Fudgy Vegan Brownies Recipes
FUDGY VEGAN BROWNIES
With wholesome ingredients and absolute decadence, anyone can enjoy these fudgy vegan brownies.
Provided by Gemma Stafford
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (180 degrees C) and line an 8-by-8-inch baking pan with parchment.
- Make the flax "eggs": Stir 2 tablespoons ground flax with 5 tablespoons water in a small bowl. Let sit for 15 minutes. (See Cook's Note.)
- Meanwhile, combine the almond flour, sugar, cocoa powder, baking soda and salt in a large bowl; set the dry mixture aside.
- In a medium, microwaveable bowl, melt 3 ounces (about 1/2 cup) of the chopped chocolate. Add the almond butter and stir to combine. Let cool slightly and stir in the coconut oil, then the maple syrup, vanilla and flax "eggs" and whisk until evenly combined.
- Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the remaining 2 ounces (about 1/3 cup) chopped chocolate.
- Transfer the batter to the prepared baking pan and bake until just set in the center, 20 to 25 minutes.
- Let cool completely to room temperature, then cut into squares. Serve or cover and refrigerate for up to 4 days or freeze and thaw for another time.
RICH, FUDGY VEGAN BROWNIES
Soooooo good - tastes just like a brownie should. Even the most experienced dessert eaters wouldn't guess they are vegan. Recipe from Vancouver magazine.
Provided by pollen
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift together the flour, sugar,cocoa, baking powder and soda, and salt.
- In a separate bowl, combine the coffee, soy milk, and oil.
- Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.
- Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).
- For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.
- (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).
DENSE, FUDGY VEGAN BROWNIES
My favourite bedtime snack! Tastes best when warmed in a 375F oven for 20 minutes before eating. Don't overbake!
Provided by YummySmellsca
Categories Bar Cookie
Time 43m
Yield 1 8x8, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and lightly spray an 8 x 8 baking pan.
- Mix pumpkin, Splenda, sugar and vanilla in a medium bowl.
- In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt together.
- Make a well in the center of the dry ingredients and add the pumpkin mixture.
- Mix until just combined, adding boiling water if required.
- Spread in prepared pan and bake 28 minutes, until center is firm.
- Cool completely before slicing.
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- Before you start making your brownies, add the 3 tablespoons of ground flaxseeds to a bowl and then pour over the 1/2 cup (120ml) hot water from the kettle. Leave it to sit while you prepare your other ingredients.
- Preheat the oven to 350°F (180°C) and spray a 9x9 square baking dish* with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Sift the all purpose flour and cocoa powder into a mixing bowl and add the baking powder and salt. Mix together.
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- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.
- In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
- Add the applesauce, coffee, canola oil, and vanilla. Whisk until smoothly combined. Fold in the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly under baked, and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine). Place the pan on a wire rack and let cool for at least 1 hour (these actually taste even better refrigerated overnight if you can stand the suspense). Lift onto a cutting board using the parchment handles. Slice and serve.
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