Uploaded May 2026 | Updated September 2026, 1 week ago
The crackly top and fudgy, chewy texture rely on: 1. sucrose, 2. dissolving, and 3. at least a 2X concentration in the recipe's water. These experiments have also shown me that there needs to be an appropriate starch-to-sugar syrup ratio for the sugar to crystallize effectively, which is why it took me a couple more tries to get this recipe to work the way I wanted.
I glossed over many, many things in this short video, including how removing eggs also reduces structure and the presence of an emulsion-building ingredient, both of which can be addressed by increasing the amount of starch.
I don’t like posting recipes on here because I continually update my recipes, and keeping them in one place allows me to keep my work organized and accessible :)
It’s an easy base recipe and should be easy to modify for flavor (natural cocoa, extra chocolate or candies, freeze-dried fruit, etc.!) You can try the vegan brownies here:
sugarologie.com/recipes/vegan-fudgy-brownie
The crackly top and fudgy, chewy texture rely on: 1. sucrose, 2. dissolving, and 3. at least a 2X concentration in the recipe's water. These experiments have also shown me that there needs to be an appropriate starch-to-sugar syrup ratio for the sugar to crystallize effectively, which is why it took me a couple more tries to get this recipe to work the way I wanted.
I glossed over many, many things in this short video, including how removing eggs also reduces structure and the presence of an emulsion-building ingredient, both of which can be addressed by increasing the amount of starch.
I don’t like posting recipes on here because I continually update my recipes, and keeping them in one place allows me to keep my work organized and accessible :)
It’s an easy base recipe and should be easy to modify for flavor (natural cocoa, extra chocolate or candies, freeze-dried fruit, etc.!) You can try the vegan brownies here:
sugarologie.com/recipes/vegan-fudgy-brownie
