Once you finish this batch of vegan brownies, you'll be thinking of the next opportunity to make them again!
Lately, I've been using an egg-replacer powder when it comes to my vegan baking. I've also been using ingredients such as coconut oil and vegetable oil as my butter replacement and those have been working out great! I wanted to try something different for these vegan brownies.
At least once a week, I stop for a visit at my local organic market and peruse through the latest and greatest dairy replacements. I've been fascinated by this ever since I found out that I needed to lower my cholesterol...it's like those lab results opened up a whole new world of ingredients for me to work with.
With this recipe in particular, I knew I wanted to try working with vegan butter. I picked up a box of that (they only had a salted version) along with some organic applesauce to use for my egg replacement. The end result? A decadent and VERY fudge-like brownie. I would say this experiment was a success. The only difficult part of this recipe was waiting for it to cool down enough to enjoy a piece!
Want another vegan brownie recipe to try? Check out The Best PB and Avocado Gluten Free BrowniesAnchor Hocking 8-InchSquare Glass Baking Dish with TrueFit Cherry Lid -
Ultra Fudgy Vegan Brownies
- 8”x8” or 9"x9" square baking dish
- ¼ cup unsweetened applesauce
- 6 tablespoon vegan butter, salted cut into small chunks
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips for melting
- 1 cup granuated sugar
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- ⅛ tsp salt
- ½ tsp baking powder
For pumpkin swirl (optional)
- ½ cup pumpkin purée
- 3 tbsp maple syrup
- ¼ tsp cinnamon
- Preheat oven to 350°F. Line baking dish with parchment paper. Set aside.
- In a medium-sized bowl, whisk together your flour, salt, baking powder, and cocoa powder. Set aside.
- In a microwave-safe bowl, melt your butter and chocolate chips together. Whisk in your vanilla, sugar and applesauce. Add to your bowl of dry ingredients. Mix well with a spatula. Pour into baking dish and bake at 350°F for 30-35 minutes. The edges will be firm and center will be fudge-like making this a decadent dessert which can also be enjoyed with a dollop of dairy-free ice cream!
For pumpkin swirl
- In a small bowl, combine pumpkin purée, maple syrup and cinnamon. Place small dollops all over brownie mixture. With a butter knife, run knife back and forth to create a design that you're satisfied with. Do this step before placing baking dish into the oven.