Best 2 Vegan Double Chocolate Brownies Recipes
Indulge in the ultimate vegan chocolate experience with our delectable Double Chocolate Brownies recipe, crafted with rich cocoa powder and luscious chocolate chips. These brownies boast a fudgy center and a crisp outer layer that will satisfy any sweet tooth.
Additionally, discover our collection of mouthwatering vegan dessert recipes, featuring the irresistible Chocolate Chip Cookies, the classic Vanilla Cupcakes with creamy frosting, and the heavenly Banana Bread bursting with banana flavor. Each recipe is meticulously curated with wholesome ingredients, ensuring a delightful treat without compromising on taste. Whether you're a seasoned vegan baker or just starting your plant-based journey, these recipes will guide you effortlessly towards creating exceptional vegan desserts that will impress your friends and family.
VEGAN CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 350°F (180°C). Spray a 9 x 9 inch square dish with non-stick spray and cut parchment paper so that the bottom of the dish is lined and there is overhang over the sides so you can easily lift out the whole tray of brownies when they're baked. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the brown and white sugar, baking powder, salt and instant coffee powder and mix together.
- Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Allow it to curdle and then add to the mixing bowl.
- Add in the melted coconut oil and vanilla extract and stir it into a thick batter.
- Add the melted vegan chocolate and fold it into the batter.
- Add the chocolate chips and chunks and stir into the batter. The batter will be extremely thick.
- Spoon the batter out into the prepared baking dish and smooth down with the back of a spoon.
- Place extra chocolate chunks and chocolate chips on top.
- Place into the oven and bake for 30 minutes if you want them extremely gooey or 40 minutes if you want them super fudgy but not gooey. The brownies in the photos were baked for 40 minutes.
- When baked let them cool for around 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang to lift out the whole tray. Place it onto a wire cooling rack and let it cool completely before cutting. If you cut the brownies when they are still quite warm, they will be harder to cut.
- To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. Then dip the knife again, dry it off and cut the next section and repeat until you have cut all the squares. This simultaneously allows you to cut perfect squares and makes the chocolate in the brownies all melty as you cut them.
Nutrition Facts : ServingSize 1 Brownie, Calories 401 kcal, Sugar 27.8 g, Sodium 127 mg, Fat 23.2 g, SaturatedFat 16.9 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 4.8 g
VEGAN DOUBLE-CHOCOLATE BROWNIES
From Vegetarian Times September 2008, these are delicious brownies, that just happen to be vegan. But if you don't tell, no one will know, they are terrific! Feel free to add nuts or other goodies. You'll make these a bunch, so try something different each time. I've also made them in a mini muffin pan topped with red/green M&Ms for Christmas.
Provided by Wish I Could Cook
Categories Bar Cookie
Time 35m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat 9-inch-square baking pan with cooking spray.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
- Melt chocolate chips with canola oil in double boiler, stirring until smooth. (Or heat in the microwave, stirring every 30 seconds until smooth.).
- Remove from heat, and whisk in banana and sugar.
- Combine soymilk, flaxseed meal, and vanilla in measuring cup, then fold into chocolate mixture.
- Stir chocolate mixture into flour mixture until just combined, then spread in prepared baking pan.
- (If topping with M&Ms, sprinkle them on now.).
- Bake 20 to 25 minutes, or until toothpick inserted 2 inches from side of pan comes out dry, but middle is still soft.
- Cool in pan on wire rack, then cut into 16 squares.
Tips:
- Use a combination of almond butter and mashed banana for a fudgy, moist texture.
- Add a teaspoon of instant coffee powder to enhance the chocolate flavor.
- For a crispy top, sprinkle a bit of sea salt before baking.
- If you don't have dairy-free chocolate chips, you can use chopped dark chocolate or cacao nibs instead.
- Be careful not to overmix the batter, as this can result in a tough brownie.
- Allow the brownies to cool completely before cutting them, as this will help them hold their shape.
Conclusion:
These vegan double chocolate brownies are the perfect treat for any chocolate lover. They're fudgy, moist, and packed with rich chocolate flavor. Plus, they're made with simple, wholesome ingredients that you can feel good about. Whether you're looking for a decadent dessert or a guilt-free snack, these brownies are sure to hit the spot.
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