Wholesome Patisserie

Vegan Fudgy Chocolate Brownies

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Vegan Fudgy Chocolate Brownies! These wholesome homemade brownies are soft and fudgy in the middle with a rich cocoa frosting! These brownies are completely vegan too, created with juicy dates, creamy almond butter and lots of cocoa goodness. To enhance the cocoa even further, you’ll be adding a hint of coffee and salt. 
Not only do these brownies not contain any dairy or eggs, it’s also made in your food processor. Now how easy is that? So simple to make that you can quickly. Whip up a batch whenever you please and it bakes in 15 minutes! 
The chocolate icing spread over these brownies is made with cocoa powder, melted coconut oil, vanilla and maple syrup. Only 4-ingredients and you have yourself a luxurious & rich chocolate frosting. Hot tip: after you finished making your icing, PLEASE immediately spread it over your cooled brownie. As this icing thickens really fast, therefore making it harder. To spread the longer you let it sit. 


Enjoy this delightful vegan brownies! 
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Vegan Fudgy Chocolate Brownies

  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 15min
  • Total Time: 35 minutes
  • Yield: 16–18 squares 1x
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Description

These wholesome homemade brownies are soft and fudgy in the middle with a rich cocoa frosting! These brownies are completely vegan too, created with juicy dates, creamy almond butter and lots of cocoa goodness. To enhance the cocoa even further, you’ll be adding a hint of coffee and salt. 

Ingredients

Scale
  • Brownies
  • 3/4 cup pitted dates, soaked in boiling water for 5 minutes or 3/4 cup medjool dates (180g, approx. 11 dates) pitted, these don’t need to be soaked 
  • 3/4 cup (200g) almond butter
  • 1/4 cup (60g) coconut oil, soft/creamy at room temperature, not solid and not melted 
  • 1/2 cup (120ml) almond milk or dairy free milk of choice
  • 1/2 cup (75g) plain all purpose flour, may also use gluten free all purpose flour 
  • 1/3 cup (40g) cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp vanilla bean extract
  • 1/2 tsp ground/instant coffee powder
  • Pinch of salt 
  • Chocolate Icing
  • 3/4 cup (70g) cocoa powder 
  • 1/4 cup (55g) coconut oil, melted 
  • 1/3 cup (100g) maple syrup 
  • 1 tsp vanilla extract 

Instructions

  1. Brownies
  2. Preheat oven to 180ºC (356ºF). Line a 9” x 9” square baking pan with parchment paper. Set aside.
  3. Drain soaked dates if using pitted dates. If you’re using medjool dates, they don’t need to be soaked, just remove their pits. 
  4. In a high speed food processor, add dates. Pulse until broken down, about 10 seconds. 
  5. Add almond butter, coconut oil and milk. Blend on high until well combined. Scrape down the sides. 
  6. Add flour, cocoa, baking soda, vanilla, coffee and salt. Blend on high until smooth and well combined.
  7. Spoon batter into prepared baking pan and smooth out the top.
  8. Bake for 15 minutes or until the top is just set, it may still look a little under-baked/soft in the middle but that’s ok, that’s what will give you the soft fudgy middle. 
  9. Remove and cool in pan for 10 minutes.
  10. Carefully pull out brownie from the pan and transfer it to a wire rack, leaving the parchment paper intact as it will still be soft, it’s easier to handle with the paper still on the base. 
  11. Allow the brownie to cool completely. 
  12. Chocolate Icing
  13. In a medium sized mixing bowl, add all ingredients and whisk until well combined. 
  14. You must spread this icing immediately after whisking it, as it thickens shortly after making it harder to spread over your brownie. Spread it over the top evenly. 
  15. Allow to set for 30 minutes.
  16. Slice into squares.
  17. Serve and enjoy!
  18. Store in an airtight container, refrigerated, for 5 days. 

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