These brownies are the most decadent, soft, rich, and easy no-sugar-added sweet treats ever. I remember worrying whether my first vegan brownies would turn out perfectly chewy and soft. But as I practiced more, I found ever-easier ways to whip them up without compromising their amazing taste.
Want to make these gluten-free? Simply reduce the amount of water and substitute traditional all-purpose flour—via a one-to-one swap—with a baking flour blend or a non-gluten flour such as almond or coconut. Just remember that when using a GF flour, you’ll need to add xanthan gum.
Leftovers are best stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to 5 days. Warm slightly once ready to serve. In addition, you can freeze these beauties: Just add them to a freezer-safe airtight container and they can last for up to 3 months. To thaw, place in the fridge overnight. —Shanika Graham-White
Test Kitchen Notes
This recipe is shared in partnership with Lily's Sweets. —The Editors
8 to 10
organic all-purpose flour
vegan butter, melted (plus more for greasing the pan)
Lily’s Chocolate Salted Caramel Flavor Baking Chips
Lily’s Salted Caramel Extra Dark Chocolate Bar
Shanika is a self-taught cook and baker, food stylist and recipe developer, who has partnered with amazing brands (Navitas Organics, Drew's Organics, So Delicious Dairy-Free, Bob's Red Mill, Organic Valley, and more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical—great food! On her blog, Orchids + Sweet Tea, you will find everything from dairy-free to gluten-free to vegan to classic faves!