It’s almost the end of Veganuary 2020, can you believe that?
Today I’m sharing my recipe for a batch of perfect vegan brownies! They’re dense, fudgy and studded with chocolate – what more could you ask for?
A lot of people think vegan baked goods are bland and boring but they aren’t. That may apply for the treats you can buy in the supermarket but you can expect so much more when you make the treats from scratch – honestly.
Due to the rise in popularity of veganism in the last few years, there are plenty of vegan ingredients readily available at most supermarkets – which is ideal if you’re looking to enjoy a plant based diet.
These brownies aren’t as thick as my traditional version but they are just as chocolatey, rich and decadent. If you were to make them for someone and not tell them they were vegan, they wouldn’t even notice!
Want the best tasting brownies? I have used a selection of products from the lovely people over Cocoarunners – I used the cocoa powder and unsweetened chocolate.
Anyway, let’s get started, shall we?
140g vegan spread.
225g granulated white sugar.
4 tbsp ground flaxseeds + 12 tbsp water.
1 1/2 tsp vanilla extract.
90g cocoa powder.
200g plain flour.
100g unsweetened chocolate.
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9×13 inch cake pan with parchment paper.
To start on the brownies, you’ll want to sort the egg replacement. Start by grabbing a small mixing bowl and place in the ground flaxseeds and the water, then mix together until they are well combined – set aside (it will become a little more gelatinous, the same consistency as standard eggs).
Into a large mixing bowl, add in your butter until its melted, then go ahead and add the cocoa powder and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated.
Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your flaxseed egg replacement all in one go and incorporate until everything has been fully incorporated. As the flaxseed eggs are incorporated, the mixture will become smoother and glossier – this is normal.
After that you can add in the plain flour and chocolate, fold those in using a spatula (this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing).
Go ahead and grab your lined cake pan and transfer the brownie batter directly into it. Spread and level it out as you need – then place into the preheated oven on the middle level and bake for around 30-35 minutes or until a tester comes out clean or with only a few crumbs on.
Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge for a couple of hours or overnight, this helps to make the brownies extra fudgy and easier to cut up – perfect, honestly.
When you’re ready to slice the brownies up, you can cut them into squares/rectangles or whatever else you’d like to, whichever suits you best.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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