Best Vegan Brownies
These Best Vegan Brownies have changed lives. They’ve changed my mom’s life, Erik’s life–all of the people’s lives. Pause. Alriiiiiight, they haven’t changed all of the lives. But we’ve still got time.
Right?
While time’s what we’ve got, I might as well tell you about all the wonderful features of this chocolate indulgence. My Best Vegan Brownies are super fudgy, perfectly moist, and slightly crispy at the edges.
They’re like a bite of every chocolate fantasy you’ve ever had. And if you’re like me, you’ve had a lot of those…
In the last two days, I’ve made three batches of vegan brownies. That’s right, three. A few weeks ago, I tried some other recipes I was playing around with. All in an attempt to create the most perfect vegan brownies recipe in the world. It has been such a struggle you guys! (And yes I have a freezer FULL of brownies)
All of the recipes were edible (I mean, come on, it’s chocolate people!), but NOT the brownie perfection I was looking for. Either they were too fudgy, or too cake-like (my biggest peeve). Or one batch that cooked fine on the outside but wouldn’t fully cook near the middle.
Ingredients
Preparation
Right?
While time’s what we’ve got, I might as well tell you about all the wonderful features of this chocolate indulgence. My Best Vegan Brownies are super fudgy, perfectly moist, and slightly crispy at the edges.
They’re like a bite of every chocolate fantasy you’ve ever had. And if you’re like me, you’ve had a lot of those…
In the last two days, I’ve made three batches of vegan brownies. That’s right, three. A few weeks ago, I tried some other recipes I was playing around with. All in an attempt to create the most perfect vegan brownies recipe in the world. It has been such a struggle you guys! (And yes I have a freezer FULL of brownies)
All of the recipes were edible (I mean, come on, it’s chocolate people!), but NOT the brownie perfection I was looking for. Either they were too fudgy, or too cake-like (my biggest peeve). Or one batch that cooked fine on the outside but wouldn’t fully cook near the middle.
Ingredients
- 8 oz vegan chocolate (225 g)
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup sugar, plus 2 tablespoons (200 g)
- ½ cup vegan butter, melted (115 g)
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour, plus 2 tablespoons (95 g)
- ¼ cup cocoa powder (30 g)
- 1 teaspoon baking powder
- 1 teaspoon salt
Preparation
- Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
- Chop the chocolate into ½-inch (1 ¼ cm) pieces. 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. Be careful not to overmix. 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.
- Enjoy!
