Here’s a great, simple recipe for vegan brownies. It’s really easy. I was kicking myself after making this for wasting money on boxed brownie mix for so many years.
Beware, I don’t eat much sugar. So, I don’t have much in this recipe. For a conventional American palette, you’ll want to use a lot more sugar - like try a whole cup or more.
- 1 Cup All Purpose Flour
- 1⁄4 Cup White Sugar
- 3⁄4 Cup Cocoa Powder
- 3⁄4 Tsp Baking Powder
- 1 Cup Plant Milk
- 3 Tsp Vanilla Extract
- 1⁄2 Cup Vegan Butter
- 1 Cup Vegan Chocolate Chips
First, preheat your oven to 350 degrees and line an 8x8 inch baking pan with parchment paper. Spray the parchment with oil as well.
Then, whisk together flour, cocoa, and baking powder in a large bowl. Mix until fully combined and there’s no pockets of flour. Then set this dry mix aside.
In a separate bowl, cream together the melted butter and sugar. Then mix in the plant milk and vanilla extract. This is your wet mixture.
Now, slowly stir the wet mixture into the dry until it is fully incorporated. However, be careful!
One of the keys to this recipe is to limit how much gluten you form in the batter. It takes a while to mix the dry ingredients in. But, don’t overmix.
Finally, gently fold in the chocolate chips and pour into your 8x8” baking pan.
Bake in the oven for 25-30 minutes. It’s done when you can poke a knife or toothpick in the center of the loaf and it comes out clean.
You should get 6-8 brownies. But, you’re going to want to eat them all right away. So, make extras!
It’s hard to find vegan chocolate in general, but especially so for chocolate chips. As of early 2022, Target seems to be the most reliable source near me.
Also, don’t refrigerate or freeze the brownies! It makes them deflate and get dried out.
For vegan butter, I use Earth Balance Original Buttery Spread.
And I use Chobani Oat Milk (unflavored) for the plant milk. This has a lot of sugar though. So if using a different brand, consider adding another quarter cup sugar.