These are the best vegan chocolate brownies! ...and I mean it, like the best ever brownies!
You genuinely wouldn't know they were "vegan" unless somebody told you or you bought them from a vegan supermarket or something. Anyway, butter and eggs are out the window here, especially once you've brought flax seeds into your life. Flax seeds are amazing, not only do they act as a fantastic binding agent for vegan baking, but they are a great source of protein, fibre and high in omega 3's.
This recipe went through some real trial and error to create that perfect texture but we are so happy with the result.
This recipe makes 10 good sized brownies.
Flax Seeds (fine milled) x 50g
Water x 100g
Vegan Butter x 125g
Caster Sugar x 200g
Light Brown Sugar x 200g
Vanilla Paste x 10g
Dark Cocoa Powder x 100g
Baking Powder x 10g
Plain Flour x 125g
Chocolate Chips x 100g
Soya Milk x 75ml
"The Vegan Egg / Flax Seed Egg"
- Preheat oven to 180c / 350f
Time for a little flax seed magic. We are using flax seeds here as a vegan egg replacement, which will help create that fudgy texture we want in the perfect brownie.
Mix the flax seeds with water and let stand for 20mins to form a gloopy paste.
- Melt vegan butter in pan or microwave
- Mix butter with all the sugars, vanilla, soya milk and cocoa powder and in flax seed mixture. Mix until smooth.
- Sift in the flour and baking powder and mix well
- Fold through your chocolate chips
- Line a greased baking tray with parchment paper
Spoon in your glossy gooey brownie mixture...and let's bake!
Bake on the middle shelf of your preheated oven for 30 to 35 mins.
Brownies should come out with a slight wobble to tray for that perfect chewy interior, with a light crackle on the crust.