Seriously Fudgy: The Best Vegan Brownie Recipes

Rainbow Plant Life

Brownies are especially popular in North America, served with a glass of ice-cold plant milk. Here are some super simple recipes, to make your own!

Read up on food safety for people and pets (many foods are unsafe near animal friends). Before recycling tins, rinse/remove lids (or pop ring-pulls over holes) then step on can to ‘pinch’ inner rims together, to stop wildlife getting trapped.

Although it’s good to compost food scraps, unless you have a food waste bin (turned into biogas), just bin allium scraps (onion, leeks, garlic, shallot, chives), citrus/tomato/rhubarb scraps and tea/coffee grounds. To avoid too much acid/caffeine affecting compost creatures.

Reasons to try vegan brownies

Sweet potato vegan brownies, Rainbow Nourishments

Extra fudgy – egg substitutes like apple sauce lock in moisture, for a deeper and less cake-like brownie
No raw egg risk – plant-based batter is safe enough to lick the spoon!
No cholesterol – All plant foods are cholesterol-free, so these browneis are more heart-healthy
Planet-friendly – vegan brownie drastically reduce carbon footprint and water usage.
One batch for everyone – no need to bake two lots for different diets!
Sneaky nutrition – many recipes contain hidden black beans for protein or sweet potato

Full of Plants

Tips for good vegan brownies

Vegan Protein Brownies (Rainbow Nourishments)

Dissolve sugar into vegan block butter with no palm oil (or chocolate) for a glossy top.
Do not overmix. Fold dry into wet ingredientsly gently until just combined, to keep them fudgy not cakey.
Let them cool. Allow brownies to sit in the pan for at least an hour to let the fats and starches set (keep in the cool oven, to keep away from pets).
Chill before cutting. Place in the fridge for 30 minutes before slicing with a hot knife, for clean edges.