Last updated on August 10th, 2020 at 02:15 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.
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 deliciously gooey on the inside with that awesome crispy top we want. 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.
A Little Brownie History
Firstly, a big hi-5 to the US for creating my all-time favourite treat. It is widely recognised that brownies are an American creation. Thank you. From the bottom of my chocolate-loving heart, thank you.
Besides being completely delicious, the brownie we know and love is made even more appealing with the addition of a little folklore. Who doesn’t love a little story with their sweets?
One such story is that the brownie was a happy accident. Kissed by the kitchen gods, a housewife in Bangor, Maine was making a chocolate cake and failed to add baking powder. When the cake didn’t rise, she just cut it and served pieces of the flat cake.
Another story maintains that Bertha Palmer, hotel owner Potter Palmer’s wife and president of the Ladies Board for Managers for Exposition, ordered her pastry chefs to create a new dessert. She requested a sweet that would fit neatly in to a lunch box for guests at the Women’s Pavilion. The new dessert needed to be smaller than a layer cake but as easy as a pie to eat. And with that, the brownie was born.
Sources: Chocolate University Online & Mental Floss
OK, are you ready to make drool-worthy vegan brownies? Let’s do this.
Tips to Making Awesome Brownies
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.
- 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 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
- 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.
No Melting, No Creaming, No Fuss
Like I said, these vegan brownies are ridiculously easy. Simply combine the dry ingredients in a bowl. I use oil so you don’t even need to melt butter.
Stir the wet ingredients together and add them to the dry.
Transfer and smooth the thick batter in to your lined pan and bake until just cooked. 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)
Stop cooking when the middle is just set and only a few crumbs come away when tested with a skewer.
I always add a sprinkle of salt flakes to my brownies and maybe some chopped pecans and drizzled chocolate but they are perfect as is. Don’t be fooled by their vegan-ishness. These guys are pure chocolate bliss of the best kind. Enjoy, x.
Fudgy Vegan Brownies
Ingredients
- 1 cup all-purpose flour
- 1 and ½ tsp baking powder
- 1 and ¼ cups raw caster sugar
- ¾ cup cocoa powder
- 1 tsp fine salt
- ¼ cup corn starch
- 1 cup chocolate buds
- ⅔ cup water
- ½ cup + 1 tbsp sunflower oil or a neutral flavoured oil
- 1 tsp 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!
Nutrition
