- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“Vegan chocolate brownie is prepared without eggs or dairy, using oat flour and cocoa powder. It has a dense and soft texture on the inside, being a flavor-rich option for diets without ingredients of animal origin.”
What you need to know
- Oat flour combined with pure cocoa ensures the dense structure typical of brownies without requiring wheat.
- The water and coconut oil provide the proper hydration and moisture to keep the center very moist.
- The oven time of 25 minutes at 180°C is ideal for firming the surface without drying out the center.
Ingredients
Main
- 1 cup of oat flour
- 1/2 cup of cocoa powder
- 1/2 cup of brown sugar
- 1/4 cup coconut oil
- 1 cup of water
- 1 teaspoon of vanilla extract
- 1 tablespoon baking powder
- Chopped vegan chocolate to add (optional)
Instructions
Principal
- Preheat the oven to 180°C and grease a rectangular pan with coconut oil.
- In a bowl, mix the oat flour, cocoa powder, brown sugar, and baking powder until everything is well combined.
- Add the coconut oil, water, and vanilla extract to the dry mixture and mix well until a smooth batter forms.
- If desired, add the chopped vegan chocolate to the dough and mix.
- Pour the mixture into the prepared pan and spread evenly with the spatula.
- Take to the oven and bake for 25 minutes or until a knife inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before cutting into squares.
- Serve warm or at room temperature and enjoy!
Chef's tips
- Sift the cocoa powder together with the oat flour to avoid dry and bitter lumps in the dough.
- Use coconut oil in liquid state to facilitate complete homogenization with the water and vanilla.
- Wait the indicated 10-minute rest before cutting into squares to prevent the slices from crumbling.
Variations
- Fold chopped walnuts or nuts into the batter to add a layer of crunch to the brownie squares.
- Add a pinch of instant coffee powder to the warm water to accentuate the chocolate notes of the cocoa.
- Incorporate grated orange zest into the dough to create an aromatic version with a citrus touch.
Substitutions
- Water can be replaced by oat milk, almond milk, or soy milk to add creaminess.
- Brown sugar can be swapped for demerara sugar or coconut sugar while maintaining the volume.
- Coconut oil can be replaced by sunflower oil or corn oil with a neutral flavor.
How to store
Keep the brownie squares in an airtight container at room temperature for up to 3 days. In the refrigerator, they last up to 7 days, just heat for 15 seconds in the microwave to regain softness.
Can it be frozen?
The baked vegan brownie can be frozen for up to 3 months in a sealed container or wrapped individually in parchment paper. To thaw, transfer to the refrigerator or heat directly in the electric oven at a low temperature.
What to serve with
Serve the warm pieces with a scoop of vegan vanilla ice cream or flavored nut cream. Pairs harmoniously with a cup of unsweetened black coffee or fresh mint tea.
Frequently asked questions
Can I substitute cocoa powder with chocolate drink mix?
Not recommended; the chocolate drink mix contains too much sugar and little cocoa, which unbalances the texture of the dough and makes the sweet cloying.
What type of pan is most recommended for baking this recipe?
A small rectangular metal pan lined with parchment paper greased with coconut oil facilitates even cooking and precise cutting.
Is it mandatory to use chopped vegan chocolate in the recipe?
No, chopped chocolate is optional; the brownie already gains plenty of intensity and color with the half cup of pure cocoa powder.
How to ensure the brownie stays moist inside and not like a dry cake?
Monitor the oven time: Remove at 25 minutes at 180°C; the center should be firm at the edges, but still soft and moist in the middle.
