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Glossy vegan fudge brownies made without butter (video + recipe)

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If you love glossy vegan fudge brownies, this will likely be your new favorite recipe. These moist and decadent brownies are made without butter. Instead, they’re made with peanut butter which is a great substitute for butter when baking. This recipe is egg-free, dairy-free, and whole grain. These fudgy vegan brownies are perfect with a cold glass of soy milk.

There is no baking powder or soda required. If you want to make this recipe gluten-free, simply substitute chickpea flour or brown rice flour in equal measure for the whole wheat flour.

This recipe is a double chocolate brownie recipe that is made using a bar of dark chocolate and cocoa powder.

How to make vegan brownies without butter

Quick instructions: To make this recipe, simply melt chocolate and peanut butter with a little water in a double boiler. Mix together brown sugar, sugar, salt, instant coffee, ground flaxseed, whole wheat flour, vanilla extract, water, and cocoa powder. Add the melted chocolate mixture. Pour into a foil lined baking sheet, and bake for about 35 minutes.

Watch the video or keep reading for the full recipe:

This is a plant based brownies recipe

This brownie recipe is plant-based and made with whole grains. It’s also:

  • egg-free
  • dairy-free
  • oil-free
  • made without butter
  • made without baking powder or soda
  • high protein
  • made with dark chocolate, instant coffee and vanilla
  • made with cocoa powder

Here’s the full instructions for making this recipe:

Glossy Vegan Fudge Brownies (made without butter)

Makes 20 brownies

Ingredients: 4 ounces dark chocolate, 1/2 cup peanut butter, 2 tablespoons water, 1/4 cup brown sugar, 3/4 cup sugar, 1 teaspoon instant coffee, 1/2 teaspoon salt, 3 tablespoons ground flaxseed, 1 teaspoon vanilla extract, 3/4 cup water, 1/2 cup whole wheat flour, and 4 tablespoons cacao powder.
Equipment: 8″x8″ baking dish, aluminum foil, double boiler (or saucepot with large bowl), heat proof spatula or large spoon, large mixing bowl, electric mixer or whisk, measuring cups, measuring spoons, oven and oven mitts.
First, preheat the oven and melt your chocolate.
Preheat oven to 350º.
Use a double boiler, or create one by assembling a pot with 1 inch of water and a glass or metal bowl on top. Bring water to a simmer on medium low heat.
Add peanut butter, chocolate and 2 tablespoons water to the pot.
Using a heat proof spatula, stir ingredients together. Use an oven mitt to hold the bowl to protect your hand from steam.
Keep stirring until the chocolate is melted.
Once mixture has become uniform consistency and chocolate is completely melted, remove bowl from simmering pot immediately. Chocolate will curdle if left for too long over the heat. Set bowl aside.
Then, mix your brownie batter ingredients.
In a large mixing bowl, combine the brown sugar, sugar, instant coffee, ground flaxseed and salt.
Mix well.
Add remaining water and vanilla extract. Mix well using electric mixer or whisk.
Add whole wheat flour and cocoa powder.
Using electric mixer, mix until smooth and there are no dry lumps.
Add melted chocolate mixture to the bowl.
Using electric mixer, blend until smooth consistency and there are no lumps. Batter should be thick.
Prepare your baking dish.
Cut a piece of foil large enough to line the inside of the baking dish and come up and over the sides. This should measure about 10″ x 10″. Press foil into the corners of the dish.
Pour batter into baking dish.
Use spatula to smooth bater into the corners of the baking dish.
Make sure batter is evenly spread throughout the pan. Lightly shake pan to level batter if needed.
Bake brownies for 25-35 minutes.
Set timer for 25 minutes and place brownies into preheated oven.
Remove brownies from oven after 25 minutes and check for doneness. The center brownies should be as firm as the edge pieces. Place back into the oven and bake for another 10 minutes if needed. Brownies should have a sheen crunchy top layer. Let cool completely before removing from the baking pan.
Slice into 20 pieces. Wipe off brownie crumbs from knife between slices if needed. Store in the foil in the refrigerator for up to five days. Or, store in an airtight freezer bag in the freezer for up to a month.

 

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Here’s a recipe for glossy vegan fudge brownies made without butter.

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