The Best Vegan Brownie Recipe
Looking for the best vegan brownie recipe?
Well your search stops here!
I have several recipes here on my website for vegan brownies
But today I have settled on the one perfect recipe that fits every application!
It’s fudgy and chewy and it is ready in just under an hour!
I use it when I want to add brownie layers to my cakes
It’s great for individual treats like my Snicker’s Brownie recipe!
And of course it is the best for regular ol’ brownies for snacking!
Notes for Success:
I understand the measure for the baking powder and salt is interesting since who has a 2/3 spoon measure?
Measure out one teaspoon and then carefully scoop out about 1/3 of it leaving behind 2/3 for the recipe
Using a scale for the flour and other ingredients is the best for consistent perfect brownies!
Some people are opposed to using coffee in their recipes but coffee and chocolate are best friends!
Coffee brings out the best characteristics of chocolate so I hope you will try it!
You will not taste the coffee I promise! However if you prefer, you can use water instead.
For those who want to lighten up the sugar in this recipe I have used monk fruit sugar in place of the granulated sugar with great results
The Best Vegan Brownie Recipe
This recipe can be baked into any size pan you like, even cake layers. Just be sure to adjust the bake time since thinner layers will be significantly less bake time. The best way to measure done-ness is to do the toothpick test which will yield moist crumbs not raw batter
All Purpose Flour 2 cups (250g)
Baking Powder 2/3 teaspoon
Salt 2/3 teaspoon
Granulated Sugar 11oz (311g) *this is about 1½ cups + 1 Tablespoon
Vegan Butter 12 Tablespoons (170g)
Molasses 4 teaspoons (20ml)
Strong Brewed Coffee 5½ fluid ounces (162ml)
Semi Sweet Chocolate 3 ounces (85g)
Natural Unsweetened Cocoa Powder 1 cup + 2 Tablespoons (85g)
Vanilla Extract 2 teaspoons (10ml)
Chocolate chunks for topping 3 ounces (85g) *optional
Chocolate Chips for the batter 2/3 cup *optional
Prepare an 8″ x 8″ square brownie pan with pan grease & parchment paperpreheat the oven to 350°FBring the vegan butter & molasses to a boil in a small sauce panAdd the chocolate to the hot butter mixture and whisk smooth to melt the chocolateNext pour this into a large mixing bowl with the cocoa powder and whisk smoothNext add the sugar and vanilla extract & whisk smoothSift the flour, baking powder & salt directly into the chocolate mixture and stir just to combine, do not over mixAdd the optional chocolate chips to the batterSpread the brownie batter into the greased & parchment lined pan.Add the other measure of chocolate chunks to the topBake in a preheated 350F oven for 20-25 minutes or when a toothpick inserted into the center comes out with moist crumbs not raw batter.Remove from the oven to cool in the panCool completely before removing from the pan and cutting.
Fudge brownies will stay fresh at room temperature for about 4 days.
For longer storage refrigerate for up to a week or freeze for 2 months