Vegan One-Bowl Brownies
One-bowl Vegan Brownies made with 6 simple ingredients.
Servings: 16 squares
Calories: 112kcal
Ingredients
- 1/4 cup coconut oil or (plant) butter melted (56 g)
- 1/4 cup (nut) milk (60 g) I use unsweetened almond milk
- 1/2 cup maple syrup (168 g) use sugar free syrup if desired
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder (48 g)
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (90 g)
Instructions
- Preheat oven to 350F and line an 8x8 baking pan with parchment.
- In a large bowl melt oil/butter, nut milk, maple syrup, vanilla (I use the microwave, 30 sec at a time). Blend.
- Add cocoa powder, flour, baking powder, salt. Whisk to combine until smooth. The batter should be thick but spreadable. If for whatever reason yours us too thick, add 1 tbsp additional milk or water.
- Fold in chocolate chips. Pour batter into pan. With a spatula, push the batter around to fill all the way to the edges.
- Bake 15-20 minutes, 15 minutes create the fudgiest brownies, 20 will create a cake-ier texture.
- Let brownies cool completely and ideally in the fridge overnight before slicing.
Notes
- You can keep leftovers refrigerated, frozen or in room temperature. I prefer to refrigerate. They actually get even fudgier the longer they sit in the fridge and I recommend enjoying them cold!
- If for whatever reason your brownie batter is too wet, add 1 tbsp flour at a time to bring it back to brownie batter consistency (thick but easy to stir). If it's too thick or dry, add 1 tbsp milk (or water) at a time to achieve the same consistency. These should not happen if you use a food scale.
Nutrition
Serving: 1 square | Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 60mg | Potassium: 70mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg