Dry Ingredients

The foundation of any good brownie lies in its dry ingredients. These are the building blocks that provide structure and depth of flavor.

• All-Purpose Flour (1 cup): The unsung hero of baking, all-purpose flour provides the necessary structure to our brownies. It binds the wet ingredients and gives the brownies their chewy texture. When measuring flour, it’s crucial to do it correctly. Avoid scooping directly from the bag, which can compact the flour and lead to using too much. Instead, use a spoon to lightly fluff the flour in its container, then spoon it into your measuring cup and level off the excess with a straight edge. For a gluten-free option, you can substitute a gluten-free all-purpose blend, but be aware that the texture might slightly change. Some blends work better than others in brownies, so you may need to experiment to find your favorite. If you’re aiming for a richer, denser brownie, you can even use a combination of all-purpose flour and cake flour. Cake flour has a lower protein content, which contributes to a softer crumb.
• Cocoa Powder (½ cup): This is where the intense chocolate flavor comes from. Unsweetened cocoa powder is the star here, providing that deep, rich chocolate taste we all crave in a brownie. There are two main types of cocoa powder: natural and Dutch-processed (also called alkalized). Natural cocoa powder is lighter in color and has a slightly acidic flavor, which can enhance the rise in baked goods. Dutch-processed cocoa powder has been treated with an alkaline solution to neutralize its acidity. This results in a darker color, a smoother flavor, and a less acidic profile. For these brownies, either natural or Dutch-processed cocoa powder will work beautifully. If you want a more intense chocolate flavor, opt for Dutch-processed cocoa powder. For an even richer, more complex chocolate experience, consider using a high-quality cocoa powder from a reputable brand. The difference in flavor can be surprisingly noticeable.
• Sugar (1 cup): Sugar isn’t just about sweetness; it also contributes to the moisture, texture, and browning of the brownies. Granulated sugar (white sugar) is specified in this recipe and works perfectly. It provides a clean sweetness and helps create that desirable crackly top. You can experiment with different types of sugar for subtle variations. For example, using light brown sugar instead of granulated sugar will add a touch of molasses flavor and make the brownies slightly chewier and moister. Dark brown sugar will intensify this effect even further. If you are looking to reduce refined sugar, you could try using coconut sugar, although it will impart a slightly caramel-like flavor and a darker color to the brownies. Keep in mind that different sugars have different levels of sweetness, so you might need to adjust the amount slightly to achieve your desired level of sweetness.
• Baking Powder (1 teaspoon): Baking powder is a chemical leavening agent that helps the brownies rise and become slightly lighter in texture. It’s a combination of baking soda, an acid (usually cream of tartar), and a drying agent (like cornstarch). When baking powder is combined with liquid and heated, it releases carbon dioxide gas, which creates air bubbles and makes the baked goods rise. Make sure your baking powder is fresh. Over time, baking powder can lose its potency, which will result in brownies that are dense and don’t rise properly. To test if your baking powder is still active, simply add a teaspoon of baking powder to a half cup of hot water. If it fizzes vigorously, it’s still good to use. If it doesn’t, it’s time to replace it.
• Salt (½ teaspoon): Salt is a flavor enhancer in baking. It might seem counterintuitive to add salt to a sweet treat, but it actually balances the sweetness and enhances the chocolate flavor of the cocoa powder. Salt also plays a role in controlling the activity of the yeast or baking powder and can affect the texture of the baked goods. Use fine sea salt or table salt in this recipe. If you are using kosher salt, which has larger crystals, you may need to use slightly more to achieve the same level of saltiness. Don’t skip the salt – it really makes a difference in the overall flavor of the brownies.

Wet Ingredients

The wet ingredients bring moisture and richness to the brownies, creating that fudgy, decadent texture we all love.

• Water (¼ cup): Believe it or not, water is a key ingredient in these vegan brownies. It provides the necessary liquid to bring the dry ingredients together and create the batter. The water interacts with the flour and cocoa powder, hydrating them and initiating the gluten development in the flour. Using water also keeps the brownies light and prevents them from becoming too oily or heavy. You can use tap water, but filtered water is always a good option, especially if your tap water has a strong chlorine taste. Some bakers even use coffee instead of water to enhance the chocolate flavor further. If you choose to use coffee, make sure it’s cooled to room temperature before adding it to the batter.
• Vegetable Oil (½ cup): Vegetable oil is the source of fat in these vegan brownies, replacing the butter typically found in traditional recipes. Oil contributes to the moistness and fudgy texture of the brownies. It also helps to keep them soft even after they cool. Use a neutral-flavored vegetable oil like canola oil, sunflower oil, or soybean oil. Avoid using strongly flavored oils like olive oil, unless you want that distinct olive oil flavor to be present in your brownies. For a slightly different flavor profile, you could experiment with melted coconut oil. Coconut oil will add a subtle coconut flavor and can make the brownies slightly denser. If using coconut oil, make sure it’s melted and cooled slightly before adding it to the batter.
• Vanilla Extract (1 teaspoon): Vanilla extract is a flavor enhancer that complements the chocolate beautifully. It adds depth and warmth to the brownies, making them taste more complex and delicious. Use pure vanilla extract for the best flavor. Imitation vanilla extract is less expensive, but it doesn’t have the same rich, nuanced flavor as pure vanilla extract. If you want to take the vanilla flavor up a notch, you can use vanilla bean paste instead of extract. Vanilla bean paste contains real vanilla bean seeds, which add tiny black specks and an even more intense vanilla flavor to your brownies. You can also scrape the seeds from a vanilla bean and add them to the batter for a truly gourmet touch.
• Apple Cider Vinegar (1 tablespoon): Apple cider vinegar might seem like an unusual ingredient in brownies, but it plays a crucial role in vegan baking. It reacts with the baking powder to create extra lift and tenderness in the brownies. The acidity of the vinegar also helps to tenderize the gluten in the flour, resulting in a softer texture. Don’t worry, you won’t taste the vinegar in the finished brownies. The small amount used is completely neutralized in the baking process. If you don’t have apple cider vinegar, you can substitute white vinegar or lemon juice. These will provide a similar acidic effect.

Optional Add-ins

This is where you can get creative and customize your brownies to your liking! These add-ins are completely optional, but they can elevate your brownies to a whole new level of deliciousness.

• Chocolate Chips (½ cup): Who can resist extra chocolate? Adding chocolate chips to the batter creates pockets of melty, gooey chocolate throughout the brownies. You can use semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. For a truly decadent experience, use a combination of different types of chocolate chips. Mini chocolate chips will distribute more evenly throughout the brownies, while larger chocolate chips will create bigger pools of melted chocolate. You can also use chocolate chunks instead of chips for a more rustic look and texture.
• Nuts (¼ cup): Nuts add a delightful crunch and nutty flavor to the brownies. Walnuts and pecans are classic choices for brownies, but you can use any nuts you like. Toasted nuts will have a more intense flavor and crunch. To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant. Keep a close eye on them to prevent burning. You can also chop the nuts coarsely or finely, depending on your preference. For a more sophisticated flavor, try using hazelnuts or almonds.
• Espresso Powder (1 teaspoon): Espresso powder is a secret ingredient that enhances the chocolate flavor without making the brownies taste like coffee. It deepens the richness of the chocolate and adds a subtle complexity. Use instant espresso powder, not regular instant coffee granules. Espresso powder is more finely ground and has a more intense coffee flavor. If you don’t have espresso powder, you can use strong brewed coffee instead of water in the recipe, but be sure to cool it completely before adding it to the batter.