The World’s Best (Vegan) Fudge Brownies

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Vegan baking is the best. Why? Because there are no eggs in the batter, and thus no reason why you should not or cannot lick the bowl clean. Not like eggs usually stop me anyhow (probably dumb, I know), but at least now no one can accuse you of being absolutely crazy for wanting to eat the batter straight!

Another thing that’s the best? These brownies. Seriously. I have tried a lot of brownies in my day, and made a lot of brownies in my day. These guys are hands down my absolute favorite. They are rich, extremely moist, and seem more genuinely chocolatey than any prepared brownie mix you’ll ever try (thank you cocoa powder!) They also do not need to be redeemed with a scoop of ice cream like some brownies. (However, I’m always down for a scoop of ice cream!)

Give these guys a try, and I promise you you’ll never want to bake another brownie ever again.

 

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Ingredients:

  • 2 ¼ cups of whole wheat flour
  • 2 cups brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsweetened cocoa powder
  •  ½ cup chocolate chips
  • ½ cup over ripe banana
  • ½ cup olive oil
  • 1 ½ cups water
  • 4 teaspoons apple cider vinegar

Directions:

  1. Preheat the oven to 340˚ F.  Prepare an 11 x 7 inch (or relatively similar pan) by greasing lightly with olive oil and dusting with whole-wheat flour.
  2. In a large bowl, combine the dry ingredients (flour through cocoa powder) and whisk together. Then stir in the chocolate chips.
  3. In a medium-sized bowl, using a large spoon, mash the banana until there are no significant chunks.
  4. Add the olive oil, water, and apple cider vinegar to the bowl and whisk well.
  5. Combine the wet and dry ingredients, mixing until completely combined.
  6. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top looks cooked and the brownies are at your desired level of gooey versus cakey.
  7. Enjoy!

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Notes and Tips!:

14 thoughts on “The World’s Best (Vegan) Fudge Brownies

  1. Nadia says:

    I just made these and it wasnt fully cooked after 20 mins. Then 30 mins and the edges are done but bot the middle. Do you have an idea why? I even double checked all the ingredients and I did everything the way you said. :-/

    • aresr says:

      Hey Nadia!

      Sorry you had trouble cooking them! The benefit to vegan brownies is that they can be soft all the way through without having to worry about uncooked egg! Personally, that’s one of the things I really loved about these delicious brownies. Mine were very moist and very soft, but I also think I had an over functioning oven at my old house. I would go with your gut instinct and preference while cooking them! If they truly are stil liquidy after 20 minutes, definitely cook them longer. Sorry for any confusion!

    • aresr says:

      Hello! I have never tried these brownies without the apple cider vinegar. If you do chose to leave it out, I would substitute in another 4 teaspoons of liquid of your choice. I would love to hear how any variation turns out!

  2. jorischmalz says:

    Just tried these.. and they’re amazing! I used 1/2 cup unsweetened applesauce instead of the mashed banana, and the only flour I had on hand was unbleached all purpose. I used an 11×7 pan as suggested and baked for 25 minutes. I let them cool before I cut them and then dusted with powdered sugar. Delish!

    • aresr says:

      Hey! I am so glad you liked these delicious brownies! Your adaptations sound delicious and super creative- props to you! Hope you come back and enjoy more recipes from ‘a rented kitchen’! Thanks for stopping by!

  3. Novelty Heals says:

    I’ve made these four or five times now and before this last time they always tasted good but there was a certain thinness in the richness that made me remember they didn’t have any butter or eggs. Then, THIS TIME, I made them (I don’t know what I did differently!) and they came out amazing and totally different tasting! The only possible differences I can think of were that I measured the amounts a little more carefully than usual and that I made the brown sugar with white sugar and molasses–but it tasted pretty close to storebought brown sugar so I don’t think that could have made the difference. Maybe it was the ratios. It was just such a difference! Anyway, I love these, and they taste better than brownies that have all the butter egg shit in them! Thank yooooou for the recipe! I finally wrote it down today because I started to get afraid you might eventually remove it or something.

    • aresr says:

      Wow, thank you so much for your comment! I am so glad you love these brownies! I love them too- so much more than regular box brownies. And I love your adaption! I will have to try that next time I’m in the kitchen 🙂
      Keep coming back! I’ll try to add more vegan desserts for ya in the future!

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