Soft & Fudgy Vegan Brownies

Too Polished Soft and Fudgy Vegan Brownies

August 10, 2018

It’s no secret that I love chocolate, and when I saw this brownie recipe I just couldn’t resist. Vegan plus all the chocolate-y goodness I could get? Yes please!

I can’t even remember the last time I made brownies (and never from scratch). Since I started baking, which was really about 7 months ago, I found vegan recipes to be a lot less daunting than I anticipated. This recipe caught my eye because it was pretty easy and I didn’t have to go looking for special ingredients.

Too Polished Soft and Fudgy Vegan Brownies


  • 1/4 cup pureed or well-mashed avocado (I used 1 small avocado)
  • 1/4 cup extra-virgin olive oil (or avocado oil)
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup cane sugar (or granulated sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
  • 1 1/2 cups vegan chocolate chips

Too Polished Soft and Fudgy Vegan Brownies


  1. Preheat oven to 350 degrees. Grease an 8-inch square pan with cooking spray.
  2. In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.
  3. Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there).  If you overbake, the brownies will have a cake-like texture.
  4. Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.

. . . 

And there you go! Delicious chocolate brownies you can snack on all weekend. 

Thanks for stopping by!




Too Polished Soft and Fudgy Vegan Brownies

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