Our 4-year-old recently requested that we attempt making (vegan) fudgy brownies from scratch. I felt a blend of excitement and terror. I had never made brownies before. He noticed the doubt in my eyes and said “Oh Mommy, we can do this! Just like the cookies we created!” His bright smile and encouraging words gave me the confidence I needed. The raw courage of children is so beautiful, and definitely something we can all learn from.
Anyone else feel like vegan baking can feel so daunting sometimes? Well it certainly used to for me, but as my son reminded me, we have learned some great alternatives and are able to quickly modify the recipe throughout to ensure ultimate deliciousness. The best part about this recipe, is that they turned out fudgy and stayed moist for a few days later! I hope you give them a try and enjoy them as much as we do!
The measurements and recipe specifics for our Vegan Fudgy Brownies can be found in the recipe card below.
Unsweetened apple sauce
Vegan chocolate chunks
Mix it Together
Mix the flour and cocoa powder together, crushing down any clumps
Add in the sugars, salt and baking powder
Melt the coconut oil and add in, mix thoroughly.
Quickly add in the vanilla and oat milk.
Now, add in the apple sauce. This was our last minute addition to ensure the batter was just right.
Lastly, mix in the chocolate chunks. You will want to use the chunks instead of the chips to ensure ultimate fudgyness!
Preheat oven to 350 degrees.
Place brownie batter into about a 9×9 dish.
Lightly coat the baking dish with vegan butter (so that it doesn’t stick at the bottom when serving).
Bake for 45 minutes.
Let cool for 10 minutes.
Delicious with a glass of vegan milk
Save the leftovers (if you have any!) in an airtight container. You can leave out or place in the refrigerator. This should last about 4 days.