Vegan Coconut 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 COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place coconut oil in a microwave-safe bowl; heat in the microwave until melted, about 1 minute. Stir in milk blend and vanilla extract until thoroughly mixed.
• Mix sugar, flour, cocoa powder, baking powder, and sea salt together in a large bowl. Pour in coconut oil mixture; mix until batter is thick and blended. Fold in shredded coconut.
• Spread batter evenly into a 9x13-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into squares.

VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

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.

VEGAN WEED BROWNIES

Steps:

• Preheat your oven to 350 degrees F (175 degrees C).
• Get a large bowl to mix the ingredients. First stir together the flour, sugar, cocoa powder, baking powder and salt. Then pour in the water, vegetable oil and vanilla. Mix until it's well blended.
• Spread evenly in a 9x13 inch baking pan.
• Bake for 25 - 30 minutes in the preheated oven, until the top is no longer shiny.
• Let cool for at least 10 minutes before serving. Most people cut them up into even sized squares.

VEGAN COOKIES & CREAM BROWNIES

Steps:

• Heat oven to 170C/150C fan/gas 3 and line a 18 x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.
• Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. Bake for 30-35 mins, until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.