My original brownie recipe was adapted from a non-vegan version that used dairy curd (thanks, Kavita). I made mine using soy curd and it was a hit with my friends! Check it out here.
While I was totally happy with the recipe, I wanted a simpler version with no curd. And in walks ACV like a knight in a shining armor 🙂
This brownie recipe is totally hassle-free and super easy to make! All you need is a handful of readily available ingredients and 15 minutes of active work to bake a batch of rich, dense, and moist brownies studded with pieces of melty chocolate and crunchy nuts!
Preparation time: 15 minutes + 35 minutes baking time
Yields: 20 small brownies
- 2 cups whole wheat flour
- 1 1/2 cup soy/cashew milk
- 1 cup brown sugar/jaggery powder
- 2/3 cup cocoa powder (unsweetened)
- ½ cup coconut oil + more for greasing the tray
- 2/3 cup chopped vegan dark chocolate (pop into the freezer for an hour)
- ½ cup chopped cashew/almond/walnut (roasted in a little coconut oil)
- 1 tablespoon apple cider vinegar-ACV (substitute with lemon juice)
- 1 level teaspoon baking soda
- 1 heaped teaspoon cinnamon powder
- 1 heaped teaspoon instant coffee powder
- A big pinch of salt
- Mix the soy/cashew milk with the ACV/lemon juice and keep aside for 10 minutes to make “buttermilk.”
- Sieve the flour + baking soda 2-3 times. Keep aside.
- In a small mixer jar, grind together brown sugar, cocoa powder, coffee powder, cinnamon powder, and salt.
- Pour the “buttermilk” and coconut oil into a big mixing bowl. Add the powdered brown sugar mixture and mix well.
- Gradually add the flour, chopped nuts, and chocolate bits to the wet mixture and combine till just mixed. Do not over-mix.
- Preheat the oven to 170 degrees C for 10 minutes. Pour the brownie batter into a greased baking tray and bake for 35 minutes. Let it cool for a few minutes before unmolding and cutting.
Looks amazing. Can one use white cane sugar instead of brown sugar?
Thank you 🙂 Yes, of course, you can use white sugar!
This is officially the best brownie I have ever made. Even from my non vegan times. And the best compliment comes from my 17 year old. He loved it. Says it’s tending to a cake but frankly prefers this more !! The surface typical of a brownie also came !! Superb superb I replaced soy milk with almond milk as thats what i had on hand. (Store bought) I replaced coconut oil with sunflower cooking oil. My family doesnt like the smell of coconut creeping into food. I thank you for giving us a timeless recipe we are sure to… Read more »
Thank you, Nitya, for your sweet comment 🙂 So glad to know that you & your son loved it!
Going to try this out today ! 😍😍 With my non Vegan friends ! Bless me please !
God bless you, sweetheart! It will work out, don’t worry 🙂
Do share the result! Best wishes 🙂
These brownies are simply awesome.. I have tried these 3 times and every single time the non-vegans loved it too. I am very new to baking, it’s super easy and it’s the best thing I have baked!
Hi Neha 🙂 I’m so happy to know that you and your loved ones enjoy the brownies! Thanks for the feedback! Your comment motivates me to develop more easy recipes for new vegan bakers.
I’ve made this one before and I make it everytime I need a fool proof end result. It works out just perfect everytime. I use coconut milk and jaggery powder. Thank you so much for this recipe.
Hey didi 🙂
So happy to know this is a recipe you like and trust so much! Thank you for your feedback.
First go at baking with this fool-proof recipe and I loved the final result! Thank you, Namrata for sharing your gift with the us! The animals love you and so do we 💚
Thank you for the feedback, Sanya 🙂
Glad you enjoyed it!
Made these today . Perfect texture and they are too good 😍😍
Yayy 🙂 Happy to know!
Absolutely loved these brownies. Tried this recipe today and it is out of the world. My dad didn’t think eggless cakes and brownies are possible and he couldn’t believe these are eggless, that too vegan..
Yaay 🙂 So happy to know! Thank you sharing your feedback!