The Best Vegan Brownies
This vegan brownie recipe is fool-proof, uses everyday ingredients, and easily comes together. These brownies got it all! They have the classic brownie taste and texture, chewy-fudgy middle, glossy-crackly top, and crispy edges making them the best vegan brownies.
Servings: 9 brownies
Ingredients
dry ingredients
- 1 cup all-purpose flour sifted
- ⅓ cup + 2 Tablespoons unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- ⅓ teaspoon Himalayan pink salt
wet ingredients
- 1 cup cane sugar see notes
- ⅓ cup coconut sugar or brown sugar (see notes)
- ⅓ cup refined coconut oil melted
- ½ cup non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Oil the sides of a 9x9-inch baking pan and line a sheet of parchment paper across the middle of the pan. (see images 7 and 8 in the above instructions)
- In a medium bowl, combine the dry ingredients.1 cup all-purpose flour, ⅓ cup + 2 Tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, ⅓ teaspoon Himalayan pink salt
- In a separate, larger bowl, mix together the oil, coconut sugar, and cane sugar until combined.
- Pour in the non-dairy milk and vanilla extract and mix.
- Add the dry ingredients to the bowl of wet ingredients and fold everything together until well combined.
- Transfer the batter to the prepared baking pan and evenly spread it out using a knife or small spatula.Optional: Swirl and whip the top of the brownie batter with the knife for a wavy top.
- Bake at 350ºF for 25-35 minutes or until a toothpick poked in the center comes out clean. Allow the brownie to cool for 20-30 minutes before cutting.
- To Store: Cover the brownie pan with foil or plastic wrap. Or, store the brownies in an airtight container. Vegan brownies keep well on the counter for up to 3 days.
Notes
- Powdering the sugars is the key to a glossy, crackly-topped brownie. To powder the sugars, blend the coconut and cane sugars in a Nutribullet or blender until they become a finely powdered consistency.
- Test the brownies at the 25-minute mark to see if they are done. If the toothpick comes out clean the brownies are done. If there is sticky batter on the toothpick, bake for another 2-5 minutes, or until a toothpick comes out clean.
- To measure the flour, use the scoop and level method. Spoon the flour into the measuring cup and level it off with the back of a knife. (See the “baker’s tips" in the post for cake-like brownies.)
- Protein Brownies: Replace up to ⅓ cup of flour with vegan protein powder.
Nutrition
Serving: 1brownie | Calories: 244kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Sodium: 112mg | Fiber: 1g | Sugar: 30g
