Vegan Brownies

Name: Vegan Brownies
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1.5 cups flour; 1 cup sucanat or brown sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1.5 teaspoon baking soda; 1 teaspoon salt; 1.5 cups non-dairy milk; 1/3 cup oil; 1 handful vegan chocolate chips; optional: a handful of walnut pieces

6 rating(s)

Vegan

Submitted by

Chia

Category:

Desserts Chocolate

Instructions

Preheat oven to 325 degrees F. Lightly grease an 8x8-inch baking pan, and set aside.
In a mixing bowl, combine flour, sweetener, cocoa powder, baking powder, baking soda, and salt. Then add the non-dairy milk, oil, vegan chocolate chips, and optional nuts. Mix gently with a wooden spoon until just mixed (don't over-mix).
Pour mixture into baking pan, and bake for approximately 40-45 minutes or until a toothpick or knife comes out clean. Let cool before icing or cutting.
Notes: This brownie is slightly sweet, but not overly sweet. If you want a very sweet treat, feel free to add extra chocolate chips or 1/4 cup more sugar.

Ingredients

1.5 cups flour
1 cup sucanat or brown sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1.5 teaspoon baking soda
1 teaspoon salt
1.5 cups non-dairy milk
1/3 cup oil
1 handful vegan chocolate chips
optional: a handful of walnut pieces

Serving Size

Prep Time

10 mins + baking time

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Comments

Chia

Points +3635

Vegetarian

Posted on 03 Dec 2013

This is a solid recipe for vegan brownie. I made it using safflower oil, sucanat as sweetener, rice milk as the non-dairy milk. You can leave out the walnuts or use another nut, like dry roasted almonds. One cup of sugar is plenty if you don't want super sweet. ENJOY.

webmaster

Points +13245

Vegan

Posted on 11 Dec 2007

We made the brownies using vegan carob chips instead of chocolate chips, and they were EXCELLENT. Sweet but not too sweet.

whole1

Points +20

Mostly Veg

Posted on 03 Dec 2013

If you want to kick this recipe up a notch as Emeril LaGasse says, try making these with freshly milled flour. We don't use the soya milk, but if you are adding roasted almonds, try substituting almond milk and we always use extra virgin olive oil. They are moist and delicious. Great recipe. We always use organic Sucanat, an excellent sweetener.