These vegan brownies are so rich and fudgy, it might blow your mind. After making them from scratch, you’ll never look at store-bought brownie mix again! Quick, easy, and a family favorite.
Ingredients:
½ cup vegan butter melted, hot
1½ cup granulated sugar
â…“ cup non-dairy milk
3 teaspoons vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
1 cup vegan chocolate chips
Instructions:
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Preheat the oven to 350°F.
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First, line an 8×8 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.
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In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.
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In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
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Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
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Fold in the chocolate chips.
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Spread the batter evenly into the baking pan.
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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.
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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.
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For clean-cut brownies, run a clean knife under hot water in between each slice.
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Store leftover brownies in an airtight container at room temperature for up to 5 days.
in this recipe, I sprinkle cashews as a topping
more instructions please visit: https://www.karissasvegankitchen.com/the-best-fudgy-vegan-brownies/
