Bowl-lickin' vegan brownies

Bowl-lickin' Mocha Vegan Brownies

Chocolatey, fudgy, rich, and satisfying, these vegan brownies are a chocolate-lover's treat, and so easy to make: no machines needed!
Course Dessert
Cuisine American
Keyword vegan brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 brownies
Calories 310kcal
Author Karen Gibson


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup boiling water (measure after boiling)
  • 1 ounce unsweetened chocolate chopped finely
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 1/4 organic sugar*
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla paste or quality extract
  • 1/4 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1/4 cup bittersweet or semisweet chocolate chips**
  • 1 recipe vegan chocolate glaze (optional)


  • Place one oven rack in the lower third position, and preheat oven to 350°F. Create a double-sling from parchment paper for a 9x9 metal baking pan.***
  • Whisk together the flour, baking powder, and salt in a bowl and set aside.
  • In a large mixing bowl, whisk together the boiling water, unsweetened chocolate, cocoa, and espresso powder until combined and chocolate is melted, then whisk in sugar, oil, vanilla, baking soda, and vinegar, too.
  • Switch to a silicone spatula and stir the flour mixture into the chocolate mixture until combined. Fold in the chocolate chips.
  • Scrape the brownie batter into the prepared pan, smoothing the top while pushing the batter to the sides of the pan.
  • Bake for 25 to 35 minutes, until a toothpick inserted off-center of the brownie comes out with just a few crumbs. Don't overbake. Remove and let cool for about an hour. Use the parchment overhang to lift the brownie square from the pan (I usually do this: on opposite corners of the pan, use your thumbs and forefingers to pinch the two adjacent strips of overhang together (you're essentially grabbing all four pieces of overhang at the same time), and gently lift straight up. This will keep the brownie square from sagging).
  • Drizzle the chocolate glaze over the brownie square, if using. A whisk does a great job of creating artistic squiggly lines. (There will be enough glaze to frost the entire brownie, but I prefer the balance of a drizzle, as it's quite sweet.)
  • Slice into 9 squares for a generous serving, or 16 squares for snacks. To store, keep in an airtight container at room temperature. The brownies will keep up to 5 days (although they probably won't last that long, if you know what I mean).


* Why organic sugar? Many conventional sugars are processed using charred animal bones to bleach the sugar (definitely not an acceptable vegan process!). Organic sugar is not processed in this way.
** Double-check the ingredient labels to ensure there are no dairy milk products in the chocolate. You might have to go the bar, rather than the chip, route, because it's easier to find vegan chocolate in bar form. Just chop into chip-sized pieces, and you're good to go.
*** Cut two pieces of parchment paper the width of the pan's bottom, long enough to overhang the edges when nestled into the pan. Spray the pan with non-stick spray or rub with a little oil (this will help the parchment stay in place). Lay one piece in one direction, and the second piece in the opposite, pushing the paper into the edges and corners. This way, the insides of the pan are covered with parchment for maximum non-stickage, and you'll be able to lift the brownie square out of the pan cleanly.


Calories: 310kcal