BEST Vegan Brownies
Fudgy vegan brownies made with applesauce, cocoa, and melted unsweetened chocolate.
Servings: 9 servings
Ingredients
Ingredients
- 1/2 cupvegetable oil
- 1 1/2 cupsgranulated sugar
- 1 tablespoonvanilla
- 1/2 cupunsweetened cocoa powder
- 4 ouncesunsweetened applesauce about 1/2 cup
- 2 ouncesunsweetened chocolate melted
- 1 teaspoonsalt
- 1 1/2 cupsflour
- 1 cupsemi-sweet chocolate chips Vegan ones, to keep it vegan
Instructions
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with foil and spray the foil with cooking spray.
- Melt the 2 ounces unsweetened chocolate: microwave in short 15–20 second bursts, stirring between each burst until smooth, or melt in a heatproof bowl set over simmering water. Set aside to cool slightly.
- In a large bowl, stir together 1/2 cup vegetable oil and 1 1/2 cups granulated sugar until combined.
- Add 1 tablespoon vanilla, 1/2 cup unsweetened cocoa powder, and 4 ounces unsweetened applesauce to the oil-sugar mixture; stir until smooth and evenly mixed.
- Stir the melted unsweetened chocolate and 1 teaspoon salt into the batter until smooth.
- Gradually add 1 1/2 cups flour, stirring just until no dry streaks remain (do not overmix).
- Fold in 1 cup semi-sweet chocolate chips.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 25–28 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack, then lift the brownies out using the foil and cut into squares.
Equipment
- 9x9-inch pan
- Foil
- Cooking Spray
- Mixing Bowl
- Spatula
- Microwave-safe bowl or double boiler
- Wire Rack
Notes
If you’re not used to vegan baking like me, be sure the ingredients you purchase are actually vegan. Things like chocolate chips and baking chocolate might not be – so check the labels.
Don’t over bake the brownies – you want a rich fudgy texture. They should just lose their glossy sheen and not look wet in the center when they’re done.
I often line my pan with foil but you can also use parchment paper.
Don’t over bake the brownies – you want a rich fudgy texture. They should just lose their glossy sheen and not look wet in the center when they’re done.
I often line my pan with foil but you can also use parchment paper.