Chocolate Brownies
These vegan brownies are perfectly gooey with a crackle top and loaded with rich chocolate flavor. They are sweet, rich, and a pure bliss of everything you could want in a vegan brownie recipe, all while being easy to make. Whether you prefer crispy edges or a gooey center, this recipe delivers a delicious dairy-free and egg-free brownie experience without compromise.
Instructions
- 1
Preheat oven to 350F/176C. Line an 8x8 pan with parchment paper with overhang and grease the pan with [cooking spray].
- 2
In a small bowl, whisk ground flax (2 tbsp) and water (5 tbsp). Set aside.
- 3
In a saucepan over medium heat, add vegan cane sugar (1.5 cup) and water (0.5 cup). Stir until the sugar has dissolved completely (about 6-8 minutes). Do not boil or add more water.
- 4
While waiting, in a large bowl, whisk together all purpose flour (1.5 cup), dutch process powder (0.75 cup), powder sugar (0.25 cup), espresso powder (0.5 tbsp) (if adding), and salt (0.75 tsp).
- 5
Once simple syrup is hot, add it along with vegetable oil (0.5 cup), vanilla extract (2 tsp), and the flax egg mixture. Combine with a spatula just until combined. Do not overmix. The batter should be fudgy and pourable.
- 6
If adding walnuts (0.75 cup), add now along with vegan chocolate chips (0.5 cup) (from the 'divided' amount). Fold to combine. Do not overmix.
- 7
Pour batter into the greased pan. Top with the remaining vegan chocolate chips (0.25 cup). Bake for 35-40 minutes. A toothpick may not come out clean as they are fudgy.
- 8
Remove from the oven and let cool completely before slicing. The brownies need time to set up. For a firmer brownie, place in the fridge. Slice in 16 equal sized pieces (or desired size).
- 9
Store leftovers in an airtight container.
Nutrition Facts
Per portion