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Mini Banana Cupcakes with Dark Chocolate Frosting (dairy-free)

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Bite-sized Banana Cupcakes topped with a delicious dark chocolate frosting made with Dutched cocoa! These mini treats are perfect for snacking or taking to share!

Mini Banana Cupcakes

I love a good chocolate banana combo. And since we seem to consistently have that one (or two) old banana at the bottom of our fruit bowl, I’m frequently in need of ways to use up a very brown banana. I took my favorite Banana Cupcake recipe and made it mini! Bring on the bite-sized cupcakes! And the dark chocolate frosting!! Made with a lot of cocoa powder, the frosting is less sweet than traditional American buttercream, so it’s perfect for any cake or cupcake. I truly love this frosting. It’s easy to make and tastes even better than the sweet chocolate frosting you may be used to. Yep. It’s that good!

What You’ll Need

  • Flour: I like to use unbleached all-purpose flour. For healthier cupcakes, you can replace half of the flour with a white whole wheat variety
  • Leavening (baking powder + baking soda)
  • Salt
  • Cinnamon
  • Sugar: for these cupcakes, you can use coconut sugar, raw cane sugar, or white granulated cane sugar
  • Egg: for a vegan option, you can use flax egg as well. Mix 1 Tbsp of flaxseed meal with 3 Tbsp warm water; allow to thicken for 5 minutes
  • Plant-based milk: any kind of milk will work in the cupcakes and the frosting – plant-based or regular
  • Oil: I always use olive oil in my baking, but you can use any liquid oil. If you choose to use liquid coconut oil, it’s important that all of your other ingredients are room temperature so the oil stays a liquid
  • Vanilla extract
  • Plant-based butter: for this frosting, you can use any kind of  butter in stick form or from a tub. If you plan to use stick butter, it needs to soften at room temperature, but tub butter should be taken straight from the refrigerator (it’s already soft)
  • Vegetable shortening: this adds structure to the frosting. If you’d like to omit it, you can use more butter in its place, but you may need less “milk” for the frosting
  • Dutch process cocoa powder: for the dark chocolate frosting, you’ll need to use a Dutched cocoa powder; natural (or regular) cocoa powder won’t give you that dark chocolate taste
  • Powdered sugar: for the best frosting, I don’t recommend anything but regular powdered sugar
Yield: ~20 Mini Cupcakes

Mini Banana Cupcakes with Dark Chocolate Frosting

Mini Banana Cupcakes with Dark Chocolate Frosting

Bite-sized banana cupcakes topped with a decadent dark chocolate frosting. These small treats are perfect for enjoying at home or taking along to share.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

Cupcakes

  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 cup coconut sugar (or raw cane sugar)
  • 1 large egg
  • 2 Tbsp plant-based milk
  • 2 Tbsp oil (I used olive oil)
  • 1 tsp vanilla extract
  • 1/2 heaping cup mashed banana (1-2 very ripe bananas)

Frosting

  • 1/4 cup plant-based butter (see note)
  • 2 Tbsp vegetable shortening (or more butter)
  • 1/2 tsp vanilla extract
  • 1/2 cup Dutch process cocoa (Hershey's Special Dark Cocoa is a great option)
  • 2 cups powdered sugar
  • 3-4 Tbsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare a mini muffin pan with mini liners (or spray with non-stick spray).
  2. In a large bowl, sift the flour. Then whisk in the baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together the sugar, egg, milk, oil, vanilla, and mashed banana until well combined. Add the liquid ingredients to the dry and gently mix just until there are no more streaks of flour.
  4. Scoop batter into the prepared mini muffin pan, filling each well nearly to the top - you should get 20-22 muffins. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a muffin comes out with a few crumbs.
  5. Allow muffins to cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
  6. Once the muffins are totally cool, you can make the frosting. In a large bowl, beat together the plant-based butter and shortening. Beat in the vanilla extract. Sift in the cocoa powder and beat until combined. Sift in the powdered sugar and add 2 Tbsp of plant-based milk. Beat, adding more milk until your frosting reaches a consistency that is stiff but easy to spread. It should hold it's shape, but you want it to be smooth enough to pipe.
  7. Add the frosting to a piping bag fitted with the tip of your choice (I used a Wilton 32 tip). Pipe frosting onto cupcakes, 3 at a time, and top with sprinkles - don't wait until you've frosted all the cupcakes to add the sprinkles or the sprinkles won't stick!
  8. Store leftover cupcakes in an airtight container at room temperature.

