I found this recipe in one of my mom's cookbooks (Fuss-Free Vegan by Sam Turnbull) and fell in love with it. The brownies stay soft and gooey for weeks and are totally worth the overnight wait.
1 cup vegan chocolate chips
½ cup vegan butter
1 cup white sugar
½ cups non-dairy milk (such as soy or almond)
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup cocoa powder
1 ½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts (optional)
1. Preheat your oven to 350°F. Grease an 8-x 8-inch baking pan.
2. In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
3. Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk,and vanilla and mix well.
Now add the flour, cocoa, baking powder,and salt and mix until combined. Finally, add the walnuts (if using).
4. Pour the batter into the prepared baking pan and bake for 30–35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
5. To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an air tight container and store in the fridge.
If they come out of the oven still wet, take them out anyway and let them sit overnight. They will solidify and be super chewy and gooey.
Baking is a great and fun way to pass time! It is a science and art that requires patience. Creating a recipe is actually quite difficult, with many failures along the way!