Best Ever Vegan Chocolate Brownies

With Almond Nuts

Many of the vegan brownie recipes on the internet call for flax meal or ground chia seeds as an egg substitute or use tofu to add moisture, but since not everyone has them on hand when they’re asked to make a last-minute dessert for a party, this time I wanted to come up with a recipe that used only pantry staple ingredients and—of course—still yielded fudgy, moist, and sinfully rich chocolate brownies.

These brownies don’t mess around – they are the real deal. Can vegans eat brownies? The answer is a wickedly yes! Are you ready to bake?!  I want brownies!  Let’s go!

Vegan Chocolate Brownies

This really is the Best Ever Vegan Brownies Recipe! Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat. You’ll never buy a boxed brownie mix again!

5 from 3 votes

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Dessert

Cuisine American, Vegan

Servings 25 Brownies

Ingredients

  

Brownies

• 1 1/8 cup Almond Milk or Any Milk of Choice 1 cup + 2 tbsp
• 2/3 cup Oil 1/2 cup + 3 tbsp
• 1 tablespoon Pure Vanilla Extract
• 1 cup White Flour or All Purpose Flour Gluten free
• 1 cup Cocoa Powder Unsweetened
• 3/8 teaspoon Fine Sea Salt 1/4 tsp + 1/8 tsp
• 1/2 teaspoon Baking Powder
• 1/2 cup Brown Sugar Unrefined if desired
• 1/3 cup Unrefined Sugar Or stevia baking blend
• 2 tablespoons Cornstarch or Flaxmeal Loosely packed
• 2/3 cup Vegan Chocolate Chips Optional

Ganache

• 2 tablespoons Pure Maple Syrup Or agave
• 1/2 cup Cocoa Powder
• 1/2 cup Melted Coconut Oil Or extra-virgin olive oil
• 1 cup Almond Nuts As sprinkles

Instructions

 

Brownies

• Preheat your oven to 330°F (166°C). Grease a 9×13 pan or line with parchment paper/silicone mat. Set aside.
  
• In a medium bowl, add the milk, oil and pure vanilla extract. Whisk to combine. Set aside to thicken.
• In a large bowl, combine the flour, cocoa powder, salt, baking powder, brown sugar, unrefined sugar, cornstarch (or flax meal). About 1 to 2 minutes.
  
• Slowly add the milk mixture to the flour mixture, then stir just until combined and no more flour is visible (don’t overdo it).
  
• Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands.
  
• Bake for 16 minutes, will look a little undone. Freeze the brownies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
  

Ganache

• Stir together the pure maple syrup (or agave), cocoa powder, coconut oil in a medium bowl to form a thin sauce.
• Remove the brownies from the freezer and spread the maple syrup mixture over the brownies. Sprinkle the rest of the chocolate chips and almond nuts on top of the batter.

Notes

MAKE IT DAIRY FREE/VEGAN: Simply use dairy-free/vegan chocolate chips and milk.

*ON VEGAN CHOCOLATE CHIPS: You can use chocolate chunks (regular slabs of vegan chocolate chopped into chunks) instead of chocolate chips. It works just as well. 

**ALMOND NUT: Look for raw almond nuts since they are simple to make –browned and salted in a hot skillet slicked with olive oil — they’re miles better than what you’ll find in a bag of pre-roasted almonds.  They’re a game changer!

Keyword plant based, vegan