Spare Spoons Kitchen
The Sweet Parlor · vegan · shelf-stable
“Bunker” Brownies
Fudgy vegan brownies built entirely from shelf-stable ingredients — coconut oil and egg replacer stand in for butter and eggs, with a glossy coconut-oil-and-cocoa frosting. Pantry chocolate for any day.
Effort ●●○○
Time ●●○○ Anytime
Vegan
Browniesamounts scale to match
12
Units
Ingredients
Gel the egg replacer first, and don't overbake. Whisk the egg replacer with water and let it stand so it thickens like beaten eggs — that's what binds the brownies. Pull them when the edges are set but the center still looks slightly underdone; they firm up as they cool.
Easier, if you like
- Skip the frosting and dust with cocoa or powdered sugar.
- Stir in nuts with the chocolate chips for crunch.
Method
Cook's notes
“Bunker” = shelf-stable — egg replacer and coconut oil mean no fridge ingredients, Stephan's prepper-pantry theme.
The frosting sets firm as the coconut oil cools — pop the pan in the fridge for a few minutes to firm it fast.
Underbake slightly for fudgy brownies; they continue to set out of the oven.
A flax egg (2 tbsp ground flax + 6 tbsp water) works in place of the commercial egg replacer.
Vegan as written; easy to make gluten-free
Vegan: it already is — coconut oil and egg replacer throughout.
Gluten-free: use a gluten-free all-purpose flour blend.