Vegan Brownies
These vegan brownies are truly the BEST brownies ever- No crazy ingredients and perfect every single time! Gooey, fudgy, and with those gorgeous crinkly tops.
Ingredients
- 1 1/2 oz vegan dark chocolate for melting, I used 45 grams of 90% dark
- 6 tbsp unsweetened cocoa powder
- 3/4 tsp instant espresso powder
- 1/2 tsp sea salt
- 1/2 cup boiling water
- 1/3 cup coconut oil 80 grams, melted
- 1 1/4 cups sugar 250 grams
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/8 tsp baking powder
- 3 oz vegan dark chocolate to mix in, I used 90 grams chopped into chunks
- 1/2 cup walnuts chopped
Instructions
- Line an 8x8 inch baking tray with baking paper, and preheat your oven to 180C/350F.
- In a bowl, combine cocoa powder, dark chocolate (for melting), espresso powder, and sea salt. Pour boiling water over slowly and whisk until you achieve a smooth and silky chocolate base.
- Add coconut oil, sugar and vanilla to the mixture and whisk to combine. Leave to cool for 10 minutes. Once cooled, add flour and baking powder to the mixture and whisk till smooth. Fold in dark chocolate chunks and walnuts.
- Pour batter into the lined pan and bake for 22-25 minutes.
- Remove the brownies from the oven and let cool completely, before slicing and serving.
Notes
TO STORE: Brownies will keep at room temperature in a sealed container for up to 1 week. Store them in the refrigerator if you'd like them to keep longer.
TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 3 months.
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 103mgPotassium: 74mgFiber: 2gSugar: 26gVitamin A: 1IUVitamin C: 0.1mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!