Nothing beats a fudgy, gooey brownie when you need some comfort food. Using a handful of ingredients, this recipe is dairy and egg-free, while also being dense with bits of melty semi-sweet chocolate. Each bite of these brownies celebrates their crisp chocolatey outer layer, the chewy edges and the rich, moist centre. Gluten-free substitutes work just as well in this recipe so everyone can enjoy them!
Storing Brownies
And our top tip to enhance any brownie, ever? It’s all in the freezing! Once the brownie is made, allow it to cool fully, cut into pieces and place in a freezer-safe container. I sometimes just cover the baking tray with cling film or silver foil as I’m lazy! Place in the freezer for at least 2h or overnight. Defrost for about 1-2h at room temperature. I find that brownies don’t take too long to defrost – or maybe I’m in too much of a hurry to notice the icicles…Either way, once defrosted, eat the best brownies in the world!
Seriously, the freezing method works every time! Even if you make brownies from a box and want to add an extra fudgey-ness to it, just place them in the freezer and you’ll get perfect results every time! I would even suggest, hardship though it might be, that you taste a bit of brownie before it goes in the freezer and then try it again once it’s been defrosted so you can really taste the difference!
If you prefer brownies that are a tad less fudgey and still have melted chocolate running through them, then go ahead and skip the freezing step!
What can I expect?
When it comes to substituting ingredients here, I’m going to give you a bit of a warning. I have tried this recipe with coconut butter instead of vegetable oil and the results were, at best, disappointing! I know some recipes suggest using coconut butter, melted or otherwise, but I find that once the coconut melts, it sits on top of the brownie mixture like a film and doesn’t ever mix in. Feel free to give it a try and maybe you’ll have better luck than me – in fact, do get in contact if you try coconut butter and it does work as I’d be keen to know!
As with all our recipes, these brownies are completely vegan/plant-based. You can even substitute plain flour with gluten-free flour if you are, indeed, gluten-free!
Have fun making these! For more tasty treats, take a peek at our other recipes!
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Vegan Brownies
Equipment
- Large Bowl
- Whisk
- Wooden Spoon
- Baking Tray
- Baking Paper
Ingredients
- 75 ml Vegetable Oil
- 90 g Chocolate Chips melted
- 170 g Caster Sugar
- 1 tsp Vanilla Extract
- 140 g Flour or Gluten-Free Flour
- 20 g Cocoa Powder
- 240 ml Plant-Based Milk
- 75 g Chocolate Chips for stirring in
Instructions
- Line a baking tray with parchment and set aside.
- Preheat the oven to 175°C/350°F.
- Combine the flour, sugar and cocoa powder in a large bowl.
- Add the oil, vanilla extract, milk and melted chocolate. Use the whisk to combine the wet and dry ingredients initially, then swap the whisk for a wooden spoon and stir until the mixture is fully combined. This is to ensure that you remove any initial clumps of flour but don’t overwork the batter.
- Stir in the chocolate chips until just combined.
- Pour the brownie mixture onto the prepared tray. Use the back of a wooden spoon to level out the mixture.
- Bake for 20-24 minutes.
- Allow the brownies to cool on a wire rack for about 15 minutes. Cut into squares and serve – or follow our freezer method above for extra fudgey brownies!