Fudgy Double Chocolate Vegan Brownies — Simple Recipe & Review

These Fudgy Double Chocolate Brownies are the gooey, fudgiest brownies you’ll ever taste. The recipe comes from Sam Turnbull, the energetic creator of the popular vegan blog It Doesn’t Taste Like Chicken. In her cookbook Fuss-Free Vegan, Sam offers veganized versions of classic comfort foods, and this brownie recipe is a standout.

What this cookbook offers:

101 easy-to-follow vegan recipes
Recipes using everyday, easy-to-find pantry ingredients
Vegan twists on beloved comfort foods
Appetizing photographs for each recipe
A pantry checklist with practical tips to get you started
Menu plans for birthdays, holidays and barbecues

Examples of recipes in Fuss-Free Vegan include:

Avocado Benedict
Better-than-Bakery Cheddar & Chive Scone
Poppin’ Jalapeño Poppers
Ultimate 8-Layer Dip
Get Well Soon Soup
Love Letter Fresh Onion Soup
All Hail Caesar Salad
The Art of the Perfect Vegan Grilled Cheese Sandwich
Stay-Home Philly Cheese Mushroom Sandwich
15 Minute Peanut Noodles
The Vegan Mac & Cheese that All Cheese Lovers Adore
Glorious Chewy Chocolate Chip Cookies
Crème Brûlée
Lemon Meringue Pie

The Fudgy Double Chocolate Brownie recipe fills your kitchen with an intoxicating chocolate aroma. The trick to achieving the best fudgy texture is patience: after baking, let the brownies cool and set overnight before cutting. It feels like a long wait, but allowing them to rest yields the ideal gooey, dense brownie texture.

If you enjoy comforting, familiar flavors made vegan, Fuss-Free Vegan is worth exploring. The recipes are approachable and designed for everyday cooking.

Fudgy Double Chocolate Brownies & Fuss Free Vegan Review

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5 from 1 review

Author: Vicky & Ruth
Total Time: 45 (plus overnight to cool before cutting)
Yield: 12 1x

Print Recipe

Description

These brownies are intensely chocolatey and delightfully moist. Sam Turnbull adapted this recipe for her Fuss-Free Vegan cookbook, turning a classic indulgence into a fully vegan treat without sacrificing texture or flavor.

Ingredients

1 cup vegan chocolate chips

½ cup vegan butter

1 cup white sugar

½ cup non-dairy milk (such as soy or almond)

1 tsp vanilla extract

½ cup all-purpose flour

¼ cup cocoa powder

1 ½ tsp baking powder

¼ tsp salt

½ cup chopped walnuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 x 8-inch baking pan.

2. In a small saucepan, melt the vegan chocolate chips and vegan butter together. Remove the pan from the heat as soon as the chocolate has melted to avoid scorching.

3. Pour the melted chocolate into a mixing bowl. Stir in the sugar, non-dairy milk, and vanilla until smooth.

4. Add the flour, cocoa powder, baking powder, and salt. Mix until just combined. Fold in the chopped walnuts if using.

5. Pour the batter into the prepared pan and bake for 30–35 minutes, until the edges pull away slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool and set overnight for the best fudgy texture.

6. To store, cool completely, then cover tightly with foil or plastic wrap and keep at room temperature for the best texture. For longer storage, place in an airtight container and refrigerate.

Notes

Excerpted from Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®. Reproduced by arrangement with the Publisher. All rights reserved.

Prep Time: 10 (plus overnight to cool before cutting)
Cook Time: 30-35 minutes
Category: dessert
Method: baking
Cuisine: vegan

Nutrition

Serving Size: 1 brownie without walnuts
Calories: 251
Sugar: 27 g
Fat: 13 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0