Any chocolate need will be satisfied with these vegan brownies! You would never believe that they are prepared without eggs or butter since they are rich, fudgy, and indulgent.
These vegan brownies are very delicious! These brownies are chewy, gooey, and very rich—just what a brownie should be. Crisp on the outside and fudgy on the inside. No eggs or butter are used in their preparation, yet you would never know it by tasting them.
Vegan Date Brownies, which can be found on page 245 of Love & Lemons Every Day!, are my previous creation of a vegan brownie recipe. With the addition of maple syrup and Medjool dates for natural sweetness and oat flour for gluten-free baking, that dish took a healthy turn. Look through the cookbook if you’re in the mood for a healthier vegan dessert! If you’re looking for a vegan brownie recipe, go no further.
On the other hand, these vegan brownies are luscious and sugary. These are the kinds of treats you whip up when you’re in the midst of a severe chocolate craving or in anticipation of a particular event (like Valentine’s Day, for example). I have a feeling you’re gonna adore these.
What You Need to Make Vegan Brownies
The ingredients for these vegan brownies are as follows:
All-purpose flour—Be careful with your flour measurement since this vegan brownie recipe makes a thick batter. Use the spoon-and-level technique to measure flour instead than scooping it directly from the container or bag. You won’t have to worry about cramming too much flour into the measuring cup.
Our egg substitute: ground flaxseed and warm water. It forms a binding agent for the batter.
To add sweetness to the vegan brownies, you’ll need granulated and powdered sugar. The cornstarch in the powdered sugar contributes to the chewy, delicious texture of the brownies.
The vegan brownies’ mouth-watering dark chocolate taste comes from cocoa powder and chocolate chips. Pour in your preferred brand of chocolate chips that are free of dairy. To live life to the fullest is what I do.
For the brownies to rise, you’ll need baking powder.
To add lusciousness, coconut oil.
Vanilla extract—It brings out the full taste of chocolate.
For a more vibrant taste profile, try using sea salt. Incorporate fine sea salt into the batter, then for added flavor, top with flaky sea salt.
Look down below for the full recipe with all the measurements.
Vegan Brownie Recipe
Be warned: this vegan brownie recipe is very different from the norm. The batter is very different, but the results are almost identical: thick, fudgy, and delectable. Do not worry out if you suspect that the recipe has gone awry while you are preparing it. Most likely, it hasn’t. The proper procedure is as follows:
Get the flax egg ready first. Put the flaxseed and water in a small dish and let them sit for 5 minutes so they can thicken.
In the meanwhile, mix the wet and dry ingredients separately in separate bowls. Add the flax mixture to the bowl with the wet ingredients and whisk until smooth.
Next, mix the dry and wet ingredients together. Combine the dry and wet ingredients by pouring the dry into the bowl and folding with a spatula.
This is going to be thick! A fudgy dough will result from your attempts to make a pourable batter. The texture will be crumbly, but it will keep its shape when squeezed.
Put the batter into the baking dish after that. Place a parchment-lined 8×8 baking dish that has been coated with the crumbly mixture. Press it evenly into the pan’s base using your hands.
Before baking, top with chocolate chips. After 25 minutes in the oven at 325°, a toothpick should emerge with just a few crumbs still attached. When you remove the brownies from the oven, they will seem underdone, but they will firm up as they cool. Hold off on serving until at least 45 minutes have passed for the texture and taste to really shine. At long last, savor!
The Ultimate Guide to Vegan Brownies
There will be a lot of batter. Do not stop! If your brownie batter is on the thick side, that’s okay. In fact, it should be! To be more precise, it resembles cookie dough more than batter. It may seem like the batter won’t come together when you first mix the dry and wet components. Sure thing! After you’ve folded in all the dry ingredients, the dough should be crumbly but still stays together when you pinch it. Despite its apparent stiffness, I assure you that it will bake into the most delicious fudgy brownies.
Get them out of the oven before you believe they’re done. The ideal baking time for these vegan brownies is around 25 minutes. Don’t be fooled by how soft they will be when you remove them from the oven; they will seem underdone. As they cool, they solidify and becoming chewy and flavorful. You should not give in to the urge to bake them for any longer. They will become dry and crisp if baked for an excessive amount of time.
Give them time to calm off. Notice that piece of advice up there? While still warm from the oven, these brownies are much too mushy to cut into bite-sized pieces. After 45 minutes of cooling, they will have the perfect fudgy texture, perfect for slicing and serving.
Seal them in a container to keep them fresh. Although these vegan brownies taste best on the day of baking, you may still enjoy them on days 2 and 3. They keep for up to three months in the freezer, or for longer periods of time at room temperature in an airtight container.
