Vegan Chocolate Brownies

These vegan chocolate brownies are super fudgy, dense and have an intense flavour that you just love it. As a person, I am chocoholic and brownies are on the top of my list. All I want is chocolate in everything. Plus my munchkin loves chocolate too. So, I made these Droolicious brownies with her for this Christmas.

These vegan brownies has cocoa powder, melted dark chocolate and espresso coffee shot. These are fudgy with so much intense chocolate flavour. It will blow your mind, after making them from scratch. This vegan brownie is actually super easy to make and you can store or freeze them also. And the best part is you don’t need any eggs or dairy in it. These homemade vegan brownies are super soft, rich, fudgy, dreamy and dense chocolatey… and surprisingly vegan!

Homemade Vegan brownie has:

✔️ Dark Chocolate Chips– the key of these beautiful brownie bars is dark chocolate! I have used dark dairy-free vegan chocolate chips and a chopped up chocolate bar. 
✔️ Flax Eggs– flax eggs are a vegan replacement for eggs. To make a flax egg, you combine ground flaxseed with water.
✔️ Expresso Coffee– for intense flavour! Coffee brings out the chocolate flavour, without any taste of coffee at all, and leaves you with rich, vegan excessively chocolaty brownies.
✔️ Coconut Sugar– to sweeten the brownies and give them the gorgeous crackly tops! You can use any granulated sweetener you like - white sugar or brown sugar or cane sugar also works well. 
✔️ Vegan Butter– be sure to use a good quality vegan butter.
✔️ Vanilla Extract– a must for any good brownie recipe! 
✔️ All-Purpose Flour– also known as plain flour.
✔️ Cocoa Powder– be sure to use a good quality cocoa powder, as it really does make all the difference! 
✔️ Baking Powder– leavens out the brownies and gives them some rise! 
✔️ Salt– brings out the sweetness. For the ultimate sweet and salty taste, sprinkle a little bit on top of the cooked brownies as you like.

Storage & Freezing

Place any leftover vegan brownies in an airtight container and keep them right on the counter at room temperature for up to 5 days. You can keep them in the fridge, wrap in wax paper separately and store in a freezer-friendly bag. They’ll get rock-solid, so before eating either put in microwave for few seconds or keep it on the counter for some time before eating.

These super fudgy, and melt in mouth vegan brownie beauties are easy to be served with some Vegan Ice-cream, or a drizzle of extra chocolate, or even warmed up and served just like that.

You have an insanely DELIGHTFUL chocolatey treat at home! Stay healthy, stay humble!

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients

 2 tbsp flax seeds grounded
 4 tbsp brewed expresso coffee
 1 cup dark chocolate chips or bar
 1 cup coconut sugar
 6 tbsp vegan butter
 1 tbsp vanilla extract
 ¾ cup all-purpose flour
 1 tbsp salt
 1 tbsp baking powder
 ½ cup cocoa powder

Instructions

1

Prepare your flax egg by combining your grounded flaxseed with your brewed (chilled) expresso coffee. Let it sit for 10 minutes, to form a gel.

2

Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.

3

In a stovetop, melt your chocolate chips. Set aside.

4

In a large mixing bowl, add your vegan butter and coconut sugar, and whisk well. Add in your prepared flax eggs, melted chocolate, vanilla, and mix well, until it is glossy.

5

Sift through your flour, baking powder, salt, and cocoa powder and mix until just combined. Do not overmix it. If using chocolate chips, fold them through.

6

Transfer your brownie batter into the lined pan. First, bake 20 min then take it out from the oven. Tap on the flat surface your brownie pan two three-time then put it back in the oven for remaining time.

7

Bake your brownies for total 30-35 minutes.

8

Remove brownies from the oven and let cool completely, before slicing.

Ingredients

 2 tbsp flax seeds grounded
 4 tbsp brewed expresso coffee
 1 cup dark chocolate chips or bar
 1 cup coconut sugar
 6 tbsp vegan butter
 1 tbsp vanilla extract
 ¾ cup all-purpose flour
 1 tbsp salt
 1 tbsp baking powder
 ½ cup cocoa powder

Directions

1

Prepare your flax egg by combining your grounded flaxseed with your brewed (chilled) expresso coffee. Let it sit for 10 minutes, to form a gel.

2

Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.

3

In a stovetop, melt your chocolate chips. Set aside.

4

In a large mixing bowl, add your vegan butter and coconut sugar, and whisk well. Add in your prepared flax eggs, melted chocolate, vanilla, and mix well, until it is glossy.

5

Sift through your flour, baking powder, salt, and cocoa powder and mix until just combined. Do not overmix it. If using chocolate chips, fold them through.

6

Transfer your brownie batter into the lined pan. First, bake 20 min then take it out from the oven. Tap on the flat surface your brownie pan two three-time then put it back in the oven for remaining time.

7

Bake your brownies for total 30-35 minutes.

8

Remove brownies from the oven and let cool completely, before slicing.

Vegan Chocolate Brownies
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