Vegan Fudgy Brownies
Vegan Fudgy Brownies
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~ These are fudgy, crunchy, and extremely addictive! ~
It is finally autumn! This is just the beginning of my autumn and winter recipes. They have that crisp brownie top and a fudgy gooey center. You can make these plain or you can add in some orange extract and orange chocolate to make them even better. I have made many brownie recipes and this one is the best I have tasted. Since these are vegan, its always hard to get a gooey center AND a crunchy top at the same time. If your a chocolate lover, these brownies will be your go-to snack. They are super simple, require no weird ingredients, and are completely vegan friendly! They taste their best straight out of the oven with a scoop of vegan vanilla ice cream on the top. Get ready for winter and cuddle next to the fire with a fresh vegan brownie in your hand :).
You might be surprised how easy brownies are to make completely vegan. No egg needed whatsoever. In this recipe, I don't even use an egg replacer. That's how easy they are! Not only are these gooey and fudgy, but they are double chocolate too! Cocoa powder and Chocolate chunks. Why wouldn't you add in more chocolate? The more the better :)
My family adore these brownies and I hope yours will too! Make sure to leave a comment and let me know what you thought of this recipe <3.
Follow my Instagram account at butterflybakeryblog for frequent photos and reels of all my bakes! Feel free to message me with any queries or feedback on my recipes.
Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Wooden spoon / spatula
- Measuring cups / kitchen scales
- Measuring spoons
- Square 8x8 baking tin
Ingredient notes:
Vegan butter - You can use any vegan butter that you prefer but I like to use vegan flora butter for these brownies. It wont make a huge difference what butter you use though.
Caster sugar - You can substitute this for granulated sugar, coconut sugar, or cane sugar. However, caster sugar has the best consistency for baking with as it is much finer. I use silver spoon caster sugar.
Extract - You can either use vanilla paste/extract or orange extract for this recipe to make plain ones or chocolate orange ones. I recommend using orange extract to make them even more delicious. I use Organic vanilla bean paste and Valencian orange extract.
Plant milk - I use oat milk but you can use your own preferred plant milk, any will do. My favourite plant milk is Alpro's whole oat milk. In my opinion this is the best tasting one. I know soy milk and koko milk work well too.
Flour - I use all-purpose flour or plain flour for these brownies as they are fudgy and do not need to rise much or be fluffy in the middle. I use plain flour, you can use any brand, it wont make much difference.
Cocoa powder - For this part, it is important to use a good tasting cocoa powder as this will give the brownie most of its flavour. I use Cadbury Bournville cocoa.
Baking powder - This is important to help the brownies cook properly. I use Dr. Oetkers baking powder however it does not really matter what brand you use as long as it works.
Chocolate chunks - If you are making these brownies plain, I recommend using moo-free chocolate bars. If you are making these brownies chocolate orange, I recommend using vegan orange galaxy chocolate bars.
Step-by-step Instructions
Step one (the batter):
Melt your vegan butter over a stove or a microwave until golden and let cool almost completely.
Wisk the melted butter with the sugar, vanilla/orange extract and half of the plant milk.
Add flour, cocoa powder, baking powder, and salt.
Mix with a wooden spoon until smooth.
Now, add in the rest of your plant milk and half of your chocolate chunks.
Stir until fully combined and add more plant milk if needed.
Step two (baking):
Preheat your oven to 180c (conventional oven) or 160c (fan oven).
Line a 8x8 square baking tin with baking paper or vegan butter.
Scoop the brownie batter into the tin and smooth out.
Sprinkle the rest of the chocolate chunks onto the top and squish down a little.
Place your brownie tin into the oven on the middle shelf and bake for 35 minutes or until slightly crispy on the top.
Once fully baked, take out of the oven and let cool completely in the tin.
You can eat them straight out of the oven with some vegan vanilla ice cream, or eat them once cooled. Both taste great!
