure. But these were a total accident while I was testing chocolate cakes.

I’m of the opinion that sometimes you don’t need to ask questions, and you should just accept the gift.

So here you go.

yield: (1) 8-in cake pan

Crinkly Vegan Chocolate Brownies Ingredients:

1 1/2 cups whole wheat pastry flour

1/2 cup cocoa

3/4 cups light cane sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 cup prepared coffee

1/2 cup maple syrup

2 Tablespoons apple cider vinegar

1/4 cup refined coconut oil, melted

1 teaspoon vanilla

1/2 cup dairy- free semi sweet chocolate chips

Procedure in BAking Crinkly Vegan Chocolate Brownies:

• Preheat oven to 375 degrees.
• Line an 8-inch round cake pan with parchment paper. No need to be fancy, just lay strips across. Lightly spray with oil.
• In a large bowl sift the flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk until blended.
• In a separate container, mix prepared coffee, maple syrup, apple cider vinegar, melted coconut oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until mixed. Pour the batter out into the parchment lined pan. Set aside
• In a small bowl, add the chocolate chips. Microwave for 50 seconds then stir. Microwave again, in 20 second bursts, stirring well after each time, until they are melted.
• *Be careful it can burn easily! If it does, toss the batch and start again, and lessen your intervals.
• Dollop the melted chocolate around the surface of the brownie batter. With a chopstick, (or similar tool) reaching all the way to the bottom of the pan, swirl the chocolate around the brownie mix.
• Bake for 30-35 minutes. They are ready when a toothpick comes out pretty clean. Remember there are ribbons of chocolate running through there that will never get dry, so you may need to poke a couple of spots.
• The top will be shiny, and they will look pretty done. Mine baked for 32 minutes. Allow them to cool fully before cutting.
• The top has a crackle, and the insides are soft and moist. I don’t think anyone would be mad if you added some whole chocolate chips in there.
• If I didn’t have kids, walnuts might also make it in occasionally as well.

But you do you.