Rustys Chocolate Vegan Brownies Recipes

VEGAN BROWNIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line an 8-inch square pan with baking or parchment paper.
• In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
• Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate chips and mix gently.
• Tranfer brownie batter to prepared pan and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Try not to over bake or brownies will turn cakey*.

VEGAN CHOCOLATE BROWNIES

Steps:

• Preheat your oven to 330°F (166°C). Grease a 9×13 pan or line with parchment paper/silicone mat. Set aside.
• In a medium bowl, add the milk, oil and pure vanilla extract. Whisk to combine. Set aside to thicken.
• In a large bowl, combine the flour, cocoa powder, salt, baking powder, brown sugar, unrefined sugar, cornstarch (or flax meal). About 1 to 2 minutes.
• Slowly add the milk mixture to the flour mixture, then stir just until combined and no more flour is visible (don't overdo it).
• Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands.
• Bake for 16 minutes, will look a little undone. Freeze the brownies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
• Stir together the pure maple syrup (or agave), cocoa powder, coconut oil in a medium bowl to form a thin sauce.
• Remove the brownies from the freezer and spread the maple syrup mixture over the brownies. Sprinkle the rest of the chocolate chips and almond nuts on top of the batter.

VEGAN CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°F (180°C). Spray a 9 x 9 inch square dish with non-stick spray and cut parchment paper so that the bottom of the dish is lined and there is overhang over the sides so you can easily lift out the whole tray of brownies when they're baked. Set aside.
• Sift the flour and cocoa powder into a mixing bowl and add the brown and white sugar, baking powder, salt and instant coffee powder and mix together.
• Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Allow it to curdle and then add to the mixing bowl.
• Add in the melted coconut oil and vanilla extract and stir it into a thick batter.
• Add the melted vegan chocolate and fold it into the batter.
• Add the chocolate chips and chunks and stir into the batter. The batter will be extremely thick.
• Spoon the batter out into the prepared baking dish and smooth down with the back of a spoon.
• Place extra chocolate chunks and chocolate chips on top.
• Place into the oven and bake for 30 minutes if you want them extremely gooey or 40 minutes if you want them super fudgy but not gooey. The brownies in the photos were baked for 40 minutes.
• When baked let them cool for around 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang to lift out the whole tray. Place it onto a wire cooling rack and let it cool completely before cutting. If you cut the brownies when they are still quite warm, they will be harder to cut.
• To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. Then dip the knife again, dry it off and cut the next section and repeat until you have cut all the squares. This simultaneously allows you to cut perfect squares and makes the chocolate in the brownies all melty as you cut them.

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

RUSTY'S CHOCOLATE VEGAN BROWNIES

Steps:

• With vegetable oil, lightly oil a 9 x 12 glass pan.
• Preheat oven to 325 degrees.
• With a fork, mix together the flour, cocoa, sugar, baking powder, baking soda and sea salt.
• In a small bowl, blend the chocolate soy milk and applesauce.
• Combine the liquid ingredients into the dry ingredients and thoroughly mix together.
• Fold in the chocolate chips.
• Pour batter into the oiled pan and bake for 35-40 minutes.
• Smaller pans have a longer cooking time.

VEGAN DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F Coat 9-inch-square baking pan with cooking spray.
• Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
• Melt chocolate chips with canola oil in double boiler, stirring until smooth. (Or heat in the microwave, stirring every 30 seconds until smooth.).
• Remove from heat, and whisk in banana and sugar.
• Combine soymilk, flaxseed meal, and vanilla in measuring cup, then fold into chocolate mixture.
• Stir chocolate mixture into flour mixture until just combined, then spread in prepared baking pan.
• (If topping with M&Ms, sprinkle them on now.).
• Bake 20 to 25 minutes, or until toothpick inserted 2 inches from side of pan comes out dry, but middle is still soft.
• Cool in pan on wire rack, then cut into 16 squares.