Fudgy brownie fans unite! These are the ooiest, gooiest squares ever – and they just happen to be vegan. Studded with vegan chocolate chips and boasting the dense, rich texture we all love, these are an easy one-pan dessert that you can whip up in a single bowl. Unlike other vegan brownies that use flax meal for an egg replacement, this batter turns to a pantry staple, cornstarch, for the unexpected element to pull everything together.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 9 brownies |
Ingredients
- Nonstick cooking spray, for the pan
- 3/4 cup vegan granulated sugar
- 1 stick (1/2 cup) vegan butter, melted and cooled slightly
- 1/2 cup vegan light brown sugar
- 1/2 cup unsweetened plant-based milk, such as almond or oat
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup vegan chocolate chips or chunks
Instructions
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Coat an 8-inch square baking pan with nonstick spray; line with parchment paper, leaving a 2-inch overhang on the longer sides, and spray again.
- Whisk the granulated sugar, melted butter and brown sugar in a large bowl until combined. Add the milk and vanilla and whisk to incorporate well. Add the flour, cocoa powder, cornstarch, baking powder and salt and stir to combine. Fold in the chocolate chips with a rubber spatula just until combined, being careful not to overmix.
- Transfer the batter to the prepared baking pan and smooth into an even layer. Bake until the brownies are puffed slightly, matte on top and set, 35 to 40 minutes.
- Let cool for 30 minutes in the pan, then use the parchment paper to lift the brownies out of the pan. Cool completely on a wire rack, about 1 hour. Slice into 9 squares and serve.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 460 |
| Total Fat | 24 g |
| Saturated Fat | 18 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 31 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 151 mg |
Reviews
I was skeptical but decided to try this one anyway. I should have stuck to my gut because this recipe did not work at all. Vegans know that brownies are notoriously tricky to make without an egg substitute. The confectioner’s sugar didn’t cut it. This recipe gave me the infamous brownie “tar pit” — all the oil bubbled to the top and boiled while underneath it remained raw and the sides turned hard as a rock. I baked it for an extra 10 minutes and there was no improvement.