Decadent Vegan Dark Chocolate Fudge Brownies

Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins

Let me introduce you to a recipe that’s not just your average brownie; it’s a decadent delight that happens to be vegan-friendly. These dark chocolate fudge brownies boast a rich flavor profile without compromising on texture or taste. What sets this recipe apart is its clever use of ingredients and foolproof method, making it incredibly easy to whip up, even for those with limited culinary prowess. Trust me, one bite of these indulgent treats, and you’ll be convinced that vegan desserts can be just as satisfying as their traditional counterparts.

Ingredients:

• 1 1/2 cups quick cooking oats (use gluten-free if needed)
• 1/2 cup high-quality cocoa
• 1/2 cup cane sugar* (or brown sugar if unavailable)
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1 heaping tsp cornstarch (ensure it’s GMO-free; substitute with 1 tsp gluten-free flour if unavailable)
• 1/2 tsp instant coffee granules* (to enhance chocolate flavor)
• 1/4 cup melted coconut oil (alternatively, walnut, canola, or peanut oil can be used)
• 1/2 cup hot coffee* (to further enhance chocolate flavor)
• 1/2 cup mashed sweet potato* (or pureed pumpkin or applesauce if preferred)
• 2 heaping tbsp honey* (or syrup for added sweetness)

Instructions:

1. Preheat your oven to 375°F (190°C) and roast the sweet potato for about 45 minutes until soft when pierced with a fork. Once cooled, scoop out the insides, mash lightly with a fork, and measure out 3/4 cup.
2. Lower the oven temperature to 355°F (180°C).
3. In a large bowl, combine the dry ingredients (oats through to optional coffee granules), ensuring even dispersion.
4. Add the melted coconut oil, hot coffee, mashed sweet potato, and honey to the bowl.
5. Using a stick blender, blend the ingredients until the oats are barely visible, and everything is well mixed. The batter should be thick.
6. Transfer the brownie mixture into a lightly greased square brownie pan and smooth out the top with the back of a metal spoon.
7. Bake for fifteen minutes. The top should have a slight sheen and be fully cooked.
8. Allow the brownies to cool for 15 minutes before cutting into squares. Enjoy the fudgy goodness!

Notes

• For microwaved sweet potato, add two more tablespoons of syrup or honey as it may not be as sweet.
• Substitute cane sugar with brown sugar if needed.
• Coconut oil can be replaced with walnut, canola, or peanut oil.
• For sweeter brownies, add 2 more tbsp of honey or syrup.
• If sweet potato isn’t available, pureed pumpkin or applesauce can be used.
• If you prefer not to use coffee, substitute with your favorite type of hot milk.

Serving: These brownies are best served warm with a scoop of vegan ice cream or a dollop of coconut whipped cream.

Servings: 12 servings

Nutritional Information (per serving)

• High in Vitamin A and manganese
• No cholesterol
• Provides a healthy dose of fiber

Get ready to indulge guilt-free in these irresistible vegan brownies, packed with flavor and goodness!

Note: You can customize the sweetness and texture of these brownies to suit your preference by adjusting the amount of sweetener used. Enjoy the baking adventure!