Description
These fudgy vegan gluten-free brownies are rich, moist, and perfectly sweetened for a delightful treat. Made with wholesome ingredients like milled flaxseed, vegan dark chocolate, and almond flour, they offer a decadent yet allergy-friendly dessert option that’s easy to prepare and ideal for special dietary needs.
Ingredients
Scale
Wet Ingredients
- 2 flax eggs (milled flaxseed mixed with water)
- 120 g vegan dark chocolate
- 100 g vegan block butter
- 75 g soft brown sugar (or substitute with extra light muscovado sugar)
- 75 g light muscovado sugar (or substitute with extra soft brown sugar)
- 2 teaspoons vanilla extract
- 70 ml unsweetened almond milk (or other plant-based milk)
Dry Ingredients
- 120 g ground almonds (or almond flour)
- 60 g unsweetened cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Optional
- 70 g vegan chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F). Line an 8×8″ square baking pan with parchment paper and set aside to ensure easy removal of the brownies after baking.
- Melt Chocolate and Butter: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl with the vegan butter. Set this bowl over a saucepan filled with simmering water (bain-marie) about a quarter full. Stir gently with a rubber spatula until the chocolate and butter are completely melted and smooth.
- Combine Wet Ingredients: Remove the bowl from heat and add the flax eggs, soft brown sugar, light muscovado sugar, vanilla extract, and unsweetened almond milk to the melted chocolate mixture. Stir well until fully combined and smooth.
- Mix Dry Ingredients: In a separate large bowl, whisk together the ground almonds, unsweetened cocoa powder, baking powder, and sea salt. Ensure the mixture is evenly blended before proceeding.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently fold with a spatula until the batter is smooth and well combined. Avoid over-mixing to maintain a tender texture.
- Prepare for Baking: Spread the brownie batter evenly in the prepared baking pan. Sprinkle the vegan chocolate chips on top if using, to add extra bursts of chocolate flavor.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick or skewer into the center; it should come out with just a few moist crumbs, not wet batter.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely for 30 minutes to an hour. This resting time lets the brownies set perfectly. Once cooled, cut into 16 servings and enjoy.
Notes
- Flax eggs are made by mixing 2.5 tablespoons of milled flaxseed with 7.5 tablespoons of water, then set aside for 5-10 minutes to thicken.
- You can substitute the sugar types to suit your sweetness preference but try not to reduce the total amount to maintain texture.
- For a nuttier flavor, lightly toast the ground almonds before using.
- Ensure not to over-bake the brownies; removing them slightly underdone will keep them fudgy.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
