Double Chocolate Vegan Brownies made in under an hour with only 8 ingredients. These vegan brownies are super fudgey, rich, and so decadent.
Have you watched the new Netfllix documentary Dogs? Cue the tissues, I was bawling my eyes out 5 minutes in. It’s about the huge impact dogs have on our lives. If you haven’t seen it yet, watch it.
Do you have any pets? We adopted our pup, Henry, almost two years ago now and this little furball has had such a beautiful impact on our lives. Henry was originally a stray in Mexico and a rescue organization brought him to Toronto. It was literally love at first site when we met him. Henry was scared of everyone and super skiddish. But when we met, it was like he found his home. He crawled right into my lap and fell asleep. Since then, he has overcome his fear of so many things from men to separation anxiety. He is SO full of love and is honestly the sweetest little guy. The only thing stopping us from adopting ALL the dogs is our 600 square foot apartment.
But ENOUGH about puppies – I could literally talk about dogs all day. Let’s talk about these Vegan Chocolate Fudge Brownies. It’s been TOO long since I’ve shared a dessert recipe with you.
I tested these vegan brownies out several times until they were juuuust right with only a few, simple ingredients.
Are you a middle-of-the-pan brownie
Throw that brownie box mix OUT – these Vegan Chocolate Fudge Brownies are made in under an hour with only 8 ingredients (+ salt). ↓↓↓
Wet ingredients = coconut sugar, high-quality cocoa, vanilla extract, coconut oil (sub for applesauce for an oil-free option), and HOT coffee.
Dry ingredients = AP flour, chocolate chips (lots!), salt, and baking powder.
The Vegan Chocolate Fudge Brownies are dare I say it? Sex in a pan. They are are SO fudgey, ooey-gooey, RICH, and SOOO chocolatey.
And they are easy to make. Dry ingredients in a bowl. Wet ingredients altogether in another bowl. Mix, whisk, and mix some more.
Add to a pan. Throw a couple chocolate chips on top.
A few notes about these Vegan Chocolate Brownies:
- My trick to making the fudgiest brownies is making a thick chocolate sauce with good-quality cocoa powder and HOT coffee. The coffee brings out the rich and chocolate flavours in these brownies.
- I also use coconut sugar in this recipe which gives them a delicious caramel-toffee undertone. But replace with regular or cane sugar if that’s what you have on hand.
- I double the chocolate flavour in these brownies by using the thick chocolate sauce described above and vegan chocolate chips.
ANd now for the Vegan Chocolate Brownie recipe! If you make this recipe at home, tag me #CearasKitchen on Instagram or leave a comment below. XOXO
Double Chocolate Vegan Brownies
Prep time
Cook time
Total time
Double Chocolate Vegan Brownies made in under an hour with only 8 ingredients. These vegan brownies are super fudgey, rich, and so decadent.
Author: Ceara
Recipe type: Dessert
Ingredients
Dry ingredients
- 2 cups flour
- 1 tsp baking powder
- ¾ tsp salt
- ¾ cup chocolate chips
Wet ingredients
- ¾ cup cocoa powder
- 1½ cup coconut sugar or cane sugar
- ½ cup vegan butter or coconut oil*
- 1 tbsp vanilla extract
- 1 cup hot coffee
Directions
- Pre-heat oven to 350F. Add parchment paper to a square or rectangul baking dish (8 by 8 or 13 by 9 inches). Spray with non-stick cooking spray or lightly oil the parchment paper.
- Whisk dry ingredients (flour, baking powder, salt, and chocolate chips) together in a large bowl.
- Which wet ingredients (coconut sugar, vegan butter, vanilla extract, and hot coffee together in a medium-sized bowl until well combined.ar
- Pour wet ingredients into the dry ingredients. Using a spatula, fold together until combined into a thick brownie batter.
- Scrap batter into the pan. Sprinkle chocolate chips on top.
- Bake for 30 to 35 minutes until a toothpick inserted into the brownies comes out with few crumbs attached. Let cool before cutting in squares. Enjoy!
Notes
*Oil-free option: substitute oil or butter with applesauce
3 comments
Do you get the same results with the applesauce?
Hi. In the directions #1 states to line with parchment a square baking pan and then says 13×9. Which isn’t square, obviously. Your pictures seem to show a plan that looks to be maybe 8×8”. Which is correct? And I can’t wait to make these!
You can make these in a 8 by 8 or 9 by 13 – you just may have to adjust the baking time a bit depending on the size of pan you use.
Enjoy! Let me know how you like them! <3