Vegan Brownie Recipe

Vegan Brownie Recipe

This vegan brownie recipe offers a decadent, rich, and fudgy treat without using any animal products. It’s made with simple plant based ingredients and is perfect for satisfying your sweet tooth. Whether you’re vegan or simply looking to enjoy a healthier dessert, these brownies are the ultimate indulgence. With minimal prep time and easy steps, this recipe will quickly become your go to for a guilt-free dessert option.

Description

Vegan Brownie Recipe is a must have for anyone who loves indulgent, rich chocolate desserts. These brownies are not only completely plant based but also incredibly easy to make, requiring just a handful of ingredients. You can enjoy these brownies without sacrificing taste or texture, making them a great option for anyone who follows a vegan diet, is lactose intolerant, or simply wants a delicious and healthier dessert.

The key to this Vegan Brownie Recipe success lies in its use of flax eggs as a substitute for traditional eggs, and the combination of coconut oil and almond milk provides the perfect balance of moisture and flavor. Cocoa powder is the star ingredient that gives these brownies their deep chocolate flavor, while a touch of vanilla extract enhances the overall taste.

In terms of texture, these brownies are incredibly fudgy and rich, which is what makes them so irresistible. They have a slightly crisp top with a gooey, soft center that will melt in your mouth. Best of all, the Vegan Brownie Recipe is versatile you can easily add in your

Ingredients

1 cup all purpose flour (or gluten-free flour)
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut sugar or granulated sugar
1/2 cup almond milk (or any plant based milk)
1/4 cup coconut oil, melted
1/4 cup maple syrup (or agave syrup)
2 tablespoons ground flax seeds (for flax eggs)
6 tablespoons water (for flax eggs)
1 teaspoon vanilla extract
Optional: 1/2 cup vegan chocolate chips or chopped walnuts

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with coconut oil.
Prepare the Flax Eggs: In a small bowl, combine 2 tablespoons of ground flax seeds with 6 tablespoons of water. Stir to combine and let it sit for about 5 minutes until it thickens into a gel like consistency. This will act as your egg substitute in the recipe.
Mix the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the coconut sugar (or granulated sugar) and mix well.
Combine the Wet Ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, maple syrup, and vanilla extract. Once the flax egg has thickened, add it to the wet ingredients and whisk again.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. If you’re using chocolate chips or walnuts, fold them in gently at this point.
Bake the Brownies: Pour the brownie batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached (you want them to remain fudgy).
Cool and Serve: Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut them into 12 squares and serve.

Notes

Flax Eggs: You can substitute flax eggs with chia seeds if preferred. Just grind the chia seeds before mixing them with water.
Sweetener Options: Feel free to use coconut sugar, maple syrup, or even date syrup for a different flavor profile.
Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week.
Add ins: For an extra burst of flavor, try adding a handful of vegan chocolate chips, walnuts, or even a sprinkle of sea salt on top before baking.