Vegan Brownies with Chocolate Sauce
Submitted by shannonhancock
Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minVegan brownies with self-saucing chocolate sauce sound impossible until the timer goes off. You pour cocoa-spiked boiling water over raw batter, send it to the oven, and pull out a cake floating on a pool of warm fudge.
The magic is in the layering. Spread the batter into an ungreased pan, mix the cocoa-sugar topping, dissolve it in boiling water, then gently pour over the top. Don’t stir. As it bakes, the cake rises, the sauce sinks, and they swap places.
No eggs, no butter, no dairy. Soy milk hydrates the flour while a couple of tablespoons of vegetable oil keeps the crumb soft. Optional walnuts fold in for crunch and richness.
Serve warm so the sauce is still molten. Add a scoop of vegan ice cream on top if you want to gild it.
Pro Tips
- Use a deep enough pan. The sauce needs space to settle without bubbling over.
- Pour the boiling water gently over the back of a spoon to keep the topping layer intact.
- Test with a toothpick in the cake portion only. The bottom layer stays saucy by design.
- Serve within an hour of baking. The sauce thickens as it cools and loses its lava texture.
Variations
- Swap soy milk for oat or almond milk for a different background note.
- Add a teaspoon of espresso powder to the sauce mixture to deepen the chocolate.
- Stir a half teaspoon of cinnamon and a pinch of cayenne into the batter for a Mexican chocolate spin.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cake: Combine the dry ingredients in a mixing bowl.
Mix in the walnuts if using.
Stir in the soy milk and mix until well blended.
Spread the batter into an ungreased 8 inch baking tin.
Set aside.
Sauce: Combine the cocoa powder and sugar.
Pour the boiling water over the mixture.
Stir well to ensure that it is all dissolved.
Gently pour over the batter.
Bake for 30 to 40 minutes, or until the cake tests done.
Set aside to cool before serving.
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