Fudgy Vegan Brownies with Dutch Process Cocoa
Rich, dense vegan brownies made with melted vegan butter and Dutch process cocoa powder for deep chocolate flavor. The thick batter creates perfectly fudgy squares with crispy edges and chewy centers. Applesauce replaces eggs while maintaining moisture, and optional chopped chocolate adds extra richness. Perfect for vegans or anyone seeking dairy-free desserts, these brownies taste indulgent without compromise. The flaky sea salt finish enhances the chocolate notes beautifully.
Ingredients
- 1 stick vegan butter
- 1 ⅓ cup organic cane sugar
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened applesauce
- 1 ½ cups unbleached all-purpose flour
- 2 ½ tablespoons Dutch process cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 oz semisweet or bittersweet chocolate, finely chopped
- flaky sea salt, for sprinkling(optional)
Instructions
- 1
Preheat oven and line pan with parchment paper
- 2
Melt vegan butter in small pot over low heat
- 3
Pour melted butter over sugar in large bowl and mix until uniform
- 4
Mix in vanilla extract and applesauce
- 5
Combine flour, cocoa powder, baking powder, salt, and chopped chocolate in separate bowl
- 6
Add wet ingredients to dry ingredients and mix until combined
- 7
Transfer thick batter to lined pan and spread evenly
- 8
Bake until done, then cool completely before slicing
- 9
Sprinkle with flaky sea salt if desired
Tips
Don't worry if the batter seems very thick - this creates the perfect fudgy texture once baked.
Cool completely before cutting to prevent crumbling and achieve clean slices.
Use good quality chocolate for chopping to enhance the overall flavor depth.
Good to Know
Store covered at room temperature up to 5 days or refrigerate up to 1 week
Can be made 1-2 days ahead, store covered
Room temperature or slightly warm
Common Mistakes
Cool completely before cutting to avoid crumbling
Don't overbake to maintain fudgy texture
Substitutions
Vegan Options
General Alternatives
may affect color slightly
FAQ
Can I use regular cocoa instead of Dutch process?
Yes, but Dutch process gives a richer color and smoother flavor. Regular cocoa works fine as a substitute.
How long do these brownies keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can I freeze these brownies?
Yes, wrap individual pieces or whole pan tightly and freeze up to 3 months. Thaw at room temperature.