Decadent Vegan Dark Choco Brownies Recipes

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.

VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Soak dates in 1 C warm water for 30 minutes- 1 hour (optional-can substitute 1/2 C sugar).
• Preheat oven to 350 and grease a 9x13 pan (for thinner brownies). For thicker brownies (over 1/2") use a smaller pan.
• Create flax eggs-combining ground flax with 6 T water. Stir and let set for 15 minutes.
• In a food processor, combine dates, soaking water, pears, and carrots. Blend until pureed.
• In a mixing bowl, combine dry ingredients (cocoa powder, flours, salt, baking soda). Stir to combine and mix in wet ingredients (milk, pureed mixture, vanilla, flax eggs).
• Fold in chocolate chips and pour into baking pan.
• Bake at 350 for 20-25 minutes until middle is mostly set. Top with marshmallows and broil for 1-2 minutes until browned.
• Remove and enjoy!

MOIST & DECADENT DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
• While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
• Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.