Vegan Chocolate Fudge Brownies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder (or regular cocoa powder)
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon espresso powder
- 1 cup almond milk (or any plant milk)
- 1/2 cup applesauce
- 2 tablespoons apple cider vinegar
- 1/3 cup + 2 tablespoons refined coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups dark chocolate, chopped
- 1 tablespoon coconut oil
- Flaky sea salt for topping
Preparation
Preheat the oven to 350°F and line a 10x10 inch pan with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt, then whisk to combine.
In a separate bowl, mix the almond milk, apple cider vinegar, melted coconut oil, applesauce, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined.
Add 1 cup of chopped dark chocolate to the batter and stir.
Pour the batter into the prepared pan.
In a small bowl, melt the chocolate with 1 tablespoon coconut oil using a double boiler or microwave, stirring until smooth.
Dollop the melted chocolate over the surface of the brownie batter.
Use a chopstick to swirl the chocolate into the brownie mixture.
Bake in the preheated oven for 28 minutes.
Let the brownies sit for 30 minutes before cutting.
Tips
Optionally, melt a little extra chocolate and drizzle it over the brownies after baking, then sprinkle with flaky sea salt for added flavor.
