Best Vegan Brownies

by Karissa's Vegan Kitchen

Easy, homemade vegan brownies that are so gooey and fudgy, you'll never buy store-bought again!

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American, Vegan

Servings:

Calories: 378kcal

Preheat the oven to 350°F.
First, line an 8x8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.
In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.
In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
Fold in the chocolate chips.
Spread the batter evenly into the baking pan.
Bake for 25-30 minutes, or until the edges look hardened/have pulled away from the edges of the pan and the top looks set (no longer looks like raw batter.) Be careful not to over bake. Because these are fudgy in texture, a fork/knife may not come out clean when done. Once the brownies have cooled to room temperature, they will set up.
Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.
For clean-cut brownies, run a clean knife under hot water in between each slice.
Store leftover brownies in an airtight container at room temperature for up to 5 days.

To line the baking pan, cut two sheets of parchment to fit the width of the baking pan with some paper left hanging over the edges for "handles". Rub a little vegan butter or oil on the bare baking pan, then press one sheet of parchment paper into the pan. The butter/oil helps the paper stick. Rub more butter on the paper, then lay the second sheet down the opposite way. One last time, grease the paper but make sure to also get the sides. Now, you'll be able to easily remove the brownies from the pan when they're done baking!
This recipe calls for baking powder - not baking soda.