Vegan Brownies
Serves 16
These vegan brownies are fudgy, chewy, and rich - you'd never guess they're made without eggs or butter! We like them best on the day they're baked, but if you have leftovers, you can store them in an airtight container at room temperature for up to 3 days. They also freeze well.
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- ¾ cup powdered sugar, sifted
- ⅔ cup cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup vegan dark chocolate chips, reserve some for topping
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- Flaky sea salt for sprinkling, optional
Instructions
- Preheat the oven to 325°F, grease an 8x8-inch baking dish and line it with parchment paper.
- In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
- In a medium bowl, combine the flour, sugars, cocoa powder, baking powder, salt, and chocolate chips.
- In a large bowl, whisk together the oil, vanilla, and the flaxseed mixture. Pour the dry ingredients into the bowl of wet ingredients and use a spatula to fold the mixture together, until moistened. It will be extremely dry and crumbly but will come together in the next step where it’ll be pressed into the pan. This mixture is very different from traditional brownies where a wet batter is pourable.
- Transfer the crumbly mixture to the prepared pan and use your fingertips to press it into an even layer. Sprinkle the reserved chocolate chips on top and gently press into the dough. Sprinkle with flaky sea salt, if using. Bake for 25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for at least 45 minutes before slicing and serving.