The Best Fudgy Vegan Brownies (1-bowl!)
These brownies are thick, rich, dense, fudgy, and undetectably vegan! The batter is made entirely in a small pot on the stove- no mixing bowl required!!
Ingredients
- 1 cup coconut sugar or organic brown sugar
- 1/2 cup water
- 1/2 cup dark chocolate chips
- 1/3 cup virgin coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 3/4 cup all-purpose or white whole wheat flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup additional chocolate chips, to sprinkle on top optional, but yum
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
- Place a small pot on the stove over medium-low heat. Add sugar and water to the pot, and stir until warmed and sugar is dissolved (about 5 minutes).
- Remove from heat and add chocolate chips and coconut oil, stirring until melted.
- Add all remaining brownie ingredients (vanilla, salt, flour, cocoa, baking powder) and stir to combine.
- Pour batter into prepared pan, scraping any excess from the pot, and spreading into a thin even layer. Top with additional chocolate chips, if desired.
- Bake for 20 minutes, at which point the brownies should still look very soft in the middle, and just set around the edges. Do not bake any longer, or the brownies will become cakey and dry once cooled as opposed to fudgy.
- Let cool completely in the pan before cutting and serving.
Notes
MAKE THEM GLUTEN-FREE: use a GF all-purpose blend in place of the wheat flour. These brownies do not turn out well with alternative flours like almond or coconut, so I do not recommend using them here!