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  11. 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
    1/2 cup (50 g) high quality Dutch-processed cocoa powder*
    1/2 cup (113 g) vegan butter or coconut oil, melted
    6 ounces vegan chocolate chips
    1/3 cup (80 mL) aquafaba or soy milk, room temperature
    3/4 cup (150 g) granulated sugar
    1/2 cup (100 g) brown sugar
    2 tbsp ground flaxseed mixed with 1/2 cup coffee (you can sub water) or 1/2 cup (100 g) unsweetened applesauce, room temperature
    1 tsp vanilla extract
    Additional 1/2 cup (80 g) vegan chocolate chips

  29. Granulated sugar and brown sugar are not vegan. Their refining process includes bone char. Brown sugar is nothing but granulated sugar mixed with molasses. So this too isn't vegan. We can replace these with unrefined/raw cane sugar which is vegan. ❤❤

  30. Recipe from site:
    – 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour

    – 1/2 cup (50 g) high quality Dutch-processed cocoa powder*

    – 1/2 cup (113 g) vegan butter or coconut oil, melted

    – 6 ounces vegan chocolate chips

    – 1/3 cup (80 mL) aquafaba or soy milk, room temperature
    – 3/4 cup (150 g) granulated sugar

    – 1/2 cup (100 g) brown sugar

    – 2 tbsp ground flaxseed mixed with 1/2 cup coffee (you can sub water) or 1/2 cup (100 g) unsweetened applesauce, room temperature

    – 1 tsp vanilla extract

    – Additional 1/2 cup (80 g) vegan chocolate chips

    Instructions!
    Prep: Preheat the oven to 350F and line an 8×8″ or 9×9″ pan with parchment paper. Whisk together the ground flaxseed and coffee in a small bowl, and set aside to thicken.

    Dissolve the sugar: In a large bowl, whisk together the sugar, brown sugar, aquafaba, vanilla extract, and flaxseed mixture. You can use a hand mixer to make it faster, but whisk vigorously until the sugar granules are completely dissolved. This is crucial, as this gives the vegan brownies their crinkle top. Set aside.

    Heat the chocolate: Heat the vegan butter until melted and hot in a heat-safe bowl (I do about 45 seconds). Then add in the chocolate chips. Allow the chocolate to sit for a few seconds to start melting. Then add in the cocoa powder as well, and whisk until the chocolate chips have completely melted and the cocoa powder is integrated into the mixture.

    Make the brownie batter: Use a rubber spatula to spoon the chocolate fudge mixture into the dissolved sugar mixture. Whisk until combined. Then add in the flour and sea salt, and gently whisk JUST until the flour is completely incorporated. The brownie batter will feel really thick. That’s okay! Continue whisking just until the flour is incorporated. Add in the chocolate chips, and fold into the brownie batter to evenly distribute.

    Bake: Spread the batter into the pan to the edges. Place the pan into the oven and bake for 28-30 minutes if using a 9×9″ pan, or until the toothpick comes out NEARLY clean. It’s okay if the middle is still a bit wiggly. It will solidify more as it rests. If you bake these brownies longer, they will be more cake-y than fudgy.
    Rest: Remove from the oven and let sit for 30 minutes in the pan to cool.

    Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

    Hope this helped! Here is the original link to the website 😀
    https://thebananadiaries.com/best-fudgy-vegan-brownies/

  45. I rarely ever take the time to comment but this is your sign not to make these brownies. followed the recipe closely but they didnt turn out good. they didnt taste like fudgey brownies, they just tasted like undercooked cakey brownies. I noticed the recipe on the website had some errors too. waste of time, sorry

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