Vegan Brownies with a Rich Chocolate Center
These vegan brownies offer a rich chocolate center and are perfect for everyday baking. They're dairy-free and packed with flavor, making them a hit with both vegans and non-vegans.
Equipment
- 1 9x9-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, mix the melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to keep the brownies fudgy.
- Pour the batter into a greased 9x9-inch baking dish, spreading it evenly with a spatula.
- Bake in a preheated oven at 350°F for about 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Serving
- Allow the brownies to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for maximum freshness.
Notes
Pro Tips: Use room temperature ingredients for better mixing.
Ingredient Substitutions: Use carob powder instead of cocoa powder for a different flavor.
How to Serve: Serve with vegan ice cream or a drizzle of chocolate syrup.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Use carob powder instead of cocoa powder for a different flavor.
How to Serve: Serve with vegan ice cream or a drizzle of chocolate syrup.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.