Fudgy Vegan Brownies
Fudgy vegan brownies - these easy vegan brownies are seriously chocolatey and fudgy with a crisp, shiny top. They are made using simple, everyday ingredients and no egg replacers. Can be made gluten-free.
Servings 9 people
Ingredients
- 160 g (1 ⅓ cups) plain (all-purpose) flour (or buckwheat flour or a plain gluten-free flour blend)
- 60 g (½ cup) cocoa powder
- 1 teaspoon instant espresso powder (optional)
- ½ teaspoon salt
- 250 g (1 ¼ cups) caster (superfine) sugar (or granulated sugar)
- 120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block)
- 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
- 150 g (5 ⅓ oz) dark chocolate (about 70% cocoa solids) finely chopped
- 3 teaspoons vanilla extract
- 85 g (3 oz) chocolate chips
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, espresso powder and salt.
- Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.
- Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.
- Add the sifted dry ingredients and stir until fully combined. Gently stir through the chocolate chips, don't mix it too much at this point as you don't want them to melt into the batter.
- Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.
- Leave the brownies to cool completely in the tin before slicing them. Store in an airtight container at room temperature.
Notes
- See post above for tips, details, storage and freezing instructions and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Use a metal rather than a glass or ceramic pan. Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.
- If you prefer a slightly less gooey texture then you can add up to ½ teaspoon of baking powder.