Ingredients
- All-Purpose Flour: 1 cup
- Granulated Sugar: 1 cup
- Unsweetened Cocoa Powder: 3/4 cup
- Vegan Butter (melted): 1/2 cup
- Unsweetened Applesauce: 1/4 cup
- Plant-Based Milk (e.g., soy or almond): 1/4 cup
- Vanilla Bean Paste: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- Step 2: In a large bowl, whisk together the melted vegan butter, granulated sugar, applesauce, and alcohol-free vanilla extract until well combined and smooth.
- Step 3: In a separate medium bowl, sift and whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Step 4: Pour in the plant-based milk and stir until a thick, fudgy batter forms. Spread the batter evenly into the prepared 8×8 inch pan.
- Step 5: Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached (not wet batter). Allow the brownies to cool completely in the pan before lifting out and slicing.
Notes
- Store slices in an airtight container at room temperature for up to four days, placing a half slice of plain bread inside the container to maintain maximum fudgy moisture.
- To regain that oven-fresh chewiness, warm slices in the microwave for 10 seconds or bake for 2 minutes in a 300°F oven before serving.
- Elevate this treat by serving it warm with a scoop of vanilla vegan ice cream and a sprinkle of flaky sea salt for a perfect sweet-and-salty contrast.
- The key to a truly fudgy brownie is minimizing gluten development, so mix the batter only until the dry ingredients are just incorporated—never overmix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American