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Indulge in the ultimate treat with these luscious and decadent vegan hot fudge brownies. Moist, fudgy, and topped with vanilla ice cream, velvety hot fudge sauce, vegan whipped cream, and candied nuts, this dessert will take your taste buds on a heavenly journey. And for those craving an extra crunch, we've included optional walnuts to elevate the experience. Get ready to bake and savor the goodness of these extraordinary vegan brownies!
Ingredients
- Non-dairy vanilla ice cream
For the Brownies
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- ¾ cups olive oil
- ½ cup 2 sticks vegan butter, melted
- 2 egg replacers
- 1/2 cup hot coffee
- 1 1/2 teaspoons vanilla extract
- Optional: 1 cup chopped walnuts
For the Hot Fudge Sauce
- 1/2 lb semi-sweet vegan chocolate chips
- 1/2 lb vegan dark chocolate chips
- 2 cups full-fat coconut milk
- 2 teaspoons vanilla
- 2 tablespoons bourbon whiskey optional
- 1/4 teaspoon sea salt
For the Vegan Whipped Cream
- 2 cans 14 ounces each coconut cream or full-fat coconut milk (chilled in the refrigerator overnight)
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
For the Candied Nuts
- 3/4 cup chopped nuts such as pecans or almonds
- 3 tablespoons maple syrup or agave nectar
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt until well combined. Stir in walnuts and chocolate chips.
- In a separate bowl, mix the olive oil, egg replacers, butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in hot coffee.
- Pour the brownie batter into the prepared baking pan and spread it out evenly.
- Bake the brownies in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The baking time may vary, so keep a close eye on them to avoid over-baking.
- While the brownies are baking, prepare the hot fudge sauce. Add all hot fudge ingredients (except vanilla) to a large stainless steel mixing bowl and place over a boiling pot of water.
- Frequently move the chocolate around with a silicone spatula until all the chocolate is melted. Transfer to a small crockpot set to low.
- Ladle on top of cooled brownies, sprinkle chopped walnuts on top and refrigerate. Keep the remaining warm to use as hot fudge sauce.
- Pour the leftover sauce into a parchment-lined glass food storage dish, refrigerate and cut into fudge squares or roll into truffles.
- To make the vegan whipped cream, scoop the solid part of chilled coconut cream (or coconut milk) into a mixing bowl, leaving behind any liquid. Add powdered sugar and vanilla extract. Using an electric mixer, beat the mixture on high speed until light and fluffy, resembling whipped cream. Place the whipped cream in the refrigerator until ready to use.
- In a separate pan, prepare the candied nuts. Heat the chopped nuts, maple syrup (or agave nectar), and a pinch of salt over medium heat. Stir continuously until the nuts are coated in the syrup and caramelized. Transfer the candied nuts to a plate and let them cool.
- Once the brownies are done baking, remove them from the oven and let them cool in the pan for a few minutes.
- Using the parchment paper overhang, carefully lift the brownies out of the pan and onto a cooling rack. Let them cool completely.
- Once the brownies have cooled, drizzle the warm hot fudge sauce over the top. Add generous dollops of vegan whipped cream on each brownie square and sprinkle with candied nuts.
- Slice the brownies into squares, serve, and enjoy your ultimate vegan hot fudge brownies, now perfectly portioned for 6 servings!
Notes
Note: For a gooier hot fudge sauce, you can reheat it slightly before serving. If you have any leftover brownies, store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat the brownies, simply warm them in the microwave or oven for a few seconds before serving.