I admit that I am not a vegan. But I love, love, LOVE these vegan brownies.
I first made them a few weeks ago for my friend Sarah’s “ground broken” party, where a large group of friends gathered to celebrate the progress made on the super-cool new green house that she is building. Being that she is a vegan, with lots of vegan friends, I decided to try a recipe from a trusted blogger I adore. And sure enough, everyone loved them! But then afterwards, I found myself craving brownies. So made them again. And again. And now I’m pretty sure that this recipe has made its way into my top ten favorite dessert recipes. Crazy good!!!
But before any of you start getting worried about having to buy specialty ingredients, FEAR NOT! These brownies are literally made from everything you already have in your pantry, plus a delicious avocado. Easy peasy. And again — SO GOOD! Granted, their texture can be a little more cake-like than super dense, as many brownies can usually tend to be. But they are moist, sweet, and full of dark chocolatey goodness that will instantly have you asking for seconds.
So for vegans and non-vegans alike, I highly recommend that you give these easy vegan brownies try. You will adore them!!!
Both vegans and non-vegans will adore these simple vegan brownies, made with everyday simple ingredients!
- 1/4 cup pureed or well-mashed avocado
- 1/4 cup olive oil
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp. baking soda
- 1/2 teaspoon sea salt
- 3/4 cup water
- 2 tsp. lemon juice
- 1 cup dark chocolate chips, plus extra for 1/2 cup for sprinkling on top
Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, granulated sugar, brown sugar, baking soda, salt, water, and lemon juice. Stir until smooth. Fold in 1 cup of the chocolate chips.
Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out moist with a few crumbs (not clean), but does not come out with runny batter. (If you overbake, the brownies will have a cake-like texture.)
Remove and let sit for at least 20 minutes before serving. Then cut and serve, or cover to keep for a few days.
Adapted from The Pastry Affair