The Best Vegan Brownies
Look no further for the best vegan brownies because this recipe is the one! It promises a rich, chocolatey flavor, perfectly fudge-like texture, and a heavenly crackly top for the ultimate brownie dessert.
Servings 16 pieces
Calories 186kcal
Equipment
- Double boiler melting pot
- Non-stick square pan (8-inch / 20 cm)
Ingredients
- 6 oz Dark chocolate
- 6 Tbsp Vegetable oil
- 1+½ cup Cane sugar
- ½ cup Water
- 2 tsp Vanilla extract
- ½ cup Cocoa powder
- 1+½ cup All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Sea salt
Instructions
- Preheat oven to 325°F/160 C.
- Line an 8x8”/20cm x 20cm* baking pan with parchment or grease very well.
- Combine chocolate and oil in a double broiler melting pot over a pot of simmering water. Heat until just melted, stirring to combine. Set aside.
- In a small saucepan combine the sugar and water over medium heat until just simmering, swirling a couple times to dissolve. Do not allow it to boil.
- Once dissolved, pour slowly into the chocolate mixture while whisking. The chocolate will initially become thick, but will thin out once all the sugar syrup is added. If you add them all at once, the texture will be off.
- Whisk in the vanilla extract.
- Whisk in the cocoa powder until smooth.
- Stir in flour, baking powder, and salt until just combined. Do not overmix.
- Pour into the prepared baking pan and level out.
- Bake for 30-35 minutes or until a skewer inserted comes out with a slight cling of moist mixture, but not gooey liquid.
- Allow to cool completely in the pan before cutting into 16 squares.
Notes
*Can also use a 9x9”/23cm x 23cm for thinner brownies. Bake for a shorter period of time: 28-32 minutes.
Read expert tips to make sure you have the perfect vegan brownies at the end.