Okay, fellow dessert enthusiasts, gather 'round! Let's talk about brownies—not just any brownies, but the kind that make your taste buds sing and your heart happy. I’m talking about fudgy, decadent, and completely vegan brownies that are so good, they might just convert even the most skeptical of eaters.
After what felt like endless testing (tough job, I know!), I’ve nailed a recipe that delivers on all fronts: a perfect crisp top, a gooey center, and an intense chocolate flavor that’ll have you coming back for more. And the best part? They’re surprisingly simple to make and ready in under 30 minutes!
These aren't your average dry, crumbly vegan brownies. No way! The secret to that perfect fudgy interior is all in the timing—take them out of the oven just as the tops get nice and crisp, even if they look a little underdone. Trust me, they’ll continue to cook as they cool, and you’ll be rewarded with a texture that’s pure heaven.
Now, I have a confession… I made a whole batch of these beauties for ‘testing purposes’ and the plan was to share with the neighbors. Well, let’s just say that those good intentions didn’t quite pan out. My partner and I may have devoured the entire batch ourselves in record time. It's okay we all have our vices right. When it came to the last brownie a battle almost ensued! Let's just say these brownies are worth fighting for, and sharing, maybe.
Why You'll Love This Recipe:
- Intensely Chocolatey: These brownies are packed with rich, dark chocolate flavor.
- Fudgy Texture: The perfect balance of crispy edges and a gooey center.
- Quick and Easy: Ready in under 30 minutes, from prep to plate.
- Vegan and Healthy: A delicious way to indulge without the guilt.
Recipe: Fudgy Vegan Brownies
Yields: 12 brownies Prep Time: 20 minutes Cook Time: 11-12 minutes
Ingredients:
- 2 tablespoons flaxseed meal or chia seed meal or 3 tablespoons reduced aquafaba
- 220g white cake flour (not bread flour)
- ¾ teaspoon baking soda
- 6 tablespoons raw cocoa powder
- 110g dark chocolate (70% cocoa or higher), chopped
- ¼ teaspoon salt
- 60ml espresso plus 75ml boiling water
- 200g caster sugar
- 80ml mild olive oil
- 30g pistachios, chopped (optional)
Instructions:
- Prep: If using flax or chia, mix with 3 tablespoons of water and set aside in the fridge to thicken. Preheat your oven to 180°C. Line a 12-hole muffin tin with cupcake liners or baking paper, and lightly oil the sides of each hole.
- Combine Dry Ingredients: In a bowl, sift together the flour and baking soda. Set aside.
- Melt Chocolate: In a separate large bowl, combine the chopped chocolate, cocoa powder, and salt.
- Add Hot Liquids: Immediately pour 75ml of boiling water and 60ml of hot espresso into the bowl and stir until the chocolate is melted and smooth.
- Add Wet Ingredients: Mix in the sugar, flax/chia ‘egg’ (or aquafaba) and olive oil. Blend until smooth with a hand mixer.
- Combine Wet and Dry: Gradually add the flour mixture to the chocolate mixture, stirring gently until just combined. Do not over mix.
- Bake: Spoon the batter into the muffin tin, smooth with a spatula, and sprinkle with pistachios if using. Bake for 11-12 minutes. The tops should be crispy, and the insides will still be gooey.
- Cool: Let the brownies cool in the tin until they are ready to remove. Do not remove too early as they can fall apart.
Tips for Success:
- Don't Overbake: The key to fudgy brownies is to take them out just before they look completely done. They will continue to cook as they cool.
- Use a Scale: Baking is all about precision. For best results, use a scale to measure your dry ingredients rather than cups.
- Don't Overmix: Gently fold in the dry ingredients to avoid a tough texture.
- Experiment with Toppings: Try other nuts, seeds, or even a sprinkle of sea salt on top for extra flavour.
Notes
- Aquafaba: If you have never used aquafaba before, it is the leftover liquid from cooking chickpeas, it acts as an egg replacement in vegan cooking.
Nutritional Information Per Brownie (Approximate):
- Calories: 245
- Sugars: 20g
- Fats: 10g
- Saturates: 3g
- Proteins: 3g
- Carbs: 37g
So there you have it—a recipe for fudgy vegan brownies that are so good, you won’t believe they’re plant-based. Whether you’re a vegan veteran or a baking newbie, these brownies are a must-try! Happy baking!