Recipes for vegan brownies were harder to come by when I first posted this one. I found it on an old vegan baking board and thought it was interesting, as it calls for the odd step of mixing the flour and boiling water to make a paste. The paste acts as a binder in lieu of the missing eggs.
As interesting as the flour paste step was, I tried making these a different way, adapting for an 8-inch pan, and got rid of the flour paste step completely. The recipe is a little easier that way and the pan size is more common. So the version in the card is updated, still vegan and egg-free, but does not call for the flour paste step.
Flour Paste Version
I kept the flour paste version around for a while and had it unformatted below the recipe card, but it was confusing having two recipes here because the reviews were for the flour paste version and not the more modern version that's currently in the card. If you really want the flour paste version, let me know and I'll send it.
Recipe
Updated Vegan Brownies
Ingredients
- ½ cup boiling water or very hot brewed coffee
- 1 ½ ounces unsweetened chocolate, chopped (42 grams)
- 6 tablespoons Dutch process unsweetened cocoa powder (36 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup light brown sugar, packed ( 50 grams)
- ¼ cup vegetable oil
- ¾ teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all purpose flour (130 grams)
- ½ cup chocolate chips (dairy free like Guittard)
- ½ cup nuts optional
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch pan with coconut oil (or any other vegan fat you like) and line with parchment paper. If desired, grease the parchment with a little more coconut oil and sprinkle some sea salt across the bottom. This gives an extra bite of salt in each bite of brownie.
- In a mixing bowl, mix the boiling water, unsweetened chocolate and cocoa powder and stir until smooth. Let cool slightly.
- Add both sugars, oil and vanilla and stir until smooth.
- Mix together the flour, baking powder and salt, then stir into the batter. Make sure the batter is not so hot that it will melt the chips, then stir in the chocolate chips. Give the batter 40 or so good strokes with a heavy duty scraper.
- Spread mixture in the pan. If desired, spread nuts over the top. and bake on center rack for 25-30 minutes or until brownies appear set (the middle should puff up slightly and will lose its glossiness). Let cool completely and chill. Lift from pan and cut into squares.
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