Fudgy Vegan One Bowl Brownies Recipes

FUDGY VEGAN ONE-BOWL BROWNIES

Fudgy Vegan One-Bowl Brownies image

These are based on the brownies my mom made when we were little, but I "veganized" them so I can continue to enjoy them every once in a while now! One of the best comfort food desserts out there and you only have to muck up one mixing bowl. NOTE: I have been playing around with this recipe in search of the perfect vegan brownie. I've changed the recipe from the one I had originally posted - these brownies and dense and fudgy, the closest I've come to a "real" brownie!

Provided by KDub275

Categories Bar Cookie

Time 25m

Yield 1 8, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup granulated sugar
1/4 cup cocoa
1/2 cup cold water
1/2 cup vegetable oil
2 tablespoons applesauce

Steps:

Preheat oven to 350 C and spray an 8x8 baking dish with baking spray.
Put ingredients in large mixing bowl in order given.
Beat with whisk just until smooth.
Pour into pan and bake for about 22-25 minutes - timing depends on the size of pan used and how hot oven is, so watch carefully after about 20 minutes!

Nutrition Facts : Calories 148.8, Fat 7.1, SaturatedFat 1, Sodium 48.8, Carbohydrate 21.1, Fiber 0.7, Sugar 12.5, Protein 1.3

DENSE, FUDGY VEGAN BROWNIES

Dense, Fudgy Vegan Brownies image

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

Ingredients

1 cup pumpkin puree
1/4 cup Splenda granular
1/4 cup dark brown sugar
1 tablespoon vanilla (or any flavouring of your choice)
3/4 cup whole wheat pastry flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
hot water or coffee

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.

ONE-BOWL FUDGY BROWNIES AS MADE BY ALEXIS DEBOSCHNEK RECIPE BY TASTY

One-Bowl Fudgy Brownies As Made By Alexis Deboschnek Recipe by Tasty image

Tasty Creator Alexis deBoschnek shares her recipe for one-bowl fudgy brownies from her new cookbook To The Last Bite. They're everything you want in a brownie: ooey, gooey, salty, and sweet. Chocolate lovers, prepare for melt-in-your-mouth magic!

Provided by Betsy Carter

Categories Desserts

Time 1h15m

Yield 12 brownies

Number Of Ingredients 10

Ingredients

nonstick cooking spray, for greasing
6 oz semisweet chocolate
8 tablespoons unsalted butter, melted
1 ½ cups sugar
2 teaspoons vanilla extract
4 large eggs
1 pinch kosher salt
1 cup all purpose flour
¾ cup walnuts, roughly chopped
flaky sea salt, for sprinkling

Steps:

Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking pan with nonstick spray. Line the pan with parchment paper.
Place the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
Add melted butter to the bowl with the chocolate and beat with an electric hand mixer on medium speed until just combined. Add the sugar and beat until combined. Add the vanilla and eggs and beat until incorporated. Add a pinch of kosher salt and the flour and mix on low speed until just combined, making sure not to overmix.
Add the walnuts, if using, and fold in with a rubber spatula until just incorporated.
Pour the brownie batter into the prepared pan and smooth the top with the spatula.
Place the baking pan on the center oven rack. Bake for 25 minutes, until the top is crinkly. These are barely baked, fudgy brownies. Do not use a toothpick to test, as it will come out with batter on it. The brownies will set as they rest.
Let the brownies cool for 5 minutes, then sprinkle with flaky sea salt. Continue cooling until the brownies are room temperature, about 30 minutes.
Carefully use the parchment paper to lift the brownies from the pan and transfer to a cutting board. Slice into 12 squares.
Enjoy!

Nutrition Facts : Calories 309 calories, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, Sugar 17 grams

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