Vegan Honeycomb Chocolate Brownie Slices Recipes

VEGAN BROWNIES

Vegan Brownies image

Deliciously thick and fudgy Vegan Brownies made without butter, milk or eggs.

Provided by Jessica Holmes

Categories Dessert

Time 40m

Number Of Ingredients 8

Ingredients

140 grams (1 cup) plain flour or all purpose flour
20 grams (1/4 cup) cocoa powder, sifted
200 grams (1 cup) caster sugar or granulated sugar
80 ml (1/3 cup) vegetable oil
1 teaspoon vanilla extract
200 grams (1/2 cup) dairy free (vegan) dark chocolate, melted
240 ml (1 cup) Almond Breeze Original Almond Milk
75 grams (1/2 cup) dairy free (vegan) chocolate chips, optional

Steps:

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line an 8-inch square pan with baking or parchment paper.
In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate chips and mix gently.
Tranfer brownie batter to prepared pan and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Try not to over bake or brownies will turn cakey*.

Nutrition Facts : ServingSize 1 brownie, Calories 222 calories

VEGAN CHOCOLATE BROWNIES

Vegan Chocolate Brownies image

Vegan chocolate brownies that are ultra moist, mega chocolatey, dense, fudgy and everything a chocolate lover could dream of!

Provided by Alison Andrews

Categories Baking Dessert

Time 1h

Number Of Ingredients 12

Ingredients

2 cups All Purpose Flour ((250g))
1 cup Cocoa Powder ((84g) Unsweetened)
1 cup Light Brown Sugar ((200g))
1 cup White Granulated Sugar ((200g))
1 tsp Baking Powder
1/2 tsp Salt
1 Tbsp Instant Coffee Powder
1 cup Vegan Buttermilk
1 cup Coconut Oil ((240ml) Melted)
1 tsp Vanilla Extract
4 ounces Vegan Chocolate ((112g) Melted)
1 cup Vegan Chocolate Chips and Chunks ((175g) plus extra to place on top)

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.

Nutrition Facts : ServingSize 1 Brownie, Calories 401 kcal, Sugar 27.8 g, Sodium 127 mg, Fat 23.2 g, SaturatedFat 16.9 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 4.8 g

VEGAN HONEYCOMB CHOCOLATE BROWNIE SLICES

Vegan Honeycomb chocolate brownie slices image

Delicious vegan brownies!

Provided by laurasamuel

Time 35m

Yield Makes 16 slices

Number Of Ingredients 0

Ingredients

Steps:

Heat the oven to 170 degrees. Grease and line a brownie/baking tray.
Melt the vegan honeycomb chocolate and butter in a bowl over simmering water. Add in the sugar, flour and egg replacer.
Pour into the prepared tray and bake for 25-30 minutes. Leave to cool completely.
Topping- melt the extra vegan chocolate with 1tbsp of oil (sunflower). Pour on top of the brownie and sprinkle over cacao nibs. Leave to set in the fridge. Remove from the fridge when ready to slice.

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