Luscious Fudgy Brownie
This luscious, fudgy brownie, is so decadent- especially with a scoop of coconut vanilla nice cream.
And no matter how many pieces you eat, you’ll still swear there’s no way this is vegan!
I have been looking for, and testing so many recipes, but nothing came close to what I wanted.
Sure they were vegan, and sure they were healthy, but they didn’t taste like brownie heaven.
I mean if you’re going to splurge on high quality ingredients, and take the time to make a pan of them, then they’d better taste damn luscious, right?
Finally, yes finally, I found just the right everything… ingredients and combination, to crack the vegan brownie code.
Even my cat thinks that these are perfect (no, she didn’t get any… didn’t stop her from trying though.)
Look at that shiny, crackly crust. Yep, they look good, but this luscious fudgy brownie tastes and smells even better… so irresistible!
My husband even snagged a couple pieces when I was in the other room looking for a different plate. ugh
He has a sweet tooth, although he’ll never admit it, so he sometimes tops his with whipped coconut cream or nice cream.
I love it plain and think it’s perfect that way. I have to admit that warm brownies, with melting chocolate chips and nice cream, does look drool worthy.
Huh, I have to rethink that plain deal. hah
Here’s another super delicious treat and very healthy too
We actually had this as part of our breakfast. One of the benefits of adulthood is being able to say “Screw it! I’m having dessert for breakfast!”
If you have kids at home though, just make sure they’re asleep first. 😉
Actually, this is like eating vegetables for breakfast though. Cocoa is made out of cocoa beans, and beans are a vegetable. Soooo we really ate a big helping of beans this morning- not dessert.
Yeah, you can see what my parents had to put up with when I was a kid.
Yep, we were naughty (hope Santa was asleep, or doesn’t start making that list until later on in the year).
We took a long hike afterward though, so that balanced everything. At least that’s what I kept saying, while we were walking. lol
The Sweet Potato Brownie Recipe Below is From @plantyou
Luscious Fudgy Brownies (vegan)
Print RecipeIngredients
- 1 cup + 3 tablespoons all-purpose flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces non-dairy dark chocolate, chopped fine or grated
- 1/3 cup Dutch Process cocoa powder* (I use Ghirardelli Dutch Process)
- 1/2 to 1 teaspoon instant espresso powder* (I use DeLallo)
- 1/2 cup boiling water
- 1 1/4 cup coconut sugar or organic cane sugar
- 1/4 cup neutral tasting oil*
- 1/2 tablespoon pure vanilla extract
- 1/3 cup non-dairy dark chocolate chips (I use Guittard Extra Dark Chocolate)
- 1/3 cup chopped walnuts, optional
- *See notes below instructions
Instructions
Place the oven rack in the middle position, and preheat to 350 degrees. Line a 8" x 8" baking pan with parchment paper. (You'll lift the brownies out of the pan by the overhangs.)
Stir up the flour and scoop it out with a spoon into your measuring cup; level off with a flat knife. Place into a small bowl with the baking powder, and salt. Whisk until combined; set aside.
Measure the cocoa powder the same way you did for the flour, and pour into a medium bowl along with the chocolate, cocoa, and espresso powder. Whisk in the water until well combined and chocolate is melted. Whisk in sugar, oil, and vanilla unitl mixed.
With a rubber spatula, stir in the flour mixture until combined; fold in chocolate chips and walnuts if using.
Pour the batter into the prepared pan. Bake 35-40 minutes, or when a toothpick inserted halfway between edge and center comes out with few moist crumbs attached (Crumbs, not wet batter. The crumbs should be clumpy and moist.) Check on it at 30 minutes to make sure it's not already done, and keep a close eye on it after that. The brownies can go from perfect to over baked pretty fast.
Remove pan to a wire rack and allow brownies to cool for 30 minutes in the pan. Using the parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely before cutting.
The brownies will continue to set as they cool down, and also develop more flavor. They can be stored in an airtight container at room temperature for up to 4 days.
Notes
*Note: If you like extremely fudgy brownies, then omit the 3 tablespoons of flour or cut it back to 1 or 2 tablespoons.
I would start with 1/2 teaspoon of espresso, taste the batter, and add more (1/4 teaspoon at a time) until it reaches the strength you like.
If you don't have Dutch Processed Cocoa, then change the amount baking powder to 1/8 teaspoon and add 1/8 teaspoon baking soda too.
For the dark chocolate I like mixing it up. For Christmas I use a dark chocolate peppermint bar, and orange is always delicious too. Choose whatever flavors catch your fancy.
You can also use half oil and half melted non-dairy butter. I wouldn't increase the butter beyond half though, because the brownies will start drying out..
