Prep 10 mins
Cook 25 mins
This brownie recipe is super quick and simple, and can be made from ingredients most people have right in their pantries. Perfect for a last minute chocolately brownie craving! I found this recipe in The Students' Go-Vegan Cookbook. The original recipe called for 1/2 cup unsweetened applesauce, which I did not have at the time. Instead, I used 1/2 cup silken tofu, and it worked out great. To keep these brownies vegan, please check the ingredients list of your semi-sweet dark chocolate chips, as many brands do contain dairy, even though they are not actually "milk" chocolate.
- 59.14 ml canola oil
- 236.59 ml semi-sweet chocolate chips (vegan)
- 118.29 ml unsweetened applesauce, or
- 118.29 ml silken tofu
- 177.44 ml sugar
- 4.92 ml pure vanilla extract
- 236.59 ml unbleached all-purpose flour
- 236.59 ml baking powder
- Preheat the oven to 350 degrees.
- Lightly oil a 6x9 baking pan and set aside.
- Combine oil and chocolate chips in a sauce pan over low heat and gently stir until melted.
- I did this step in the microwave, heating the chocolate and oil in two 30 second increments, and then another 10 seconds, stirring in between each time until melted.
- In a separate bowl combine the apple sauce OR silken tofu, sugar and vanilla. Whip this with a whisk or use a stand mixer to get the wet ingredients really combined well.
- Add the melted chocolate to the apple sauce (or tofu) mixture.
- Next add the flour and baking soda to the chocolate, and stir gently to combine. Don't over mix. Over mixing can make the brownies really dense and heavy.
- Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes (Mine were perfect at 25).
- Do not slice the brownies until they have cooled.