Because for many of us, everyday is National Brownie Day, so the question isn’t do you like brownies? The first question seems to be–fudgy or cakey? I took an informal poll last year on Facebook and fudgy won by a landslide. But if you on the side of cakey, you are not alone. Just follow this recipe and bake longer. The second question is–with or without nuts. I am a chocolate purist, but do like the slight bitterness that walnuts add to the mix. The choices are yours, but do make these exceptional brownies that just happen to be vegan. Keep an airtight bag or container of these absolutely brownies in your freezer and any day will be Brownie Day. The recipe is from my cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts (Running Press 2013). In the book, you will find a recipe for Gluten-Free Brownie Bites too.
Very Fudgy Chocolate Chip Brownies
You’ll get plenty of “brownie points” for these soft, fudgy, and rich chocolate treats studded with chocolate chunks or chips. Walnuts add crunch and cut the sweetness, but if you like a brownie unencumbered by nuts, just say no to this option. No matter what you prefer, these brownies will stay fudgy when frozen, making them the perfect cake for ice cream sandwiches or any type of frozen dessert. Just be aware: These brownies are not low-fat or low-sugar: a small square should satisfy.
Note: If using coconut oil as the fat, make sure the other ingredients are at room temperature, or the oil will harden into clumps during mixing.
Makes One 8 X 8-Inch Square Pan
- 1/2 cup plus 1 tablespoon organic all-purpose flour
- 1/2 cup organic whole wheat pastry flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup minus 1 tablespoon granulated sugar
- 1/4 cup organic whole cane sugar, ground in a blender until powdered
- 2 tablespoons arrowroot or organic cornstarch
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons mild tasting extra-virgin olive oil or organic neutral vegetable oil, or melted coconut oil
- 1/2 cup pure maple syrup, Grade B or dark amber
- 1/4 cup any nondairy milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon chocolate extract (optional)
- Heaping 1/4 cup vegan chocolate chips or mini chunks
- 1/3 cup lightly toasted walnuts or mixed nuts, coarsely chopped (optional)
Position a rack in the middle of the oven and preheat to 350° F. Oil an 8 x 8-inch square pan and then line the bottom with parchment paper. Do not oil the paper.
Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, granulated sugar, whole cane sugar, arrowroot or cornstarch, baking powder, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
Whisk the oil, maple syrup, nondairy milk, vanilla, and chocolate extract, if using, in a separate medium bowl until completely combined. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth. Allow the batter to rest for ten minutes.
Stir the chocolate chips and nuts, if using, into the batter. Spoon the batter into the prepared pan, and spread into an even layer with a metal spatula.
Bake for 23 minutes until the top is set and dry and the sides have pulled just slightly away from the pan.
Remove the pan from the oven and set on a cooling rack. Immediately insert a wooden tester diagonally into the brownies. The tester will be coated with batter, but not wet. If necessary, bake for another minute.
Cool to room temperature. The middle of the cake will sink as it cools; don’t worry. Once cold you can push the sides down to level the cake if you like. Refrigerate until very cold before cutting into squares.
Refrigerate the brownies in a covered container, in layers separated by parchment, for up to three days, or freeze for up to one month. Defrost unwrapped or eat straight out of the freezer.
As I am brownie curious, I’d like to know
> Cakey or Fudgy?
> With or without nuts?
Recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013
I’ve been looking for a really good old fashioned brownie recipe that would be vegan and I just made this one and it’s perfect! Thank you so much.
I baked them in mini muffin cups and it made 24 just right bites 🙂
I like mine cakey, no nuts but chunky chocolate bits.
I prefer mine fudgy and with no nuts 🙂
Going to make these today! As I am experimenting with apple sauce in Vegan baking to replace oil, do you think I could try to use apple sauce en lieu of the oil in this recipe? I ask especially because I don’t think I have enough oil today at home and I can’t wait to bake these bad boys 😀
I have not made these brownies with applesauce so I can’t give you an answer. I like them the way they are, have to say, after many tests. I know people do replace some or all of the oil with applesauce but for me, prune puree is the better choice with chocolate. Let me know what you do!
Thank you for sharing your recipe.
I made this brownie recipe yesterday, but the batter was too thick and dense. It turned out too hard, Almost like a biscuit. I find that the liquids are small in proportion compared to the dry ingredients.
Any tips? Should I ‘ve added some more milk? What do I do for next time?
Fran Costigan says
I am so sorry that you had this problem with the recipe. The batter is thick, as noted in the recipe, but it spreads. I am wondering if you measured perhaps incorrectly, or used a pan that was larger than the 8×8 specified, or if you baked the brownies too long. All of those things will make a big difference. I hope you will try again. If a batter is too dense, you can add more milk, but in this case, it should not be necessary. Please let me know how it goes. Did you save the ‘biscuit’? I hope so, since it can be crumbled to use a cookie-like topping.