You may or may not be thinking…haven’t you already posted a recipe for vegan brownies? Yes, that is true…but trust me these are even better.
I slightly altered the ingredients and measurements. It resulted in an even more fudgy texture, slightly crackly top, and ultra chewy mouthfeel. The brownie you have been dreaming of? I got you.
What changes did I make?
Although coconut oil may be a bit healthier than vegan butter I wanted to make these the best brownies they could be. Since butter has a higher fat content, it will aid the sugar in creating a nice crackly top. It also helps with the moist and fudginess of the brownie.
The original recipe had more flour, however, the last thing I want are these brownies to be cakey so I decreased the flour from 2 cups to 1 1/2. What happened? even more fudgy action!
I also did a bit of research on the science of baking an ultimate brownie and they recommended that you melt butter, get it hot, and stir in the sugar vigorously. This helps with the crackly top and chewy texture.
These brownies are…
- Oh so fudgy
- 100% vegan
Fudgy, chewy, and melt in your mouth vegan brownies.
- 1 3/4 cup unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp espresso powder
- 1/2 cup hot melted vegan butter
- 1 1/2 cups organic cane sugar
- 1/2 cup cocoa powder
- 1 1/2 cups unsweetened non-dairy milk
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
- 1 1/2 cups vegan chocolate chips
Preheat oven to 350 degrees. Grease an 8x8 square baking dish or line with parchment paper.
Prepare flax egg by whisking flaxseed meal and water. Set aside.
In a large bowl, whisk together flour, baking powder, salt, and espresso powder. In a smaller bowl, add the hot melted butter and vigorously stir in the sugar until thick and incorporated.
In a liquid measuring cup, measure out the milk. Whisk in the flax egg and cocoa powder until smooth. Pour both the milk and butter mixture into the dry. Whisk until smooth. Fold in the chocolate chips.
Pour batter into the prepared baking dish. Bake for 35-37 min until toothpick inserted comes out clean. That is okay if there is a bit of crumb on the toothpick, slightly underbaked brownies are OK 🙂
Cool for 10 min. before slicing to enable the crust to crack a bit. Enjoy!
Hello, just wondering if I can sub coconut oil for butter? And also how many brownies does this recipe make?
Softened (not liquid) coconut oil may work instead of butter. I would opt for refined coconut oil if you don’t want a coconut taste.
The recipe makes nine large brownies.