Vegan Brownies - Chocolate Covered Katie

1 cup water
1 tbsp pure vanilla extract
2/3 cup oil
3/4 cup unsweetened cocoa powder
1/4 cup Dutch cocoa powder or additional unsweetened cocoa powder
1 cup flour (spelt, white, ap gf, or oat flour. For flourless, try these Keto Brownies)
1/4 tsp + 1/8 tsp salt
1/2 tsp baking powder
1/2 cup brown sugar
1/3 cup white sugar
2 tbsp cornstarch or ground flax seeds
2/3 cup mini chocolate chips (optional)

Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 330F. Grease a 9x13 pan, or an 8x8 pan for thick brownies, or line with parchment paper. In a large mixing bowl, stir all remaining ingredients. Then stir in the liquid ingredients to form a brownie batter. Smooth evenly into the pan. Bake 16 minutes, or 24 minutes if using an 8x8 pan. The brownies should look underdone when they come out. Let cool, then refrigerate uncovered (or very loosely covered). They start to firm up after a few hours and are nice and sliceable by the next day. The brownies are richer and sweeter the next day as well. After the first day, refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to three months.
If desired, top with Chocolate Cream Cheese Frosting or one of the vegan brownie topping ideas included above.
View Nutrition Facts

Still craving chocolate? Make Vegan Chocolate Chip Cookies.