Vegan Brownies
- Level: Easy
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 460
- Total Fat
- 24
- Saturated Fat
- 18
- Carbohydrates
- 58
- Dietary Fiber
- 4
- Sugar
- 31
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 151
- Total: 2 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
Nonstick cooking spray, for the pan
3/4 cup vegan granulated sugar
1 stick (1/2 cup) vegan butter, melted and cooled slightly
1/2 cup vegan light brown sugar
1/2 cup unsweetened plant-based milk, such as almond or oat
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup vegan chocolate chips or chunks
Directions
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Coat an 8-inch square baking pan with nonstick spray; line with parchment paper, leaving a 2-inch overhang on the longer sides, and spray again.
- Whisk the granulated sugar, melted butter and brown sugar in a large bowl until combined. Add the milk and vanilla and whisk to incorporate well. Add the flour, cocoa powder, cornstarch, baking powder and salt and stir to combine. Fold in the chocolate chips with a rubber spatula just until combined, being careful not to overmix.
- Transfer the batter to the prepared baking pan and smooth into an even layer. Bake until the brownies are puffed slightly, matte on top and set, 35 to 40 minutes.
- Let cool for 30 minutes in the pan, then use the parchment paper to lift the brownies out of the pan. Cool completely on a wire rack, about 1 hour. Slice into 9 squares and serve.