Vegan Brownies
Fudgy dark chocolate brownies made without eggs or dairy, using ground flaxseed and oil.
Photograph credit: Vegan-brownies (11514334484) by Suzette - www.suzette.nu from Arnhem, Netherlands · CC BY 2.0 · Wikimedia Commons
Making Vegan Brownies Ahead
Keeps in an airtight tin for 4 days.
Making Vegan Brownies
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Stir the flaxseed with the water and leave for 5 minutes until gelled. Heat the oven to 175°C / 345°F and line a 20 cm square tin.
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Mix the flour, cocoa, sugar, baking powder and salt.
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Add the flax gel, oil, oat milk and vanilla and stir to a thick batter. Fold in the chocolate chips.
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Spread in the tin and bake for 30 minutes. Cool completely before cutting into 16.
Tips for Success
- Let the flax gel fully.
- Use dairy-free chocolate.
- If your oven runs hot, check at 24 minutes.
- Cool before cutting.
Why the Method Is What It Is
Mix the flax first. That is the quick tip, and the thing that makes brownies work without eggs.
Ground flaxseed, stirred with water and left for 5 minutes, turns into a thick gel that binds the batter in much the same way as an egg. Stir it well and wait until it is as slimy as raw egg white. Do not skip the wait. If the gel is thin, the brownies crumble when cut.
The rest is simple. Oil gives the fudgy texture that butter usually does, and plant milk loosens the batter. Use a good dark chocolate that is dairy-free, since many brands contain milk fat. The batter will be thick, closer to a dough than a pour, so spread it into a lined 20 cm tin with a spatula.
Bake at 175°C / 345°F for 30 minutes. If your oven runs hot, check at 24 minutes. The top will be cracked and the middle slightly soft. Cool completely before cutting, since vegan brownies firm up a great deal as they cool.
Good Alongside
Oat milk · Coconut ice cream · Hot coffee · Fresh raspberries
Vegan Brownies FAQ
How long does Vegan Brownies take to make?
15 minutes of preparation and 30 minutes of cooking, so at least 45 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 16.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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