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.
Nutrition Facts : ServingSize 1 Brownie, Calories 401 kcal, Sugar 27.8 g, Sodium 127 mg, Fat 23.2 g, SaturatedFat 16.9 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 4.8 g
VEGAN BROWNIES
MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
Provided by SANDYWIFEY31S
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 39.2 g, Fat 14.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 169.4 mg, Sugar 25.1 g
VEGAN BROWNIES
Deliciously thick and fudgy Vegan Brownies made without butter, milk or eggs.
Provided by Jessica Holmes
Categories Dessert
Time 40m
Number Of Ingredients 8
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*.
Nutrition Facts : ServingSize 1 brownie, Calories 222 calories
VEGAN DARK CHOCOLATE BROWNIES
The richest, chewiest brownies EVER. Plus they're gluten free and vegan!
Provided by Fooduzzi
Time 50m
Yield serves 9-12 people
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F. Line a 9-inch baking pan (square or circle*) with aluminum foil, leaving some to hang over the edges. Set aside.
- Add chopped chocolate, coconut oil, and peanut butter to a medium glass bowl. Microwave in 30 second intervals until melted. Set aside.
- Mix your egg replacer and water together. Set aside to gel for 1-2 minutes, mixing after about 30 seconds or so. Set aside.
- Add your sugar to the chocolate mixture, and mix to combine well. Add egg mixture and whisk to combine. Add flour use a wooden spoon to combine.
- Scoop mixture into your prepared baking pan and bake for 37-42 minutes, or until a toothpick comes out clean. The brownies might bubble at this point - that's okay. Remove the brownies and set them on a wire rack to cool. Once the pan is cool enough, move your brownies to the fridge to speed up the cooling process. If you leave the brownies in the fridge, they'll be hard thanks to the coconut oil - they're easier to cut this way. Remove the brownies from the pan using the aluminum foil and cut with a sharp knife. Store in the fridge (for harder brownies) or at room temperature in an air-tight container (for super soft and fudgy brownies).
VEGAN DARK CHOCOLATE BROWNIES
Decadent tasting, dark chocolate, with tons of protein, added fruits and veggies and no added oil. Very flexible recipe. I usually make this with eggs since I'm not vegan just dairy free at this point but have made them successfully with chia and/or flax seed eggs. Use whatever veggies and fruit you have on hand-I've used apples, pears, bananas (adds a bit of a banana taste), spinach, etc. Add sugar and cocoa powder to your taste preferences. As described they are semi-sweet and fairly dark chocolate. My non-vegan version is also on this site: http://www.food.com/recipe/healthy-dark-chocolate-brownies-479905
Provided by Papagayita
Categories Dessert
Time 40m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 15
Steps:
- Soak dates in 1 C warm water for 30 minutes- 1 hour (optional-can substitute 1/2 C sugar).
- Preheat oven to 350 and grease a 9x13 pan (for thinner brownies). For thicker brownies (over 1/2") use a smaller pan.
- Create flax eggs-combining ground flax with 6 T water. Stir and let set for 15 minutes.
- In a food processor, combine dates, soaking water, pears, and carrots. Blend until pureed.
- In a mixing bowl, combine dry ingredients (cocoa powder, flours, salt, baking soda). Stir to combine and mix in wet ingredients (milk, pureed mixture, vanilla, flax eggs).
- Fold in chocolate chips and pour into baking pan.
- Bake at 350 for 20-25 minutes until middle is mostly set. Top with marshmallows and broil for 1-2 minutes until browned.
- Remove and enjoy!
Nutrition Facts : Calories 161.3, Fat 6.3, SaturatedFat 3.6, Sodium 159.8, Carbohydrate 26.9, Fiber 4.6, Sugar 10.6, Protein 4.3
GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES
Dress these brownies up with icing to make a delicious dessert or a snack on-the-go. Either way, they are delicious. I made these with my cherry-coconut whipped cream and they were awesome! Gluten free often makes desserts dry and brittle but this version is a lot more moist than the standard gluten-free brownie recipe. Bananas are the key. Find some browning or rotting bananas, it will bring a chewy, moistness without the banana aftertaste.
Provided by Happy as a Yam
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 32.8 g, Fat 9.3 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 120.8 mg, Sugar 13.7 g
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