Triple Chocolate Vegan Brownies
These triple chocolate vegan brownies are dense and fudgy with the signature crackle-top. Serve them warm with a scoop of vanilla ice cream on top — it's heaven!
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Servings: 16 brownies
Equipment
- 8x8" baking pan
Ingredients
- 5 tablespoons vegan butter
- 4 oz dark chocolate at least 66% cocoa recommended; see notes
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup soy milk
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee (optional)
- 1 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup chocolate chips
Instructions
- Prep: Preheat oven to 350°F and line an 8x8" baking pan with parchment. (If you use a 9x9" pan the brownies will be thinner and may be done a few minutes earlier.)
- Melt chocolate and butter: If using a chocolate bar, give it a coarse chop to help it melt evenly. Add the dark chocolate to a microwave-safe bowl along with vegan butter and soy milk. Microwave in 30-second intervals, stirring in between, until the mixture is completely smooth and melted. (Alternatively, you can melt over a double boiler.)
- Mix dry ingredients: In a separate large mixing bowl, combine all-purpose flour, baking powder, salt, granulated sugar, brown sugar, and cocoa powder. Whisk ingredients together until there are no lumps. (If the cocoa is very lumpy, sift it into the mixture.)
- Form the batter: Create a well in the dry ingredients and pour in the melted chocolate mixture. Add the vanilla extract and (optional) instant coffee and stir everything together until about 80% combined. Add in the chocolate chips and use a spatula to fold them in till there are no more dry streaks of flour in the batter.
- Bake: Pour batter into prepared baking pan and spread evenly with your spatula. Bake in preheated oven for 35-38 minutes, or until the edges pull away from the sides of the pan and the top is shiny and set. (If you used a 9x9" pan, begin checking for doneness about 10 minutes sooner.)
- Cool and slice: The brownies will be quite soft when you first take them out of the oven, so I highly recommend letting them cool in the pan for at least 30 minutes. By this time they should be firm enough to lift out of the pan using the parchment. Slice and enjoy.
- Leftovers: I find these are even better the next day. They firm up and become nice and fudgy, but the crackly crust stays crisp. Give them 10-15 seconds in the microwave if you want to enjoy the leftovers warm.
Notes
Chocolate recommendations: The quality of the chocolate is of utmost importance. Use a good dark or bittersweet chocolate — at least 65% cocoa. My preferred baking chocolate is from Guittard: either the Bittersweet Baking Bar, Bittersweet Chocolate Baking Wafers, or Extra Dark Chocolate Chips. You can use 4 oz of any good nondairy dark chocolate bar.
Favorite chocolate chips: For the chocolate chips folded into the batter at the end, you can use either dark or semisweet to your preference. I like the semisweet chips from Trader Joe's, Guittard, or Enjoy Life. You are also welcome to add in more chopped chocolate.
Vegan butter: Make sure to use baking sticks and not the spread that comes in a tub. Country Crock Plant Butter is my go-to for baking. I also like the vegan butter from Trader Joe's or Violife.
Oil instead of butter: I personally recommend using vegan butter if you have it, but in a pinch you can substitute a neutral-tasting oil (such as sunflower oil or refined coconut oil).
Semisweet instead of dark chocolate in the batter: If you only have semisweet chocolate in your pantry, I recommend reducing the granulated sugar by about 2 tablespoons in the recipe. (1 cup + 2 tablespoons instead of 1 1/4 cups.)
Gluten-free: I haven't personally tested it (yet), but I generally have good results with cookies and cakes made with Bob's Red Mill gluten-free all-purpose flour blend. I believe it would work well in this recipe — let me know if you try it!
Revision history: Recipe originally published in 2021. Re-tested and updated 3/26 to use high-quality dark or bittersweet chocolate instead of a semisweet baker's bar in the batter.
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