Last updated on April 10th, 2021 at 01:14 pm
These little squares are pure chocolate heaven. And yup, they're 100% plant-based. Vegan brownies that are gooey, fudgy and so easy to prepare. No melting, no creaming and not a whisk in sight. Just stir, pour, lick the bowl and bake.
If you like your chocolate fix pure and uncomplicated, this is the recipe for you.
Why We Love This Recipe
Making really great vegan brownies is easier than you might think. So, we don't have eggs. No problem. And butter? Who needs it? These killer vegan brownies are just so good. They are:
- deliciously gooey on the inside with that awesome crispy top we want.
- super easy to make with no real technical skills required
- vegan!
- gluten-free adaptable
But, let me be clear; these are not healthy. I repeat, not healthy.
If you are after a healthier treat, check out my Flourless Tahini Caramel Black Bean Brownies or even my Vegan Gluten Free Chocolate Beetroot Cakes. They are both delicious and almost good for you.
These brownies are pure decadence. Traditional gooey goodness. I have made these for my family and neighbours and I promise you, they clean the plate every time.
OK, are you ready to make drool-worthy vegan brownies? Let's do this.
Ingredients and Substitutions
Cocoa powder: I use plain cocoa powder not Dutch-processed cocoa powder in this recipe. Just make sure you are buying a vegan cocoa powder.
Sugar: granulated sugar works best in this vegan brownie recipe. I use raw caster sugar but raw granulated sugar will work great.
Oil: sunflower oil is my preferred cooking oil but any neutral flavoured oil will work.
Chocolate buds: the sky is the limit! As long as they are vegan, you can use any chocolate you like. I use a dark chocolate.
How to Make Vegan Brownies Step- By-Step
You'll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process with images to guide you.
Step 1: Combine the dry ingredients in a mixing bowl. Also combine the wet ingredients in a separate bowl.
Steps 2 and 3: Add the wet mixture to the dry and stir until just combined.
Step 4: Transfer the batter to a prepared baking pan.
Step 5: Smooth the batter out as best you can and pop the brownie in the oven to bake until just cooked.
Stop cooking when the middle is just set and only a few crumbs come away when tested with a skewer.
Seriously, these are ridiculous.
Tips to Making Perfect Brownie
Brownies are simple perfection but there are a few tricks you can use to make yours work every time.
- Line your brownie pan with enough baking paper to hang over the edges. This will make removing the cooked brownie so much easier.
- Don't over-mix your brownie batter. Mix to combine and stop.
- Leave the brownies to cool completely before you cut in to them.
- To make brownies to die for, stir through a heap of chocolate chips or chunks. Besides giving you little pockets of melted chocolate, the additional chocolate makes the brownie super fudgy. The chocolate melts in to the batter as it bakes!
Cutting in to a Brownie
You are probably wondering why I'm telling you how to use a knife. You've been doing it since were 6, right?
Brownies are a different beast, that's why. All that gooeyness makes cutting a little trickier. So to get those lovely brownie squares:
- Wait until the brownies have cooled completely
- Take a good heavy, sharp knife and run it under hot water for 15 seconds before cutting.
- Wipe the knife clean between each cut.
I am all for eating brownies straight out of the pan with a spoon but if you want the squares, follow these steps.
Recipe Notes
Note 1: I have made these brownies in 2 different sized pans. When using my 21cm x 18 cm (8 x 7 inches) pan I bake the brownies for around 43 minutes - it's a deeper pan. My longer 27.9 x 17.3cm (11 x 7) is more shallow so I only bake for around 35 minutes (pictured)
Note 2: Add a sprinkle of salt flakes to the brownies and maybe some chopped pecans and drizzled chocolate. With brownies, more is more.
Note 3: It is better to undercook a brownie than overcook it. Always.
Recipe FAQs
You can! Just swap out the all-purpose flour for a gluten-free one and make sure you are using gluten-free baking powder.
We store our brownie in the refrigerator in a sealed container for up to a week. Simply warm them a little in the microwave for 20 seconds if you want to serve them warm.
You can. After they are completely cooled and ready to cut, either wrap them individually in parchment paper and foil (or a zip-lock bag) or wrap the entire slab before cutting. Pop the brownies in the freezer for up to six months. To thaw the entire slab, take it from the freezer and thaw at room temperature for an afternoon. Do the same for brownie squares but the thawing process will take less time.
I'm sorry, did I hear you say you need more chocolate? You are my kind of person:
Hungry for More Plant-Based Goodness? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates. If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
Fudgy Vegan Brownies
Ingredients
- 1 cup all-purpose flour
- 1 and ½ teaspoon baking powder
- 1 and ¼ cups raw caster sugar
- ¾ cup cocoa powder
- 1 teaspoon fine salt
- ¼ cup corn starch
- 1 cup chocolate buds
- ⅔ cup water
- ½ cup + 1 tablespoon sunflower oil or a neutral flavoured oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 160°C (320°F) and line a brownie tray with baking paper.
- Stir together the flour, baking powder, sugar, cocoa powder, salt, corn starch and chocolate buds in a large bowl to combine.
- In a separate bowl mix together the water, oil and vanilla.
- Add the wet ingredients to the dry and mix until just combined.
- Transfer the batter to the prepared brownie tray and smooth it out as best you can.
- Pop the tray in the oven and bake the brownie for 40 minutes or until just set. It is best to undercook a brownie than overcook. See the recipe notes for different cooking times.
- Remove the brownie from the oven and allow it to cool completely before cutting in to squares. Store in an airtight container at room temperature for up to 3 days or in the fridge for a week.
Notes
- Line your brownie pan with enough baking paper to hang over the edges. This will make removing the cooked brownie so much easier.
- Don't over-mix your brownie batter. Mix to combine and stop.
- It is better to under-bake brownies than over-bake, always.
- Leave the brownies to cool completely before you cut in to them.
- To make brownies to die for, stir through a heap of chocolate chips or chunks. Besides giving you little pockets of melted chocolate, the additional chocolate makes the brownie extra fudgy. The chocolate melts in to the batter as it bakes!
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