Vegan Brownies
Craving an extra-chocolatey dessert while following a vegan diet? Satisfy that yearning with these dense, chewy, and incredibly fudgy vegan brownies. Fudge brownie enthusiasts will be pleasantly surprised by this recipe, as it proves that a rich, intensely chocolatey, and extremely fudgy brownie can be made without eggs or dairy. Don't just take our word for it—whip up a batch and taste the goodness for yourself, or bring a pan to your next holiday gathering; both vegans and non-vegans won't be able to resist this decadent treat.What's in these vegan brownies?To craft our chocolate brownies vegan-friendly, we replaced butter and eggs with non-dairy alternatives and opted for bittersweet non-dairy chocolate. Instead of butter, we used coconut oil, and for thickness and creaminess, a combination of non-dairy milk and cornstarch. Rest assured, this vegan dessert will win over every fudgy brownie enthusiast.Which chocolate to use?You can use any non-dairy chocolate chips or chocolate bar—just double-check the ingredients to ensure it's vegan-friendly. Our recipe uses bittersweet chocolate, which contributes to the rich and fudgy texture, but feel free to experiment with your favorite vegan chocolate.Storage.Any leftover brownies should be stored in an airtight container in the fridge for approximately 5 days, or at room temperature for about 3 days.
Ingredients
- 4 oz. bittersweet chocolate, roughly chopped
- 1/3 c. refined coconut oil
- 1/2 tsp. instant espresso powder (optional)
- 3/4 c. granulated sugar
- 1/3 c. unsweetened nondairy milk, room temperature
- 1/2 tbsp. cornstarch
- 1 c. all-purpose flour
- 1/4 c. dutch process cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
Instructions
- Preheat oven to 350° and line a 8"-x-8" pan with aluminum foil.
- Combine chopped chocolate and coconut oil in a large microwave-safe bowl. Microwave on medium power in 30 second increments, stirring in between, until chocolate is completely melted. Whisk in espresso powder if using, then whisk in sugar, milk, and cornstarch..
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet ingredients until just combined, then transfer to prepared baking pan. Spread batter into an even layer that reaches the edges of the pan, and bake until a toothpick inserted in the center comes out mostly clean, 25 minutes. Let cool 10 minutes before removing from pan. Slice and serve, or let cool completely before slicing.
Nutrition
Calories: 2321kcalCarbohydrates: 322gProtein: 23gFat: 114gSaturated Fat: 87gSodium: 1298mgPotassium: 974mgFiber: 18gSugar: 212gCalcium: 366mgIron: 13mg
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