This Valentine's Day, make your sweetheart(s) these fudgy valentine brownies - they have a cute heart shape with a rich and chocolatey taste!
If you're looking for the best recipe for vegan brownies, or just brownies made with no eggs or dairy, you're in the right spot.
Trying to get ready for Valentine’s Day? Make these heart-shaped brownies, easy one-bowl vegan fudgy brownies – for per for your Valentine! They are so easy to whip up with simple everyday ingredients, cut out with heart-shaped stencils, and decorated with cute white and red sprinkles
Ingredients to make fudgy brownies
- Hot melted vegan butter.
- Granulated sugar: Everyone loves chewy brownies that are sweet so adding in a bit of sugar accomplishes that.
- Dairy free milk: I like oat milk or almond milk.
- Vanilla: The subtle hint of vanilla is so good with these homemade brownies!
- Cocoa powder: Cocoa powder is the perfect way to add a dark color and a heavy chocolate flavor. I use Santa Barbara Vegan Cacao Powder.
- All-purpose flour: Flour is the main ingredient in this recipe and is what will give you those nice, chewy brownies, feel free to swap with 1:1 GF flour, I use Bobs Red Mil
- Chocolate chips: Adding chocolate chips is such a simple way to get more of that yummy chocolate flavor.
- Baking powder: don't swap with baking soda!
See recipe card for quantities.
Combine together the sugar, melted vegan butter, vanilla extract & dairy free milk.
Whisk ingredients very well together . I like to use this OXO WHISK for my baking recipes.
Combine together the flour, cacao powder, baking powder & salt.
Use measurement cups to best results, I use these cups
Mix the batter, bake in preheated oven 375°F/176°C 25 to 30 minutes, let cool down, cover with melted chocolate & sprinkles.
- Milk - I used dairy free milk, any milk works perfectly.
- Oil - you can use vegetable oil to bind the ingredients and keep it moist.
- Coconut sugar instead of normal sugar
- Gluten free 1:1 flour
- Kid friendly -these brownies are kid friendly
- No Refined sugar- coconut sugar
See these maple syrup donuts on my website!
Heart shape silicon molds
Place any of your leftover vegan brownies in an airtight container and keep them right on the counter at room temperature for up to 5 days.You can keep them in the fridge, but they'll get rock solid. Microwave them for 10-20 seconds to get that gooey texture back.
Did you make a HUGE batch and know you won't eat them within 5 days? No worries, freezing brownies for later is a great way to get to enjoy them again. Let the brownies cool down completely before storing them in a freezer-safe bag, they should last for up to 3 months. Let them thaw on the counter or stick them in the microwave.
- Don’t overmix the brownie batter: The batter is simple to make so there is no reason to overmix it. Just stir until combined and add to the pan.
- Use a brownie baking tray 8x8 instead and heart shape cutter instead of a this silicone baking moulds.
- If you’re worried that the brownies are going to stick to the pan, line it with parchment paper before adding in the batter.
- Add the melted hot chocolate coating over cold brownies, and not when they are still warm.
- Don't overbake! Use the toothpick method to make sure they are done, simply stick a toothpick in the center of the brownie. If it comes out clean, they're done. If you get to the 32-minute mark and the toothpick is still not coming out clean, it is probably just the fudgy batter. Be careful not to overcook, or you'll have crumbly brownies that are dry as a rock! Undercooked brownies are better than overdone.Let the brownies cool for about 30 minutes, then remove them from the pan or the silicone stamp. Set on a wire rack to fully cool.
Fudgy Valentine Vegan Brownies
- ½ cup vegan vegan butter hot, melted
- 1½ cup granulated cane sugar
- ⅓ cup non-dairy milk
- 3 teaspoons Vanilla Extract
- 1 cup all purpose flour swap with 1:1 GF
- ¾ cup vegan cacao powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vegan chocolate chips add to the batter
- 1 cup vegan chocolate chips to melt for chocolate coating
- 1 teaspoon coconut milk
- 2 tablespoons vegan valentines sprinkles
- Preheat the oven to 350°F/176°C
- In a large bowl add the melted butter and sugar, milk, vanilla extract.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined
- Fold in the chocolate chips.
- Divide the brownie batter into the baking silicon mold
- Bake for 25-30 minutes, or until a fork comes out relatively clean. (Keep in mind that if you hit a chocolate chip, the fork won't be clean - just make sure there is no wet brownie batter on it. Some crumbs are okay.)
- Let cool for about 30 minutes in the pan. Then grab out of the stamps. If using baking pan 8x8 size then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting with the heart shape cutters.
- Meanwhile, add the vegan chocolate chips and a teaspoon of coconut oil in a bowl and melt in microwave or double boiler method.
- Pour the melted chocolate coating over the brownie hearts and top with red and white sprinkles and let it cool down completely till firm.
- Store leftover brownies in an airtight container at room temperature for up to 5 days.
- Don't use baking soda!
- Freezer friendly up to 3 months in airtight container
- Possibile to use gluten free flour
For best results
- Preheat oven to temperature of 350 °F (176 °C)
- Do not overmix the batter
- Add melted hot vegan butter
- Don't grab out of the stamps before at least 30 minutes after baking is done.
- Never add chocolate coating over the hot brownies