Vegan Brownies
User Reviews
5
Vegan Brownies
Description
The recipe begins by melting vegan butter, plant-based milk, and sugar together without boiling, then mixing in chopped chocolate and vanilla extract to create a smooth chocolate base. Flour and cocoa powder are then combined with the chocolate mixture before folding in chocolate chips, adding extra bursts of chocolate throughout the batter.
Baked in a lined 8-inch pan at 350°F for 23 to 25 minutes, the brownies should look barely set in the center to retain a gooey texture. Once cooled, they develop shiny tops and a fudgy, dense crumb. Using sweetened dairy-free chopped chocolate helps achieve a flavorful balance and the classic shiny surface.
These brownies keep well at room temperature for up to four days and can be enjoyed straight from the fridge or freezer. Vegan butter sticks such as Earth Balance and various plant-based milks are suitable, accommodating different dietary preferences or allergies.
Ingredients
- ½ cup vegan butter
- ½ cup plant-based milk vegan
- 1 ¼ cups granulated sugar
- 5 ounces chocolate chopped
- 1 tsp vanilla extract
- 1 ⅓ cups flour all purpose or gluten free 1 to 1 flour
- ½ cup cocoa powder
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add Vegan butter, Vegan milk and sugar to a skillet. Cook on low heat, stirring frequently, until sugar has dissolved. Do not bring to a boil.
- Once sugar has dissolved, remove skillet from heat. Add chopped chocolate and vanilla to the skillet. Stir until completely smooth and creamy.
- In a mixing bowl, add flour and cocoa powder. Pour the melted chocolate mixture in. Stir to combine.
- Fold in chocolate chips.
- Add batter to the lined square pan. Smooth out into one even layer.
- Bake for 23 to 25 minutes or until toothpick inserted in the middle comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- Use vegan butter sticks like Earth Balance for best texture and flavor.
- Any plant-based milk works; oat or coconut milk is good for nut allergies.
- Choose sweetened dairy-free chopped chocolate for optimal flavor and shiny brownie tops.
- Avoid boiling the butter, milk, and sugar mixture; heat only until sugar dissolves.
- Bake until brownies look barely set in the center to maintain a gooey texture.
- Store leftovers at room temperature for up to four days; brownies are enjoyable chilled or frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 58mg | 2% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 274IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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