I hate to use unnecessary hyperbole, but these really are the best damn vegan brownies ever. I also hate to toot my own horn, but I am going to give it a toot or two because that's how good these brownies are.
I kid you not, I ate five of these in one day. Am I proud of that? No, I can't say that I am. But, I think it speaks to the quality of these brownies.
And yes, I know what you're thinking. It's the second week of January, a time for restrictive, punishing diets and hour-long sessions on the elliptical. But, if you've read my blog at all, you know that I don't subscribe to these kinds of traditions. Sure, I could eat more vegetables and exercise more (two goals on my list of 18 in 2018 goals), but I prefer to eat a balanced diet of whole foods and desserts.
Back to these utterly scrumptious brownies that I guarantee you will love. I recommend using a 70% dark chocolate for the best results. If you like your chocolate really dark, feel free to use a more intense dark chocolate, but they will be less sweet. I use refined coconut oil for the topping so the brownies don't taste coconut-y, but if you prefer a coconut-y taste, feel free to use unrefined coconut oil.
Here's why these are the Best Vegan Brownies Ever.
- They are hella chewy, rich and a little fudgy. If you want a really fudgy brownie recipe, you have to try these Ultimate Fudgy Brownies.
- They have that slightly crinkled surface that traditional brownies have but vegan brownies don't really seem to have
- They are double chocolate brownies, but technically they are quadruple brownies because you add cocoa powder on two separate occasions and dark chocolate on two separate occasions.
- Raspberries and chocolate is my favorite combination, as the tartness of the raspberries cuts the richness of the chocolate perfectly.
- I fed these to a group of five omnivores, and they were all amazed. One of my friends ate three brownies in one sitting and happily asked if there were more brownies left. Sadly, he had eaten the last brownie, so the answer was no.
I really hope you give these brownies a try!
BEST Vegan Brownies Ever
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 flax eggs*
- 5 ounces (145 grams) 70% dark chocolate*, chopped into small pieces
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons vegan Earth Balance butter
- 3 tablespoons smooth almond butter (can substitute any nut butter)
- 1/4 cup almond milk
- 3/4 cup organic granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoon vanilla extract
- 3-4 ounces of 70% dark chocolate, cut into small chunks (or vegan chocolate chips)
- 6 ounces fresh raspberries
- 1/4 cup refined coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tablespoons agave nectar
*For 1 flax egg, mix 1 tablespoon ground flaxseed meal with 2 1/2 tablespoons warm water and let sit for 15 minutes to thicken.
- Preheat the oven to 350°F or 175°C. Line an 8×8″ baking pan with parchment paper and set aside.
- Combine the flour, baking powder, and sea salt in a medium bowl.
- In a large microwave-safe bowl, combine the 5 ounces of chopped dark chocolate, cocoa powder, vegan butter, almond butter and almond milk. Melt in the microwave in 30-second intervals until mostly melted and smooth, stirring well between each interval. It should take you 3-4 intervals.
- Add the granulated sugar and brown sugar to the melted chocolate mixture and whisk well. Then add the flax eggs and the vanilla and whisk until smooth.
- Pour the flour mixture into the chocolate mixture and stir with a wooden spoon until just combined. Then fold in the 3-4 ounces of dark chocolate chunks.
- Pour the batter into the prepared pan and smooth out the surface out with a rubber spatula.
- Bake the brownies for 30 minutes, until a toothpick inserted in the middle comes out clean. Let the brownies cool completely.
- Meanwhile, make the topping. Whisk together the melted coconut oil, 1/4 cup cocoa powder and agave nectar until smooth. Slice any large raspberries into slices.
- Top the brownies with all of the the raspberries. Pour the topping over the raspberries and spread evenly, using a spatula as needed. Place in the fridge to fully harden for 30-60 minutes.