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Ultimate Fudgy Vegan Brownies

These are the ultimate vegan brownies: intensely chocolatey, with a dense, fudgy crumb, a shiny crackly top, and chewy edges. Made with simple pantry staples, they come together in one bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cup Refined coconut oil or vegan butter Melted and cooled slightly. Refined coconut oil has no coconut taste.
  • 1 cup cup Granulated sugar
  • 1/2 cup cup Packed brown sugar Light or dark, for moisture and depth.
  • 3/4 cup cup Unsweetened cocoa powder Use a high-quality, natural (not Dutch-process) cocoa for best flavor.
  • 1/3 cup cup Unsweetened applesauce Acts as the egg replacer, providing moisture and binding.
  • 2 tsp tsp Pure vanilla extract
  • 1/2 tsp tsp Instant espresso powder Optional, but highly recommended to enhance chocolate flavor.
  • 3/4 cup cup All-purpose flour Spooned and leveled for accuracy.
  • 1/4 tsp tsp Baking powder
  • 1/2 tsp tsp Salt
  • 1 cup cup Vegan chocolate chips or chunks Divided; semi-sweet or dark chocolate.

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Large mixing bowl
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean cuts.
  2. In a large bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar for about 1 minute until well combined and glossy. Add the cocoa powder, applesauce, vanilla, and espresso powder (if using). Whisk vigorously for another minute until you have a thick, smooth, and glossy batter. Trust me, this whisking builds structure for that crackly top.
  3. Sift the flour, baking powder, and salt directly into the wet ingredients. Use a spatula to fold gently until just combined and no dry streaks remain. Be careful not to overmix. Fold in 3/4 cup of the chocolate chips.
  4. Pour the thick batter into your prepared pan, spreading it evenly into the corners. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake for 30-35 minutes. The brownies are done when the top is shiny and crackly, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  5. This is the hardest part: let the brownies cool completely in the pan on a wire rack. For the cleanest cuts and best texture, I recommend chilling them in the pan in the fridge for at least 1 hour. Use the parchment overhang to lift them out, place on a cutting board, and slice into 16 squares with a sharp knife wiped clean between cuts.

Notes

Chef's Tips:
• For super fudgy brownies, err on the side of under-baking. The toothpick test should show moist crumbs.
• A metal pan is crucial for proper heat conduction and chewy edges. Glass or ceramic will alter baking time and texture.
• Serve slightly chilled for an ultra-dense, almost truffle-like experience, or at room temperature for a softer bite.
Food Safety:
• Ensure all ingredients, especially chocolate chips, are labeled vegan/plant-based.
• Store cooled brownies in an airtight container to maintain freshness.