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Set aside half and melt the other half in a microwave-safe bowl for 45 seconds. Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel. In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined. Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Then, stir in the reserved chocolate pieces.
Pour the batter into the baking dish and smooth the top with a spatula. Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes. Slice into 9 equal-sized pieces and serve. We’ve created the perfect, fudgy, rich vegan brownie recipe. Add a fistful of vegan chocolate chips to make your brownies extra decadent.
Each serving provides 374 kcal, 3. 8 x 12in baking tin and line the base and sides with baking parchment. In a small bowl, combine the ground flaxseed with 9 tablespoons cold water and whisk together. When almost all of the chocolate has melted, add the dairy-free margarine and remove the bowl from the heat to allow the margarine to melt into the chocolate. Add both types of sugar to the chocolate along with the maple syrup and vanilla extract and mix until smooth. Sift the flour, baking powder and salt into the bowl, add the soaked flax seed and the milk and mix until thoroughly incorporated and the mixture is smooth. Spoon the batter into the prepared tin and spread level with the back of a spoon.
Leave the brownies to cool completely in the tin, then transfer to a board and cut into squares. It may taste slightly of coffee, but that’s all to the good in this recipe! The BBC is not responsible for the content of external sites. Read about our approach to external linking. The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie.