Fudgy Vegan Brownies
My easy recipe for fudgy vegan brownies calls for only 8 simple ingredients and results in an indulgent and chewy brownie that you wouldn't guess was vegan!
- 1/2 cup coconut oil (unrefined if you don’t mind a coconut taste, otherwise use refined)
- 3/4 cup organic cane sugar
- 8 oz silken tofu
- 1/2 cup smooth and creamy almond butter
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- chocolate chips and flaky salt for topping, optional
- Preheat your oven to 350 F. Line an 8×8 pan with parchment paper. I really recommend lining instead of greasing because these brownies are pretty delicate and tough to remove without the parchment paper.
- Melt 1/2 cup coconut oil on the stovetop or in the microwave. Don’t leave it to cool- it should still be pretty hot going into the mix.
- In a food processor (or bowl + mixer), add the sugar, almond butter, tofu, vanilla, cocoa powder, and salt. Process until very smooth and creamy.
- With the motor running, add the hot coconut oil and continue to process until the mixture is quite uniform and silky, about 1 minute.
- Add the flour and baking soda and pulse 5-10 times until the flour has been incorporated into the wet mixture. You should have a very smooth and velvety brownie batter at this point.
- Pour the batter into the prepared baking dish. Use a rubber spatula to scrape out the food processor and to guide the batter to the edges of the pan evenly.
- Scatter several handfuls of chocolate chips over the top of the batter and place in the oven to bake for 22 minutes. When the top of the brownie have started cracking, they don’t jiggle when gently shaken, and the edges have started to pull away from the sides of the pan, they’re ready to remove from the oven. I don’t use the toothpick test here- they need some time to keep cooking in the pan out of the oven.
- Sprinkle flaky salt over the brownies straight out of the oven, but leave the brownies in the pan for at least 20 minutes before gently removing with the parchment. They’ll set up enough to cut easily after about an hour, but I usually don’t wait that long before cutting myself a test piece.
- Store covered at room temperature for 3-4 days or freeze extras in an airtight container.
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Hi there! I'm Jillian and I have a passion for plants. See all recipes by Jillian