Vegan Chocolate Brownies
Dry Ingredients:
- 1½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup (240ml) plant-based milk (almond or oat)
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 tsp vanilla extract
- 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
Mix-ins:
- ¾ cup (130g) vegan chocolate chips
- Optional: ½ cup chopped walnuts
Step-by-Step Instructions:
- Preheat & Prepare (5 minutes)
- Preheat your oven to 350°F (175°C)
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal
- Lightly grease the parchment with oil
- Make the Flax Egg (5 minutes)
- In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water
- Let sit for 5 minutes until it becomes gel-like and thick
- Combine Dry Ingredients (3 minutes)
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt
- Make sure there are no lumps in the cocoa powder
- Mix Wet Ingredients (3 minutes)
- In a separate bowl, whisk together plant milk, oil, vanilla extract, and the prepared flax egg
- Whisk vigorously until well combined and slightly frothy
- Combine Wet & Dry (2 minutes)
- Pour the wet ingredients into the dry ingredients
- Gently fold together using a spatula until just combined—don’t overmix!
- The batter should be smooth and glossy
- Add Chocolate Chips (1 minute)
- Fold in the vegan chocolate chips, reserving a handful for topping
- Fold gently to maintain the fudgy texture
- Pour & Top (2 minutes)
- Pour batter into the prepared pan
- Spread evenly with a spatula, reaching all corners
- Sprinkle reserved chocolate chips on top
- Bake (25-30 minutes)
- Bake for 25-30 minutes until edges are set but center is still slightly soft
- A toothpick inserted should come out with a few moist crumbs (not wet batter)
- Don’t overbake—fudgy brownies should be slightly underdone!
- Cool & Slice (30 minutes + cutting)
- Let cool in the pan for 15 minutes
- Lift out using the parchment overhang
- Cool completely on a wire rack before cutting into 9-12 squares