Vegan Brownies (Fudgy, Chewy)

These eggless crackle top brownies would make a perfect go-to for when you need a dessert in a pinch. They are rich, chocolatey and completely vegan.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 523

Author Jhanelle Golding

Equipment

9-by-9 inch square baking pan
Saucepan
Stand mixer or mixing bowls

Ingredients

8 oz (227 g) dairy-free chocolate chopped (I used a bar with 70% cocoa)
1 cup (85 g) dutch-processed cocoa powder
½ cup (113 g) vegan butter stick or margarine (not unsalted) melted
1¾ cups (350 g) granulated cane sugar
½ cup (113 g) light brown sugar
1 teaspoon instant espresso powder
1 tablespoon vanilla extract
½ teaspoon salt or 1 tsp if the vegan butter is unsalted
½ cup (130 ml) soy milk
1½ cups (200 g) unbleached all-purpose flour spooned and levelled
¼ teaspoon baking powder

Instructions

Place a rack in the middle of the oven and preheat to 350°F (180°C).
Line a 9-by-9 inch baking pan with parchment paper or foil brushed lightly with oil. Allow the paper or foil to overhang the sides for easier lifting.
In a small saucepan, heat the vegan butter on low until melted and bubbly. Remove it from the heat, then stir in the chocolate until melted and smooth. Set it aside.
½ cup vegan butter stick or margarine (not unsalted), 8 oz dairy-free chocolate
Combine the granulated sugar, brown sugar, espresso, vanilla, salt, and soy milk in a large bowl. Mix with a hand or stand mixer to combine, gradually increasing from low to high speed.
1¾ cups granulated cane sugar, ½ cup light brown sugar, 1 teaspoon instant espresso powder, 1 tablespoon vanilla extract, ½ cup soy milk, ½ teaspoon salt
Add the melted chocolate and mix until smooth. Sift in the flour, baking powder, cocoa powder. Fold in using a silicone spatula until combined.
1 cup dutch-processed cocoa powder, 1½ cups unbleached all-purpose flour, ¼ teaspoon baking powder
Pour it into the pan and bake for 25-30 minutes. The brownie should be set around the edges and still moist but cooked through in the middle. A skewer or toothpick inserted should come out slightly sticky (not watery), and the sugar granules should be melted or dissolved. Different ovens can vary in temperature. Add an extra 10 to 15 minutes to the bake-time only if needed.
Cool completely on a rack before lifting it out of the pan, cutting and serving.

Notes

Any vegan chocolate will work in this recipe, and the intensity of the finished brownies can vary based on the chocolate percentage you choose.

If you eliminate the instant espresso powder, flavoured chocolate bars, such as orange or raspberry, can be used to flavour the brownies.

Instant espresso powder will give the most intense coffee flavour. Instant coffee powder will work in a pinch but must be dissolved in the soy milk as the granules are larger than in espresso powder.

Oat and coconut milk are good substitutes for soy. Keep in mind that coconut milk will add a coconut flavour to the brownies, so you may want to choose plant-based milk that is more neutral in taste.
Plant-based milk with thinner consistencies, such as almond milk, would make the batter thinner so longer a baking time may be necessary.
Try adding vegan-friendly toppings before baking, including candy, marshmallows, vegan peanut butter cups, etc.

Store for up to three to four days at room temperature in an airtight container. They may be kept frozen for four to six months.

Nutrition