10 mins + baking time
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1.5 cups flour
1 cup sucanat or brown sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1.5 teaspoon baking soda
1 teaspoon salt
1.5 cups non-dairy milk
1/3 cup oil
1 handful vegan chocolate chips
optional: a handful of walnut pieces
Preheat oven to 325 degrees F. Lightly grease an 8x8-inch baking pan, and set aside.
In a mixing bowl, combine flour, sweetener, cocoa powder, baking powder, baking soda, and salt. Then add the non-dairy milk, oil, vegan chocolate chips, and optional nuts. Mix gently with a wooden spoon until just mixed (don't over-mix).
Pour mixture into baking pan, and bake for approximately 40-45 minutes or until a toothpick or knife comes out clean. Let cool before icing or cutting.
Notes: This brownie is slightly sweet, but not overly sweet. If you want a very sweet treat, feel free to add extra chocolate chips or 1/4 cup more sugar.
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We made the brownies using vegan carob chips instead of chocolate chips, and they were EXCELLENT. Sweet but not too sweet.
This is a solid recipe for vegan brownie. I made it using safflower oil, sucanat as sweetener, rice milk as the non-dairy milk. You can leave out the walnuts or use another nut, like dry roasted almonds. One cup of sugar is plenty if you don't want super sweet. ENJOY.
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If you want to kick this recipe up a notch as Emeril LaGasse says, try making these with freshly milled flour. We don't use the soya milk, but if you are adding roasted almonds, try substituting almond milk and we always use extra virgin olive oil. They are moist and delicious. Great recipe. We always use organic Sucanat, an excellent sweetener.
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.