Vegan Brownies
These decadent, fudgy vegan brownies are so rich and chocolatey that no one will ever guess they are entirely plant-based.
Ingredients
- •1/2 cup melted coconut oil (110g)
- •1 cup granulated sugar (200g)
- •1 teaspoon vanilla extract
- •1/2 cup warm water (120ml)
- •3/4 cup all-purpose flour (95g)
- •1/2 cup unsweetened cocoa powder (45g)
- •1/4 teaspoon salt
- •1/2 cup vegan dark chocolate chips (85g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking pan or line it with parchment paper.
- 2
In a large mixing bowl, whisk together the melted coconut oil, sugar, and vanilla extract until well combined.
- 3
Add the warm water and whisk until the mixture is smooth and the sugar begins to dissolve.
- 4
Sift in the flour, cocoa powder, and salt. Use a spatula to fold the dry ingredients into the wet until just combined, being careful not to overmix.
- 5
Fold in half of the chocolate chips, then pour the batter into the prepared baking pan and smooth the top.
- 6
Sprinkle the remaining chocolate chips over the top of the batter.
- 7
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- 8
Allow the brownies to cool completely in the pan before slicing, as this helps them set into their signature fudgy texture.
💡 Chef tips
- For an extra depth of flavor, add a teaspoon of instant espresso powder to the dry ingredients to intensify the chocolate notes.
- Store these brownies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
- If you prefer a cake-like brownie, add an extra 1/4 cup of flour to the batter.
✅ How it should turn out
The finished brownies should have a shiny, crackly top with a dense, fudgy interior that smells deeply of rich dark chocolate.