These Cake Brownies are super moist and gooey just like a brownie but light in texture like a chocolate cake! Easy to make and vegan.
RECIPE RUNDOWN on these Cake Brownies:
The Flavor and texture is so amazing! Imagine a gooey brownie all moist and delicious, now image a lightweight indulgent rich chocolate cake…. BOOOM now mash those two together and you get these cake brownies!
They’re super easy to make only requiring 10 simple ingredients that you probably already have in your kitchen.As for clean up, it’s a breeze two bowls and a spoon how could you resist making these simple little beauties of joy!
TIPS for making: for the cocoa powder make sure you use plain unsweetened cocoa powder, not one that has sugar added or other ingredients. Make sure to melt the butter as well.
Customization: add some chopped nuts mixed in, peanut butter drizzle over the top for PB and choc lovers, a dusting of cocoa or powdered sugar over the top, vegan frosting with sprinkles anything your heart desires!
Additional notes: this is a pretty simple recipe the only notes I really have is to follow the instructions in the recipe and mix the flour/cocoa grey ingredients in a separate bowl before adding it to the wet ingredients to avoid cocoa clumping!
More Recipes you might like:
- Peanut Butter Chocolate Marble Cookies
- Soft Chocolate Chunk Caramel Cookies
- Classic Chocolate Chip Cookie Bars
- Chocolate Frosted Cinnamon Donuts
- Chocolate Caramel Cookie Pie
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These Cake Brownies are super moist and gooey just like a brownie but light in texture like a chocolate cake! Easy to make and vegan.
Ingredients
WET INGREDIENTS:
- 2/3 cup packed brown sugar
- 1/3 cup vegan cane sugar
- 1/3 cup + 1 TBSP melted vegan butter (I use Earth Balance in the red tub)
- 3/4 cup non dairy milk (I use SILK almond milk)
- 1 tsp vanilla
DRY INGREDIENTS:
- 1 cup unbleached all purpose flour
- 1/2 cup plain unsweetened cocoa powder
- Pinch of sea salt
- 1/2 tsp baking powder
- 1/2 cup vegan chocolate chips (I use Enjoy Life brand)
Instructions
Preheat the oven to 350˚F
- In a large mixing bowl add the butter and microwave 15-30 seconds to melt it, them mix in the rest of the wet ingredients.
- In a separate bowl mix all the dry ingredients together except the chocolate chips.
- Add dry to wet ingredients and mix well, then stir in the chocolate chips.
- Line a 8×8 baking dish with parchment paper and pour the batter into the pan, bake for 29 minutes (tooth pick should come out clean when you poke it) and let cool 30 minutes.
Notes
you must mix dry ingredients in a separate bowl and not just dump it all into the wet ingredients like most of my other recipes, the reason for this is because the cocoa powder needs to be mixed with the flour first to evenly distribute it, otherwise you will end up with clumps of un-mixed cocoa powder all over and it won’t be good
Store in a sealed container up to 3-4 days
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