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Vegan Brownies
This rich and fudgy homemade vegan brownies recipe is easy to make with pantry staple ingredients.
Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)
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Cook Time Total Time

16 minutes 16 minutes

Yield
9 - 16 brownies

Ingredients
1 cup water
1 tbsp pure vanilla extract
2/3 cup oil
3/4 cup unsweetened cocoa powder
1/4 cup Dutch cocoa or additional unsweetened cocoa powder
1 cup spelt, white, ap gf, or oat flour (For flourless, try these Keto Brownies)
1/4 tsp + 1/8 tsp salt
1/2 tsp baking powder
1/2 cup brown sugar, unrefined if desired
1/3 cup white sugar, unrefined if desired, OR stevia baking blend
2 tbsp cornstarch or ground flax
2/3 cup mini chocolate chips, optional

Instructions
Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 330F. Grease a 9x13 pan, or an 8x8 pan for thick brownies, or line
withhttps://chocolatecoveredkatie.com/wprm_print/50606
parchment paper. In a large mixing bowl, stir all remaining ingredients.
28/1/2023, 10:23 AMThen stir in the liquid ingredients to form a brownie batter. Smooth evenly into the pan.
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Bake 16 minutes, or 24 minutes if using an 8x8 pan. The brownies should look underdone when they come out. Let cool, then refrigerate uncovered (or very
loosely covered). They start to firm up after a few hours and are nice and sliceable by the next day. The brownies are richer and sweeter the next day as well.
After the first day, refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to three months.
If desired, top with Chocolate Cream Cheese Frosting or one of the vegan brownie topping ideas included above.
View Nutrition Facts

Notes
Still craving chocolate? Make Vegan Chocolate Chip Cookies.
 
Nutrition Information
Calories: 130kcal