Notes

  • If you're using a stick "butter", make sure to let it soften at room temperature. If you're using plant-based butter from a tub, then you can use it straight from the refrigerator
  • If you plan to replace the shortening with more butter, you may not need to use as much milk in your frosting as the shortening is a little more stable than the plant-based butter
  • To get a dark chocolate frosting, the Dutch process cocoa powder is necessary. Without it, you won't have that lovely dark chocolate taste. I like to use the Hershey's Special Dark Cocoa - it's affordable and more easily available
  • The frosting recipe makes just enough to pipe the frosting on as I did in the photos

Nutrition Information:

Yield:

21

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 96mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Pumpkin Butter

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This sweet, spice-filled Pumpkin Butter will be the best thing for your morning toast or bagel this season! Made with coconut sugar, agave, and apple cider, this version is a bit better for you than traditional pumpkin butter!

What is Pumpkin Butter?

Have you ever had apple butter? Well, pumpkin butter is the pumpkin version of apple butter! In other words, it’s a sweet & spicy, thick spread made from simmering pumpkin purée with loads of warm spices, apple cider, and your favorite sweeteners – I chose coconut sugar and agave which are both low glycemic.

Pumpkin butter is versatile as it can be spread on toast, slathered over dough to make pumpkin sweet rolls, or even stuffed into homemade pop tart pastries! Double the batch and gift a couple of jars to friends or family – trust me, they will love you.

How is Pumpkin Butter Made?

Pumpkin butter actually couldn’t be simpler to make. You’ll mix all of the ingredients in a saucepan and simmer them, semi-covered to reduce splatter, for around 45 minutes, or until the liquid mixture has reduced to a thickened “butter”. The pumpkin butter will continue to thicken a bit as it cools, so keep that in mind as you gauge whether your pumpkin butter is done reducing.

Once the pumpkin butter is nice and thick, you can transfer it to a cooler, room temperature bowl to allow it to cool completely. If you plan to use it in another recipe, make sure it’s totally cool before utilizing it as an ingredient. If you plan to top a biscuit or your favorite toast, there’s really no need to wait – pumpkin butter is amazing while it’s warm!

Yield: 2 Cups

Pumpkin Butter

Pumpkin Butter

A sweet, spice-filled pumpkin spread made from simmering pumpkin purée with apple cider, sugar, and lots of warm spices. The perfect "butter" for your morning toast.

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 15oz can of pumpkin purée
  • 3/4 cup apple cider
  • 1/2 cup agave
  • 1/2 cup coconut sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions

  1. In a medium or large saucepan, add all of the ingredients: pumpkin, apple cider, agave, coconut sugar, and spices. Whisk together until totally combined. It will be a very thin/liquid consistency.
  2. Heat the saucepan on medium heat until the mixture begins to bubble. Then turn the heat to low and allow the pumpkin butter liquid to simmer, semi-covered (there will be a lot of bubbling splatter). Simmer for about 45 minutes, whisking every 5-10 minutes, or until the pumpkin butter reduces and thickens. Keep in mind that it will thicken a bit more as it cools.
  3. Once your pumpkin butter has thickened (it should be thick enough to spread), remove it from the heat and allow it to cool completely. You can speed this process up by transferring the pumpkin butter to a room temperature bowl and stirring it every 5 minutes or so.
  4. Store cooled pumpkin butter in an airtight jar or container in the refrigerator.


Recipe slightly adapted from allrecipes

Notes

  • For a pumpkin butter made with traditional sweeteners, you can use brown sugar in place of the coconut sugar, and maple syrup in place of the agave
  • Apple juice will work in this recipe in place of the apple cider

Nutrition Information:

Yield:

32

Serving Size:

1 Tbsp
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American

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Vegan Blondies with Salted Caramel

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Soft and sweet Vegan Blondie Bars drizzled with a luscious Vegan Salted Caramel sauce! Top these sugary bars with a sprinkling of flakey sea salt for extra oomph!

Vegan Blondie Bars with Salted Caramel

When I set out to make a vegan version of my blondie bars, I knew I needed to find an egg replacer that would perfectly bind the ingredients together while also giving us that chewy blondie texture without any extra grit. So I looked to my vegan brownie recipe, and I reached for the corn starch. Friends, corn starch is such an excellent egg replacer in this recipe! It binds the ingredients, lends an extra chewy texture to these bars, and, most importantly, goes undetected. In other words, these vegan blondies are just as good as any other blondie bar!

