Fudgy Vegan Brownies
Incredibly rich and indulgent brownies that are super fudgy and chocolatey. They are completely vegan without the use of egg replacers or aquafaba!
Servings: 16 brownies
Calories: 203kcal
Ingredients
- ½ cup (90g) dairy-free dark chocolate coarsely chopped
- ¼ cup (60ml) vegetable oil
- 1 ½ cups (300g) unrefined dark muscovado sugar OR dark brown sugar I used Billington's
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (120ml) almond milk warm
- 2 teaspoons vanilla extract
- 1 cup (125g) plain/all-purpose flour
- ½ cup (90g) dairy-free chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the chocolate, oil, sugar, cocoa powder, and salt into a large microwave-safe bowl.
- Heat in 30 second intervals, stirring after each one, until the chocolate is melted, everything is combined, and the mixture is very warm/hot to the touch.
- Add the milk and vanilla, and mix until combined.
- Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour the batter into the prepared pan and bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into squares.
Video
Notes
Brownies stay fresh, stored in an airtight container, in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1brownie | Calories: 203kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 36mg | Fiber: 1g | Sugar: 24g