Rich, chocolatey, fudgy, gooey brownies with a beautiful shiny crinkle top 🤤. They’re super easy to make and fully customizable, so you can use your favorite chocolate and adapt them to fit any allergies or dietary needs! One of my favorite desserts for the holidays!
These brownies are rich, chocolatey, fudgy, and gooey with a gorgeous shiny crinkle top. They’re super easy to make and fully customizable for dietary preferences.
Vegan Gooey Crinkle Top Chocolate Brownies
These Gooey Crinkle Top Chocolate Brownies are rich, chocolatey, fudgy, and gooey with a gorgeous shiny crinkle top. Perfect for the holidays and easy to customize!
Gooey Crinkle Top Chocolate Brownies
Ingredients
- 225 g dairy-free dark chocolate chopped
- 220 g all-purpose flour
- 90 g cocoa powder
- 2 tsp instant coffee granules
- 150 g caster sugar
- 150 g light brown sugar
- 180 g dairy-free unsalted butter melted
- 180 ml buttermilk soya milk + 1 tbsp apple cider vinegar, mixed and set aside for 5 minutes
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Melt Chocolate:
- In a microwave-safe bowl, melt the dairy-free dark chocolate in 20-30 second increments, stirring after each, until completely smooth. Set aside to cool slightly.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, and instant coffee granules.
Mix Wet Ingredients:
- In another bowl, mix the caster sugar, light brown sugar, melted dairy-free butter, and buttermilk until well combined.
Combine Mixtures:
- Add the melted chocolate to the wet ingredients and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack.
Serve:
- Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut into squares.
- Enjoy these rich, fudgy, and gooey chocolate brownies with a beautiful crinkle top!
Notes
- Dairy-Free Chocolate: Use high-quality dairy-free dark chocolate for the best flavor and texture.
- Buttermilk Substitute: To make dairy-free buttermilk, mix 180ml of soya milk with 1 tbsp of apple cider vinegar and let it sit for 5 minutes.
- Crinkle Top: For the perfect crinkle top, make sure the sugars are well dissolved in the wet mixture and avoid overmixing the batter.