Brownies are the kind of dessert I truly love to make and never get tired of; it’s always very easy to make, super chocolatey and everyone’s favorite. I recently became addicted to this vegan version and I make them over and over again. With no eggs and no dairy, you get wonderfully fudgy vegan brownies, with a delectable texture and a deep chocolate flavor that non-vegans will love too.
If you want, you can add some chopped nuts or any other addition to the brownies, but to tell you the truth? I love them a-la-natural: chocolatey and melt in the mouth, with chocolate chips melted in each and every bite.
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Photo: Natalie Levin
Vegan Brownies
For the brownies:
- 60 ml. vegetable oil
- 60 grams natural peanut butter
- 200 grams of sugar
- ½ teaspoon vanilla extract
- 240 ml. of soy or almond milk
- 175 grams of all-purpose flour
- 70 grams of cocoa powder
- ½ teaspoon baking powder
- 100 grams of chocolate chips or chopped dark chocolate
- Preheat oven to 170 Celsius degrees and grease the pan.
- In a bowl, place oil, peanut butter, sugar, vanilla and soy milk and mix to a uniform batter.
- Add flour, cocoa powder and baking powder and mix until combined.
- Add chocolate chips and gently fold to evenly spread in the mixture.
- Pour the mixture into the pan and straighten the top.
- Bake for 20-25 minutes or until the brownies sets on the edges but still slightly soft in the center.
- Cool completely at room temperature and cut into squares of the desired size.
- The brownies are kept in a closed container for up to a week.
- Serve the brownies at room temperature for an ideal texture.
- The prepared brownies can be frozen in a sealed container for up to a month and a half.
- Instead of soy milk, you can use any other vegan milk you like (almond milk, oat milk, rice milk, etc.).
- Instead of peanut butter you can use tahini in the same amount – the taste will change accordingly.
Photo: Natalie Levin