Vegan Brownies
These fudgy vegan brownies are rich, decadent, and incredibly satisfying. Featuring a glossy, crinkled top, they are easy to make and perfect for chocolate lovers, vegans, or those with dairy allergies.
Instructions
- 1
Add the ground flaxseeds (0.25 cup), brewed espresso (0.25 cup), and water (0.25 cup) to a large bowl. Mix and set aside.
- 2
Line an 8-inch light metal square cake pan with parchment paper and preheat the oven to 350°F (180°C).
- 3
Returning to the large bowl, add the granulated sugar (1 cup), light brown sugar (0.33 cup), and pure vanilla extract (2 tsp). Mix well, then set aside.
- 4
Fill a saucepan less than halfway with [water] and bring to a boil. Place a large heat-safe bowl on top of the saucepan.
- 5
Add the dairy-free dark chocolate (7.055 oz) and unsalted vegan butter (0.5 cup), mixing until it's all melted. Then add this melted mixture to the large bowl and mix.
- 6
Place a sieve over the bowl and sift in the all-purpose flour (1.5 cup), dutch-process cocoa powder (0.5 cup), baking powder (2 tsp), and salt (0.5 tsp). Mix until partially combined.
- 7
Stir in the dairy-free dark chocolate (2.116 oz), reserving a small amount to sprinkle on top, if desired. Mix until just combined, being careful not to overmix.
- 8
Transfer the batter to your prepared baking dish and smooth it out evenly.
- 9
Top the brownie with the reserved chopped [dairy-free dark chocolate].
- 10
Bake in the oven on the middle rack.
- 11
Let the brownie cool off completely, sprinkle over some flaky sea salt (1 pinch) if desired, and cut into squares. Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
Similar Recipes
