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Vegan Brownies Recipe

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Ultra-fudgy, rich, and decadent vegan brownies that rival any traditional recipe! These one-bowl brownies are intensely chocolatey, perfectly moist, and have that coveted crackly top. No one will guess they’re completely plant-based!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil (or melted refined coconut oil)
  • ½ cup unsweetened plant-based milk (almond, soy, or oat)
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee or espresso powder (optional, enhances chocolate flavor)
  • ½ cup vegan chocolate chips (plus extra for topping)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal, or grease it thoroughly with non-stick spray.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of leavening and prevents cocoa clumps.
  3. Combine Wet Ingredients: Create a well in the center of the dry ingredients. Add the vegetable oil, plant-based milk, vanilla extract, and instant coffee powder (if using) directly into the well.
  4. Stir the Batter: Using a whisk or wooden spoon, gently stir the wet ingredients into the dry ingredients. Mix just until everything is combined and no flour streaks remain. The batter will be thick and glossy. Don’t overmix or you’ll develop the gluten and end up with tough brownies.
  5. Add Chocolate Chips: Fold in the vegan chocolate chips, reserving a few tablespoons to sprinkle on top if desired.
  6. Transfer to Pan: Pour the brownie batter into your prepared baking pan. Use a rubber spatula to spread it evenly into the corners. Sprinkle the reserved chocolate chips on top.
  7. Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should look set and slightly crackly. For fudgier brownies, bake on the shorter end; for more cake-like brownies, bake a bit longer.
  8. Cool Completely: Remove from the oven and place the pan on a wire cooling rack. Let the brownies cool in the pan for at least 30 minutes, then use the parchment overhang to lift them out. Allow them to cool completely before cutting for the cleanest slices.
  9. Slice and Serve: Using a sharp knife (wiped clean between cuts), slice into 16 squares. Serve at room temperature or slightly warm with a scoop of vegan ice cream!

Notes

  • For extra fudgy brownies, slightly underbake them and let them cool completely – they’ll firm up as they cool.
  • The instant coffee is optional but highly recommended! It doesn’t add coffee flavor; it makes the chocolate taste more intense.
  • Store brownies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
  • These brownies freeze beautifully for up to 3 months. Thaw at room temperature before enjoying.
  • For perfectly clean cuts, refrigerate the brownies for an hour, then use a hot, dry knife, wiping it clean between each cut.

Nutrition

Find it online: https://focialy.com/vegan-brownies-recipe/