Homemade Vegan Fudge Brownies
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup Dutch processed cocoa powder or regular cocoa powder
- 3/4 cups cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon 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
- 1 1/2 cup dark chocolate, chopped
- 1 tablespoon coconut oil
- Flakey sea salt for topping
Preparation
Preheat oven to 350 F and line a 10x10 pan with parchment paper.
In a large bowl sift the flour, cocoa, sugar, baking soda, baking powder, espresso powder and salt, then whisk together.
In a separate bowl, mix 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, then add in 1 cup chopped dark chocolate and pour the batter into the parchment-lined pan.
In a small bowl, add the chocolate chips, melt the chocolate in a double boiler or microwave for 30 seconds then stir, and continue microwaving in 20-second bursts, stirring after each, until melted, then add 1 tablespoon coconut oil.
Dollop the melted chocolate around the surface of the brownie batter and swirl it around with a chopstick.
Bake in the preheated oven for 28 minutes and let sit for 30 minutes before cutting.
Tips
Melt a little extra chocolate and drizzle on top once brownies are out of the oven, then top with flakey sea salt.
