Decadent Vegan Brownies with a Kick of Chili & Cinnamon
Prep time 15 minutes | Total Time 40 minutes
A great vegan brownie recipe is not hard to find these days. That’s why I set out to make something unique and different. These vegan brownies are infused with rich cocoa, smoky ancho chili, and warm cinnamon for a flavor inspired by traditional Mexican desserts. Perfectly fudgy and dairy-free, this vegan baked goods recipe brings together sweet flavors, subtle heat, and decadent cinnamon in every bite. These brownies will please the whole crowd- I fed them to my work friends, non of who are vegan and they were gone in minutes. Happy vegan baking!
Ingredients
1 cup all purpose flour - you can make these gluten free by using Bob’s Red Mill All Purpose Gluten Free Baking Flour
1 cup raw cane sugar–if you don’t have this you can substitute white sugar–raw cane sugar adds a nice flavor
1/3 cup dutch processed cocoa powder or regular cocoa powder
2/3 cup dark chocolate vegan chips or semisweet vegan chips (I use dark)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ancho chile powder
1 & 1/2 teaspoons cinnamon
Egg replacer for 1 egg–For this recipe I use arrowroot powder–1 tablespoon of arrowroot powder plus 2 tablespoons of plant based milk but you can use any commercial egg replacer, I often use Bob’s Red Mill.
1 teaspoon vanilla
3 tablespoons vegetable oil
3 tablespoons of melted plant based butter
1/4 cup soy milk or oat milk, be sure to use unflavored and unsweetened
3 tablespoons maple syrup
½ cup lightly toasted or raw pepitas/pumpkin seeds (optional for topping but recommended)
Instructions
Preheat oven to 350 degrees and line a 9x9 inch baking pan with parchment paper (optionally grease it with plant based butter).
In a medium sized bowl mix the flour, cocoa powder, sugar, baking powder, spices, and salt together well with a whisk.
Add the chocolate chips and mix again, be sure everything is well combined
In a separate bowl mix up the egg replacer, if you are using arrowroot be sure to whisk it together until well combined.
Add the vanilla, plant based milk, melted vegan butter, vegetable oil, and maple syrup to the egg replacer and whisk together very well combined.
Combine the wet and dry ingredients in the larger bowl and mix with a whisk or spatula until completely combined, you don’t have to over mix. This will be a thick mixture and will need to be spread into the pan not poured.
Spread the brownies into the lined or greased 9x9 inch baking pan and sprinkle the pumpkin seeds on top.
Bake on 350 degrees for 22-25 minutes
Cool the brownies on a wire rack (in the pan) for at least 35-45 minutes until completely cooled.
Cut and enjoy!!!
Notes and Adjustments!
Order Ancho Chilli powder here https://amzn.to/3ZldPhb
Order Bob's Red Mill Egg Replacer Here: https://amzn.to/3YXZnfG (Amazon)
Order Bob’s Red Mill Gluten Free Flour Here: https://amzn.to/3YUAgcv (Amazon)
Links: When available I use affiliate links and may earn a commission. As an Amazon Associate, I earn from qualifying purchases. This does not cost you more, it does support my small vegan business!
For more ideas on how to replace eggs check out this blog: https://www.pcrm.org/news/blog/10-egg-replacement-tips-and-12-eggless-recipes
