Vegan Fudge Brownies
Fudgy, chewy & crackly just the way we love brownies to be! But your don't have to wait 100 hours!
Ingredients
- 2 cup All Purpose Flour (250g)
- ⅔ teaspoon Baking Powder
- ⅔ teaspoon Salt
- 11 ounces Granulated Sugar *this is 17 Tbs (311g)
- 12 Tbs Vegan Butter 170g
- 4 teaspoon Molasses *see notes
- 5½ ounces Strong Brewed Coffee * see notes 162ml
- 3 ounces Semi Sweet Chocolate chunks 85g
- 18 Tbs Natural Unsweetened Cocoa Powder 85g
- 2 teaspoon Vanilla Extract 10ml
- 3 ounces Chocolate chunks for topping
- ⅔ cup Chocolate Chips for the batter
Instructions
- Grease & parchment line a 1/4 sheet pan If you are not resting the brownies for 100 hours before baking, preheat the oven to 350F
- Bring the vegan butter & molasses to a boil in a medium sauce pot
- Add the cocoa powder & first measure of chocolate chunks & whisk to melt smooth
- Add the hot coffee then transfer to a large mixing bowl, add the vanilla extract & the sugar, whisk smooth
- Sift the flour, baking powder & salt into the batter & stir just to combine, do not over mix
- Add the optional chocolate chips to the batter
- Spread into the greased & parchment lined sheet pan. Add the other measure of chocolate chunks to the top
- Bake in a preheated 350F oven for 25 minutes **Or follow the video & wait 4 days (approx 100 hrs) before baking by storing the brownie in the refrigerator.
- Cool completely before cutting.
Video
Notes
Be sure to read all the notes for success section before beginning!
Storage Brownies can be stored at room temperature in an air tight container for up to 1 week.
For longer storage, keep refrigerated for up to 2 weeks. Or Freeze for up to 3 months
Tried this recipe?Let us know how it was!