Fudgy double chocolate brownies
These brownies are every bit as fudgy and chocolatey as a good brownie should be. The edges are lightly crisp and the center is chewy and full of rich chocolatey goodness. My sneaky-deaky trick to making perfect fudgy brownies is to let them rest overnight. But if you can’t wait to dig in, go for it; the brownies will just be soft and crumbly—perfect for crumbling them over top of Instant Vanilla Ice Cream for a real treat. If you’re having a wicked chocolate craving, these will be your new best friend!
Servings Prep Time
12brownies 10minutes
Cook Time Passive Time
30-35minutes 24hours
Servings Prep Time
12brownies 10minutes
Cook Time Passive Time
30-35minutes 24hours
Ingredients
Instructions
  1. Preheat your oven to 350°F (180°C). Grease an 8- x 8-inch baking pan.
  2. In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
  3. Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts (if using).
  4. Pour the batter into the prepared baking pan and bake for 30–35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
  5. To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge
Recipe Notes

Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized.
Copyright © 2017 Samantha Turnbull.
Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
Reproduced by arrangement with the Publisher. All rights reserved.

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