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Say goodbye to dry vegan brownies with these Vegan Triple Chocolate Brownies (Veganuary Special). These are moist and squidgy and there are no difficult-to-source ingredients. The recipe is super simple, helped along by some Hu Kitchen goodies!
We make these vegan brownies with a variety of vegan chocolate bars (I use Hu). Dark vegan chocolate gives these brownies a rich flavour. Then feel free to mix in any type of chocolate you like – I use a variety of the almond and hazelnut ones, to add some contrast! That said, you could play around with any mix ins like fruit, nuts and other things to create your dream brownie. This is an easy, versatile recipe that can act as a base for anything you like!
This sort of bake is one of those that will really impress everyone, without actually being difficult. A few steps, a few bowls, one bake. Then you’ll be on your way to chocolate heaven. They make a fabulous warm dessert, served with ice cream. Alternatively, I do recommend eating from the pan with a spoon. Or you could always let them cool, slice and serve as normal. All are good options.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could definitely make these for a bake sale, for work, or for friends. The recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
Tips for the best Vegan Triple Chocolate Brownies (Veganuary Special):
- Melted Butter: Use a dairy free butter, and ensure it is fully melted for that fudgy texture
- Sugars: Both brown and granulated sugars go into these brownies, resulting in a deeper flavour and contributing to that fudgy texture
- Applesauce: I use a basic applesauce is used as an egg substitute, acting as a binding agent so that the brownies hold together
- Mixing: Make sure to combine everything really well throughout, until folding in the flour and cocoa powder!
One thing I would like to add is that these are not identical to a non-vegan brownie made with eggs. Expect a slightly different, but by all means, not worse, texture.
For these Vegan Triple Chocolate Brownies (Veganuary Special), I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more vegan recipe ideas, check out these Cinnamon Donut Muffins or this Carrot Cake with Maple Frosting. For videos and baking inspiration, head on over to my Instagram.
Vegan Triple Chocolate Brownies (Veganuary Special)
Ingredients
- 100 g Dark Vegan Chocolate, Melted (Hu Kitchen Simple Dark Chocolate)
- 170 g Vegan Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 100 g Apple Sauce
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 200 g Assorted Vegan Chocolate, Chopped (I use Hu Kitchen Hazelnut Butter and Almond Butter)
- 25 g Dark Vegan Chocolate Melted (Optional to drizzle)
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter vegan and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the apple sauce and vanilla and mix again.
- Now, add the chocolate slowly and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped chocolate. Pour the batter into the lined pan.
- Bake for 30 minutes, until no longer wobbly in the middle! Let cool on a wire rack before slicing. Optional: melt about 25g dark vegan chocolate and drizzle over to make them look extra cute!
