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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

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. 


Scale

Ingredients

  • 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.