I’ve tried various vegan brownie recipes that I haven’t been thrilled with… I know, how do you mess up brownies? But the texture would always be off, or they were crispy and I couldn’t get them out of the pan. I had a chocolate craving the other night though, and I finally found a recipe that actually came out pretty well.
I might tweak it next time by using a bit less oil. I ended up adding a little extra cocoa powder because they seemed too wet from oil, but otherwise they turned out well. They were easy to get out of the pan, and they were fudgy and soft like a brownie should be. The recipe came from All Recipes. They were so yummy I didn’t wait to get a photo of the whole pan as you can see. We just dug right in! If you have a favorite vegan brownie recipe, share it in the comments!
2 cups unbleached all purpose flour
2 cups vegan white sugar
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup vegetable oil (I’d cut this to about 3/4 cup next time – maybe even 1/2 cup)
1 tsp vanilla
1 cup chocolate chips (optional)
1 cup nuts (optional)
- Preheat the oven to 350°.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Then add the water, vegetable oil, and vanilla. Stir until the batter is completely combined.
- Add the chocolate chips and nuts if desired. I just used chocolate chips in this batch, but I like walnuts in brownies too.
- Pour the batter into a 9×13 inch baking pan and smooth it out.
- Bake the brownies for 25-30 minutes until a knife poked in the center comes out clean. Let them cool down a little before cutting them up or they’ll fall apart. Enjoy!