Some of the Ingredients You’ll Need + Substitutions:

Plant-based butter adds that buttery flavor we all know and love. Because we’re after this exact flavor, I don’t recommend any substitutes.

Brown sugar brings that traditional butterscotch flavor to these bars. You can use either light or dark brown sugar.

Coconut sugar is my go-to low glycemic index sweetener. It tastes less sweet than cane sugar and it’s better for you! You can use more brown sugar in its place, but that will make these bars very sweet tasting.

Corn starch mixes with water to bind these bars together. The official egg replacer in this recipe, the starch is totally necessary. You can use arrowroot starch in its place.

White granulated sugar is used to make the caramel sauce. Using a white, refined sugar helps you gauge when the caramel is done as it’s colorless until it’s ready. You can use raw sugar, but you’ll need to keep an extra eye on the boiling caramel to make sure it doesn’t burn.

Coconut cream gives the caramel creaminess and thickness. For this recipe, you want to us only the thick, scoop-able cream that sits at the top of the can. I recommend buying a can of coconut cream that contains only coconut and water. I’ve found that the creams with fillers can keep the cream from solidifying, which we don’t want for this recipe as we need the solid cream.

Yield: 9 or 16 Bars

Vegan Blondies with Salted Caramel

Vegan Blondies with Salted Caramel

Soft and sweet vegan blondie bars drizzled with a luscious vegan salted caramel sauce! Top these sugary bars with a sprinkling of flakey sea salt for extra salty-sweet oomph!

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes

Ingredients

Blondie Bars

  • 1/2 cup (1 stick) plant-based butter
  • 1/2 cup + 2 Tbsp brown sugar, packed
  • 1/2 cup coconut sugar
  • 1/4 cup corn starch
  • 2 Tbsp warm water
  • 2 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Flakey sea salt to sprinkle

Vegan Salted Caramel

  • 1 cup granulated sugar
  • 1/2 cup room temp or warm water
  • 1/2 cup thick coconut cream (the thick cream from a can of coconut cream)
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Instructions

Make the Caramel

  1. In a small bowl, combine the coconut cream and vanilla extract; set aside. Prepare a work space next to your stove with a wooden spoon and folded towel or hot pad holder.
  2. In a medium, heavy bottom saucepan, add the granulated sugar and then the water, dispersing the water over the sugar. Very lightly swirl the pan, if need be, to soak all the sugar in the water. Place on medium-high heat. Bring to a boil, without stirring or touching the mixture, and cook until sugar is amber in color - this can take up to 15-20 minutes but it will burn very quickly once color starts to form.
  3. Immediately remove the sugar from the heat and place on your towel. Slowly add the thick coconut cream and vanilla and gently stir with a wooden spoon. The mixture will bubble up and be very hot, so be careful! Gently stir the caramel until it stops bubbling.
  4. Place the caramel/saucepan back on the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and stir in the salt. Pour caramel into a heat-proof bowl to cool. While it cools, make your blondies.

Make the Blondies

  1. Preheat your oven to 325°F and prepare an 8x8 baking dish. Spray your dish with non-stick spray and then line with parchment paper. I like to cut one long strip to cover the bottom and two sides, and then I fold the excess over the sides and trim them - that way I can use them as handles later when I pull the blondies out to slice.
  2. Melt your butter in a small saucepan over medium-low heat. Bring it to a boil and then immediately remove from the heat. In a medium bowl, add the butter, brown sugar, and coconut sugar and mix; set aside.
  3. In a small bowl, mix together the warm water and corn starch until totally combined. Add this to your butter/sugar mixture and stir. Mix in the vanilla extract.
  4. Add the baking powder and salt and stir. Then add the flour, mixing until well combined and no flour streaks remain. Scrape the batter (it will be thick) into your prepared baking dish, smoothing it evenly across your dish.
  5. Bake at 325°F for 15-20 minutes or until edges are slightly browned. Allow to cool completely. Run a butter knife around the edges and use the parchment paper overhang to pull the entire blondie up and out of the dish. Use a sharp knife to slice into 12 or 16 bars.
  6. Drizzle cooled caramel sauce over the cooled blondie bars and immediately sprinkle with flakey sea salt! Store any leftovers in a single layer in an airtight container (do not stack the bars!).

