5 Vegan Brownies Recipe Easy For Practice

Good afternoon everyvegan. Today i want to share some vegan brownies recipe. You Can try this at home.

First Vegan Brownies Recipe:

Chocolate Coconut Brownies

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vegan brownies recipe seasoning chocolate coconut

Makes 12 brownies

My husband, Jon, loves coconut almost as much as he loves brownies. Now he can enjoy them both at the same time. If you’re not a fan of coconut, simply use another dairy-free milk instead of the coconut milk and omit the coconut extract and shredded coconut.

1 cup all-purpose flour

1⁄2 cup unsweetened cocoa powder

1 teaspoon baking powder

1⁄2 teaspoon salt

1 cup sugar

1⁄2 cup canola oil

¾ cup unsweetened coconut milk

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1⁄2 cup vegan semisweet chocolate chips

1⁄2 cup sweetened shredded coconut

  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside. In a large bowl, combine the flour, cocoa, baking powder, and salt. Set aside.
  2. In a medium bowl, mix together the sugar and oil until blended. Stir in the coconut milk and the extracts and blend until smooth. Add the wet ingredients to the dry ingredients, stirring to blend. Fold in the chocolate chips and coconut.
  3. Scrape the batter into the prepared baking pan and bake until the center is set and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the brownies cool 30 minutes before serving. Store in an airtight container. \n\n

 

Seccond Vegan Brownies Recipe:

Double Chocolate Brownies

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vegan brownies recipe seasoning chocolate brownies

Makes 12 brownies

These chocolaty confections are a brownie lover’s dream—a dense fudgy texture and rich intensely chocolate flavor. I know one chocoholic who actually topped one of these beauties with a scoop of chocolate vegan ice cream.

11⁄2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking powder

1⁄2 teaspoon salt

11⁄4 cups sugar

1⁄2 cup vegan margarine

1⁄4 cup water

2 teaspoons pure vanilla extract

2⁄3 cup vegan semi-sweet chocolate chips

  1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside. In a large bowl, combine the flour, cocoa, baking powder, and salt. Set aside.
  2. In a medium bowl, cream together the sugar and margarine until light and fluffy. Stir in the water and vanilla and blend until smooth. Add the wet ingredients to the dry ingredients, stirring to blend. Fold in the chocolate chips.
  3. Scrape the batter into the prepared baking pan and bake until the center is set and a toothpick inserted in the center comes out clean, about 40 minutes. Let the brownies cool 30 minutes before serving. Store in an airtight container.

 

Third Vegan Brownies Recipe:

Spicy Ginger Brownies

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vegan brownies recipe seasoning spicy ginger brownies

Makes 12 brownies

Warm spices combine with chocolate and walnuts for a luxuriously different batch of brownies. For a sophisticated dessert, serve these moist, spicy, and not-too-sweet brownies with poached fruit, like pears, or a scoop of vanilla vegan ice cream.

1¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

1 tablespoon ground ginger

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

3 tablespoons unsweetened cocoa powder

1⁄2 cup vegan semisweet chocolate chips

1⁄2 cup chopped walnuts

1⁄4 cup canola oil

1⁄2 cup dark molasses

1⁄2 cup water

1⁄3 cup sugar

2 teaspoons grated fresh ginger

  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside. In a large bowl, combine the flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice, and cocoa. Stir in the chocolate chips and walnuts and set aside.
  2. In medium bowl, combine the oil, molasses, water, sugar, and fresh ginger and mix well. Pour the wet ingredients into the dry ingredients and mix well.
  3. Scrape the dough into the prepared baking pan. The dough will be sticky, so wet your hands to press it evenly into the pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack 30 minutes before cutting. Store in an airtight container. \n\n

 

Fourth Vegan Brownies Recipe:

Fresh Topping Strawberry Brownies

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vegan brownies recipe seasoning topping starwberry brownies

Makes about 2 cups

This topping is perfect in its simplicity, and perfectly ambrosial when made with juicy ripe strawberries. It adds vibrant color and flavor to many desserts, from vegan ice creams and puddings, to fruit, brownies, and cakes. I think it’s especially wonderful spooned over a scoop Strawberry Nice Cream  that has been nestled against a slice of pound cake .

2 cups thinly sliced hulled strawberries

1 tablespoon sugar

  1. In a medium bowl, combine the strawberries and sugar, stirring gently to combine.
  2. Set aside at room temperature for 30 minutes to allow juices to form. This sauce tastes best if served on the day that it is made. \n\n

 

Fifth Vegan Brownies Recipe:

Warm Walnut Sauce for Brownies

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vegan brownies recipe seasoning Warm walnut suace

Makes about 2 cups

Don’t let its wholesome ingredients fool you—this luxurious sauce adds scrumptious decadence wherever it settles, whether oozing over a scoop of vegan ice cream or dripping down the sides of a thick slice of pound cake. I’ve even had this nut-studded sauce show up on top of bread pudding and brownies.

1⁄3 cup vegan margarine

11⁄2 cups chopped walnut pieces

1⁄2 cup pure maple syrup

  1. In a large skillet, melt the margarine over medium heat. Add the walnuts and cook, stirring constantly, until lightly toasted.
  2. Remove from the heat and stir in the maple syrup, stirring until the nuts are well coated. Keep warm until ready to serve. Store leftover sauce covered in the refrigerator for up to 3 days. \n\n

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