Chewy Vegan Brownies
Chewy vegan brownies - these eggless and dairy free brownies are perfect if you like a dense, chewy, fudgy, intensely chocolatey brownie. Easy to make and so satisfying!
Servings 9 people
Ingredients
- 150 g (1 ¼ cups) plain (all-purpose) flour
- 70 g (¾cup + 1 Tbsp) cocoa powder
- ½ tsp baking powder
- 1 tsp instant espresso powder
- ½ tsp salt
- 120 ml (½ cup) unsweetened non-dairy milk (soy is best)
- 80 g (⅓ cup) unsweetened non-dairy yogurt (coconut or soy)
- 300 g (1 ½ cups) caster (superfine) sugar
- 100 g (3 ½ oz) dark chocolate (I used 70%) chopped
- 60 g (2 oz) cocoa/cacao butter (or coconut oil or vegan block butter) chopped
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20cm/8inch square metal cake tin and line with baking parchment.
- Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.
- Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not yet simmering.
- Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.
- Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.
- Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.
- Bake for 20-30 minutes, until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them.
- Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.
Notes
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*