Notes

  • Bringing the caramel sauce to "soft-ball stage" is necessary as it makes sure the caramel is thick enough to stay on top on your blondies
  • Allow the caramel to cool completely before transferring to a lidded jar. You can store leftover caramel in the refrigerator for up to two weeks, reheating as necessary to drizzle on whatever you like (it will thicken in the refrigerator)

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Mall-Style Jalapeño Pretzel Knots (dairy-free)

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This post is sponsored by Mezzetta and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Buttery, peppery Mall-Style Jalapeño Pretzel Knots elevated with Mezzetta Jalapeño Slices! These soft, little knots are Summer-ready and totally delicious! Dip them in your favorite sauce for a delightful appetizer or snack.

Mall-Style Jalapeño Pretzel Knots

I’m going to put it out there: who doesn’t love a mall pretzel?! They’re soft, ultra buttery, and when the smell of a fresh batch reaches your nostrils, you have to have one. I’ve been wanting to expand my repertoire to include more savory recipes, so when thinking about the kind of fun, kid-friendly recipe I wanted to bake up, it was a no-brainer to marry the mild Mezzetta Tamed™️ Jalapeño Slices with a homemade pretzel knot!

I took a recipe I’ve enjoyed making into classic pretzels and made it even easier! Yes! Pretzel knots are easier to shape, easier to transport pre-bake, and quicker to cook. Plus, you get to tuck Mezzetta Jalapeño Slices into the knots for even more of that pepper flavor we all love!

Now, if you’re intimidated, I totally get it! But I promise that homemade pretzels only have one more step than any other yeasted bread knot. Before baking the knots, you’ll let them soak in a hot baking soda bath for about 15 seconds. As long as you give yourself plenty of time to work through the steps of the recipe and get your tools and workspace ready, I know you’ve got this!

Things will definitely get fun when you’re ready to roll and shape your pretzel knots! This is when you can get creative with the shape of your pretzels and how you’d like to adorn them. Mezzetta has two kinds of jalapeño peppers to choose from – Hot Jalapeños or Tamed™️ Jalapeños. If you like your jalapeños spicy then definitely go for the Hot. If you’ve got kiddos who are more sensitive to heat (or you are yourself!) then you have to try their Tamed™️ Jalapeños. They’re a special hybrid of a jalapeño and a bell pepper, so you get all of the jalapeño flavor with a lot less heat! In other words, you won’t be reaching for your water after every bite (tell me it’s not just me!).

Key Ingredients You’ll Need

  • Active dry yeast gives these pretzel knots the lift they need. Make sure you use the regular, active dry yeast and NOT instant/rapid-rise yeast.
  • Brown sugar adds the tiniest bit of sweetness. Feel free to use light or dark brown sugar. You can also use coconut sugar in its place.
  • Bread flour has more protein in it than regular all-purpose flour, which makes the pretzels chewier. All-purpose flour will work for this recipe as well.
  • Mezzetta Sliced Jalapeño Peppers add flavor to these knots!
  • Baking soda mixes with water to create a bath for the un-baked pretzel knots. This will help give them that dark, pretzel color.
  • Egg (along with water) is brushed on the knots right before baking to further enhance the coloring. If you’re vegan or egg-free, you can leave the egg wash off or replace it with melted coconut oil.
Yield: 12 Pretzel Knots

Mall-Style Jalapeño Pretzel Knots

Mall-Style Jalapeño Pretzel Knots

Soft and chewy pretzel knots reminiscent of your favorite mall pretzel! These Summer-ready pretzels are made extra delicious with Mezzetta Jalapeños and flakey sea salt. Dip them in your favorite marinara, cheese sauce, or ranch for a pleasing snack or appetizer.

