These vegan brownies are fudgy, chewy, and uber chocolatey. Plus they’re quick and easy, and made with everyday ingredients!
- 1/4 cup pureed or well-mashed avocado
- 1/4 cup avocado oil or extra-virgin olive oil
- 1 cup white whole wheat flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup cane sugar (or granulated sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
- 1 1/2 cups vegan chocolate chips
- 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, sugar, baking soda, salt, and water (or coffee + water). 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 mostly clean (there may be some melted chocolate chips in there). If you overbake, the brownies will have a cake-like texture.
- Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.
Adapted from The Pastry Affair.