Description
These fudgy vegan gluten-free brownies are rich, moist, and decadent, made without any animal products or gluten. Crafted using flax eggs, vegan dark chocolate, almond flour, and a blend of brown and muscovado sugars, these brownies offer a perfectly chewy texture with a deep chocolate flavor. Optional vegan chocolate chips add extra bursts of chocolaty goodness. They are baked to perfection and ideal for anyone seeking a delicious plant-based and gluten-free dessert.
Ingredients
Scale
Wet Ingredients
- 2 flax eggs (milled flaxseed mixed with water)
- 120 g vegan dark chocolate, finely chopped
- 100 g vegan block butter
- 75 g soft brown sugar (can substitute with extra light muscovado sugar)
- 75 g light muscovado sugar (can substitute with extra soft brown sugar)
- 2 teaspoons vanilla extract
- 70 ml unsweetened almond milk or other plant-based milk
Dry Ingredients
- 120 g ground almonds or almond flour
- 60 g unsweetened cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Optional
- 70 g vegan chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F). Line an 8×8 inch square baking pan with parchment paper and set aside to ensure easy removal of brownies after baking.
- Melt Chocolate and Butter: Finely chop the vegan dark chocolate. In a heat-resistant bowl, combine the chopped chocolate and vegan butter. Place this bowl over a saucepan filled about a quarter with simmering water, creating a bain-marie. Stir occasionally with a rubber spatula to melt everything evenly without burning.
- Combine Wet Ingredients: Once the chocolate and butter mixture is fully melted and smooth, add the flax eggs, soft brown sugar, light muscovado sugar, vanilla extract, and almond milk. Mix thoroughly to achieve a consistent wet mixture.
- Mix Dry Ingredients: In a separate large bowl, whisk together the ground almonds, unsweetened cocoa powder, baking powder, and sea salt until combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, fold gently but thoroughly until a smooth batter forms, being careful not to over-mix to retain fudgy texture.
- Prepare for Baking: Spread the brownie batter evenly into the prepared baking tin. If desired, sprinkle vegan chocolate chips evenly on the top for added texture and flavor.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick or skewer into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan for 30 minutes to one hour. Once cooled, lift them out using the parchment paper and cut into 16 servings.
Notes
- To make flax eggs, combine 2 tablespoons of milled flaxseed with 5 tablespoons of water and let sit for 5-10 minutes until gelatinous.
- You can substitute almond milk with any other plant-based milk of your choice.
- For a richer flavor, use Dutch-processed cocoa powder.
- Do not over-mix the batter to maintain a fudgy texture.
- Brownies are best served after cooling completely to set properly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
