These vegan brownies are made with cocoa powder for a rich and gooey chocolaty treat. If you prefer brownies that are a little more solid, you can bake the brownies for longer than the recommended time. Great for people with egg or dairy allergies, too!
Vegan Brownies
These vegan brownies are made with cocoa powder for a rich and gooey chocolaty treat. If you prefer brownies that are a little more solid, you can bake the brownies for longer than the recommended time. Great for people with egg or dairy allergies, too!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated white sugar
- ¾ cup good-quality unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup hot water or coffee
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with baking spray; line bottom with parchment paper.
- Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined.
- Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended. Spread batter evenly in the prepared dish.
- Bake in the preheated oven until top is no longer shiny and center feels just set when gently pressed, about 30 minutes.
- Let cool for at least 10 minutes before cutting into 15 squares. Enjoy!
Notes
Test Kitchen Tips
This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe tester Tricia Manzanero Stuedeman.:
- It is important to use high-quality unsweetened cocoa powder, as the flavor of your cocoa will be on full display. If you use cheap cocoa, your brownies will taste cheap. Ghirardelli, Vahlrona, and Guittard are great options.
- “Keep in mind that warm brownies will be quite tender when cut,” says Tricia. “I found it easiest to use a sharp, straight-bladed knife and a smooth cutting motion rather than a sawing motion using a serrated knife. A small, thin spatula can be helpful to loosen the bottom of brownies and lift them out of the pan.”
- Tricia tried the recipe with water and brewed coffee. She preferred the version with the coffee, as it masked the oil’s flavor.
From the Editor
This recipe was tested in our test kitchen and updated to reduce the amount of oil and salt based on user feedback. The original recipe used 1 cup oil and 1 teaspoon salt.
