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Vegan chocolate brownies in a stack.

Vegan Chocolate Brownies

Keri Bevan
These vegan chocolate brownies are fudgy, rich, and completely dairy and egg-free! The applesauce works as a great binder in place of eggs, and the coconut oil provides moisture without the need for butter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 246 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup melted coconut oil
  • ½ cup water
  • ⅓ cup applesauce replaces eggs
  • 1 teaspoon vanilla extract
  • ¾ cup dairy-free chocolate chips divided

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
  • In a separate bowl, mix the melted coconut oil, water, applesauce, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
  • Fold in ½ cup of the chocolate chips.
  • Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining ¼ cup chocolate chips on top.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the brownies to cool completely in the pan before cutting into squares.

Notes

If you want that classic crackly, shiny crust on top of your brownies, I have a few tips:
  1. Sugar technique: After mixing your wet and dry ingredients, whisk in the sugar thoroughly until it's well dissolved. Some bakers even recommend whisking the sugar with the wet ingredients first to help it dissolve better.
  2. Extra chocolate chips on top: The method in the recipe where you sprinkle additional chocolate chips on top helps create that shiny, slightly crisp surface.
  3. Let the batter rest: Allow the mixed batter to sit for about 10-15 minutes before baking. This gives the sugar time to dissolve more completely, which contributes to that crackly top.
  4. Bake at a slightly higher temperature: Try setting your oven to 190°C (375°F) for the first 10 minutes, then reduce to 180°C (350°F) for the remaining baking time. The initial higher heat helps create that crisp top layer.
  5. Don't open the oven door: Especially during the first 20 minutes of baking, as temperature fluctuations can prevent that perfect crust from forming.

Nutrition

Calories: 246kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 116mgPotassium: 72mgFiber: 2gSugar: 23gVitamin A: 2IUVitamin C: 0.1mgCalcium: 31mgIron: 2mg
Keyword vegan chocolate brownies
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