Chewy, fudgy, and utterly delicious is what you get with this recipe for Vegan Brownies. Bake some today and watch as they disappear.
You don’t need fancy ingredients to make moist, fudgy, and chewy vegan brownies. This recipe utilizes ingredients you probably have at home right now. That means you are less than an hour away from a delicious treat that will satisfy any brownie lover’s cravings.
Surprise your family today with a platter of gooey brownies that you can feel good about serving. Skip the boxed mixes with their preservatives and make brownies from scratch that garner significant oohs and aahs from your family and friends. These brownies are not only dairy-free, but they do not require any dairy or egg substitutes.
Substitutions to Make Vegan Brownies That Are Also Gluten-Free and Paleo
Finding desserts that meet our dietary requirements can often be challenging, especially when eating out. That’s why I like to do most of my baking at home. I stock my freezer, so I’m prepared whenever the cravings strike. I follow a gluten-free/paleo diet for my baking.
Almond and coconut flours are my go-to ingredients for baked goods, with tapioca and arrowroot starches used when necessary. You can substitute your favorite gluten-free all-purpose flour or almond flour in this recipe. Coconut flour is not a 1:1 substitution, so I recommend finding brownie recipes that utilize coconut flour. I use coconut or avocado oil for baking and coconut sugar in this recipe for a paleo version. You can also keep an eye out for the gluten-free brownie recipe I will be sharing here soon.
Sift the Dry Ingredients for the Best Results
As the recipe shows, you only have to whisk the dry ingredients together. However, sifting helps to aerate the recipe and break up any tiny lumps before whisking. It only takes a minute or two, so consider it when baking.
Also, when baking brownies, remember to take them out of the oven before they are completely set. They will continue to cook a little longer, and leaving them in until firm may result in dry, over-baked brownies.
How to Make Ahead and Store
Brownies are a great make-ahead baked treat, especially if needed for school, work, picnics, or other functions. They are room-temperature stable for 3 to 5 days, or you can store them in the refrigerator. I recommend keeping vegan brownies in an airtight container for added freshness. Freeze them in an appropriate freezer container for up to 4 months. Defrost them overnight in the fridge (or enjoy them frozen).
Serving Suggestions
What can you serve with your vegan brownies? ANYTHING! We know that a brownie a la mode is a restaurant-worthy dessert, and yes, you can use your favorite vegan ice cream. However, you can also treat your family to this fantastic Banana Dragon Fruit Ice Cream that goes great with brownies.
Serve your brownies for dessert following a delicious meal of Lentil Sloppy Joes or Vegan Mac and Cheese. Your family will thank you.
Vegan Brownies
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add water, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for about 30 minutes, or until the top is no longer shiny and the center feels just set when gently pressed.
- Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares. Enjoy your delicious vegan brownies!
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