Fudgy Brownies
Brownies are the ultimate decadent dessert, and this vegan version is no exception. I’ve tried a lot of recipes (like a lot, a lot!) – some were OK, some were definitely not OK, but this one from Chocolate Covered Katie is by far the best.
If you like fudgy, melt in your mouth brownies, then you need to make this recipe ASAP.
When I first made this recipe, I brought it to a holiday party and no one – and I mean NO ONE – thought it was vegan because it’s so rich and decadent. It’s now the only brownie recipe I use because it’s consistently amazing! Bonus: The ingredients are all so easy to find and might already be in your pantry, which makes this recipe even better!
I usually top my brownies with pecans and sea salt, but you can use anything – Oreos, chocolate chips or even plain brownies would be delicious!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Fudgy Vegan Brownies
Ingredients
Ingredients
- 1 cup + 2 tbsp milk of choice
- ½ cup + 3 tbsp oil
- 1 tbsp pure vanilla extract
- 1 cup spelt, white, or ap gf flour
- 1 cup unsweetened cacao or cocoa powder
- ¼ tsp + ⅛ tsp salt
- ½ tsp baking powder
- ½ cup brown sugar
- ⅓ cup white sugar
- 2 tbsp cornstarch
- 2/3 cup mini chocolate chips or nuts optional
Instructions
Directions
- Whisk together the first three ingredients, then set aside.
- Preheat oven to 350F. Grease an 8x8 pan, or line with parchment paper, and set aside.
- In a large mixing bowl, thoroughly combine all dry ingredients. Stir wet into dry.
- Pour into the prepared pan. Smooth down.
- Bake for 24 minutes. Let chill before slicing.
- Store in the refrigerator for up to 4 days, or freeze.