Easy Vegan Brownies
The easiest Vegan Brownie you will ever make. There is a subtle hint of coffee that elevates the chocolatey flavour. These fudgey brownies are made with plant-based ingredients that you probably already have in your cupboards at home. Enjoy these brownies warm with a scoop of vegan ice-cream or cold for a thicker, fudger brownie.
Ingredients:
- Vegan Butter - i use nuttelex or any vegan spreadable butter. Block butter is also fine but harder to find.
- Vanilla: I prefer vanilla bean paste over extract
- Vegan milk - I use soy for a creamier texture but oat and almond will work too.
- Sugar: You can use a mixture of brown and caster sugar or all brown sugar for a deeper flavour.
- Coffee: I use ground coffee beans but you can use instant instead. This step is optional - you don't take the coffee - it just deepens the chocolate flavour.
- Flour: I use plain, you can also use a Gluten Free flour - 1:1 ratio.
- Cocoa or cacao: You can use either for this recipe.
Ingredients
Instructions
- Line a square 20 x 20 cm baking tray with baking paper. Preheat the oven to 180 degrees celcius.
- Melt the butter either in the microwave or on the stovetop, let it cool for a few minutes.
In a deep mixing bowl add the brown sugar, vanilla and milk and whisk until combined.
Add the melted butter into the mixing bowl and whisk again until combined.
- Sift the flour and cocoa and add into your mixing bowl.
- Add the coffee powder now if you are adding it. With a spatula or wooden spoon mix all of the ingredients together until combined. Don't over mix.
- Add the chocolate and gently fold them in.
- Gently press the brownie mixture into the baking tray and push down with a spatula or the back of a spoon to even out the mixture.
- Bake for 30–35 minutes. You want your brownies to be fudgy in the middle so don’t overcook them. Let them completely cool down before slicing into 9-10 pieces.
- Enjoy the brownies by themselves, serve with vegan ice-cream or sprinkle flaky set on top.
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