Our Chocolate Love and Lack of Vegan Brownies
We’ve made a lot of brownies through the years, but the vegan years have been lean on these treats. Not because we don’t love, LOVE brownies, but because the recipes didn’t work to our standards. Vegan brownies shouldn’t disappoint. They need that fudgy taste under the crispy top crust with a rich chocolate flavor that makes your mouth a happy place.
A vegan brownie should not be complicated to make or require unusual ingredients. When you’re craving a chocolate treat, the last thing you want to do is spend hours making it. We have hardcore chocolate connoisseurs in our family, and we know: when the need hits, you must commit!
We love our chocolate fudge, chocolate cakes, chocolate pudding, chocolate candy, chocolate chip cookies, and chocolatey hot fudge sauce. And for a quick, throw-together recipe while tv commercials are on, we make our favorite chocolate drink. But vegan brownies hadn’t been on our bingo card for a while. A very looooong while.
Vegan Brownies For All, Finally!
So, it took lots of trial and error to find the right recipe to satisfy that vegan brownie desire. In fact, it’s been about 12 years since we had a dedicated vegan brownie recipe that checked all the boxes. There were so many failures and so much disappointment. It was heartbreaking in a chocoholic kind of way.
BUT!! This vegan brownie recipe has been a game-changer. No more liquid centers, or dry, overly cakey renditions to sigh sadly over. I’ve had to make it many times now (for the sake of science and verifiable proof, of course), and I’m happy to say it continues to work. Finally, the happy sigh of relief!
We really like to embellish our brownies- lacing them with walnuts and topping them with chocolate frosting, too. But whether you enjoy yours simple or extra, this vegan brownie recipe is a perfect fit.
Going to make some right now for the football game today, because even if that doesn’t go the way we hoped, I know the vegan brownies will still be a winner!
GO TEAM VEGAN BROWNIES!!
Assemble the vegan brownies ingredients
Mix coffee and ground flaxseeds in a small bowl; gently melt chocolate in a microwave-safe bowl; gently melt butter in a large mixing bowl.
Combine butter and brown sugar, then add the wet ingredients (melted chocolate, coffee/flaxseed mixture, and vanilla). Mix well.
Sift the flour, cocoa or cacao powder, baking powder, and salt into the wet mixture. (If you don’t have a sieve/sifter, mix or whisk dry ingredients in a medium bowl, breaking up any clumps and mixing well, before adding to the wet batter.)
After the mixture is combined (but don’t overmix), add chopped nuts, if using.
Spread batter into the prepared 8×8-inch baking pan, smoothing the top.
Bake for 25-30 minutes in a preheated 350F/180C oven. When brownies are puffed, and edges look drier, they are done. Cool completely on a wire rack. The brownies will settle down and firm up as they cool.
Chocolate-frosted vegan brownies
chocolate-frosted vegan brownies with chopped nuts
Ingredients
Equipment
Method
- Preheat the oven to 350F/180C, then line the baking pan with parchment paper over 2 sides for easy lifting and removal. If not using parchment, lightly grease the bottom of the pan with vegan butter or oil.
- Mix the coffee and ground flaxseed in a small bowl, then set aside.
- In a microwave-safe bowl or on the stovetop, heat the chocolate chips (or chopped chocolate) until just melted. Be careful not to overcook it. (I microwave in 15-second increments, stirring well between each, just until no lumps remain). Set aside.
- In a large bowl, mix slightly melted butter with brown sugar until combined. Then add the coffee/flax mixture, the melted chocolate, and the vanilla.
- Sift the flour, cocoa powder, baking powder, and salt directly into the wet ingredients. (Or whisk the dry ingredients well in a separate bowl, breaking up any clumps, then add to the wet ingredients.) Mix until combined, but don't overmix.
- Add in chopped nuts if using.
- Spread brownie batter into the baking pan and level it out. Bake for 25- 30 minutes. They should look drier around the edges, but the center will appear wetter looking. and they will be puffed up. They will firm up and settle down as they cool. Fully cool them before slicing.
- Add frosting and top with nuts when they are cool, if using.
- Beat butter until light. Mix the coffee granules into the milk, microwaving for a couple of seconds if clumpy, then mix again to combine. Then combine all ingredients until fluffy.
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