Fudgy Vegan Brownies Food

FUDGY VEGAN BROWNIES

Steps:

• Preheat your oven to 350 degrees. Grease an 8x8-inch baking pan. I also line it with parchment paper.
• In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it's finished melting to ensure you don't burn the chocolate.
• Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk, and vanilla. Mix well. Now add the flour, cocoa, baking powder, and salt. Mix well until combined. Finally, add the walnuts (if using).
• Pour the batter into the prepared baking pan and bake for 30-35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the venter comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
• To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge.

THE ULTIMATE FUDGY VEGAN BROWNIES

Steps:

• Preheat the oven to 350°F.
• First, line an 8x8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.
• In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.
• In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
• Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
• Fold in the chocolate chips.
• Spread the batter evenly into the baking pan.
• Bake for 25-30 minutes, or until the edges look hardened/have pulled away from the edges of the pan and the top looks set (no longer looks like raw batter.) Be careful not to over bake. Because these are fudgy in texture, a fork/knife may not come out clean when done. Once the brownies have cooled to room temperature, they will set up.
• Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.
• For clean-cut brownies, run a clean knife under hot water in between each slice.
• Store leftover brownies in an airtight container at room temperature for up to 5 days.

RICH, FUDGY VEGAN BROWNIES

Steps:

• Sift together the flour, sugar,cocoa, baking powder and soda, and salt.
• In a separate bowl, combine the coffee, soy milk, and oil.
• Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.
• Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
• (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).
• For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.
• (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).

FUDGY VEGAN BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
• In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed, and vanilla.
• In a medium bowl stir together the flour, walnuts, cocoa powder, baking powder, baking soda, and salt. Add applesauce mixture to flour mixture, and stir just until combined. Spread batter in the prepared pan.
• Bake 30 minutes or until firm. Cool in pan on a wire rack. Using edges of parchment paper, lift uncut brownies out of pan. Cut into 12 brownies.

FUDGY VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C) and line an 8-by-8-inch baking pan with parchment.
• Make the flax "eggs": Stir 2 tablespoons ground flax with 5 tablespoons water in a small bowl. Let sit for 15 minutes. (See Cook's Note.)
• Meanwhile, combine the almond flour, sugar, cocoa powder, baking soda and salt in a large bowl; set the dry mixture aside.
• In a medium, microwaveable bowl, melt 3 ounces (about 1/2 cup) of the chopped chocolate. Add the almond butter and stir to combine. Let cool slightly and stir in the coconut oil, then the maple syrup, vanilla and flax "eggs" and whisk until evenly combined.
• Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the remaining 2 ounces (about 1/3 cup) chopped chocolate.
• Transfer the batter to the prepared baking pan and bake until just set in the center, 20 to 25 minutes.
• Let cool completely to room temperature, then cut into squares. Serve or cover and refrigerate for up to 4 days or freeze and thaw for another time.

VEGAN BROWNIES

Steps:

• Preheat the oven to 350ºF.
• Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
• Remove from heat and let cool completely.
• Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
• Mix well.
• Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
• Spread mixture into a greased 11x7-inch pan.
• Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.