Prep Time 1 hour
Cook Time 12 minutes
Additional Time 1 hour
Total Time 2 hours 12 minutes

Ingredients

Pretzels

  • 1 packet active dry yeast (2 1/4 tsp)
  • 2 Tbsp brown sugar
  • 1 1/4 cup warm water
  • 1 tsp salt
  • 3 cups (or 360 grams) bread flour
  • 16oz Mezzetta Sliced Hot or Tamed™️ Jalapeño Peppers
  • 2 Tbsp plant-based butter, melted
  • Flakey sea salt (or pretzel salt) to sprinkle

Baking Soda Bath

  • 4 cups water
  • 6 Tbsp baking soda

Egg Wash

  • 1 large egg
  • 1 Tbsp water

Instructions

Prepare the Dough

  1. In a stand mixer fitted with a dough hook, add the active dry yeast and brown sugar. Add in the warm water, cover the bowl with a towel, and allow the yeast to activate for around 5 minutes - the surface of your water should look a bit foamy from the yeast.
  2. Add in the salt and turn your mixer to medium speed. Add the flour, bit by bit, and allow the mixer to bring the dough together. Once all of the flour is well incorporated and all the dough has accumulated around the hook, you're ready to take the dough out.
  3. Prepare a large bowl with non-stick spray. Sprinkle flour on a clean surface (such as your counter) and flour your hands. Scrape the dough out onto your floured surface and begin kneading the dough. It will be very sticky at first. Knead for 5-10 minutes, adding flour as needed until the dough is smooth, tacky not sticky, and bounces back when you lightly push your finger into it.
  4. Add the dough ball to your prepared bowl, spray the dough with non-stick spray, and cover the bowl with a towel. Allow the dough to rise in a warm spot (like a sunny window) for an hour or until it has doubled in size.

Shape + Bake the Pretzels

  1. In a medium saucepan, add the 4 cups of water and bring to a boil. Preheat your oven to 425°F. While you wait for the water to boil, get started on shaping the pretzel knots.
  2. Get your Mezzetta Jalapeño Slices ready by placing them on a paper towel to drain. Place them near where you'll make the pretzels. Line two baking sheets with parchment paper and spray each with non-stick spray; set aside.
  3. Spray a small section of counter (or a plastic cutting board) with non-stick spray and turn the risen dough out onto it. Gently shape the dough into a rectangle and then use a pizza cutter to divide it into 12 equal strips.
  4. Take a strip of dough and move it to a clean counter space (you DON'T want to use non-stick spray for this part). Gently roll the dough until it resembles a rope about as thick as your finger. Make an upside down "U" and then cross the right leg over the left, making a ribbon shape. Then you'll take the new left leg and pull it under and through the eye of the ribbon, stuffing a jalapeño slice between the rope. Then you'll bring the leftover leg up and into the eye of the needle, stuffing a jalapeño slice between the rope and meeting the end of the other leg. Pinch the ends together.
  5. Place the completed knot on your prepared baking sheet and repeat until all 12 knots are made. At this time your water should be boiling. Move the two baking sheets near your stove. Next, you will add the baking soda to your boiling water 1 Tbsp at a time - DO NOT DUMP IT ALL IN. If you do this, the water/soda mixture will boil over and make a huge mess.
  6. Gently drop the pretzel knots into the boiling water mix (1 or 2 at a time) with a slotted spoon or spatula. Boil for 15 seconds and then gently move the knot to your other baking sheet. Repeat until all knots are boiled, placing 6 knots on each baking sheet.
  7. Make an egg wash by whisking together the egg and 1 Tbsp of water. Brush this egg wash over the pretzel knots. Top the knots with more Mezzetta Jalapeño Slices and sprinkle them with flakey sea salt or pretzel salt.
  8. Bake the knots at 425°F for 10-13 minutes or until they reach a dark golden brown color. Melt 2 Tbsp of butter and brush it over the warm pretzels.
  9. Serve immediately with your favorite dipping sauce! Pretzels are best made and eaten the same day.

Notes

  • My biggest piece of advice for this recipe is to block out enough time that you don't need to rush yourself. Take time to set up your tools and workspace and have fun!
  • Add garlic to your melted butter for even more flavor!
  • For VEGAN pretzels, replace the traditional egg wash with melted coconut oil

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 146Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 2157mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

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Vegan Classic Brownies

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A vegan version of my favorite brownies! These Vegan Classic Brownies are delicious, chewy, and complete with a delicate, crackly top. I promise you won’t miss the eggs or dairy in this easy recipe!

Vegan Classic Brownies

You all have been asking me for vegan brownies for months now, and I’m so excited to finally have this recipe for you! After lots of trial and error, I’ve landed on a mix of simple ingredients so you can make Vegan Classic Brownies at home when the chocolate craving hits.

