There are brownies… and then there are brownies. The kind with the shiny, crackly tops, rich fudgy centers, and just enough chew to make you go back for “one more bite” (which always turns into two more squares, let’s be real).
These are those brownies. Plant-based, indulgent, and ridiculously chocolatey. Honestly, if you bring them to a party, don’t expect leftovers (I say this from experience).
Understanding Your Components
Semi-sweet chocolate + vegan butter: Melting them together creates a smooth, glossy base. The butter adds richness and helps the brownies stay fudgy, while combining it with chocolate ensures a silky texture that holds moisture and gives that melt-in-your-mouth center.
Sugar + water (sugar syrup): Instead of adding sugar straight in, making a syrup first ensures the sugar dissolves completely and coats the chocolate mixture evenly. This is what helps create that signature shiny, crinkle top and gives a subtle chewiness without being grainy.
Flour: Provides structure so your brownies hold together without being dry.
Cocoa powder: Boosts the chocolate flavor and intensifies the fudginess.
Salt: Just a pinch to enhance all the chocolatey goodness.
Prep Time
10 mins
Cook Time
30 mins
Servings
9 pieces
INGREDIENTS
240g semi sweet chocolate
6 tbsp vegan butter
1 ¼ cup sugar
⅔ cup water
1 ½ cup flour
½ cup cocoa powder
½ tsp salt
INSTRUCTIONS
1. Melt together the chocolate chips and vegan butter using a bain-marie (or in the microwave).
2. In a small saucepan, mix the sugar in water on medium heat until dissolved (do not let the water boil or sugar caramelize!).
3. Pour the sugar syrup into the chocolate mixture and mix well.
4. Add the mixture to the flour, cocoa, and salt and whisk until fully combined.
5. Pour the batter into a lined 8x8 baking tin and bake at 325F for 30 minutes. Let it cool completely before slicing.
NOTES/TIPS
That shiny crinkle top happens because of the sugar syrup mixing into the melted chocolate, so don’t skip this step! And for the ultimate fudgy texture, let the brownies cool completely before slicing (I know, it’s torture, but worth it).
