Vegan Fudge Brownies
User Reviews
5
Vegan Fudge Brownies
Description
The Vegan Fudge Brownies recipe melts chocolate into boiling water combined with cocoa powder and espresso powder, then mixes sugar, oil, and vanilla for a moist, fudgy batter that's thickened by flour and baking powder. Chopped chocolate chunks add varied texture. Baking at moderate heat ensures a crackly crust and soft center, finishing with cooling for texture set.
Baking in a parchment-lined pan brushed with oil prevents sticking, while cooling for two hours allows the brownies to firm up for cutting. These brownies work well sliced for snacking or dessert.
Check ingredients for true vegan compliance, as some sugar and chocolate brands vary. Optional espresso powder enhances depth without overwhelming the chocolate.
Ingredients
- 1/2 cup vegetable oil plus more for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup water boiling
- 3 ounces unsweetened chocolate finely chopped
- 3/4 cup cocoa powder Dutch-processed
- 1 1/2 teaspoons instant espresso powder optional
- 2 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup bittersweet chocolate or semisweet chocolate, chunks or chips
Instructions
- Preheat the oven to 350°F (175°C) and adjust the oven rack to the lowest position.
- Line a 13-by-9-inch (33-by-23-cm) baking pan with parchment paper, making sure there’s some overhang past the edges of the pan. Brush the parchment with oil.
- In a medium bowl, combine the flour, baking powder, and salt.
- In a large bowl, whisk together the boiling water, unsweetened chocolate, cocoa, and espresso powder, if using, until well combined and the chocolate melts. Stir in the sugar, oil, and vanilla.
- Using a rubber spatula, stir the flour mixture into the chocolate mixture until combined. Stir in the chocolate chips or chunks.
- Scrape the batter into the prepared pan and smooth the top. Bake until the surface is crackly and a toothpick inserted halfway between the edges and center comes out with a few moist crumbs attached, 30 to 40 minutes.
- Let the brownies cool in the pan on a wire rack for 2 hours.☞ TESTER TIP: If you bake your brownies in a glass baking dish, cool them for 10 minutes in the dish, then remove and cool completely on a wire rack.
- Using the parchment overhang, lift the brownies from the pan and let the brownies cool completely on the wire rack, at least 1 hour and preferably overnight. Seriously. We can’t overstate the importance of these brownies being completely cool before you dive in. And they’re even better the next day, so you may as well just resist the temptation and wait until tomorrow.
- Cut into squares and serve. (Brownies can be stored at room temperature for up to 4 days.)
Notes
- Use vegan-certified chocolate chips and sugar to ensure the recipe fits a strict vegan diet.
- Cooling the brownies for two hours before cutting helps maintain their fudgy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 165kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 76mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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