I’m going to go ahead and put it out there that I don’t recommend any substitutes for this recipe. Trust me. I tried this recipe with flaxseed meal, aquafaba, egg replacers, chocolate chips, and many different amounts of flour and cocoa powder. I think it wasn’t until my 9th test that I finally figured out the perfect formula of ingredients.

Most importantly, you must use chopped chocolate for this recipe. Chocolate chips will not work. If you’ve made my brownie recipes before, this will seem odd given that I always use chocolate chips to achieve beautiful brownies. But this recipe is different. The eggs have been replaced with corn starch and water, and there is a lot more flour! And you have to use chopped chocolate. Or your brownie batter will boil and bubble, refuse to set, and be a gritty brownie mess! So trust me, and use your favorite vegan chocolate bars!

The ingredients you’ll need for this recipe:

  • Solid chocolate bar(s) – I like to use the $5 dark chocolate Pound Plus bar from Trader Joe’s. If that’s not an option, feel free to use your favorite vegan chocolate bars! (I’ve also made these brownies with the Moser-Roth chocolate bars from Aldi)
  • Plant-based butter – I’ve had success using both Earth Balance Buttery Sticks and Country Crock Plant Butter sticks
  • Olive oil
  • Vanilla extract
  • Corn starch + water – the magic binder for these vegan brownies!! I’m not sure if arrowroot or tapioca starch will work, so I can only recommend corn starch
  • Sugar – feel free to use your favorite granulated sugar. I like to use a 50:50 mix of coconut and raw or regular cane sugar
  • Salt
  • Baking powder – this will add lift to the brownies since there are no whipped eggs to provide lift
  • Dutch-process cocoa powder – this cocoa powder has a darker color and deeper flavor than natural cocoa powder. The Hershey’s Special Dark cocoa is now 100% Dutched and the easiest to find in US grocery stores
  • All-purpose flour
Yield: 16 Small Brownies

Vegan Classic Brownies

Vegan Classic Brownies

Delicious and chewy Classic Brownies made vegan! I promise you won't miss the eggs or dairy in this easy brownie recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes

Ingredients

  • 8oz dark or semi-sweet chocolate bar, chopped (NOT chocolate chips)
  • 1/4 cup plant-based butter
  • 1/4 cup olive oil
  • 1/4 cup warm water
  • 6 Tbsp corn starch
  • 1 cup granulated sugar (can be raw, white, brown, or coconut)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup Dutch-process cocoa
  • 1 cup + 2 Tbsp unbleached all-purpose flour

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray and parchment paper. I like to cut one long, thin strip of parchment paper to cover the bottom + two sides of the dish. Then fold the excess over the two edges and trim with scissors, keeping about a 1/2" of excess paper.
  2. In a microwaveable bowl, add the chopped chocolate, plant butter, and olive oil. Heat in 15-30 second intervals, stirring between each, until the chocolate is all melted and smooth; set aside.
  3. In a small bowl, combine the warm water and corn starch. Use a firm spoon to mix the two until they reach a thin, uniform consistency - it's normal for it to be goopy and thick at first.
  4. Add the corn starch mix to a large bowl, along with the sugar. Mix for about 30 seconds. Then stir in the vanilla extract. Add the melted chocolate and mix until totally combined.
  5. Stir in the salt and baking powder. Then sift in the cocoa powder and flour. Use a large spoon or spatula to mix the ingredients all together, until no flour pockets remain. The batter will be more like a sticky cookie dough. It will be a lot thicker than traditional brownie batter.
  6. Spoon the batter into your prepared baking dish. Use your fingers to gently spread, press, and smooth the batter into the dish, making an even layer of batter.
  7. Bake the brownies at 350°F for 20-25 minutes or until the center looks firm and a toothpick inserted into the middle comes out with a few big crumbs.
  8. Allow brownies to cool completely before lifting them up and out of the baking dish with the parchment paper "tabs". Slice the brownies into 9 or 16 equal pieces.
  9. Store leftovers in an airtight container at room temperature.

Notes

  • After multiple tests for this recipe, I recommend you only follow this recipe as written
  • You must use chopped chocolate bars and NOT chocolate chips. When this same recipe was made with chocolate chips, the batter boiled in the oven and never set
  • I like to use the Pound Plus chocolate bars from Trader Joe's here in the US. Both of their "dark chocolate" bars are free of dairy

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 113mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 1g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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