VEGAN BROWNIES


I'm the first to concede that I'm not the hugest devotee of chocolate . I appreciate it now and again, yet by one means or another I was naturally introduced to that 0.00001% percent of the female populace who ordinarily inclines toward something fruity, caramel-y, cinnamon-y, or (my top pick!) vanilla-y with regards to dessert.

I know.

My chocolate-fixated mother still can't see how we're connected.

Try not to misunderstand me, I still thoroughly like chocolate. It has quite recently dependably felt super rich to me, and I'm generally fulfilled after a couple nibbles. In any case, all things considered, at whatever point those chocolate longings do appear, there is one formula I want to make that dependably acts the hero. It's brisk and simple to heat, it calls for straightforward ordinary fixings, it incorporates some more beneficial fixings (counting olive oil and avocado!), for some odd reason to be actually sans dairy and vegetarian, and it is fundamentally all that you would ever need in a rich, warm, fudgy, chewy, debauched chocolate dessert.

Yes, you must attempt these vegetarian brownies.


I actually posted this vegan brownies recipe on the blog back in 2012, after making them for a vegan friend’s party.  I snapped this photo above (back in the days when I was in my linen phase!), carried them off to the party, and watched as everyone absolutely demolished them.
And by everyone, I mean everyone — vegans and non-vegans alike.  And I have made them dozens of times since, and the response is always the same.  People LOVE these brownies!!!

Our readers over the past 3 years have been quite the fans of them too, as you can see from the comments below.  And I couldn’t agree more.
As I said already, they are perfectly fudgy, chewy, rich, and chocked full of chocolate.  But I also love knowing that they’re made with a few healthier ingredients, like mashed avocado and olive oil (instead of butter), white whole wheat flour (or you could use all-purpose), and I’ve recently been trying out cane sugar in place of granulated.  And they still taste like a ridiculously decadent treat.
Bonus — they’re also vegan!
So whether you fall in the once-in-a-while or the omg-gimme-all-the-chocolate camp, I highly recommend making a batch.  I think you’re going to love ’em!

VEGAN BROWNIES

These vegan brownies are fudgy, chewy, and uber chocolatey. Plus they're quick and easy, and made with everyday ingredients!

INGREDIENTS:

  • 1/4 cup pureed or well-mashed avocado
  • 1/4 cup extra-virgin olive oil
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup cane sugar (or granulated sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
  • 1 1/2 cups vegan dark or semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.
Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there).  If you overbake, the brownies will have a cake-like texture.
Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.
Hakan Yerlikaya
Hakan Yerlikaya

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