Storage and freezing:
These brownies will stay delicious for up to 5 days at room temperature just make sure that they are covered or in an air tight container.
They can also be kept in the fridge but the texture of the brownies will go hard. Just pop them into the microwave for about 10-20 secs until gooey in the middle or into the oven for a few minutes.
If you made a HUGE batch of these brownies (I wouldn't blame you) and can't eat them all in 5 days then put them in the freezer in an air tight container and they will last up to 3 months! When you are ready for your brownie, let it thaw on the counter until defrosted or pop it in the microwave/oven.
The earliest known brownie recipe was created by Marie Kelley from Whitewater. Her recipe was included in the Home cookery book, Service club cook book, The Boston globe, and the Fannie farmers cook book in 1904.
A legend about the creation of brownies is that in 1893 Bertha Palmer asked a pastry chef for a cake-like dessert but smaller than a piece of cake and it could fit into boxed lunches. The result was what we now know as the brownie. The name was given to it a little after this time.
After this, many people began experimenting with the recipe by adding chocolate chunks and other ingredients to make them fudgier. Of course these recipes were not vegan, but now we are able to adapt them to be allergy and diet friendly, but still taste just as good!
Top tips and FAQ
- How to cut fudgy brownies without ruining the edges.
Firstly, make sure your brownies are fully cooled, otherwise they will be extremely hard to cut, and extremely messy.
Set your cooled brownies onto a cutting board and get a cool long sharp knife and cut your brownie into 9 equal pieces.
- How to tell when the brownies are ready.
After the required cooking time (yours may take a little more or less time depending on your oven) the brownies should have a crunchy layer on the top but they will still be very soft. That is because they are fudgy and need to set before they can be handled.
You can stick a toothpick or a sharp knife into the center of the brownies and if it comes out clean, then they are ready!
- How to measure the Ingredients properly.
I always recommend using kitchen scales when baking for a more accurate measuring result but you can still use measuring cups. If you do use measuring cups, make sure to scrape the top of the cup with the back of a knife so that is is evenly measured.
- Can I make these gluten free?
Of course! Just switch the all purpose flour for your favourite gluten free flour :).
- Can I make these refined sugar free?
Yes, but they won't taste as good. You can substitute the sugar for coconut or any other un-refined sugar.
- Can I make these oil free?
Yes! You can substitute the melted butter for melted coconut oil which works great or even applesauce.
~ These are fudgy, crunchy, gooey, and addictive! ~
Prep time: 15mins Servings: 9 pieces Cook time: 35mins
Ingredients:
- 2/3 cups vegan butter / melted, cooled / (150g)
- 2 cups caster sugar (450g)
- 1 tbsp vanilla/orange extract.
- 2/3 cups plant milk (160ml)
- 1 1/3 cups all-purpose flour (160g)
- 1 cup cocoa powder (100g)
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cups vegan chocolate chunks (100g)
- Sea salt flakes / orange zest topping (optional)
Method:
Preheat your oven to 180c (conventional oven) or 160c (fan oven).
Line a 8x8 square cake tin with baking paper.
Place your vegan butter over a stove or in a microwave until fully melted and let cool.
In a large bowl, add your sugar, vanilla/orange extract, melted butter, and half of the plant milk.
Combine with a whisk until there are no lumps.
Add the flour, cocoa powder, baking powder, and salt.
Combine with a wooden spoon and add in the rest of your plant milk.
Stir again and add in half of your vegan chocolate chunks. Stir.
Scoop the brownie batter into your baking tin and smooth out.
Place the rest of your vegan chocolate chunks onto the top and slightly press into the batter.
Place the brownie onto the middle shelf of your oven and bake for 35 minutes.
Once baked, take out of the oven and let cool completely in the tin.
Once cooled, cut and enjoy! :)
Notes:
- Try not to overmix your batter otherwise the brownies will not cook completely in the middle.
- This recipe calls for baking powder NOT baking soda. They are NOT the same thing.
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