The Best Vegan Brownies EVER – gooey, fudgy, decadent brownies topped with a peanut butter swirl. The perfect (vegan) brownie!
I don’t call these “the best brownies ever” just because I think it’s cute or I love clickbait. These are literally the best vegan brownies ever, and I know this for a fact. I’ve tested like, close to 100 vegan brownie recipes at this point and don’t get me wrong, a lot of them were really good. But none of the recipes were perfect.
I’m crazy picky when it comes to brownies. I prefer fudgy over cakey, and they need to be packed with a rich chocolate flavor. Chocolate chips are preferable. And if it falls apart in your hand, that’s a good thing. That means it isn’t dry. Dry brownies are the devil. Remember that Ghirardelli Triple Chocolate brownie box mix? The one that comes in a huge economy size at Costco? That’s my perfect brownie.
I’ve made some bomb brownies throughout the years. Like these Brownie Christmas Trees? Those are made from a darn good brownie that holds up well and goes perfectly with the frosting. But as far as a rich, decadent, fudgy, fall-apart-in-your-hand brownie? Those aren’t it, chief.
But THESE. These are the perfect vegan brownies. First of all, they check all my crazy-picky boxes. And on top of that, you would never be able to guess they’re vegan, which is my goal with every dessert I make. If it tastes “vegan”, then I failed. But THESE. These are just a darn good brownie.
The Best Vegan Brownies… EVER
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup vegan butter, such as Earth Balance melted
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (I used extra dark cocoa)
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup brewed coffee, cold
- 1/2 cup nondairy milk, such as Silk
- 1/2 cup semisweet chocolate chips
- 1/3 cup creamy peanut butter
- Preheat oven to 350ºF.
- In medium-sized bowl, combine the sugars and the melted butter. Add the vanilla and mix well.
- In a separate bowl, sift together the dry ingredients (flour, cocoa powder, baking powder, and salt).
- Alternate adding the wet and dry ingredients to the butter mixture. The easiest way to do this is to add half of the sifted dry ingredients, then add the wet ingredients (coffee and nondairy milk), and then add the remaining dry ingredients. Fold together until just combined.
- Fold in the chocolate chips and pour into a parchment-lined 8"x8" baking pan. Swirl the peanut butter into the top of the brownie batter (I usually melt the peanut butter, then pour it in lines or squiggles over the top of the brownie batter, then use a knife to swirl it together).
- Bake until the brownies are set along the outside but still a little bit wet in the middle, about 30-35 minutes. Taking the brownies out before they're fully done is what gives brownies that fudgy texture!
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