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Vegan Brownies
These brownies are fudgy, chocolaty, moist and super indulgent! Just the way a brown should be!
I always try to reduce added sugars where possible when baking. Today I did no such thing. Today I went all out and even added a lot of chocolate.
These brownies are definitely hitting all the right chocolate spots. If I could, I would have these brownies every weekend...
REASONS YOU WILL LOVE THESE BROWNIES
they are fudgy and moist
the bitterness from the dark chocolate combines so well with the sweetness from the brownie batter.
the hazelnuts add a lovely crunch
these are so easy to make
and soooo delicious!
you can freeze left-overs, simply let them thaw at room temperature again.
TEAM FUDGY OR TEAM CAKEY
In my personal opinion a good brownie should be moist, fudgy, maybe a thin crinkle layer on top, but definitely with lots of chocolate puddles and a some nuts.
If you prefer your brownies a bit fudgier, reduce the baking time.
If you prefer your brownies a bit more cakey, bake them for a couple minutes longer.
CHOCOLATE
I find the darker the chocolate, the better! Anything from 70% cacao and more is great.
For a vegan friendly brownie, make sure the chocolate is vegan.
NUTS
Hazelnuts are probably my favourite nut to use when it comes to brownies, but almonds, macadamia nuts and Brazil nuts are great too. If you don't like or have nuts, you can just leave that out.
ALTERNATIVE OPTIONS
You can add a few dried sour cherries to add some tartness.
You can substitute the dark chocolate with vegan milk chocolate, but it will make the brownies even sweeter.
OTHER CHOCOLATE + BROWNIE RECIPES
VEGAN FUDGY BROWNIES
Fudgy and super indulgent, these will definitely satisfy the chocolate cravings.
Serves 12 - 16 pieces
Baking tray size: 8 x 8 inch / 20x20cm
Prep time: 15 min
Baking time: about 20 - 30 min
Total time: 45 - 50 min, plus cooling time
INGREDIENTS
75g vegan butter, melted and warm
250g cane sugar
1 tsp vanilla paste
40ml almond milk
40ml black coffee (or more almond milk)
75g cacao powder, unsweetened
100g all purpose flour
3/4 tsp baking powder
1/4 tsp salt
TO FINISH
100g dark chocolate (roughly chopped) or dark chocolate chips
30g hazelnuts
INSTRUCTIONS
Preheat the oven to 175 C or 350 F
Prepare a baking tray by greasing and lining it with baking or parchment paper.
Whisk together the vegan butter with the sugar. Add the almond milk, coffee and vanilla paste and mix again.
Add in the cacao powder, flour, baking powder and salt and mix until well incorporated.
Add the dark chocolate chunks and nuts and give a quick mix.
Transfer the batter into the prepared baking tray and bake for 20 - 30min* or until baked to your liking.
Remove the cake from the oven and let the cake cool in the baking tray for 20 - 30min before removing the cake from the tin.
Let the cake cool completely before slicing into pieces.
NOTES
* Depending on your oven and the constancy you want:
If you prefer your brownies fudgy, bake for about 20min
If you prefer your brownies a bit more cakey, bake them for a couple minutes longer.
These brownies freeze well. Simply take them out to defrost at room temperature for an hour or so.
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