There are more recipe for vegan brownies today than there were when I originally posted this recipe, but I’m keeping it here because it still gets good reviews. It’s also made with every day ingredients found in most kitchens. That is, you don’t need egg replacers, soy milk, soy cream cheese, hemp….just basic items like flour, water, sugar, coconut and oil.
The trick with these vegan brownies is that you take half cup of the flour, boil it with the flour and make a gooey paste that gets incorporated into the brownies. It adds texture and body and acts as a binder.
Since they’re so fudge-y, it’s best not to cut the vegan brownies right away. Let them cool completely and if you have time, chill them.
2 cups all purpose flour (255 grams)
1 cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
3/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup nuts (optional)
1/2 cup vegan approved chocolate chips (optional)
Preheat oven to 350 degrees F. Line a 9 inch square pan with non-stick foil (Release) or parchment paper
Measure out 1/2 cup of the flour and place it in a saucepan with the water (1 cup). Whisk flour and water together over medium heat until mixture becomes thick and gluey. Set it aside to cool.
In a mixing bowl, thoroughly stir together both sugars, salt, cocoa powder and baking powder. Add oil and vanilla and stir until well mixed. Add gluey flour mixture and stir until incorporated, then stir in remaining 1 ½ cups of flour. If using, add nuts and chocolate chips.
Spread mixture in the pan and bake for 25 to 35 minutes or until brownies appear set. Let cool completely and chill. Lift from pan and cut into squares.